Classic festive turkey

You will need
2 red onions, peeled and finely chopped
2 rashers unsmoked streaky bacon, chopped
1 tablespoon olive oil
25g butter
1 tablespoon fennel seeds, crushed
15g pack fresh sage, chopped
1 pack vacuum packed chestnuts or 150g can chestnuts, drained and crumbled
500g sausagemeat
1 large egg, beaten
200g fresh breadcrumbs
4.5kg fresh turkey
10 chipolata sausages
10 rashers smoked streaky bacon

Method
For the stuffing:1.Fry the onions and unsmoked streaky bacon gently in the olive oil and butter for 4 minutes. Add the crushed fennel seeds, sage, and chestnuts, add a little seasoning and cook for a further 3 minutes over a medium heat, until the ingredients have all flavoured each other. Season to taste, and pour it out onto a tray to cool quickly. Once at room temperature, pop it into the fridge until chilled.

2.Put the chilled stuffing mixture back in to a bowl, add the sausagemeat, egg and breadcrumbs and combine to bind the mixture together. Place two thirds of the stuffing into an oven proof dish ready to cook later. Reserve the remainder to stuff the turkey.

3.Preheat the oven to 190°C, fan 170 °C, gas 5. Remove the turkey giblets. Fill the neck cavity with the reserved stuffing and then replace the skin and secure either by sewing underneath the bird or by using cocktail sticks to hold the skin in place. If you wish, rub the bird with a little softened butter. Cover the turkey loosely in aluminium foil and cook for 3 hours. Baste occasionally after the first 30 minutes of cooking time.

4.Prepare the sausages: Stretch the bacon rashers and use to wrap around the chipolata sausages. Arrange on a baking sheet and chill until ready to cook them in the oven.

5.For the final 50 minutes of turkey cooking, remove the foil to crisp up the skin. Once the turkey is cooked, take it out of the oven, put onto a plate and let it rest.

6.Now add the sausages and stuffing to the oven and cook until golden and crisp. 7. For the gravy: Skim off most of the fat from the turkey juices, put the roasting tray onto the hob at a low heat to simmer, and stir in a good tablespoon of flour. Keep stirring until thickened. After about 1 minute, add 1 pint of chicken or turkey stock, a little at a time to start with until it's all mixed together. Bring to the boil and simmer until the gray coats the back of a spoon.Serve the turkey with all the trimmings and the gravy.

CUSHYS TIP: Always test the turkey to ensure it has been thoroughly cooked. Pierce the turkey between the leg and the breast with a knife or skewer, the juices must run clear. If they are still pink, return the bird to the oven for a further 15 minutes and then test again. The turkey will carve much better after it has been left to rest. Cover it well with the foil and clean tea towels, the bird will keep very hot for at least 30 minutes.

What size turkey should I buy?
3kg: 6-7 people; 3.5kg: 7-8 people; 4kg: 8-9 people; 4.5kg 9-10 people; 5kg 10-11 people; 5.5kg 11-12 people; 6kg 12-13 people; 6.5kg: 14-15 people; 7kg: 15-16 people; 7.5kg 16-17 people.

Beef and horseradish casserole with caraway dumplings

You will need
2 tablespoons oil
1kg diced braising steak
2 garlic cloves, crushed
300g pack shallots, peeled
250g smoked bacon, chopped
3 carrots, peeled and cut into 1cm slices
15g pack fresh thyme, removed from the stem and chopped
2 beef stock cubes, made up with 750ml boiling water
350ml red wine

Method
1.Preheat the oven to 190°C, 170°C, fan gas 5. Heat 1 tablespoon of the oil in an ovenproof casserole and cook the steak for 8-10 minutes in batches until browned, then remove and put to one side.
2.Add the remaining oil, garlic, shallots, bacon, carrots and thyme and brown over a medium heat.
3.Stir in the stock and wine, return the beef to the dish then bring to the boil, cover and place in the preheated oven for 1½ hours.
4.For the caraway dumplings: Mix together the flour, suet and caraway seeds, add in the water to form a soft dough. Divide the mixture into 8 pieces and roll into balls.
5.Remove the casserole from the oven, add in the mushrooms, horseradish and dumplings then cook for a further 30 minutes.
Serve immediately sprinkled with freshly chopped parsley.

Sage and onion stuffing

You will need
50g free from vegetable spread
1 tablespoon oil
1 large chopped onion

Method
Heat the vegetable spread and oil, and cook the onion until softened. Stir in the breadcrumbs, sage and seasoning.
Put in a baking dish and cook in a preheated oven at 180°C, fan 160ºC, gas 4 for around 40 minutes

Amazing roast potatoes

i get a lot of request for my perfect roast pots so here you are you lucky people enjoy

Peel and halve your spuds – for best results use varieties like Wilja, Maris Pieper or Kerr's Pink. Preheat some fat, either goose fat or vegetable oil in a large sturdy roasting pan to 220ºC, fan 200ºC, gas 7. Meanwhile, boil your spuds for 5 minutes. Strain and shake them about in the pan to roughen up the edges – not too vigorously or they’ll fall apart. Sprinkle over a tablespoon of dry semolina and shake again to coat the spuds really well. Then add the potatoes to the pan and cook for about an hour, check and toss them around in the oil occasionally.

you will need

Goose fat, (or vegetable oil)
Potatoes
Semolina

Lemon chicken with lime and coconut noodles

You will need
4 boneless chicken breasts, skin on
Juice and zest of 4 lemons
3 tablespoons vegetable oil
15g pack coriander
2 long red chillies, deseeded and finely chopped
2 stalks lemon grass, finely chopped
2 teaspoons fish or soy sauce
25g fresh ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 carrot, peeled and finely shredded
200ml coconut milk
4 spring onions, shredded
Zest and juice of 2 limes
100g beansprouts
250g rice or wheat noodles, cooked and drained
Chopped coriander to serve
Lime wedges to serve

Method
Cut slashes in each chicken breasts diagonally with a knife and place in a bowl. Add the lemon zest and juice and 2 tablespoons of the oil.
Chop the stems of the coriander finely and add to the chicken, save the leaves for garnish. Marinate for 20 minutes or overnight in the fridge.
For the noodles: Mix the chilli, lemon grass, fish sauce, ginger and garlic together. Add the remaining oil to form a paste.
Heat a frying pan and add the paste. Cook for one minute until softened, then add the coconut milk and cook for 10 minutes until thickened. Add the lime juice and zest to the coconut mix and heat slowly.
Preheat a barbecue or grill and cook the chicken for 15-20 minutes or until cooked, basting occasionally with the marinade. (Ensure the marinade is also cooked thoroughly). Once the chicken has cooked, remove from the heat and cut into strips. To serve, add the noodles to the sauce with the carrots, spring onions and beansprouts. Arrange the noodles on plates and top with the chicken.

