METHOD

1. Rub the butter into the flour until it feels and looks like breadcrumbs. Add enough water to bring the mixture together to form a ball. Wrap in cling film and rest for 15mins.

2. Roll out pastry on a floured surface and line a 20cm fluted tin, pressing carefully, cut away excess pastry. Put into the fridge to chill.

3. Steam the spinach until just wilted. Leave to cool and dry slightly.

4. Whisk the eggs together and season with salt, not too much, the Feta will add some saltiness, pepper and nutmeg. Cut the Feta into chunks and add to the mix.

5. Add the cooked spinach and stir, then spoon into the pastry case. Add the pine nuts.

6. Bake on the middle shelf in a pre heated oven 180 ˚C (Fan 160˚C, Gas Mark 4) for 35 minutes or until set.

METHOD

1. Preheat the oven to 200˚C (Fan 400˚C, Gas Mark 6).

2. First make the crumble by putting the flour into a large bowl and adding the butter. Using your fingers ‘rub’ together the ingredients until it looks like breadcrumbs. Stir in the oats, cheese and sunflower seeds. Leave to one side.

3. In a large pan fry the onion until soft in a little butter, then add all other vegetables and the sage. Cook on a low heat for 10 minutes.

4. In a small pan, heat the butter until melted and then add the crushed garlic. Add the flour and keep stirring for a minute, making sure it doesn’t burn. Slowly add the milk a little at a time, while constantly stirring. The sauce will thicken.

5. Add the sauce to the vegetables then cook for a further 15mins on a low heat.

6. Place in an oven proof dish and then evenly sprinkle the crumble on top. Cook for 30 minutes or until the crumble is golden brown.

7. This recipe is very versatile so you can try different vegetables depending on the season.

  4-5 PEOPLE      PREP 30 MINS   COOK 40 MINS

Method

1. Preheat the oven to 200°c (fan).
2. In the large mixing bowl, rub the flour and butter with your fingers until a crumb consistency is achieved. Add the water and stir together to form a pastry dough.
3. Tip the dough out onto the lined baking tray and roll out into a large oval/circle shape (2-3mm thickness).
4. Arrange a layer of goat’s cheese slices in the centre of the pastry, top with the vegetables and then fold in the edges to encase everything. Place a few additional goat’s cheese slices on top of the vegetables.
5. Beat the egg and use a pastry brush or your finger to egg wash the folded pastry edges before seasoning the whole galette with salt and pepper.
6. Bake for 30 minutes until the pastry is golden, allow to cool slightly and serve.

 Method

1. Preheat the oven to 180°C.
2. Combine the flour, bicarbonate, cheese, spinach and sweetcorn in the mixing bowl.
3. Add the eggs, melted butter and milk and mix it all together.
4. Divide the batter evenly into the muffin cases.
5. Bake for 20-25 minutes until risen and golden. Serve warm.

Method

1. Place the frying pan, skillet or roasting tin in the oven and preheat to 200°C.
2. In the measuring jug, combine the warm water and yeast.
3. Weigh the flour, sugar and salt into the mixing bowl and thoroughly mix before pouring in the yeast and water.
4. Bring the dough together with your hands and then, on a floured surface, knead for a few minutes before returning to the mixing bowl. Leave in a warm place for 10 minutes to prove.
5. Lightly flour your surface. Once the dough has proved, turn it out onto the floured surface and roll into a circle the size of your frying pan or skillet, or shape into a circle that will sit nicely in your roasting tin. Use oven gloves to remove the pan, skillet or tin from the oven and transfer the dough into it.
6. Being careful of the hot pan, skillet or tin, spoon the passata on the dough, sprinkle on the dried herbs and torn mozzarella.
7. Use oven gloves to return the pan or tin to the oven. Bake for 10-15 minutes and top with fresh basil leaves before serving.