(serves 6-8)

1 Kg potatoes scrubbed
1 tbsp flour
2 eggs seperated
2 tbsp parsley or coriander chopped
20 pimiento stuffed olives finely chopped
3 tbsp oil
250g minced pork or pork sausage(in pieces)
1 sml onion chopped
1 green pepper chopped
5 med tomatoes, peeled seeded chopped
pepper(salt)
quarter tsp cumin

cook potatoes in boilinig water until tender, drain well, peel, mash, beat in flour and 1 egg yolk, beat
egg whites until stiff then fold them into potato puree with seasoning/parsley/olives, meanwhile
prepare filling, in frypan heat oil, saute pork until browned, add onion/pepper, fry for several mins,
then add tomatoes/season/cumin, simmer 15min until reduced, oil ovendish, spread layer of half of
potato puree, spoon filling into centre,, cover with remaining potato, by hand shape into long
rounded roll, beat remaining egg yolk with few drops od watr, bush onto top of roll, ovencook 170°C
25min until golden brown on top, serve

(serves 4)

900g potatoes sliced
1 red onion halved sliced
60g butter
50g flour
450ml milk
150ml double cream
225g s/l smoked haddock cubed
225g s/l cod fillet cubed
1 red pepper diced
125g broccoli florets
50g fresh parmesan cheese grated
Pepper(salt)
50g prawns cooked peeled (optional)

serve with sliced garlic baguette

Cook potatoes in boiling water 10min, drain, reserve.
meanwhile melt butter in saucepan.
Add onion,saute 3-4min.
Add flour, cook 1min.
Blend in milk/cream, boil stirring, until sauce thickened.
In shallow oven dish arrange half of potato in base.
Add fish/pepper/broccoli to the sauce.
Cook over low heat 10min.
Season, then spoon mix over the potatoes.
Arrange rest of potatoes over fish mix.
Sprinkle with parmesan, oven cook 180C 30min until potatoes cooked and top golden. Serve

(serves 4)

3 large potatoes unpeeled sliced 25g(2tbsp) butter
Half onion chopped
4 fresh thick herb chorizo sausages
1 leek sliced
Half red chilli chopped
4 garlic cloves crushed 150ml veg stock
2 mushrooms sliced
100ml dry cider or apple juice or white wine
2 tbsp fresh sage chopped or 1 tbsp dried
2 tbsp cornflour or 1 tbsp flour 4 tbsp water
75g mature cheese grated
25g mozzarella cheese grated
Pepper(salt)
Pinch paprika

serve with garlic baguette

Cook potatoes in boiling water 10min, drain, reserve.
Meanwhile in fry pan melt butter.
Cook sausages 8-10min turning frequently to brown, remove sausages and cut to thick slices.
Add leek/garlic/sausages/chilli/mushrooms to fry pan, cook 2-3min.
Add stock/cider/sage/season.
Blend cornflour with water,stir into fry pan, bring to boil, stirring until sauce is thick/clear.
Spoon mix into deep pie mix layer potato on top of mix to cover completely. Season, sprinkle cheese over top.
Oven cook 190C 25-30min
Sprinkle paprika as cheese melts or until potatoes cooked, cheese golden brown,
serve

(serves 4)

2 lge potatoes sliced
1 tbsp veg oil
1 red onion cut to 8
8 lge fresh herb chorizo sausages
1 tbsp tomato paste(puree)
2 garlic cloves chopped
150ml passata or canned plum or chopped tomatoes
2 lge tomatoes cut to 8 wedges
2 tbsp chopped fresh basil or 1tbsp dried basil
garnish: shredded fresh basil

serve with sliced baguette

cook potatoes in boiling water 7min, drain, reserve
heat oil in lge fry pan, add sausages, fry 5min turning frequently, add onion/garlic , cook 5min stirring
frequently, stir in puree/wine/passata, mix well, add tomatoes/broccoli/basil, mix carefully, add
potato, cook 10min until sausages cooked, add seasoning, serve on warm plates

(serves 4)

