Ingredients (makes 4 pasties):

For the pastry

• 125g butter – cut into cubes
• 125g lard
• 500g plain flour – plus extra for dusting
• 1 egg – beaten

For the filling

• 350g stewing steak – cut into chunks
• 1 large onion – finely chopped
• 2 medium potatoes – peeled and cut into small cubes
• 175g of swedes – peeled and finely diced
• 1 tablespoon of freshly ground black pepper

Start by making the pastry.  In a large mixing bowl rub together the butter, lard and flour with a pinch of salt using your fingertips.  Once smooth, blend in 6 tablespoons of cold water to make a firm dough.  Keep kneading it until you’re happy with the dough.  Cut into 4 equally sized balls and chill in the fridge for 20 minutes.

Heat the oven up to around 200 degrees C.

In a large mixing bowl, combine all of the filling ingredients along with a dash of salt.  Take each of the rounds of pastry and roll them out on a lightly floured surface until about 20-25cm in diameter.  Use a plate to cut out a circle and put the excess pastry to one side.  Take roughly a quarter of the filling mixture and line it up along the centre line of the pastry circle, leaving 1/2″ or so at either end.  Brush the pastry all around the edge with some beaten egg to help it stick together.

Bring the pastry up on both sides of the mixture and pinch all the way around to create a parcel.  Transfer to a baking tray lined with baking paper and coat lightly with more egg wash.  Repeat this process for the rest of the pastry and filling.  You can alternatively fold the pastry over the filling and pinch around the edges as I have done for a different design.

Place the pasties into the oven for about ten minutes and then reduce the temperature to 170 degrees for 45 minutes.  Cook until golden brown on the outside.  Serve up hot or cold with vegetables, salad or on their own!

Ingredients (makes 4):

• 60g unsalted butter
• 140g caster sugar
• 2 large bananas
• ¼ teaspoon ground cinnamon
• Plain flour – for dusting
• 250g puff pastry

Pre-heat the oven to around 180 degrees C.

Cut your butter into cubes and melt it in a pan over a medium heat.  Once fully melted add the sugar and continue stirring until fully combined.  Strongly simmer for 5 minutes or so until golden in colour.  Be very careful as the caramel will be VERY hot!

Roll out the puff pastry on a lightly floured surface to around 1/2″ or 1cm thickness and use the ramekins as a template to cut around.

Cut the banana into slices and line the bottom of ramekins with the slices.  Sprinkle over the cinnamon and then pour over the caramel equally between the four ramekins.  Place the pastry circles over each ramekin and tuck the sides in.  Prick each piece of pastry lightly with a fork to allow steam to escape.

Place the ramekins onto a baking tray and cook in the oven for 20-30 minutes or until the pastry has risen and is golden brown.  Again, be very careful to remove the ramekins from the oven.  Take each ramekin and place a plate upside down on the top.  Using an oven glove, take each ramekin and turn out the tarte tatins one the plates.  Some of the banana may have stuck to the bottom; simply use a spoon to get the last bits out if so! 🙂

Serve up straight away with some ice-cream or cream.  Enjoy!

Ingredients (serves 2):

• 100g of plain flour – seasoned with salt and pepper
• 1 large egg – beaten
• 100g of breadcrumbs – golden or plain
• 2 teaspoons of dried thyme
• 400g of new potatoes
• 5 tablespoons of vegetable oil
• 6-8 chicken strips or 2 chicken breasts cut into strips

Pre-heat the oven to around 200 degrees C.

Par-boil the potatoes for 8 minutes in lightly salted water then drain off the water.  Place them onto an oven tray and pour over a glug of olive oil along with a good grind of salt and pepper.  Toss them around the pan and then place it into the oven for around 30 minutes or until the potatoes and golden and crispy.

While the potatoes are cooking you can prepare the goujons.  Pour the breadcrumbs onto one plate, the flour onto another and have the lightly whisked egg in a bowl.  Season the flour with salt and pepper and mix in the dried thyme.  Take a strip of chicken at a time, coat it in flour and then dip it into the whisked egg and then into the breadcrumbs.  Coat it well with the breadcrumbs and if required return it to the egg and then back to the breadcrumbs once more.  Place the goujon to one side and repeat the process with all of the other strips of chicken.

Take a deep frying pan and heat about 1/2 inch of oil until a breadcrumb sizzles and goes brown when you drop it in.  Try and maintain the oil at a constant temperature while you cook the goujons.  Take each goujon and carefully place it into the oil and fry for a couple of minutes on each side.  Once nice and crispy, remove each goujon and place them onto a baking tray.  Cook them in the oven with the potatoes for 5-10 minutes until cooked through.

Serve up the goujons and potatoes with a side salad and some mayonnaise if you like.  Enjoy! 🙂

Ingredients (serves 2-3):

• 250g of pasta
• 100g of freshly podded peas
• 2 tablespoons of olive oil
• 2 garlic cloves – peeled and finely sliced
• 1 cucumbers – sliced
• Zest of 1 lemon
• 1 handful of fresh mint leaves – roughly chopped
• 125g of fresh ricotta cheese
• Salt and pepper to taste

Put the pasta on to cook in some lightly salted with a dash of olive oil in.  While the pasta is cooking gently fry the garlic for a minute or so until it releases it’s aroma then remove from the pan.  About five minutes before the pasta is ready add in the freshly podded peas.  Once the pasta and peas are cooked, drain off all but a couple of tablespoons of the water.  Add the garlic to the pasta along with the sliced cucumber, mint and ricotta.

Put a lid on the pan and toss everything together well, warming through a little bit if required.

Serve up straight away.  Enjoy!

Ingredients (serves 3-4):

• Enough pasta for 3-4
• 2 tablespoons of olive oil
• 2 shallots – chopped
• 2 cloves of garlic – finely sliced
• 1 pack of lamb mine
• 1/2 teaspoon salt
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/2 glass of red wine
• 1 tin of chopped tomatoes
• A handful of fresh mint leaves – torn and roughly chopped
• 2 tablespoons of ricotta cheese

Start by putting the pasta on to cook.  Cook it in lightly salted boiling water until al dente then drain.

While the pasta is cooking, heat the oil up in a pan and gently fry the garlic and shallots for 2-3 minutes.  Add the lamb mine along with the salt and pepper and continue cooking whilst stirring around until the mine has browned off.  Add the wine and simmer for 30 seconds before adding the tinned tomatoes along with the basil and oregano.

Continue to simmer for 10 minutes or so until the sauce starts to thicken and is rich in flavour.  Just before serving stir in the fresh mint and ricotta and then mix in with the drained pasta.  Heat through again if necessary and then serve up.

Enjoy!