Sausage & veg hot pot

You will need

1 x pack 8 large pork sausages
1 x 500g bunch of carrots
1 x 390g carton chopped tomatoes with basil & oregano
1 x 28g pack flat leaf parsley
1 x 500g pack pearl barley
1 tablespoon olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1 vegetable stock cube

Method
Heat 1⁄2 tablespoon olive oil in a heatproof medium casserole dish and add the onion and the garlic. Fry for 2 minutes until softened, then add 200g pearl barley. Make up 1.2 litres hot vegetable stock using 1 stock cube and add 800ml to the pan. Reduce to a low heat and simmer for 25 minutes, stirring occasionally.
Meanwhile, heat the remaining olive oil in a frying pan and fry the large pork sausages for 12–15 minutes until brown and cooked through.
Trim the carrots, removing the green tops, scrub clean and chop each one into 3 segments. Add to the pearl barley mixture along with the chopped tomatoes with basil & oregano and the remaining 400ml stock. Cook for 20 minutes or until the carrots and pearl barley are tender.
Cut the sausages in half and add to the pot with 2 tablespoons finely chopped flat leaf parsley. Stir to combine, garnish with a little extra parsley, then serve.

Sweet potatoes with chilli chorizo

Ingredients
4 medium sweet potatoes
1tbsp olive oil
½ red pepper, diced
100g (3½oz) chorizo, sliced
100g (3½oz) cherry tomatoes, chopped
½ red chilli, seeded and diced
100g (3½oz) spinach
100g (3½oz) frozen sweetcorn
4tbsp sour cream if you wish

Method
Pierce the sweet potatoes with the point of a knife and microwave for about 12-15 minutes depending on size.

Meanwhile, heat the olive oil in a frying pan and fry the red pepper for 2-3 minutes until softened. Add in the chorizo, tomatoes and chilli and fry for a further 1-2 minutes. Add the spinach and stir until wilted. Add the sweetcorn and heat through.

When the potatoes are cooked, cut in half and scoop out a little of the flesh. Mash into the chorizo mixture and pile back into the sweet potato. For an extra touch of luxury, serve topped with a spoonful of sour cream.

CUSHY'S TIP
Sweet potatoes can be boiled, baked or fried and used in savoury or sweet recipes - try cutting into wedges, tossing in oil and baking at Gas 6, 200°C, fan180°C for 25 minutes

Teriyaki chicken with steamed sesame veg

Ingredients
3 tbsp dark soy sauce
3 tbsp dry sherry
1½ tbsp brown sugar
500g pack chicken thigh fillets
1 large carrot
175g pack Tesco Market Value Baby Corn
215g pack Tesco Sugar Snaps
2 tbsp sesame seeds, toasted
2 salad onions, shredded
method
For the teriyaki sauce, heat the soy sauce, sherry, sugar and 2 tablespoons of water in a saucepan stirring until the sugar dissolves. Remove from the heat.

Halve the chicken fillets and put in a dish. Pour over half the sauce and marinate for at least 20 minutes. Peel and cut the carrots into batons and steam for 10 minutes. Add the corn and sugar snaps and steam for 5 minutes until tender.

Heat a griddle pan and cook the chicken for 8-10 minutes until browned. Meanwhile, reduce the reserved sauce in a separate pan.

Toss the steamed vegetables with the sesame seeds and salad onions. Serve with three pieces of chicken each and drizzle over the sauce. Serve with rice.

Lazy but lovely risotto

A fuss free risotto, packed with bacon and peas, and perfect for 4 hungry students

You will need
200g of chopped bacon, with the fat removed
Olive oil
1 peeled and finely chopped onion
200g arborio rice
3 tomatoes, roughly chopped
1 vegetable stock cube
100g garden peas
Parsely
Parmesan

Method

1.Fry the bacon in a large pan without oil for 5–10 minutes until crisp. Remove from the pan and set aside.
2Heat 1 tablespoon olive oil in the pan, then add 1 peeled and finely chopped onion and fry for 5 minutes until soft.

Add the arborio rice and the roughly chopped tomatoes and cook, stirring continuously, for 2–3 minutes.
3.Make up 700ml vegetable stock, using the stock cube, and pour 500ml over the rice mixture. Add the cooked bacon and stir through. Bring to the boil, then transfer to a 2-litre baking dish and bake in a preheated oven at 150°C, fan 130°C, gas 2 for 20 minutes.
4.Remove from the oven and stir. Increase the oven temperature to 170°C, fan 150°C,gas 3 1/2 add some garden peas and the remaining stock, and return to the oven for 20 minutes.
5.Stir through some parsley, top with parmesan shavings and serve for a fuss-free risotto for 4, perfect for students.

Piperade

A typically Spanish combination of red peppers, garlic and eggs.

You will need
4 red peppers or 1 x 400g can of pimentos
2 tablespoons olive oil
1 medium onion, cut into wedges
3 cloves garlic, finely chopped
1 field mushroom, broken into chunks
1 x 70g pack serrano ham (optional)
8 medium size eggs, beaten
Freshly ground black pepper
Few sprigs fresh thyme

Method
Preheat the oven to 190°C, fan 170°C gas 5.
Place the whole red peppers on a baking sheet and roast in the preheated oven for 30 minutes. Remove and allow to cool. When cool enough to handle remove the skins, deseed and cut the flesh into strips.
Heat the olive oil in a large frying pan and stir fry the onions and garlic for 3-4 minutes until softened, then stir in the peppers and mushrooms, then cook for a further 4-5 minutes.
Season the beaten eggs, stir in some small sprigs of fresh thyme and add the mixture to the pan. Cook over a medium heat until the eggs have set. Cut into wedges and serve with some ham slices if you wish.