675g potatoes cubed
25g(1tbsp) butter
8 lge fresh herb chorizo sausages
2 smoked bacon slices
1 onion quartered or red onion quartered
1 courgette sliced
pepper(salt)
150ml dry white wine 300ml veg stock
1 tsp worcs sauce
2 tbsp mixed fresh herbs or 1 tbsp dried mixed herbs
2 garlic cloves chopped

serve with sliced baguette

cook potatoes in boiling water 10min, drain, reserve
melt butter in lge fry pan, add sausages, fry 5min turning frequently, add bacon/onion/courgette/
garlic/potatoes, cook mixture 10min, stirring mix/turning sausages, stir in wine/stock/worcs/mixed
herbs/seasoning, transfer to warmed serving plates, serve

(serves 4)

450g potato cubed half inch
1 onion halved sliced
2 garlic cloves crushed
half tsp paprika
400g plum tomatoes, chopped
75g chorizo sausage chopped
1 green pepper cut to strips
25g stoned green olives (optional)
8 eggs
pepper(salt)
garnish: half tbsp fresh chopped parsley

serve with sliced ga

boil potatoes 7-8mins drain, heat oilive oil in frypan add onion/garlic, saute 2-3min stirring,
add tomatoes, simmer for 10mins, stir in potatoes/chorizo/peppers/paprika/olives, cook 5min
transfer mix to oven dish make 8 small hollows in top of mixture,
break egg into each hollow
cook in oven 200°C for 5-6mins until eggs just cooked,
garnish/season, serve

(serves 4)

2 tbsp olive oil
1 red onion thinly sliced
1 garlic clove finely chopped
225g arborto/risotto rice
280g button mushrooms sliced
225g chicken livers washed dried
1litre chicken stock
2 level tbsp parsley chopped
45g parmesan cheese grated

serve with green salad

in lge saucepan heat oil, saute onions/garlic/mushrooms 5min until browned, stir in livers, cook over
mod heat turning to brown sides, add rice, cook over low heat 5min, stirring frequently, until rice is
shiny, add 150ml of stock and stir over low heat until liquid absorbed, continue to stir in sml amounts
of stock allowing rice to absorb before adding more(takes approx 15min), stir in parsley, place on
serving dish top with parmesan, serve

(serves 4)

1.2litres hot fish or chicken stock
350g rissotto or paella rice washed
50g(3tbsp) butter
3 garlic cloves chopped
250g (raw) mixed seafood(prawns/squid/mussels/clams)
2 tbsp chopped oregano

serve with garlic/herb baguette

in lge saucepan bring stock to boil, add rice, cook 12min stirring until rice tender, drain thoroughly
reserving any excess liguid
in lge frypan heat butter,add garlic, saute 1min stirring, add seafood,cook 5min (2-3min if pre-cooked)
stir in oregano, add cooked rice, cook 2-3min stirring, add reserved stock if getting too dry, add
parmesan, mix well, serve in warm dishes

(serves 4)

450g ground beef
1 onion chopped
2 garlic cloves crushed
1 tbsp flour
300ml beef stock
2 tbsp tomato puree
1 celery chopped
3 tbsp parsley chopped or 1 dried
675g potatoes diced
1 tbsp worcestershire sauce
2 large carrots diced
25g butter
3 tbsp milk
pepper(salt)

serve with green veg

In a large pan deep fry beef over high heat 3-4min until sealed.
Add onion/garlic, cook 5min stirring.
Add flour, cook 1min.
Gradually blend in stock/puree.
Stir in celery/1 tbsp parsley/worcs sauce/season to taste.
Bring mix to boil, simmer 20-25min.
Spoon mix into pie dish.
Meanwhile cook potatoes/carrots in boiling water 10min.
Drain, mash together.
Stir butter/milk/rest of parsley into potato/carrot mix.
Season.
Spoon potato mix on top of beef to cover completely.
Ovencook 190C 45min until cooked through.
Serve from dish.

(serves 4)

50g wholegrain mustard
15g flour
4 x 175g steaks
2 tbsp parsley chopped
2 tbsp thyme chopped

serve with: fried mushrooms chips or baked potato / green veg or salad

Mix mustard/flour then spread on top of each steak.
Line grill pan with foil.
Sprinkle with herbs then place steak on top.
Grill for 5-15mins (cooked to taste), serve