• 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.

• 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.

• 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.

• Preheat the oven to 185'.  Line a baking tray with baking paper.
• In a large mixing bowl – squeeze sausage filling, grated carrot, spices and black beans, then mix together using your hands until well combined.
• Cut pastry into two, then put filling down the middle of each piece.  
• Push in the cubes of cheese along what will be the bottom of the roll. 
• Fold over one side of pastry, wash-egg along the second and then fold that over to cover the filling.
• Place on baking tray – fold side down then wash with egg mix and sprinkle with sesame seeds.
• Bake for 30 minutes or until the pastry is cooked and golden.