Black Pepper Prime Rib of Beef.

Black Pepper Prime Rib of Beef.

The king of beef cuts with a price to match! Deliciously moist and juicy, a meal to savour! This amount of beef fed four of us, bulked with a large helping of roast potatoes, although that's hardly a bad thing. The beef is allowed to shine in this recipe with the seasoning left to just sea salt and black pepper. I made myself some mustard pan gravy to accentuate the fantastic taste of this rare beef roast, along with bottled horseradish sauce. Simply and gloriously delicious!

Season 750g beef rib generously with salt and pepper.

In a large frying pan, on high heat, put in

-1tbsp oil,

-2tbsp butter.

Cook the beef for 3 minutes on each side.

Place the beef in 200c fan forced oven for 15 minutes (adjust the time to your liking).

Leave to rest for 10 minutes before slicing.

Sausage and Ham Pasta.

Sausage and Ham Pasta.

There always seems to be a variety of pasta left over in my kitchen and this recipe combines 3 different types in one delicious quick meal. This is truly a recipe of leftovers, the ham and sausage included.

Preparation.

Cook (around) 600g dry pasta.

Drain and leave aside.

The vegetables.

3 cloves chopped garlic.

2 sliced onions.

200g sugar snap peas.

The sauce.

1tbsp soy sauce.

1tsp cayenne pepper.

1tsp paprika.

3 sliced uncooked sausages.

100g sliced glazed ham.

6 sliced tomatoes.

In a large frying pan, with 2tbsp of olive oil, put in,

-the vegetables (not the sugar snap peas).

Cook stirring occasionally until the vegetables have broken down slightly, add

-the sauce,

-the sugar snap peas.

Cook stirring occasionally until the the sugar snap peas are cooked to your liking, add

-the cooked pasta.

Stir well to coat the pasta in the sauce.

Stir through 2tbsp chopped parsley.

Serve.

Ham Paella.

Ham Paella.

Wonderfully suited to the cold weather of the British winter, this paella brings a bit of Mediterranean sunshine and flavours. I am forever making glazed ham, so this is another of its delicious by product.

Serves 4.

Preparation:

The base.

1 sliced pepper.

1 sliced onion.

2 cloves chopped garlic.

250g sliced glazed ham.

Seasoning.

-1tbsp paprika.

-1tsp cayenne pepper (optional)

Rice.

-300g paella rice.

Ham stock.

-650-700ml.

Vegetables.

2tbsp chopped chives.

Lemon or lime wedges.

In a large saucepan, with a tablespoon of olive oil, add

-the base ingredients.

Cook, stirring occasionally, until the vegetables have softened, add

-seasoning,

-rice.

Cook, stirring constantly to coat the rice in the spices, add

-600ml stock.

Stir to combine.

Cover with a lid and leave to simmer on a low-medium heat, for 15 minutes or until the liquid has been absorbed.

Give the paella a stir.

Taste the rice to see how much more stock you think it will need, add more stock as needed.

When the rice is cooked through, stir through,

-chives.

Spoon onto a serving dish, serve with lemon wedges.

French Onion Soup.

French Onion Soup.

This is a lovely, warming and peppery soup with natural sweetness of the onions. The soup is rather sweet, therefore savoury and salty cheese on toast complements it perfectly. It really needs this savoury note. There are some recipes that suggest you top your soup bowl with croutons, cheese and place under a hot grill, I cooked the cheese on toast separately. I wasn't sure if my bowl could withstand such heat and did not want to find out. The cheesy bread, having been cooked separately, retains its crunch and crispiness. As I had said before, regarding the sweetness of the soup, to counter-balance that fact I may have overloaded the soup with black pepper!

Serves 6.

In a casserole pan, with 2tbsp butter, put in

-1.2kg sliced onions,

-2 cloves chopped garlic,

-4-5 bay leaves,

-1tsp sea salt.

Cook, stirring for around 30 minutes on medium heat or until the onions have caramelised, add

-1tbsp black pepper,

-1 litre stock (I used ham stock).

Leave to simmer gently for another 30 minutes.

For the toasts.

Lightly toast 6 slices of bread.

Top with 300g grated cheese.

Place in 220c fan forced oven for 12-15 minutes.

Duck and Orange Risotto.

Duck and Orange Risotto.