Cheesy stuffed peppers

You will need
600g pack peppers
1 pack 6 flavouripe tomatoes
70g pack wild rocket leaves
125g pack mozzarella cheese balls
2x120g packs golden vegetable savoury rice
420g tin red kidney beans in water
1 onion,peeled and finely sliced
900ml vegetable stock
1 tablespoon olive oil

Method
Prepare the peppers by slicing in half lengthways and removing the seeds and core. Preheat the oven to 180°C, fan 160°C, gas 4.
Heat 1 tablespoon olive oil in a shallow frying pan and fry the onion until soft. Drain the kidney beans, then add to the pan and heat through. Add the rice, then prepare 900ml vegetable stock and pour over. Simmer for 15 minutes.
Place the peppers on a baking tray, then fill with the rice mixture and top with the mozzarella. Sprinkle any leftover rice onto the baking tray. Bake in the oven for 20 minutes. Serve with sliced tomatoes and wild rocket leaves.

Prawn risotto

You will need
1 tablespoon olive oil
2peppers, deseeded and thinly sliced
20g basics butter
2 onions, peeled and finely diced
2 garlic cloves, peeled and finely chopped
300g arborio risotto rice
800ml hot vegetable stock
155g large peeled and cooked prawns
200g frozen peas
100g Greek-style salad cheese, crumbled
2 tablespoons roughly chopped parsley

method

Try heating the oil in a large frying pan. Cook the peppers over a medium heat for 5 minutes, or until they soften. Remove from the pan and set aside. In the same pan, melt the butter and cook the onion until softened but not coloured.Stir in the garlic and rice and cook for 1 minute. Add the stock, a ladleful at a time, and cook for 18 minutes, or until the stock has been absorbed and the rice is tender.Add the prawns, peas and cooked peppers and cook for a further 2 minutes.Stir in half of the cheese and crumble the rest over the top with a sprinkle of parsley to serve.

Sticky lamb chops with minted pea & tomato relish

You will need
2 tablespoons French Dijon mustard
2 tablespoons runny honey
4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh chives, chopped
2 fresh bay leaves, torn into pieces
2 garlic cloves, peeled and crushed
8 x lamb chops from the meat counter
175g shelled peas (fresh or defrosted, if frozen)
2 spring onions, roughly chopped
Small handful fresh mint, chopped
2 tablespoons white wine or cider vinegar
50g cherry tomatoes, roughly chopped

Method
1.Mix the mustard and honey together in a small bowl and set aside.

2.In a large, shallow bowl mix together 3 tablespoons of the olive oil, the fresh rosemary, chives, bay leaves and crushed garlic. Add the lamb chops, cover and marinate for up to 1 hour in the refrigerator.

3.Cook the peas in boiling, lightly salted water for 2–3 minutes. Refresh under cold, running water. Drain and set aside. Preheat the barbecue or grill.

4.To make the relish, whizz the peas, spring onions, mint, remaining olive oil and vinegar in a food processor. Season and stir in the tomatoes.

5.Brush the chops on both sides with the mustard and honey glaze. Cook on the barbecue or grill for 12-16 minutes, turning occasionally, until any meat juices run clear. Serve the chops with the relish and some crusty bread.

Tomato and bean nachos

You will need

Tortilla Chips, Cool Salsa, 200g
chopped tomatoes with onion & basil
cannellini beans in water 410g
75g mozzarella, torn into chunks
50g hot green chillies
Parsley to garnish

Method

mixing 1⁄2 x 410g tin cannellini beans, drained, with 1⁄2 x 390g carton chopped tomatoes with onion & basil. Arrange a pack of cool tortilla chips in a heatproof dish and spoon over the tomato and bean mixture. Top with basics mozzarella, torn into chunks, and a few hot green chillies in brine, finely sliced. Heat under a medium grill for 10–15 minutes until the cheese has melted. Serve garnished with chopped fresh parsley for a dish that’s great to share when you have friends around for summer.

Mushroom gougère

A tasty savoury choux pastry filled with a mushroom and walnut sauce

You will need
50g margarine
150ml water
65g wholewheat flour plus 1 tablespoon
2 medium size eggs
50g Cheddar cheese, grated
2 tablespoons oil
1 onion, chopped
250g mushrooms, sliced
2 garlic cloves, crushed
150ml vegetable stock
75g walnuts, roughly chopped
2 tablespoons chopped parsley
Freshly ground black pepper

Method
Melt the margarine in a large pan, add the water and bring to the boil. Add 65g of the flour all at once and beat until the mixture leaves the side of the pan.
Cool slightly, then add the eggs one at a time beating vigorously until glossy. Beat in the cheese. Spoon the pastry around the edge of a greased 1.2 litre ovenproof dish.
Preheat the oven to 200°C, fan 180°C, gas 6.
To make the filling heat the oil in a pan and add the onion and fry until softened. Add the mushrooms and garlic and fry for 2 minutes. Stir in the flour, add the stock and bring to the boil stirring. Cook for 3 minutes, until thickened. Stir in all but 2 large spoons of the walnuts, parsley and pepper to taste.
Pour the filling into the centre of the dish and sprinkle with the reserved walnuts.
Bake in the oven for 40 to 45 minutes, until the pastry is golden brown. Serve immediately.

It's my birthday today so i thought i would bake a cake

Happy bithday to me

Hot chocolate cake with toffee sauce recipe

Ingredients
100g butter, softened, plus extra for greasing
175g caster sugar
4 eggs, separated
100g ground almonds
6 tbsp milk
100g plain chocolate, melted
175g self-raising flour
220g jar chocolate toffee sauce (we love Merchant Gourmet's Dulce de Leche Chocolate Toffee, from major supermarkets

Method: How to make chocolate cake with toffee sauce
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a square 20cm loose-bottomed cake tin and line the base with baking paper.
2. Cream the butter and sugar until very light. Beat the egg yolks and add to the mixture, a little at a time, beating well. Fold in the ground almonds, milk and melted chocolate.
3. Whisk the egg whites to soft peaks. Using a large metal spoon, carefully fold a third into the chocolate mixture. Once well mixed, fold in the rest, then fold in the flour. Spoon into the prepared tin, level the surface and bake for 35 minutes.
4. Prick the top of the cake all over with a skewer and spoon over the chocolate toffee sauce. Gently spread over the top and return to the oven for 5 minutes. Cool in the tin for 5 minutes, then slide or lift out. Cut into squares and serve hot or warm with crème fraiche.

