Ingredients

• 3 large British Lion eggs
• 1 x ready-made pastry tart case (around 23cm in diameter)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 150g curly kale, tough stems removed
• 150ml milk
• 150ml double cream
• 275g cooked beetroot, larger ones sliced in half
• 75g goat’s cheese, cut into rounds
• small handful of dill, roughly chopped

Method

1.   Preheat the oven to 200C/180C Fan/Gas Mark 6.

2.   Meanwhile, heat the olive oil in a medium frying pan over medium heat. Add the onion and cook for 10 minutes, until softened.

3.   Bring a medium saucepan of slightly salted water to the boil, add the kale and simmer for 10 minutes. Drain well, rinse under cold water to cool, then squeeze out any excess moisture. Set aside.

4.   In a large jug, whisk together the eggs, milk, double cream along with some seasoning.

5.   Place the tart onto a baking tray. Spoon the onions and kale into the base of the pastry case and carefully pour the cream mixture into the case. Add the beetroot, goat cheese and dill. Place the tart into the oven and cook for 45-50 minutes, until set and golden. Leave to cool for 30 minutes before slicing. Enjoy warm or cold.

• For the dough
• 2 tbsp olive oil 
• 1 small onion, finely chopped 
• 250ml water 
• 25g Parmesan cheese (or vegetarian parmesan), grated, plus extra to sprinkle 
• 1 tsp salt 
• 450g strong white bread flour 
• 1 tbsp caster sugar 
• 1 1/2 tsp fast-action dried yeast 
• For the filling
• 175g spinach leaves 
• 1 tbsp water 
• 200g Manchego cheese, finely diced 
• 1/2 tsp freshly grated nutmeg 
• 2 cloves garlic, finely chopped 
• 50g raisins 
• 50g pine nuts, lightly toasted 
• Salt and pepper 
• For the glaze
• 1 egg beaten 

Method

1.  Heat the oil in a frying pan, gently fry the onion until softened and then leave to cool.
2.  Remove the pan from your bread maker and check the paddle is fitted. Place the ingredients in the pan, following the order specified in your bread machine’s instructions, adding the onions and cheese when you add the water. Fit the pan into your bread machine, close the lid and select the dough programme.
3.  Put the spinach and water in a pan and cover with a lid. Heat gently until the spinach has wilted, drain and pat dry with kitchen paper. In a bowl, mix together the Manchego, nutmeg, garlic, raisins and pine nuts, and season.
4.  At the end of the programme, turn the dough out onto a lightly floured surface and roll out to a rectangle about 40 x 30cm. Spread the filling mix almost to the edges and roll up the dough starting from a long side. Bend the ends around to make a ring and push the ends firmly together to seal.
5.  Cover loosely with oiled clingfilm and leave in a warm place for 45 minutes until risen by at least half.
6.  Preheat the oven to 200°C/400°F.
7.  Brush the dough with the beaten egg and sprinkle with the extra grated Parmesan. Make vertical scores in the middle of the dough so that the filling is revealed. Bake for 30-35 minutes until risen and golden. Serve warm or cold.

Recipe by Lakeland

Ingredients

• 500g Cornish New potatoes, cut into 1cm chunks
• 500g spinach
• 2tbsp olive oil, plus extra to drizzle
• 3 leeks, trimmed, halved and thinly sliced
• 200g feta, crumbled
• Small pack of dill, roughly chopped
• ½ a small pack fresh mint, leaves picked and roughly chopped
• Finely grated zest of 1 lemon
• Generous grating of fresh nutmeg
• 2 medium eggs, beaten
• 8 sheets filo pastry
• 1 tbsp sesame seeds

You will also need:

• A 20cm springform cake tin

Method

1 Heat the olive oil in a large frying pan over a medium high heat. Add the leek and new potatoes, season with salt and pepper and cook, stirring, until the leeks are starting to soften, 5 minutes. Add a splash of water, cover with a lid and cook until the potatoes are tender, 12-15 minutes. Stir regularly and add a little more water if the pan starts to dry out. Lower the heat as necessary.

2 Meanwhile, fill and boil your kettle. Add the spinach to a large colander in your sink and pour over the freshly boiled water until the spinach is all wilted. Press out as much excess liquid as possible then pat dry in kitchen paper to remove as much moisture as possible.