Duck and orange is a classic combination accumulated in one of the most famous dishes, Duck à l'Orange. This recipe takes inspiration from that world renowned dish. Risotto is a great winter warmer, it's filling, warming and stodgy in the best possible way. This meal combines juicy, crispy skinned duck and creamy risotto with delicious floral citrus flavour of an orange. Easy enough to be an everyday dish but certainly wouldn't look out of place as a dinner party meal.

Serves 3-4.

For the Duck.

2 duck breasts, season with

-salt and pepper.

Place the duck skin side down in a large, cold frying pan, without oil, place the pan on medium heat.

Cook for about 8 minutes on each side.

Remove the duck.

Leave to rest before slicing.

Discard the duck fat, leaving a tablespoon of fat.

Place the pan back on the heat, add

-1.2 litres chicken or vegetable stock.

Bring up to a gentle simmer.

Leave to cook for a couple of minutes or so.

For the risotto.

In a large saucepan, add

-2tbsp olive oil, with

-1 chopped onion,

-1 clove chopped garlic,

-2 rashers sliced bacon.

-salt and pepper.

Cook, stirring occasionally, on low-medium heat until softened, add

-400g risotto rice.

Cook, stirring constantly, to coat the rice, around a minute or so, add

-400ml white wine.

Stir until the rice has absorbed the liquid, add

-a ladle of chicken stock at a time.

Cook, stirring until the stock has been absorbed.

Repeat this process until all of stock is used or the rice is deliciously creamy.

The process should take 25 minutes, add

-zest and juice of 1 orange.

Stir well to combine.

Serve.

Duck à l'Orange.

Duck à l'Orange.

Perfumed whole roasted duck in a rich orange and Armagnac sauce. This is a super easy duck recipe where the delicious sauce is made from the cooking liquor. Duck is very fatty so to avoid a greasy gravy I had trimmed off the excess fat before roasting it. The end sauce is rich and warming with delicious hints of marmalade and brandy but none of the grease. The creamy mashed potatoe is a perfect accompaniment to mop up the beautiful sauce.

In a large roasting tin, put in

-1.5kg whole duck, (trim any excess fat and score the skin, season generously with salt and pepper) with

-1 large orange, cut into chunks,

-2 onions cut into chunks,

-6-8 cloves crushed garlic,

-2 carrots, cut into chunks,

-2 celery stalks, cut into chunks,

Stuff the duck cavity with,

-1 stick cinnamon,

-2 star anise.

Roast in 180c fan forced oven for around 1 1/2 hours.

Take the duck out of the roasting tin and leave to rest.

Spoon the roasted vegetables, herbs and spices into a large saucepan, with

-200ml water,

-50ml Armagnac.

Bring up to a gentle simmer and leave to cook for 10 minutes, add

-2tbsp marmalade.

Stir well until the marmalade has dissolved.

Pass through a sieve.

Serve alongside the duck and your choice of vegetables.

Pork Steaks with Apple and Onion Gravy.

Pork Steaks with Apple and Onion Gravy.

Succulent pork loin steaks, marinated with garlic and plenty of black pepper, with a lovely sweet and sour apple gravy. Deliciously delicious, easy and simple typical of an Airfryer recipe. Wonderfully filling, comforting and warming without much effort.

In a pestle and mortar, put in

-2tsp black pepper,

-4 cloves garlic.

Pound well to combine.

Spoon into a large bowl, add

-4 pork loin steaks,

-2tbsp olive oil,

-tbsp fresh thyme,

-sea salt.

Mix well and leave aside for 20 minutes or so.

Cook in the Airfryer at 180c for 10-12 minutes.

Alternatively place under a hot grill.

For the gravy.

In a sauté pan, with a couple of tbsp of olive oil, fry

-2 sliced onions,

Cook, stirring for around 10 minutes or until the onions are golden and caramelised, add

-1 large sliced Bramley apple,

-2tsp wholegrain mustard,

-100ml chicken stock,

-250ml white wine.

Cook, stirring for 5 minutes or until the sauce has thickened and the apples cooked through.

Peri Peri Pork.

Peri Peri Pork.

I find that when it's cold outside, a hot and spicy meal is a must. These tender pork steaks are wonderfully punchy having benefited from the hot, spicy and slightly sweet peri peri marinade. The pork steaks are cooked in the Airfryer and this seems to guarantee their juiciness. I am serving these peri peri pork steaks in wraps, accompanied by spicy tomato relish and crispy wedges (not forgetting an extra hit of fresh chillies).

