• Preheat oven 200'. Line baking tray with baking paper.
• Prepare pastry by slicing the sides into strips for braiding. the pastry will be lengthwise and approximately in thirds.
• Chop all leftovers into bite sized pieces and put into a large bowl. Stir through béchamel and seasoning and mix well.
• Spoon filling mix into the middle section of pastry and then start to braid pastry, encasing the filling. Once finished, brush with egg wash and bake for 40 minutes until pastry is golden and cooked through.

• Preheat oven to 200'.
• Peel and slice potatoes and boil until tender. Allow to cool while preparing the rest.
• Grease pie tin with butter and line with pastry bottom
• Finely chop spinach and add to a large bowl with crumbled feta.
• Add eggs and milk and mix well.
• Pour into the pastry bottom and top with pastry lid.
• Bake until golden and pastry cooked.

• Preheat oven to 200".
• Cut pastry into a disk to fit oven proof fry pan.
• Par boil carrots until tender. Dry off well.
• Place carrots cut side down in a pan a fry with butter to caramelise. Then spoon onion jam over the top and pastry, tucking the edges in and under.
• Bake in oven until pastry is golden and puffed up.
• Once cooked and ready to turn out, place a large plate over pan and flip over. Top with crumbled feta and thyme leaves. A drizzle of honey is nice too.

• Peel and slice onions.
• Add oil to pan and sauté onions until they soften – about 20 minutes.
• Increase the heat, add butter and brown the onions – about 20-40 minutes.
• Sprinkle with sugar and finish caramelising onions, then add garlic.
• Deglaze the pot with vermouth, making sure to scrape down all the brown bits.
• Add stock, bay leaves and thyme and simmer for 30 minutes. Season to taste.
• Preheat oven and line tray with baking paper.
• Slice Paris Sour Dough into generous chunks. Toast one side till golden and then flip over, add cheese and toast until golden.
• To serve, ladle soup into bowls and top with Paris sourdough cheese floats.

• Preheat oven 200".
• Line tray with baking paper. Unroll pastry and score a 2cm edge to make a boarder.
• Decorate pastry with potato slices, keeping the boarders free to puff up.
• Season with S&P and thyme.
• Bake until pastry is golden and potatoes are cooked.

• In a large bowl add all patty ingredients and mix thoroughly.
• Divide into 4 balls, shape and press down to size and chill while preparing the toppings.
• Cook in a hot pan till cooked through. (you can add the cheese at this point, to let it melt)
• Cut soft rolls in half
• Heat 100g butter in a fry pan and place rolls cut side down and cook till golden and toasted and soaked up all the butter.
• Generously fill your buns with Pattie and fillings. Enjoy

• Preheat oven to 200'
• Boil a small pot of salted water, add lentils and cook till tender. drain and set aside.
• Finely dice onion, carrots and celery and sauté till softened. Add diced potato, cauliflower, garlic, ginger, spices and cook until tender (add a little water if needed to soften veggies)
• Add lentils to cauliflower mix, season to taste with salt and pepper. Set aside and cool.
• Cut flaky pastry into four top and bottom disks using the tin as a guide.
• Fill with cooled mix, crimping edges to secure filling.
• Brush with egg mix and sprinkle sesame seeds over the top and bake in the oven until golden – approx 30 minutes.

Delicious served with a yoghurt coriander sauce and a green salad.