3 Preheat your oven to 200°C (180°C) gas mark 6. Once the potatoes and leeks are cooked, transfer to a mixing bowl and set aside to cool. Grease the base and sides of a 20cm springform cake tin with olive oil.

4 Add the spinach, feta, dill, mint, lemon zest, nutmeg and eggs to the bowl with the potato and leek. Season generously. Layer up 7 sheets of filo in the cake tin, brushing a little oil between each sheet, making sure the layers overlap and leaving overhanging pastry over the edges. Transfer the potato mixture to the centre of this then top with the final filo sheet. Bring the edges of the filo in to cover the topping and brush with a little extra olive oil. Scatter over the sesame seeds, transfer to a baking sheet and bake on the top shelf of your oven for 35-40 minutes, until deep golden brown.

5 Once cooked, leave to cool slightly in the tin before removing and serving.

Recipe from www.seasonalspuds.com

Ingredients

• 225g self raising flour, plus extra for dusting
• 1 tsp baking powder
• 50g salted butter, chilled & cut into cubes
• 100g smoked cheddar cheese, grated, or cheese of choice
• 150ml milk, plus extra for brushing
• 30g dehydrated sun-dried tomatoes, finely chopped
• 30g wild garlic, washed & finely chopped

Method

Prep time: 20 min

Cooking time: 15 min

• Preheat oven to 220°C/Gas 7. Line a baking tray with baking paper and set aside for later.
• In a medium mixing bowl, combine the flour and baking powder. Then add the butter and use your fingertips to rub it into the mixture until it resembles coarse breadcrumbs.
• Add 75g of the cheese, the wild garlic and sun-dried tomatoes and mix until well combined.
• Pour the milk into the crumb mixture and mix through with a small knife until a rough dough forms. Handling lightly, roll the dough around the bowl to pick up any crumbs and fold over.
• Dust a clean work surface with a little flour, then tip the dough out of the bowl onto it. Using your hands, gently bring the mixture together.
• Pat down the dough until you have a square that is 2-3 cm tall. If the dough is sticking to your work surface, dust with a little more flour.
• Use a cookie cutter to cut the scones and place them on the prepared baking tray. Press remaining trimmings together without overmixing and repeat the process until you have used all of the dough. Alternatively, you can cut the dough with a knife into squares.
• Brush each scone with milk and sprinkle over the remaining cheese. If you wish, add a wild garlic leaf on top to garnish.
• Bake for 12-15 minutes or until well risen and a lovely golden-brown colour on top. Leave to cool on a wire rack or enjoy straight from the oven with lots of butter!

Recipe from Riverford

INGREDIENTS

• 30g chickpeas
• 30g carrot, peeled and grated
• 2 tbsp basil, chopped
• 20g Parmesan cheese, grated
• 30g self-raising flour
• 50ml milk
• 3 large British Lion eggs
• 1 tbsp sunflower oil

METHOD

1. Put the chickpeas into a processor and whiz until finely chopped.
2. Add the carrot, basil, parmesan, flour, milk and egg. Whiz again until smooth and pour into a bowl.
3. Heat the oil in a frying pan. Add heaped spoonfuls of the mixture and fry for 2-3 minutes each side. You will make about 6 small pancakes. Set aside.
4. Bring a pan of water up to the boil. Add the eggs and boil rapidly for 3-4 minutes so that they are cooked but runny.
5. Remove, place in egg cups and carefully slice the tops off. Slice the pancakes into strips and serve next to the eggs for dunking and dip in.

Recipe by www.egginfo.co.uk

Serves 10-12

INGREDIENTS

• 180ml warm water
• 28g active dry yeast
• 1 tbsp sugar
• 180ml milk
• 500g bread flour, plus more for dusting
• 1 tbsp sea salt
• 80ml olive oil
• 1 large egg
• 1 tsp water
• 4 eggs

FOR THE PESTO

• Leaves and soft stems from 85g watercress, roughly chopped
• 5 garlic cloves, peeled and grated
• 150g grated Parmesan or other hard cheese
• Zest of one lemon
• 55g pine nuts, toasted
• 120ml extra virgin olive oil