In a large bowl, put in

-800g pork loin steaks,

-4 chopped red chillies,

-4 chopped garlic,

-1tbsp fresh thyme,

-1tbsp fresh oregano,

-4 bay leaves,

-1/2tsp black pepper,

-1tsp sea salt,

-2tsp paprika,

-3tbsp soy sauce,

-2tbsp balsamic vinegar,

-2tbsp olive oil.

Mix well and leave to marinate for at least 2 hours.

Cook in the Airfryer at 180c for 10-12 minutes.

Alternatively place under a hot grill.

Cheese and Ham On Toast.

Cheese and Ham On Toast.

It's cold outside and if the thought of a cold cheese and ham sandwich is not appealing, try these deliciously hot and quick toasties. Gloriously yummy with a strong cup of coffee.

Ingredients.

-4 slices of bread, lightly toasted.

-120 sliced ham pieces.

-1 chopped onion.

-200g grated cheddar cheese.

Bake in 220c fan forced for 15 minutes.

Blackened Swordfish.

Blackened Swordfish.

Meaty swordfish steak generously rubbed with spicy, bold Cajun seasoning. This recipe is for those that like it HOT. The swordfish is peppery, smoky and intensely flavourful. Simple, easy and extremely quick to prepare, perfect as a weeknight dinner. This is another CCC's Airfryer recipe, which means fuss free and healthy. If swordfish is not readily available, the spicy Cajun seasoning is very versatile and is great with pork, chicken or salmon.

In a large bowl, put in

-300g swordfish,

-1tbsp melted butter,

-1tsp black pepper,

-1/2tsp salt,

-1/2tsp fennel seeds,

-1/2tsp dry oregano,

-1tsp garlic powder,

-1tsp onion granules,

-1tbsp paprika,

-1tsp cayenne pepper.

Mix well and leave to marinate for 20-30 minutes.

Cook in the Airfryer at 200c for 8 minutes.

Alternatively pan fry over high heat.

Beef and Apricot Tagine.

Beef and Apricot Tagine.

On a wet and cold night such as this, there's possibly nothing better than some hearty yet exotic stew. This tagine is deliciously sweet, spicy and aromatic, with subtle hints of smoke and heat. To make this recipe more authentic, you may want to use lamb shoulders instead of beef skirt. A winter warmer with a difference but simple to make and ingredients are readily available.

Serves 6.

Equipment:

Tagine pot or deep casserole dish.

Preparation:

In a large bowl, put in,

-1kg beef skirt, cut into 4cm chunks,

-1/2tsp ground cinnamon,

-1/2tsp turmeric powder,

-1/2tsp ground ginger,

-1/2tsp paprika,

-1/2tsp cayenne pepper (adjust according to your taste)

-2tsp harissa paste (adjust according to your taste)

-salt/pepper.

-1tbsp olive oil.

Mix well to combine.

Cover and refrigerate for at least 2 hours to overnight.

When ready.

In a tagine or casserole pan, fry

-1 sliced onion, with

-2 cloves chopped garlic,

-1tsp whole cumin seeds,

-2tbsp fresh coriander.

Cook, stirring until the onions have caramelised, add

-marinated beef,

-1/2tsp paprika,

-1/2tsp cayenne pepper (adjust according to your taste)

-1/2 ground cinnamon,

-1/2tsp ground ginger,

-1/2tsp turmeric powder,

-2tsp harissa paste,

-chopped chillies (optional).

-salt/pepper.

Cook, stirring to coat the beef in the spices, add

-3 tomatoes, quartered.

-500ml chicken stock,

-2tbsp chopped parsley.

Put the lid on and leave to simmer on gentle heat for 30 minutes, add

-150g dried apricots.

Stir.

Leave to simmer for 1hr-1:15hrs.

Stirring occasionally.

You may need to add more liquid.

The beef should be tender and flaking when done.

To taste:

-soy sauce.

-sea salt.

Baked Buffalo Wings.

Baked Buffalo Wings.

Traditionally buffalo wings are deep fried but I hate deep frying, plus I wanted something healthier for the girls. These are crispy without being fried and they couldn't be simpler or faster to make. These wings are made for the girls so they are sweet and sour without any spiciness. I have coated the chicken in tomato rather than hot sauce but add a good teaspoonful of cayenne pepper if you prefer.

In a large oven tray, put in

-1kg chicken wings,

-1tsp sea salt,

-1tbsp onion granules,

-1tbsp dry garlic,

-2tbsp plain flour,

-2-3tbsp vegetable oil.

Mix well.

Bake in 180c fan forced oven for 20 minutes.