Raspberry & banana brûlée

Try combining 2 bananas, peeled and mashed with 200ml natural Greek style yogurt and around two-thirds of a 170g pack of raspberries. Divide the mixture between 4 ramekins (or 4 small dessert dishes) and top with the rest of the berries. In a clean saucepan, gently heat 100g caster sugar. Resist the temptation to mix the sugar with a spoon – instead, gently swirl the pan so the sugar heats evenly. After a few minutes, the edges of the sugar will begin to caramelise. The sugar will melt and become a caramel colour. Pour the hot sugar over the brûlées and leave to set for about 5 minutes. Serve for a deliciously tempting treat.
Great with Sainsbury’s Muscat de St Jean de Minervois – a lusciously sweet dessert wine full of honeyed fruit favours
You will need
Bananas
Natural greek style yogurt
Raspberries

Caster sugar
Muscat de St Jean de Minervois

Spinach, potato and squash bake

Ingredients

300 g (11 oz) young leaf spinach

700 g (1lb 8oz) floury potatoes, peeled

750 g (1lb 8oz) butternut squash, peeled and deseeded

250 ml (9fl oz) semi-skimmed milk

1 eggPinch nutmeg

50 g (2 oz) reduced fat cheddar, grated

2 tbsp fresh wholemeal breadcrumbs

method

Preheat the oven to 200 degree celsius/180 degree celsius fan/Gas 6.
Place the spinach in a large saucepan with a little water and cover with a lid. Place over a medium heat and cook for a few minutes until the spinach has just wilted. Drain and squeeze out any excess moisture.
Cut the potatoes and squash into bite-size chunks. Boil in a large pan for 5 minutes until the potatoes are just soft, drain and set aside.
Whisk together the milk and egg, season, stir in the nutmeg and set aside. Place the potatoes and squash into a small rectangular roasting tin, add the spinach then pour over the egg mix.
Sprinkle over the cheese and breadcrumbs and bake in the oven for 30-35 minutes until golden brown on top. Serve immediately.
Serving suggestion2 of 5 a day per serving.

Soutzoukakia (Greek meatballs in tomato sauce)

you will need

500 g lean minced beef

1 egg, beaten

25 g stale breadcrumbs

2 garlic cloves, crushed
2 large onions, finely chopped

1 tsp ground cumin

1 tbsp dried oregano

1 tbsp freshly chopped parsley

3 tbsp olive oil

1 kg ripe tomatoes, roughly chopped

1 tsp caster sugar

2 tbsp tomato puree

150 ml vegetable stock

225 g pitted green and black olives

100 g feta cheese, crumbled

method

Mix the mince, egg, breadcrumbs, garlic, half the onions, cumin and herbs together. Season and shape into 20 balls.
Heat the oil in a frying pan and fry the meatballs in two batches for 5 minutes, until browned. Remove and set aside.Fry the remaining onions until golden. Stir in the tomatoes, sugar, purée and stock. Bring to the boil, then simmer for 5 minutes.
Return the sauce to the pan with the meatballs and olives and simmer uncovered for 20-25 minutes. Season to taste and serve scattered with feta cheese.

Mango coriander salsa

You will need
1 large mango, peeled & chopped into 1cm pieces
2 tablespoons red onion, finely chopped
1 teaspoon freshly chopped red chilli
3 tablespoons lime juice
1 large pot coriander, leaves only, chopped
1 teaspoon tamarind paste
2 teaspoons caster sugar
dash fish sauce
½ teaspoon sesame oil
1 tablespoon white wine vinegar
2cm piece fresh root ginger, finely chopped
freshly ground black pepper

Method
Combine all the ingredients in a large bowl. If you require a finer salsa it can be blended in a food processor or with a hand blender.
Refrigerate until required.

Coconut Jinga

You will need
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon fresh ginger, peeled and finely grated
6 tablespoons madras curry paste
50g carton creamed coconut
150ml hot water
400g pack cooked, shelled prawns
2 tomatoes, roughly chopped
1 teaspoon tomato puree
2 teaspoons lemon juice
1 tablespoon dessicated coconut
300g pack basmati rice, cooked as per pack instructions
4 tablespoons mango chutney

Method
Heat the oil in a frying pan or wok and cook the onion and ginger until soft.
Add the curry paste and gently fry for 2 minutes. Dissolve the creamed coconut in the hot water in a jug, then stir into the onion and ginger mix with the prawns. Add the tomatoes, tomato puree and lemon juice.
Simmer for 5 minutes. Serve hot on a bed of rice, garnished with the desiccated coconut, with the chutney as an accompaniment.

Crab Linguine with chilli flakes

Ingredients
1 tbsp olive oil
2 red onions, sliced
1 large yellow pepper,sliced
4 clove(s) garlic
2 tsp dried oregano
2 tsp dried crushed chilles
300 g dried linguine
200 g Wild Bay White Crab meat or 2 x 170g cans, drained
2 lemons
75 g fresh parsley,finely chopped

Method
1.Heat the oil in a pan and add the onions and pepper. Stir until the onion is soft, but not browned
2.Add the garlic (crushed), oregano, and chilli and stir for a few more minutes
3.Meanwhile cook the pasta according to packet instructions, then drain.
4.Add the Crab meat, the zest and juice of the lemons and the parsley (saving a little to serve) to the pepper and onions and mix well. Then toss in the hot pasta, stirring well to coat it evenly.
5.Serve sprinkled with parsley and a few chilli flakes.