METHOD

1 In the bowl of a stand mixer fitted with a paddle attachment, combine the warm water, yeast and sugar and mix at low speed until just combined (about 30 seconds). Leave to stand for about 5 minutes or until the mixture is frothy.
2 Heat the milk in a saucepan set over a medium-low heat until tiny bubbles form at the edge of the pan. Do not allow to boil. Set aside and cool to room temperature.
3 Once the milk has cooled, add it to the mixer along with the olive oil and salt. Mix at a low speed until just combined. Add the flour one quarter at a time, mixing after each addition on a medium-low speed. Ensure everything is combined.
4 Change the paddle attachment on the mixer over to the hook, ensuring that any dough is scraped off and put back into the bowl. Mix on low speed for about 1 minute, then increase the speed to medium and mix for about 5-6 minutes, or until the dough is smooth and elastic.
5 Lightly oil a large mixing bowl and place the dough inside. Lightly oil a piece of clingfilm and use it to cover the dough, oiled side down. Cover this with a clean cloth and set aside in a warm place to prove for around 1 hour, or until the dough has roughly doubled in size.
6 Make the pesto by adding the watercress, garlic, cheese, lemon zest, and pine nuts to a processor. Pulse until everything is pureed, then blend continuously while adding the olive oil in a steady stream. Scrape down the sides with a spatula and then blend for another 30 seconds to make sure everything is combined. Set aside. (This can be done up to two days in advance but must be brought back up to room temperature before using.)
7 Preheat the oven to 200°C/Gas Mark 6 and line a large baking sheet with parchment paper or a non-stick mat. Make an egg wash by whisking the egg and teaspoon of water together then set aside. Also prepare another large square of parchment to work on when you shape the bread.
8 Lightly flour a work surface then turn out the proved dough and cut it into three equal pieces. Use a lightly floured rolling pin to roll out the first piece to a 12 inch/30cm square. It should be about 3mm in thickness. Use a spatula to scoop a third of the pesto onto the dough and spread evenly, leaving a border uncovered on the edge closest to you. Brush this exposed border with egg wash, then begin to roll the dough into a tube from the furthest edge towards you as tightly as you can. Once you have rolled the dough fully into a tube, pinch the seam closed with your fingertips. Gently roll the tube back and forth over the work surface until it spreads lengthwise to about 20 inches/50cm long. Cover with cling film and set aside while you repeat with the remaining dough and pesto.
9 Line up the rolled tubes on the prepared piece of parchment paper. Use a large sharp knife to make a lengthways slash in each roll, cutting a deep slit halfway down the depth of the tube. Be careful not to cut all the way through.
10 Roughly measure the centre point of the tubes. Working towards you from the centre, plait the tubes together by crossing one of the outer tubes gently over the middle one. Then cross the other outer tube up and over the new middle one exactly as if you were braiding hair. Repeat, working your way down to the end so that half the tube is braided. Then turn the parchment around and plait the other side from the centre to the end. Carefully join up the ends so that the plaited dough forms a ring shape, then pinch firmly together to complete the circle. Use the parchment paper the dough is resting on to transfer the whole thing to your lined backing tray.
11 Make four equally spaced dents for the eggs in between the strips of the plait. Gently position the eggs one by one. Press them down carefully to avoid breaking them. Lightly oil a piece of cling film then use this to cover the bread. Allow to prove for around 30 minutes.
12 Uncover the plaited loaf and brush well with the remainder of the egg wash. Place in the centre of the oven and bake for 10 minutes, then reduce the oven temperature to 180°C/Gas Mark 4 and bake for an additional 45 minutes or until the bread is a warm brown colour. If you rap the bread gently on the bottom, it should sound quite hollow.
13 Remove from the oven and allow to cool for 10 minutes on the baking tray. Then transfer to a cooling rack and allow to come down to room temperature before serving. Serve on a platter and slice at the table.

Recipe by watercress.co.uk

INGREDIENTS

500g plain flour plus extra for dusting

Sea salt and freshly ground black pepper

2 lemons, finely zested

250g unsalted butter, cold and cubed + 1

tablespoon

1 tablespoon ice cold water

6 eggs

6 spring onions, trimmed and finely sliced

50ml whole milk

200ml double cream

70g watercress, chopped (a few sprigs saved for

garnish)

250g picked, white crab meat

1 fresh red chilli, de-seeded and finely chopped

A handful of pea shoots to garnish

METHOD

1 Place the plain flour in a large bowl with a good pinch of salt and pepper and the zest of 1 lemon. Mix well, then add the cold, cubed butter. Rub the butter into the flour using your fingertips until flakes have formed.