The sauce.

In a small saucepan, put in

-150g tomato ketchup,

-2tbsp balsamic vinegar,

-50g butter.

Cook, stirring occasionally until the butter have melted.

Pour the sauce over the chicken.

Continue to cook until the chicken is cooked through, around 20 minutes.

Beer Braised Beef Brisket in Brioche Burger Bun.

Beer Braised Beef Brisket in Brioche Burger Bun.

Serving the leftover beef with two delicious new accompaniments, homemade buns and spicy wedges. These buns are soft, buttery, nutty with a hint of sweetness. They are easy to make if a little time consuming.

For the spicy wedges.

In a large oven try, put in

-500g potatoes, cut into 1cm chunks,

-1tbsp plain flour,

-3tbsp vegetable oil,

-1tsp cayenne pepper,

-1tbsp paprika,

-salt/pepper.

Mix well.

Bake in 180c fan forced oven for around 30 minutes.

Brioche Burger Buns.

Makes. 8

Equipment:

Large oven tray lined with greased foil.

Preparation.

-250ml lukewarm water.

-2tbsp caster sugar.

-3tbsp milk.

-2tsp dried yeast.

Stir all the ingredients together and leave aside for 10 minutes.

-100g butter, melted, leave aside.

-1egg+1 egg yolk, whisked, leave aside.

In a large bowl, put in

-620g Strong white flour,

-1tsp of salt, mix well.

Make a well in the centre, add

-yeast mixture,

-melted butter,

-whisked eggs.

Bring the mixture together with your hand to form a rough dough, it will be quite sticky.

On a floured surface knead the dough for around 5 minutes until it's elastic and smooth.

Press your thumb on the dough and if it's ready it'll spring back.

Put in an oiled bowl.

Leave to prove for 2 hours.

After 2 hours.

Briefly knead the dough and divide into 8 equal portions.

Shape each portion into a rough 8cm disc.

Place the buns on the prepared tin, about 2cm apart.

Cover with oiled cling film and leave to prove for a further 1 hour.

Preheat oven to 190c fan forced for 10 minutes.

When ready, brush the buns with

-reserved egg white, beaten with

-1tbsp of milk.

Sprinkle over some sesame seeds.

Bake 15-20 minutes, until golden brown.

Cool on rack.

Beer Braised Beef Brisket.

Beer Braised Beef Brisket.

The name is entirely coincidental! I had not planned to team beer and brisket together but rather thinking of doing beer battered toad in the hole. I just don't fancy sausages today but, instead, pined for a large bowl of pasta covered in rich ragù. It doesn't get richer than this beer braised brisket, cooked with lots of strong flavoured vegetables such as onions, garlic, leeks. To balance those super weights, the sauce is sweetened with carrots, celery and tomatoes with floral aromas from bay leaves and parsley. There's plenty left for tomorrow's dinner, which will be served as 'Beer Braised Beef Brisket Sloppy Joe with Homemade Buns'. I am thinking there'll be just enough left over for pizzas later on as well.

The vegetables.

-3 cloves chopped garlic.

-2 sliced onions.

-2 chopped leeks.

-2 carrots, cut into chunks,

-2 celery stalks, cut into chunks.

The beef.

2x500g beef brisket.

Seasoned generously with salt and pepper.

The herbs.

-3-4 bay leaves.

-a small bunch parsley

The sauce.

-500ml beer.

-2x400g tin plum tomatoes.

-1tbsp balsamic vinegar,

-1tbsp soy sauce,

-1 beef stock cube.

In a large casserole pan, with 2tbsp of olive oil, fry

-garlic, with

-leeks,

-onions,

-salt/pepper.

Cook, stirring until the vegetables have caramelised, add

-1tbsp paprika,

-2tbsp plain flour.

Stir well, add

-the brisket.

Cook, stirring to coat the beef in the vegetables.

Continue to cook for 5 minutes, add

-carrots,

-celery,

-herbs.

Stir well, add

-the sauce.

Bring up to the boil.

Place in 150c fan forced oven for around 3 hours or until tender and flaking.

Serve with pasta, rice or mashed potatoes.

Ham and Cheese Pasties.

Ham and Cheese Pasties.

Turning leftover glazed ham into these savoury, smokey and cheesy pastries. Absolutely delicious, rich and filling. To cut through the richness of the cheese, I am serving mine with some spicy, sweet and sour pickled vegetables.

   For the filling.

-1kg cooked potatoes.