Creamy spaghetti with crispy bacon

you will need
300g pack basics unsmoked back bacon
400g pack basics mushrooms
200g pack of young leaf spinach
150ml pot of single cream
500g pack basics spaghetti
Onion
garlic
egg
milk

Method
Cook 400g spaghetti, following pack instructions.
Meanwhile, fry the unsmoked back bacon, cut into strips, over a medium heat for 5 minutes until browned and crispy. Remove from the pan and set aside on a plate.
Fry the mushrooms, sliced, 1 onion and 1 clove garlic, peeled and sliced, for 3–4 minutes in the oil left in the pan from the bacon. Return the bacon to the pan and add the spinach leaves, 1 egg yolk, 75ml single cream and 75ml milk, and stir well until heated through.
Remove from the heat, add the cooked spaghetti and stir through to serve.

cushyfoods is sticking with labour all the way

cushyfoods is sticking with this man

Mr brown

Beef, red wine and chestnut casserole

Ingredients
1.3kg brisket beef
3tbsp plain flour
3tbsp olive oil
120g pack Diced Pancetta
16 shallots, quartered
2tbsp tomato purée
400ml red wine
400ml hot beef stock
1 bay leaf
Leaves from 3 sprigs of fresh thyme
250g chestnut mushrooms, halved
240g can peeled chestnuts
Mashed potato and petits pois, to serve

Method

1 Preheat the oven to 150C/ 130C Fan /Gas 2. Cut the beef into 4cm cubes. Toss in the flour and set aside.

2 Heat 1 tablespoon oil in a flameproof dish and fry the pancetta until it starts to crisp. Remove from the dish, leaving the oil, and put aside. Add the shallots to the casserole and cook until soft, then set aside.

3 Add the rest of the oil to the casserole dish and stir-fry the beef in batches until it is brown on all sides, adding each browned batch to the pancetta. 4 Put the tomato purée and wine in the dish and simmer, uncovered, for

4 minutes. Add the pancetta, beef, stock, bay leaf and thyme. Season then heat until simmering. Cover and cook in the oven for 2 hours. Add the shallots, chestnuts and mushrooms and cook for another 30 minutes. Serve with mash and petits pois.

Lancashire hotpot

Ingredients
1tbsp olive oil

800g (1lb 10oz) lamb neck fillet, cut into

5cm (2in) pieces

1 onion, finely diced

2 carrots, finely diced

4 celery sticks, finely diced

2 leeks, thinly sliced

2tbsp plain flourfreshly ground black pepper

1tbsp Worcestershire sauce800g (1lb 10oz) potatoes, unpeeled

method

Heat olive oil in a large flameproof casserole dish, add lamb and brown all over. Transfer to a plate.
Reduce the heat under casserole, add vegetables then sauté for 10 minutes, stirring frequently.
Remove casserole from the heat, add meat, sprinkle in flour and mix well. Pour in enough hot water to cover meat and vegetables, stir well and return to the heat.
Preheat oven to Gas 4, 180°C, 350°F.
Bring casserole to the boil, stirring often as gravy thickens. Season and add Worcestershire sauce. Remove from heat.
Slice potatoes thinly by hand or with a mandolin. Layer them carefully to completely cover meat and vegetables.
Place in the oven and cook for 2 hours. The potatoes should be golden on top and the gravy bubbling up around sides.

Chicken Kebabs with Lemon and Coriander Couscous

Ingredients
4 skinless chicken breasts
1 tbsp olive oil
1 clove(s) garlic, crushed
1 tsp ground coriander
1 tsp ginger
1 tsp cinnamon
pinch of cayenne
Juice of 2 lemons
250 g couscous
3 tbsp fresh coriander, chopped
100 g pitted black olives, chopped
Seasoning

Method
If using wooden skewers soak for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, 1 tbsp lemon juice and seasoning allow to marinade for 10 minuets or 1 hour if you have time.
Pre heat the grill to high. Thread the chicken into the skewers and grill for 10 to 12 minuets turning occasionally or until cooked.
Meanwhile, prepare the couscous to the packet instructions, then fluff in up with a fork. Drizzle with a little olive oil, add the remaining lemon juice, coriander and olives to the couscous and season.
Transfer to serving plates and serve the chicken kebabs with any pan juices and the couscous.

Spicy bean pittas

You will need
200g can tuna in brine, drained
2 tablespoons fromage frais
2 tablespoons mayonnaise
½ teaspoon fresh root ginger, finely chopped
½ teaspoon ground cumin
½ lemon, grated rind
1 clove garlic, crushed
150g dried haricot beans, soaked overnight and cooked as pack instructions
100g French beans, cooked, drained and cooled
100g iceberg lettuce, shredded
3 tomatoes, chopped
4 pitta bread
freshly ground black pepper

Method
Mix together the tuna, fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, haricot beans, French beans and black pepper
Warm the pitta breads under a hot grill until the pockets puff up. Split with a knife and fill with the lettuce and tomatoes. Top with the tuna mixture and serve immediately.

Mozzarella and spinach pizzas

You will need
4 Pitta Breads
1 tbsp olive oil
½ x 290g jar pizza topping sauce
1 x 125g pack mozzarella, drained and sliced
a handful of cherry or pomodoro tomatoes, halved
a handful of young-leaf spinach
a handful of basil leaves

Method
Preheat the oven to 220°C, fan 200°C, gas 7. Lightly drizzle each pitta bread with olive oil and place on a baking sheet. Cook in the preheated oven for a few minutes to crisp up.
Remove the pittas from the oven and spread over the pizza topping, then top with the mozzarella and scatter over the tomato halves and spinach. Season and bake for 10 minutes or until the mozzarella is melted. Scatter with basil leaves towards the end of the cooking time.

Bacon & egg hollandaise stuffed mushroom with baked cherry tomatoes

You will need
250g pack of large flat mushrooms
300g back bacon
100g cherry tomatoes, halved
4 medium size eggs
100g baby spinach leaves
4 white muffins, split
4 teaspoons JS hollandaise sauce
Freshly ground black pepper

Method
Preheat the oven to 190°C, 375°F, gas mark 5. Place the mushrooms on a baking tray.
with the bacon and cook for 20 minutes. 15 minutes before the end of cooking time add the tomatoes to the tin and continue to cook in the oven.
Meanwhile, poach the eggs in gently simmering water. Wilt the spinach in a frying pan. Place the muffins on serving plates and top with some spinach, egg, sauce and a mushroom.
Top with the bacon and tomatoes, place the second muffin half on top and serve. seasoned with freshly ground black pepper.

Spanish tortilla

You will need
6 tablespoon olive oil
500g new potatoes, par-boiled, refreshed and sliced
1 onion, peeled and finely sliced
1 yellow pepper, deseeded and cut into strips
2 x 70g pack sliced chorizo
5 medium eggs
Freshly ground black pepper
1/2 teaspoon ground smoked paprika or paprika
20g pack flat-leaf parsley, finely chopped

Method
Heat the oil in a 30cm non-stick frying pan.
Add the potatoes, onions, pepper and chorizo, cover and cook for 5-8 minutes.
In a bowl beat together the eggs, freshly ground black pepper and parsley.
Add the pepper, potato, onion and chorizo.
Wipe the inside of the frying pan with kitchen paper. Preheat the grill to a moderate heat. Pour the egg mixture back into the frying pan and cook for 10-15 minutes. Then finish under the grill for 5 minutes or until golden brown.
Loosen the edges with a palate knife, invert onto a plate and slice.