2 Separate 2 eggs. Make a well in the centre and add the egg yolks and 2 tablespoons of ice cold water. Use a dinner knife to incorporate the flour into the liquid and form a rough ball of dough. Use your hands to pat it into a disc. Cover in clingfilm and place in the fridge for 30 minutes.

3 Once the pastry has chilled, lightly dust a clean work surface with flour. Roll out the pastry to 3mm thickness. Take 8x8cm loose bottomed tart tins and line with the pastry, allowing a little overhang. Prick the bases a few times with a fork and allow the pastry to chill in the fridge again for 30 minutes.

4 Meanwhile, place a small frying pan on a low heat. Add the remaining tablespoon of butter and melt. Add the sliced spring onion and saute for 5 minutes or until just softened. Tip into a bowl and place to one side.

5 Pre-heat the oven to 180˚C/Gas Mark 4.

6 Remove the pastry cases from the fridge and place on a baking sheet. Line each with parchment paper and fill with baking beans or rice and blind bake for 10 minutes.

7 Meanwhile, whisk the remaining egg white a little. Remove the baking beans and parchment, brush the inside of the cases with egg white then return the pastry case to the oven for a further 5 minutes until lightly golden. Once baked, trim the excess pastry off with a Y-shaped peeler.

8 Whisk the remaining eggs in a large mixing bowl with a good pinch of salt, pepper and a few gratings of lemon zest. Pour in the milk, cream, cooked spring onion and the chopped watercress then whisk again. Evenly distribute half the crab meat between the cases. Pour or ladle the mixture into the tart cases.

9 Place the tarts in the oven and bake for 15-20 minutes or until set and golden.

10 Serve warm or cold topped with the remaining crab, watercress sprigs, remaining lemon zest, pea shoots and chopped chilli.

Recipe by Clarence Court

FOR THE HOT WATER PASTRY

300g plain white flour

Pinch of salt

1 egg

150ml water

100g lard

Butter, for tin

FOR THE PORK PIE FILLING

1 tsp chopped sage

  tsp salt

  tsp mace

  tsp ground pepper

1 tsp lemon rind, grated

300g minced pork

200g pork sausage meat

200g bacon cubes

METHOD

FOR THE HOT WATER PASTRY

1 Put the flour and salt into a bowl and stir to combine.

2 Break the egg into the middle of the flour. Beat the egg, in the bowl, combining it with the flour until it is dispersed through the flour.

3 Measure the water into a saucepan, add the lard and put over a medium heat.

4 As soon as the pan comes to the boil, remove it from the heat.

5 Pour the hot liquid into the flour mixture while stirring.

6 Using your hands gather the mix together to form a soft and smooth ball of dough.

7 Cover and leave for 20 minutes

FOR THE FILLING

1 Measure the sage, salt, mace and ground pepper into a small bowl and stir to combine.

2 Finely grate the lemon rind into the bowl and stir to make the seasoning mix.

3 Put the pork mince, sausage meat and chopped bacon into a mixing bowl and mix together well.

4 Stir in the seasoning mix.

TO MAKE THE PIE

1 Pre heat the oven to 170˚C/Gas Mark 3.

2 Rub butter generously around the base and sides of a 15cm/6” round, loose bottom, deep cake tin or insert a baking liner.

3 Take two thirds of the pastry and press it into the bottom and sides of the dish.

4 Tip the pie filling into the pastry lined tin and smooth the top.

5 Moisten the pastry rim with water.

6 Lightly dust the work surface with flour, put the remaining dough in the middle and sprinkle it with more flour.

7 Roll the pastry into a 15cm/6” circle.

8 Brush a little water around the circumference of the pastry circle.

9 Press a 3cm/1 ” cookie cutter or egg cup into the centre of the pastry and remove the small pastry circle. This will allow steam to escape during cooking.

