3 cloves of garlic
3 sprigs of fresh rosemary
2 large red onions
1 medium butternut squash
3 large red peppers
1 tablespoon balsamic vinegar
½ teaspoon golden caster sugar
600 g baby spinach
200 g ricotta cheese
60 g Parmesan cheese
unsalted butter, for greasing
plain flour, for dusting
640 g shortcrust pastry
1 bunch of fresh basil
100 g soft goat’s cheese + 1 large free-range egg
Preheat the oven to 200C/gas 6.
Peel and finely slice the garlic, pick and finely chop the rosemary leaves, discarding the stalks. Peel and slice the onions, and slice the aubergines and courgettes lengthways, roughly 5mm thick.
Peel and cut the squash into 5mm slices, then place on an oven tray, season and drizzle over 3 tablespoons of oil. Roast on the top shelf of the oven for 35 minutes, or until soft, adding the garlic and rosemary after 20 minutes.
Put the whole peppers on a second tray and place on the lower shelf of the oven for 35 minutes, or until blackened. Tip them into a bowl, cover with clingfilm and set aside for 10 minutes.
Peel and discard the skins of the peppers, deseed, then slice the flesh into large pieces. Season, then place in a colander to drain.
Heat 2 tablespoons of oil in a large pan over a medium heat and sweat the onions for 10 to 12 minutes, or until just caramelised. Stir in the balsamic and sugar and cook for another 5 minutes.
Place a griddle pan over a medium-high heat. Brush the aubergine and courgette slices with oil and place on the hot griddle for 5 minutes, until soft and lightly charred (do this in batches). Turn and season them halfway through, then transfer to a plate. Set aside.
Fill and boil the kettle. Put the spinach in a colander and pour over the boiling water to wilt it. Let it cool, then squeeze it dry, chop it up and pop it into a bowl.
Add the ricotta to the spinach, then finely grate in the lemon zest and half the Parmesan. Season, stir to combine and set aside.
Reduce the oven temperature to 180ºC/gas 4 and grease and flour a 23cm spring-form cake tin.
On a floured surface, roll out 420g of the pastry, so it fits the base and sides of the tin. Press it into place, leaving a little overhang, and trim off any excess.
Pick the basil leaves. Sprinkle half the basil and half of the remaining Parmesan over the pastry base, then layer up the veg. Begin with the courgettes and aubergines followed by a layer of the peppers, then the spinach. Spoon over the squash and onions, dot over pieces of the goat’s cheese, then scatter on the rest of the basil and Parmesan.
Beat and brush the egg around the edge of the pie. Roll out the rest of the pastry, place it on top and crimp the edges with your fingers to seal. Poke a hole in the pastry top and brush with the beaten egg.
Bake the pie in the oven for 45 minutes, or until golden, covering the top with kitchen foil for the last 10 minutes if it looks too dark.
Leave the pie to cool in the tin on a wire rack for 10 minutes, then take it out of the tin to cool completely. Serve hot or cold.
Jamie’s Aussie Humble Pie
1 kg beef skirt, chopped into 1cm chunks
freshly ground black pepper
1 whole nutmeg, for grating
2 large carrots, peeled
2 red onions, peeled
4 sprigs of fresh rosemary, leaves picked
250 ml pale ale
1 heaped tablespoon plain flour
1 tablespoon tomato purée
250 g button mushrooms
1 large egg yolk, beaten, or semi-skimmed milk
600 g plain flour, plus extra for dusting
150 g cold unsalted butter, cubed, plus extra for greasing + 150 g Cheddar cheese
Place the beef, 1 heaped teaspoon of pepper, a good pinch of salt and 2 tablespoons of olive oil into a large bowl. Grate in half a nutmeg, then toss to coat and set aside. Roughly chop the carrots, onions and rosemary leaves.
Heat a drizzle of olive oil in a wide, medium pan over a medium heat, then add the beef and cook for 15 to 20 minutes, or until the meat is browned all over and any liquid has evaporated, stirring frequently. Meanwhile, heat another medium pan over a medium heat. Add the chopped veg and a drizzle of olive oil and cook for 15 to 20 minutes, or until softened and caramelised, stirring frequently, then remove from the heat.
Add the ale to the beef, turn the heat up to high and allow the liquid to boil and bubble away, stirring and scraping all those lovely sticky bits from the bottom of the pan. Stir in the flour and tomato purée and cook for 2 to 3 minutes, or until it forms a thick paste. Stir the softened veg into the pan, then pour in 1 litre of cold water. Roughly slice and add the mushrooms, then bring to the boil.