Mashed and seasoned with salt and pepper, add

-320g chopped ham,

-2tbsp chopped parsley,

-1tbsp Dijon mustard,

-220g grated cheddar cheese.

   For the pastry.

In a food processor, put in

-650g plain flour,

-1tsp salt,

-150g butter, cubed,

-100g beef dripping.

Pulse to combine, add

-325-350ml cold water.

If the pastry is too dry, add a little more water.

Tip onto a floured surface.

Bring the dough together with your hands.

Don't knead.

Place in the fridge to chill for 20 minutes.

When the pastry is ready....

Divide into 8 equal portions.

Roll out to 20 round discs.

Spoon on the ham mixture (around 5tbsp per disc).

Brush the edges with milk.

Crimp the edges.

Put on the prepared trays (2 large baking trays lined with baking paper)

Brush with milk.

Oven 220c fan forced.

Bake 15 minutes.

Turn the oven down to 180c fan forced.

Bake 15 minutes.

Turn off the oven and leave the pasties to continue to cook in the residual heat for 5-10 minutes.

Cool on rack.

Note: if you have any filling left, roll them into balls and bake alongside the pasties.

Roast Goose and Pineapple Pizzas.

Roast Goose and Pineapple Pizzas.

We have had a weekend full of lovely food and today we are cooking with leftovers. As well as goose, we also have glazed ham with chilli pizza (mine). My older daughter had goose sandwich for lunch but there was still enough left for these luxury pizzas. For those family members who are allergic to cheese, there's the noodle soup. There's still plenty of ham left, I will share that recipe with you tomorrow. I love leftovers, they do taste better the next day and the days after.

Equipment:

3 baking trays lined with greased foil.

Pizza base:

   The yeast.

In a bowl, put in,

-325ml lukewarm water,

-1tsp caster sugar,

-1 1/2 tsp dried active yeast,

-3 tbsp olive oil.

Stir well, leave to stand for 15 minutes.

   The dry mixture.

In a large bowl, put in,

-500g strong white flour,

-1 tsp sea salt.

Mix well and leave aside.

When the yeast is ready add to the dry mixture,

Bring to a rough dough with your hand.

Tip onto a floured surface and knead to a smooth and elastic dough, around 5 minutes. (The dough is ready when it springs back when pressed with your finger)

Put the dough into an oiled bowl, cover, and leave to prove in a warm place for 2 hrs.

   Tomato sauce.

-1 chopped onion,

-1 clove garlic,

Stir fry together until the onions have softened and caramelised , add

-400g tinned or fresh tomatoes,

-sea salt/pepper,

-1tbsp soy sauce,

-fresh basil (optional).

Leave to simmer on low heat, until the sauce has thickened but still spreadable.

Leave aside until needed.

Oven 230c fan forced, put baking trays in to preheat (around 10 minutes)

When ready, divide the dough into 3 equal pieces.

Roll each dough, on the greased foil, to a rough rectangle around 30x15cm.

Spread tomato sauce over the base.

Top with your choice of toppings.

Put on the pre baked trays.

Bake 15-20 minutes.

Miso and Honey Glazed Ham.

Miso and Honey Glazed Ham.

Fans of Japanese food are probably more familiar with miso soups or miso glazed fish and chicken. Glazed ham is my go to meal when I don't feel particularly energetic or in need of food that will please everyone. I have probably done around 8-10 hams, all with different glazes. I have previously done a Thai chilli jam ham glaze and I am moving further East with this newest recipe. I am very lucky to live locally to one of the best stocked supermarkets. All the Japanese ingredients in this recipe are from said supermarket, there's no need to find an Oriental shop for this recipe.

In a large stock pot, put in

-3 litres water,

-2.5kg gammon joint,

-4 bay leaves,

-2 carrots, cut into chunks,

-2 celery stalks, cut into chunks.

-1 large onion,

-1 cinnamon stick,

-3 star anise,

-8-10 cloves,

-1tbsp peppercorns.

Bring to the boil and turn the heat down to a gentle simmer.

Cook for 2 hrs.

Leave the ham to cool in the stock pot.

The glaze.

In a large bowl, put in,

-2tbsp miso paste,

-2tbsp mirin,

-4tbsp honey.

Mix well and leave aside.

When the ham is cooled enough to handle,

-remove the fat,

-score the skin.

Spread the glaze liberally over the ham.

Bake around 45 minutes, basting every 15 minutes.

Southern Baked Chicken Wings.

Southern Baked Chicken Wings.