Cashew nut and cranberry croquettes

You will need
5 tablespoons sunflower oil
1 onion, chopped
2 celery sticks, chopped
1 clove garlic, crushed
4 tablespoons wholemeal plain flour
227g tin of chopped tomatoes
50g cranberries
125g cashew nuts, roughly chopped
125g wholemeal breadcrumbs
1 tablespoon soy sauce
2 tablespoons fresh parsley, finely chopped
Freshly ground black pepper
Lemon wedges to garnish

Method
Heat 2 tablespoons of oil in a frying pan and cook the onion until soft.
Add the celery and garlic and cook for 2-3 minutes.
Mix in 2 tablespoons of flour, then add the tomatoes and cook gently until thickened.
Add the cranberries, cashew nuts, breadcrumbs, soy sauce, parsley and seasoning and mix well.
Divide into 8 equal portions and shape into croquettes.
Place remaining flour into a plastic bag, add croquettes and shake until well coated.
Heat remaining oil in a frying pan and shallow fry the croquettes for 2 minutes on each side until golden brown.
Garnish with lemon slices and serve with a crisp green salad.

Pinto & feta quesadillas

You will need
250g pack dried pinto beans, soaked and cooked as per pack instructions and refreshed
1 large red onion, peeled and finely chopped
1 jalapeno chilli, deseeded and finely chopped
1½ teaspoons chilli powder
1½ teaspoons ground cumin
salt and freshly ground black pepper
2 tablespoons corn oil
juice of 1 lime
20g pack fresh parsley, finely chopped
320g pack flour tortillas
200g pack feta cheese, crumbled

Method
In a food processor combine together the first 8 ingredients - (using a tablespoon of the corn oil) until soft and creamy in consistency. Transfer to a bowl and mix in the parsley.
Next place a tortilla on the work surface, then spread with ¼ of the bean mixture, top with 2 tablespoons of the cheese and finally another flour tortilla. Repeat this process until all ingredients have been used.
Heat the remaining oil in a heavy based frying pan then add the quesadilla and cook for 1-2 minutes on each side until the bean mixture is heated thorough and the tortillas are golden brown.
Cut each quesadilla into 4 wedges and serve immediately.

Choc-banana crumble

You will need
6 bananas
100g plain flour
80g chilled butter, cubed
40g drinking chocolate
25g sugar
100g Brazil nuts, roughly chopped

Method
Preheat the oven to 190ºC, fan 170ºC, gas 5. Peel and slice the bananas and arrange in the base of a 1-litre ovenproof dish.
In a separate bowl, place the flour, chilled butter, drinking chocolate and sugar. Rub the mixture together with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the nuts and then sprinkle the mixture over the bananas. Bake the dish for 15-20 minutes or until piping hot. Remove from the oven and rest for 5 minutes and then serve for a gooey, fruity dessert.

Try serving this scrummy pudding with a dollop of crème fraîche or warm custard.

Lamb Cutlets Stuffed with Parma Ham and Herbs

Ingredients
4 small red onions
2 red peppers, quartered and de-seeded
3 tbsp olive oil
2 cloves garlic, peeled and crushed
4 slices Parma ham, finely chopped
2 tbsp fresh flat leaf parsley, finely chopped
2 tsp fresh rosemary, finely chopped
2 tsp Dijon mustard
Grated zest 1 lemon
2 tbsp freshly grated parmesan
12 lamb cutlets
3 tbsp balsamic vinegar
Salt and freshly ground black pepper

Method
1.Preheat the oven to 220C, 425F, Gas 7. Peel the red onions and cut into quarters through the root. Quarter and de-seed the red peppers and cut into large chunks. Toss the vegetables in 2 tbsp olive oil, season and arrange in a large roasting tin. Roast for about 20 minutes until they begin to brown at the edges.
2.Prepare the stuffing for the cutlets: place the garlic in a bowl. Add the Parma ham, chopped herbs, mustard, lemon zest and grated parmesan, season and mix well.
3.Cut some of the excess fat from each cutlet and slice horizontally into the meat to make a pocket. Push 1 tsp of the stuffing mix into the pocket in each cutlet and press together so the stuffing will not escape.
4.Heat the remaining olive oil in a large frying pan over a high heat. Add half of the cutlets and brown quickly on both sides. Remove from the pan and repeat with with the rest of the cutlets.
5.Lay the lamb on top of the roasted red onions and peppers, drizzle with balsamic vinegar and roast on the top shelf for 15 minutes.
6.Serve with crushed new potatoes.

Jerk chicken with coconut bean rice

You will need
200g long grain rice
1 x 410g tin black-eye beans
1 x 400ml tin coconut milk
8 chicken thighs
1½ tablepoon jerk seasoning mixed with 1 tablespoon sugar
1 tablespoon vegetable oil
2 medium onions, peeled and sliced
Zest and juice of 1 lime

Method
Preheat the oven to 220°C, 425°F, gas mark 7.
Bring a pan of water to the boil, and simmer the rice for 10 minutes.
Drain, return to the pan with the black-eye beans and their juice and the coconut milk.
Simmer for 5-7 minutes until cooked through.
Toss the chicken thighs with the jerk seasoning mix and the oil.
Fry over a high heat for 3 minutes in a large ovenproof frying pan.
Add the sliced onions to the pan, lift the chicken on top, fry for 2 minutes, place in the oven and roast for 15 minutes until cooked through
Serve on the coconut bean rice sprinkled with lime zest and juice

Chicken tagine with onions & tomatoes

You will need
4 chicken quarters
3 tablespoons oil
3 onions, grated
1kg tomatoes, peeled and cut into pieces
Freshly ground black pepper
¼ teaspoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon saffron powder, optional
2 tablespoons honey
2 tablespoons sesame seeds, optional
lemon slices to serve

Method
Put all the ingredients, except the honey and sesame seeds, in a large pan and cook gently, covered, turning the chicken pieces over occasionally, until the flesh is so tender it can be pulled off the bone easily.
Remove the chicken and reduce the sauce to a thick sizzling cream.
Stir as it begins to caramelize and be careful that it does not stick or burn.
Stir in the honey, return the chicken pieces to the suace and heat through. Serve the chicken covered with the sauce and if you like, sprinkled with toasted sesame seeds toasted and lemon slices.

