I love pie, pie is awesome. Everybody loves pie. Unfortunately veggies don’t get much of a choice in the pie department so I have decided to create one – so you may also enjoy the joys of vegetable pie. It’s got a lovely rich taste, crunchy pastry and would make a fab Sunday roast alternative or as a really tasty tea.
You will need: 6oz plain flour, 3oz butter, 3 tablespoons water, 2 large potatoes, 8oz mushrooms, 2 carrots, 1 onion, 1 garlic cloves, 250ml vegetable stock, 4oz spinach, 2 tablespoons thick double cream, tablespoon coriander, pinch salt and pepper, splash red wine.
First of all make some pastry, crumble your butter and flour together until it forms breadcrumbs, then add a couple of tablespoons of warm water and form the pastry into a ball. Cover it in clingfilm and pop in the fridge for half an hour. Cut two thirds of the pastry – roll it out and place in the pie dish. Bake it on 180 degrees for 10 minutes.Peel the potatoes and carrots and cut them into small pieces. Fill a pan of water and boil the potatoes and carrots for 10 minutes. Dice the onion and garlic and fry in a tablespoon of butter. Chop the mushrooms into quarters and add to the onions. Add the stock to the pan after the mushrooms are brown, add a splash of red wine (3 or 4 capfuls) and 2 tablespoons of thick cream. Turn onto a low heat and simmer for twenty minutes. Add more stock to the pan if it is looking dry. Add the spinach to the pan and stir everything together. Once the spinach has wilted take the pan off the heat. Fill the pastry base with the filling. Roll out the last third of patsry into a circle and place on top of the pie, pinching the edges. Don’t worry about holes, just patch them up with a bit more pastry. Because you have cooked the filling and the base already, it doesn’t take too long to cook. About ten minutes on 180 degrees is fine. Serve with some crunchy homemade chips (check out my recipe for beer battered halloumi and chunky chips for my chip recipe) and a bit of salad. Or you could always go for it and add roast potatoes, yorkshires and veg. This is a lovely family meal, my cousin came round for tea and enjoyed it with us, and she’s not even a veggie! It really is a proper english classic, with a nice vegetarian twist, and the wine and mushrooms give it a lovely rich flavour.
I haven’t eaten meat in 10 years but Sam was a proper carnivore until we moved in together. Most of the time my veggie cuisine is perfectly acceptable but sometimes there are a few things he misses – like fish and chips, the ultimate British classic. So here is my veggie version, lovely beer batter, gorgeous halloumi, and big chunky chips covered in salt and vinegar, awesome.
You will need: 3 large potatoes, 250g halloumi, 160g self raising flour, 200ml lager (I used Carling), mixed herbs, 1 pinch tumeric, vegetable oil, salt and vingear, salad, mango chutney and mayo to serve.
First of all chop your potatoes into big chunky chips, leave the skins on. Boil them in a pan of water for 15 minutes. Heat your oven to maximum and cover a baking tray with oil. Put the baking tray in the oven to warm up. Drain the potatoes, carefully take the baking tray out of the oven and put the chips on it, with a pinch of mixed herbs. Pop in the oven.Now put your flour, lager and tumeric into the mixer with the whisk attachment and whisk everything together until there are little bubbles. Chop the halloumi into big chunky slices. Fill a large frying pan with about 1cm oil and heat it up. Make sure you have a splash guard to hand as this can be a bit dangerous. Dip the chunks of halloumi in the batter and make sure they are completely covered. When the oil is hot, place as many of the battered halloumi pieces into the oil in the frying pan. After about 3 minutes, flip the halloumi pieces. When both sides of the halloumi pieces are golden brown take them out, put them on a baking tray and put them on the bottom shelf of the oven to keep warm. Turn the oven down, take the chips out and toss them, add a bit more oil if they are getting dry. Cook the next batch of halloumi pieces. Drain all the halloumi pieces on kitchen paper to get rid of the excess oil.Plate up your halloumi pieces and chips with some salad. Serve with mango chutney and mayonnaise. If you are feeling proper northern, fry any extra batter in the leftover oil to make fish bits.
This is an amazing meal, it really isn’t very healthy but it is lovely home cooked British food. And make sure you serve with a nice shandy – bliss.