Healthy baked chicken wings, a special treat for my daughters and their friends. KFC's recipe is a heavily guarded secret but I will share mine for free! Extremely quick and easy but still finger lickin' Goooood!

In a bowl, put in

-1kg chicken wings,

-1tsp sea salt,

-1tbsp paprika,

-1tbsp dry garlic,

-1tbsp onion granules,

-3tbsp vegetable oil,

-50g plain flour.

Mix well.

Bake in 180c fan forced for 35 minutes.

Beef and Ale Pithivier.

Beef and Ale Pithivier.

Deliciously rich pie originating from a French town of the same name. My version is spiced mince beef cooked with plenty of herb and vegetables, flavoured with English ale and encased in 2 puff pastry discs. Fantastically flaky and buttery. You can make this pie as simple or as complicated as you wish, I had gone the time consuming route by making my own puff pastry. This is because I have butter and flour at home, I thought that was the more appealing option than driving 11 miles to get ready-made pastry.

For the beef filling.

In a wok with a tablespoon of vegetable oil, fry

-1 chopped onion,

-2 cloves chopped garlic,

-100g chopped carrots,

-100g chopped celery,

-3-4 bay leaves,

-salt/pepper.

Cook, stirring occasionally until the vegetables have softened, add

-700g beef mince,

-salt/pepper.

Cook stirring occasionally until the beef is cooked.

Drain any excess oil.

Place the wok back on the heat, add

-150g sliced mushrooms,

-2tbsp parsley,

-1 beef stock cube,

-1tbsp plain flour.

Stir well to combine, add

-500ml ale.

Leave to simmer for 10-15 minutes.

Leave to cool for 10 minutes.

Drain well and reserve the cooking liquor.

For the puff pastry.

Leave 250g block of butter to soften.

In a food processor, put in

-30g butter,

-250g plain flour,

-1/2tsp salt,

-120ml water.

Process until a dough is formed.

Tip onto a floured surface.

Knead briefly.

Wrap in cling film and refrigerate for 20 minutes.

Place cling film on you work surface.

Place 220g butter on it.

Cover with cling film.

Roll the butter out to

-9cm in height,

-8cm wide.

Leave aside, at room temperature, until the dough is ready.

When ready, roll the dough out to

-30cm in height,

-10cm wide.

Remove the cling film from the butter.

Place the butter in the centre of the dough.

Fold bottom 1/3 of dough over the butter.

Fold the top 1/3 over the butter.

Turn the dough so that the short end is facing you.

Roll the dough out to

-30cm in height,

-10cm wide.

Fold bottom 1/3 of dough into the centre.

Fold the top 1/3 over the bottom 1/3.

Wrap in cling film

Refrigerate for 30-45 minutes.

Repeat this process 6-8 times.

Refrigerate for 1 hour.

The recipe yields 600g dough.

Divide into 2 equal portions.

Roll the first portion to 27cm round disc (I used a dinner plate as a template).

Save any off cuts.

Roll the second portion to 30cm round disc.

Save any off cuts.

Spoon the filling onto the first pastry, 4cm high, leaving 2cm border.

Brush the border with a beaten egg.

Cover with the second pastry.

Press the edges together to seal in the filling.

Score the top.

Brush with the beaten egg.

I divided the off cuts into 2 portions.

Roll the first portion to 14cm disc.

Roll the second to 17cm disc.

Spoon the filling onto the first pastry, 4cm high, leaving 2cm border.

Brush the border with the beaten egg.

Cover with the second pastry.

Press the edges together to seal in the filling.

Score the top.

Brush with the beaten egg.

Bake in 220c fan forced oven for 30 minutes.

Serve with vegetables and mashed potatoes.

Note: if you have any filling left, place in a saucepan with the cooking liquor. Bring up to the simmer and serve with the pie.

Southern 'Fried' Squid.

Southern 'Fried' Squid.

A special request from my older daughter. A healthy, kid friendly snack without any cooking oil. The crunchy, deliciously savoury squid have been cooked in the Airfryer, a quick and fuss free afternoon treat. I have adapted this recipe to suit her palate, she's not keen on spicy food (I have left out both cayenne and black pepper).

In a bowl, put in

-400g squid, slice into 1cm strips,

-1/2tsp salt,

-1tbsp dry garlic,

-1tbsp onion granules,

-1tbsp paprika,

-2tbsp cornflour.

Mix well.

Cook in the Airfryer at 200c for 12 minutes or alternatively, deep fry.