BEEF TACOS

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
500g beef mince
½tsp chilli powder
400g can chopped tomatoes
½ x 400g can kidney beans, drained and rinsed
For the guacamole
2 ripe avocados
2 cloves garlic, crushed
½ red chilli juice of ½ lime
Handful of fresh coriander, chopped
To serve
8 taco shells
1 cos lettuce, finely shredded
200g cherry tomatoes, quartered
25g mild coloured cheese grated

Method
1 Heat the oil in a heavy-based pan and cook the onion for 5 minutes or until soft. Add the garlic and cook for 3 minutes. Transfer to a plate.

2 Add mince to pan and cook until browned. Return the onion to pan add chilli powder, tomatoes, beans and 200ml boiling water.

3 Peel avocados and remove stones. Put the avocado in a food processor with the garlic, chilli, lime juice and half the coriander. Whizz until smooth, add the remaining coriander, season and mix.

4 Warm taco shells according to the packet instructions. Serve with bowls of chilli, guacamole, lettuce, tomatoes and grated cheese and let everyone make their own

Chicken maryland with fried banana

You will need
2 x 230g packs small prime chicken breast fillets
100g flour
Freshly ground black pepper
1 medium size egg
90ml milk
50g fresh white breadcrumbs
200ml cooking oil

40g butter
4 under-ripe bananas, peeled and cut on a diagonal into 5cm pieces
1 medium egg, beaten
50g fresh white breadcrumbs
Mayonnaise to serve

Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Roll the chicken breasts in the flour seasoned with pepper.
Next combine together the egg and milk. Dip the chicken breasts into this mixture followed by the breadcrumbs.
Heat the oil and butter in a pan then sauté the chicken on both sides until golden, drain on absorbent paper.
Place on a baking tray and finish in the oven for 10 minutes.
Preheat a deep fat fryer to 190°C, 375°F. In the meantime, dip the sliced banana into the beaten egg followed by the breadcrumbs.
Fry in the preheated oil for 1-2 minutes, until golden brown on both sides. Drain on absorbent paper.
To serve: Serve the Maryland chicken with slices of fried banana and mayonnaise.

Beef stroganoff with paprika

you will need
1 tablespoon olive oil
1 small onion, peeled and sliced
1 teaspoon sweet smoked paprika
1 clove garlic, crushed
250g steak, cut into thin strips
1 tablespoon brandy
150g baby button mushrooms, rinsed and halved
150ml Alpro soya dairy free alternative to single cream
Freshly ground black pepper
1 teaspoon gluten free tamari soy sauce
1 teaspoon lemon juice
1 teaspoon each chopped fresh thyme and parsley

Method
1.Sauté the onion in the oil until lightly browned. Add the paprika and crushed garlic and heat through.
2.Add the steak to the pan and brown on all sides. Add the brandy and simmer for 5 minutes, until liquid has reduced.
3.Add the mushrooms, soya alternative to cream, pepper, tamari and lemon juice to taste.
4.Simmer for 5 minutes. Just before serving, stir in the herbs.
5.Serve hot, with your choice of accompaniment.
For garnish, sprinkle a pinch of paprika over the finished dish.

Turkey and mushroom creole

Ingredients

1 tbsp olive oil

1 onion, finely chopped

2 cloves of garlic, crushed

1 red pepper deseeded and chopped

2 sticks of celery, chopped

400 g canned tomatoes

1 tsp chilli powder

Large pinch cayenne pepper

1 tsp paprika

1 tsp coriander

½ tsp dried thyme

125 g button mushrooms

450 g turkey, cut into strips

method

Heat the oil in a large pan then add the onion, garlic, red pepper and celery and cook gently for 10 minutes or until soft.
Stir in the tomatoes, herbs and spices. Cook for 2 to 3 minutes to release the flavours.
Stir in the turkey strips and mushrooms, then cover the pan and cook gently stirring occasionally until the turkey is cooked and tender.

Hearty chicken and spinach curry

Ingredients
3 tbsp vegetable oil
1 tbsp mustard seeds
2 green chillies, finely chopped
2.5 clove cm (1in) piece ginger, peeled and chopped
2 medium onions, peeled and roughly but finely chopped
300 g (10oz) potatoes, cubed
2 courgettes, cut into chunks
2 pointed peppers, cut into chunks
1 sweet potato, cut into chunks
100 g (3½oz) split red lentils
1 tsp chilli powder
5 large tomatoes, chopped
400 ml (14fl oz) can coconut milk
400 g (13oz) chicken breasts, cut into strips
150 g (50z) fresh spinach
1 tsp turmeric

Method
Heat oil in a large pan and add mustard seeds. When they pop, add chillies and ginger. Stir for a few minutes then add onions and cook for 3-4 minutes, occasionally stirring. Add potato, courgette, pepper, sweet potato and lentils. Cook for a further 3-4 minutes then add chilli powder and turmeric.
Add tomatoes and cook for 2-3 minutes then add coconut milk and 300ml (10fl oz) water. Stir in chicken. Cover pan and cook for 35 minutes, removing lid for final 15 minutes, until vegetables are tender and sauce has thickened.
Wash spinach, pat dry, and add to curry for just the final 2 minutes of cooking.

Butternut squash and chicken rogan josh

you will need

2tbsp sunflower oil
1 onion, sliced
1 butternut squash, peeled and diced
4 tomatoes, roughly chopped
1tsp cumin seeds
1tsp paprika
2tbsp medium hot curry paste, such as Pataks Madras
500ml chicken stock
4 skinless chicken breasts, cubed
200g basmati rice
juice of 1 lemon
handful fresh coriander leaves, torn

method

Heat the oil in a large pan and cook the onion and butternut squash on a low heat for about 15 minutes. Add the tomatoes and cumin seeds, then cook for a further 5 minutes until the tomatoes are softened and pulpy.