Reduce the heat to medium, cover and simmer for 1 hour 30 minutes, then take off the lid and simmer for another 30 minutes, or until thickened and reduced and the beef is tender, stirring occasionally. Season to taste, transfer to a bowl and allow to cool completely for a few hours or preferably overnight in the fridge.
Meanwhile, make the pastry. Combine the flour and a good pinch of salt in a bowl, then grate in the Cheddar and rub into the flour along with the butter, until it resembles fine breadcrumbs. Gradually add 250ml of cold water, stirring continuously to combine, then use your hands to bring it together into a rough dough – be careful not to work it too much. Wrap the dough in cling film and place in the fridge until needed.
Preheat the oven to 180ºC/350ºF/gas 4. Grease 8 individual pie dishes (roughly 15cm x 10cm) with a little butter and dust with flour. Divide the pastry into 4 equal-sized pieces, then roll out a portion on a flour-dusted surface to the thickness of a pound coin. Place 2 of the pie dishes side-by-side, roll the pastry around the rolling pin, hold it over the dishes and carefully unroll the pastry to cover. Gently press the pastry into the sides of the dishes, then roughly cut away the excess so you end up with 2 lined pie dishes. Repeat with the remaining pastry, reserving the excess for later.
Equally divide the steak and ale filling between the dishes and brush the edges with the milk or beaten egg. Divide the excess pastry into 8 equal-sized pieces, roll out to the thickness of a pound coin and place over the filling. Trim away any excess, crimp the edges with a fork and pierce a little cross into the top. Brush over a little more milk or beaten egg, then place in the hot oven for 25 to 30 minutes, or until golden and piping hot through. Serve with a dollop of ketchup, your favourite seasonal greens and some ice-cold beers.
by Katy Greenwood, Good Food
2-3 tbsp vegetable oil
1 onion, chopped
500g lamb mince
2 garlic cloves, finely chopped
2 tbsp curry powder
1 large sweet potato (about 300g), peeled and grated
100g frozen peas
handful coriander, roughly chopped
1 tsp cumin seeds + juice ½ lemon + 3-4 sheets filo pastry
Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in a frying pan. Cook the onion and mince for about 5 mins until the meat is browned. Stir in the garlic, curry powder, sweet potato and 300ml water. Cook for 5-8 mins until the potato has softened. Stir in the peas, coriander and a squeeze of lemon juice, then season.
Spoon the mixture into a baking dish. Brush the sheets of filo with the remaining oil and scrunch over the top of the mince. Sprinkle with cumin seeds and bake for 10-15 mins or until the top is crisp.
Veggie shepherd’s pie with sweet potato mash
by Sara Buenfeld, Good Food
1 tbsp olive oil
1 large onion, halved and sliced
2 large carrot (500g) cut into sugar-cube size pieces
2 tbsp thyme chopped
200ml red wine
400g can chopped tomato
2 vegetable stock cubes
410g can green lentils
950g sweet potato, peeled and cut into chunks
25g butter + 85g vegetarian mature cheddar, grated
Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins. Tip in the can of lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.
Key Lime Pie
4 large free-range egg yolks
400 ml condensed milk
200 ml double cream
135 g unsalted butter
12 digestive biscuits
45 g caster sugar
Preheat the oven to 175ºC/gas 3. Lightly grease a 22cm metal or glass pie dish with a little of the butter.
For the pie crust, blend the biscuits, sugar and remaining butter in a food processor until the mixture resembles breadcrumbs.
Transfer to the pie dish and spread over the bottom and up the sides, firmly pressing down.
Bake for 10 minutes, or until lightly browned. Remove from oven and place the dish on a wire rack to cool.
For the filling, whisk the egg yolks in a bowl. Gradually whisk in the condensed milk until smooth.
Mix in 6 tablespoons of lime juice, then pour the filling into the pie crust and level over with the back of a spoon.
Return to the oven for 15 minutes, then place on a wire rack to cool.
Once cooled, refrigerate for 6 hours or overnight.
To serve, whip the cream until it just holds stiff peaks. Add dollops of cream to the top of the pie, and grate over some lime zest, for extra zing if you like.
by Angela Nilsen, Good Food
1kg Bramley apples
140g golden caster sugar
½ tsp cinnamon
3 tbsp flour
225g butter, room temperature
50g golden caster sugar, plus extra
2 eggs + 350g plain flour
softly whipped cream, to serve
Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.