10 Transfer the pastry circle over the filled pie, inverting it so the moistened side is down.

11 Press, pinch or crimp together the outside edges using your fingers or the flat prongs of a fork.

12 Brush the remaining beaten egg over the top of the pie.

13 Place the pie on an oven tray and bake for 70-80 minutes until golden.

14 Allow the pie to cool completely in the tin.

15 Carefully push and lift the cold pie out of the tin.

16 Wrap the pie and refrigerate. Best eaten within 3-4 days.

Recipe by Doves Farm

INGREDIENTS

• 2 tbsp oil
• 1 onion, chopped
• Half a red or other coloured pepper, chopped
• 2 cloves garlic, crushed
• 200g mushrooms, chopped
• 1 tsp dried tarragon or mixed herbs
• 1-2 tbsp soya sauce
• Black pepper
• 1 sheet of puff pastry – Jus Rol is vegan

METHOD

1 Pre-heat the oven to 200°C/Gas Mark 6.

2 Heat the oil and fry the onion until soft. Add the chopped red pepper and cook for another few minutes.

3 Add the mushrooms, herbs and garlic and fry until the mushrooms are cooked.

4 Add the soya sauce and pepper.

5 Roll out the puff pastry and cut into two 17cm/7 inch squares. Place half the mushroom filling in the middle of each square and fold into a parcel.

6 Seal with a little soya milk and brush the top of the pastry with a little of the same.

7 Place on an oiled tray with the fold facing down and cook for approximately 10-15 minutes, or until golden brown.

Recipe by Viva Vegan Recipe Club

INGREDIENTS

• 1⁄2-1 celeriac (peeled and cubed into 1⁄2 inch pieces)
• 3-4 tbsp water
• 4 tbsp olive oil
• Salt
• Freshly ground pepper
• 1 leek, finely sliced
• 3 garlic cloves, crushed
• 1 tsp paprika
• 50g walnut pieces (lightly toasted in the oven for 10 minutes at 180 ̊C)
• 1 sheet of ready-rolled shortcrust pastry eg Jus Rol
• 1 sheet of ready-rolled puff pastry eg Jus Rol
• Small amount of soya milk for glazing the pastry
  FOR THE SAUCE
• 130g raw cashews (unsalted and unroasted and preferably whole, not pieces) – soaked in a bowl of cold water and covered – for at least 2 hours but up to 8. Doing it overnight is the easiest way!
• 120-180ml water
• Fine salt to taste – just a pinch. Add gradually, mix in thoroughly after each addition and remember that sea salt is stronger than regular
• 2 tbsp white vegan wine – see above 3 fresh sage leaves
• Juice of half a lemon
• 1 tsp stock powder (or add more to taste if you like a stronger flavour… do it bit by bit though or it will be too salty!)
• 1 tbsp nutritional yeast

METHOD

FOR THE FILLING

1 Heat one tablespoon of olive oil in a large saucepan and then add the leeks. Cook with a lid on for around 8-10 minutes but check they are not sticking or burning.

2 Add the cubed celeriac, garlic, a pinch of salt, paprika and 3 tablespoons of olive oil.

3 Lightly fry for a few minutes then add the water. Place a lid on top then cook for around 20 minutes or until the celeriac is tender.

4 Add the toasted walnuts, taste and season accordingly with salt and freshly ground pepper.

FOR THE SAUCE

1 Soak the cashews (for a minimum of 2 hours or overnight).

2 Put all ingredients into a blender and blend until really smooth, adding water a little at a time. The more you add the thinner the cream will be – although the cream will thicken when left to stand in its container. Keep blending and scraping down the sides until the mixture is very smooth and creamy and has lost its grainy texture.

3 Transfer the mixture to a medium sized pan and bring to the boil and then simmer until heated through (approx 5-10 minutes). Add more stock/fluid if necessary/to taste.

TO ASSEMBLE

1 Heat the oven to 220 ̊C/Gas Mark 6.

2 Oil each ramekin then line with a layer of shortcrust ready to roll pastry.

3 Blind bake them in the oven for 10 minutes, covering them with greaseproof paper weighed down with baking beans or rice.

4 Leave them to cool for 10 minutes then add the celeriac and leek filling until the pie is full.

5 Spoon approximately 5 tablespoons of cashew sauce into each pie (or to your taste).

6 Take the puff pastry and cut a circular lid for each of the pies. If you don’t have pastry cutters, you can use a bowl or top of a glass (if it fits).

7 Cover each of the pies with the puff pastry lid and seal them by sticking the puff pastry lid to the shortcrust base.

8 Brush the lids with a thin layer of soya milk and then bake in the oven until risen and golden (approximately 20-30 minutes).

Recipe by Viva Vegan Recipe Club