Stir in the paprika, curry paste and stock and bring to the boil. Add the chicken and simmer gently for 15-20 minutes, covering with a lid half way through, until the chicken is cooked through. Meanwhile, cook the rice according to the packet instructions.

Season the curry and add lemon juice to taste. Spoon into serving bowls with the drained rice and scatter with coriander leaves.

Luxurious Fish Pie

Ingredients
900 g old potatoes,peeled
100 g butter
600 ml whole milk
400 g haddock fillets
260 g pack salmon fillets
275 g pack smoked haddock fillets
1 bay leaf
4 peppercorns
175 g pack cooked and peeled King prawns
100 g mature cheddar cheese,grated
1 tbsp olive oil
400 g spinach leaves
salt
Ground black pepper
4 tbsp plain flour

Method
1.Preheat the oven to 200C/Fan 180C/ Gas Mark 6. Cut the potatoes into large chunks, place in a large pan and cover with cold water. Add a good pinch of salt, then bring to the boil and simmer for 10-15mins or until tender. Drain in a colander then return to the pan. Add the 50g butter, then mash the potatoes until lump free, use a fork to whisk until lightly and fluffy.

2.Meanwhile, place the fish fillets skin side up in a large non-stick frying pan, cover with milk, add the bay leaf and peppercorns. Bring to the boil, cover with a lid or baking tray and simmer for 6mins until the fish is just tender and flaking. Carefully lift the fish from the milk and place in a large ovenproof dish. Use a knife and fork to remove any skin and bones, then break the fish into large flakes. Stir in the prawns.

3.Heat the oil in a large pan, add the spinach leaves cramming them into the pan, cover and cook for 4 mins, stirring occasionally or until the leaves are wilted. Season well with salt and pepper. Drain in a sieve to remove any excess liquid
Strain the milk into a medium pan, add the remaining butter and flour. Slowly bring the milk to the boil, whisking with a balloon whisk until the sauce boils and thickens. Season to taste and stir in half the cheese.

4.Scatter the spinach on top of the fish. Pour over the sauce, then top with the mashed potatoes, loosely spooning them over so they form a crumbly layer. Scatter the cheese over. Place on a baking tray and bake for 25-30mins or untl the top is golden.

Lamb burgers simple but taste great

you will need
6 white rolls
500g lamb mince
Zest and juice of 1 lemon
1 teaspoon mustard
4 baking potatoes
5 thin slices of chorizo
4 carrots
1 tablespoon olive oil
1 punnet of salad cress
2 tomatoes,sliced

method
1.Preheat the oven to 200°C, fan 180°C, gas 6. In a blender, whizz two of the bread rolls to make breadcrumbs.
2.In a bowl, combine the breadcrumbs, 500g lamb mince, lemon zest, a teaspoon of mustard and season well.
3.Shape into four burger patties and chill for at least 30 minutes.
Bring a large saucepan of wtaer to the boil. Cut each potato into six wedges boil for 5 minutes. 4.Drain and toss together with five roughly chopped slices of chorizo and black pepper. Bake for 25 minutes.
5.When the potatoes are nearly cooked, griddle or fry the burgers for 4 minutes on each side, until cooked thoroughly and piping hot throughout.
6.Lightly toast the bread rolls.
Peel the carrots and coarsely grate into a bowl. Drizzle with olive oil and season with pepper. 7.Squeeze over the juice of half a lemon and sprinkle with washed cress.
8.Pop each burger into a toasted roll and top with a couple of slices of tomato. Serve the burgers on a large platter with the carrot salad and wedges.

Chicken Wrap with Roasted Vegetables and Pesto

Ingredients
300 g chicken fillets
2 red peppers
2 yellow peppers
2 courgettes
2 red onions
16 fresh basil leaves
4 Healthy Eating Wraps
4 tsp red pesto
1 tsp olive oil
Salt
fresh ground black pepper

Method
Pre heat the oven to 180’c / 350’f / gas 4.
Deseed the peppers and cut into quarters and half again, place on a baking sheet.
Slice the courgette length ways and cut the onions into small wedges place on the baking sheet.
Season and drizzle with the olive oil – roast for 25 to 30 mins or until tender.
Heat a griddle pan season and cook the chicken for 20 to 25mins or until cooked.
Lay out your four wraps spread a 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half.
Serve

Creamy chicken and bacon

you will need
2 tablespoons olive oil
4 chicken breast fillets, cut in 2cm cubes
4 rashers smoked back bacon, cut into strips
1 onion, finely chopped
1 clove garlic, peeled and finely chopped
125g pack baby button mushrooms, wiped
295g can condensed cream of mushroom soup
200ml milk
French beans
Fresh parmesan shavings

method

1.Heat the oil in a large frying pan, add the cubes of chicken and cook for approximately 5-7 minutes.
2.Add the bacon, onion, garlic and mushrooms and continue stir-frying for a further 5 minutes.
3.Stir in the soup and milk and simmer gently for 15 minutes or until the chicken is tender, stirring occasionally.
4.Serve with French beans, rice or pasta and sprinkle with fresh parmesan shavings.

Steak, guinness and oyster pie

Ingredients
3-4 tbsp Olive oil
400g stewing steak, cut into bite-sized chunks
1 tbsp Butter
5 whole Shallots
200g smoked lardons of Bacon
Thyme, for seasoning
2 Onions, finely chopped
900ml Guinness
2 clove Garlic, finely chopped
200ml Red wine
200ml Madeira
8 Oysters
375 g ready-to-roll Puff pastry
1 Egg, lightly beaten

Method
1. Heat the oil in large casserole dish and fry the beef over a medium heat until browned all over. Remove the beef and set aside.

2. Melt the butter in the pan and add the shallots. Cook for 3-4 minutes.

3. Add the bacon, thyme and onions and cook for 3-4 minutes more. Remove and set aside. Add the Guinness to the pan and stir in the cooked bacon and onion mixture. Cook for 3-4 minutes and then add the meat.

4. Stir in the garlic, red wine and Madeira. Cover and cook slowly for 1 hour 30 minutes. Remove from the heat and stir in the oysters.

5. Set the oven to 200°C/gas 6. Roll the pastry out to cover the top of the casserole dish and crimp the edges neatly. Brush with beaten egg and bake for 25-30 minutes, until the pastry is risen and golden. Serve immediately.