• 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.

• Preheat the oven to 170'
• Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
• Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake.  Bake for 15 minutes until just beginning to colour.
• Allow it to cool while making the frangipane.

Frangipane

• Cream butter and sugar together until light and fluffy.
• Add egg and egg yolk and mix well to combine.
• Add lemon zest.
• Stir through almond meal and flour until well combined.
• Stir through pear, ginger and 2 Tbs pistachio's.

Assemble

• Spoon frangipane mix around pastry base and smooth over.
• Bake for 30 minutes till golden.
• Dust with icing sugar and 2 Tbs pistahio's to serve.