Apple and Cinnamon Tarts

Is there a flavour combination more synonymous with autumn than apples and cinnamon?

Apples are commonplace in supermarkets and fruit markets – yet, it’s only when you tuck into a fresh homegrown apple that you realise just how much you take them for granted.

They say that the best things come when we’re under pressure and this is certainly true with my glut of cooking apples at home. Whilst crumbles have always been the go-to, I’m looking to expand my horizons; even using apples in savoury salads with beetroot (recipe coming soon).

And if you, too, are looking at your apple gluts with a hint of desperation, or a longing for something different – I have just the recipe to help you out. Simple, easy and wholesome – this tart has the warmth and the spice to finish any autumnal dish off perfectly. Or, if you can’t wait til dinner – the odd daytime snack is allowed… So long as no one is looking, of course.

Time: 1hr  Makes: 12 tarts Difficulty: Easy

Ingredients

One roll of pre-made sweet shortcrust pastry

Four medium-sized apples, peeled and cored

A teaspoon of cinnamon, demerara sugar, honey and almonds for each tart

Method

Pre-heat your oven to gas mark 6/200C.

To make things easy, roll out a roll of pre-made sweet shortcrust pastry.

Pop a pint glass or cutter over the top of the pastry and begin cutting out your tart cases. Reform the dough and roll out to get the most out of your pastry.

Into a greased cupcake tray, lay the cases out. Once you’ve used up the pastry, pre-cook the tarts for 3-4 minutes. This will help keep them firm.

In the meantime, core, peel and slice four medium-sized apples thinly. Taking the tarts out of the oven, arrange your apple slices over the top and finish by adding a shake of cinnamon, a dash of honey, a teaspoon of demerara sugar and a scattering of flaked almonds to each of the tarts.

Bake in the oven for 30 minutes, or until the apple has browned on top and is soft.

Serve on their own or with double cream.

3 Veg For Every Beginner Allotment Grower

Allotments are daunting projects. You arrive onto a plot that’s usually filled with weeds as tall as your head. Dig a fork into the soil, and it’ll either be compact with couch grass roots or clumpy clay – or you could have beautiful, fluffy soil (grr…).

The best course of action for a really compact plot is to dig out bigger weeds, mulch with cardboard and manure and then wait until the following spring – however, if you’ve walked onto a plot in March, April or May and you want to have a go at some vegetables – here are 3 Veg For Every Beginner Allotment Grower.

Now, with very well-established weeds, you’ll need to make sure that your plots are mulched with a mix of either cardboard or newspaper, then layers of leaf mold (rotting leaves), compost or manure. Once the bulk of the plot is covered, you can use parts of the space to grow very early crops.

I should add that the harvests won’t be huge. You may have a few troubles along the way with your soil as it hasn’t had a good year of feeding and nurturing. You’ll also need to keep on top of the weeds every week as they try to come through (do 10 minutes or so – they will eventually lose their energy and die off after a few goes). However, these crops will still be tasty, and you’ll have grown your first allotment crops!

Potatoes

Whenever I’ve tried to tackle a heavy and clumpy plot, my first vegetables that I turn to are plants with strong roots. Potatoes, in particular, are a great starter vegetable – this is because they break up that solid soil as they go, and – if you go for first earlies like Maris Bard or International Kidney – you may even have time to plant a June crop of beans.

How I start my potatoes off is either at home or in the greenhouse. Potato plants grow through the chits, or sprouts (those little bits we find on their surfaces when we come to peel them). Knock off the eyes until you have around five all in the same area, face the spuds with the sprouts directed at the sun and keep them warm and dry.

Once the sprouts are the length of your finger, and the danger of frost has passed – check here for your areayou can plant them outside. Now, as the soil hasn’t been well-fed, either locate comfrey leaves and lay them along the bottom of a trench or pick up vegetable feed from any garden centre or DIY store.

When mulching your plot, make sure that you leave room for a trench a spade’s-width. Plant your spuds into the space 30cm apart and 50cm between rows if first earlies or 38cm apart and 75cm between rows if they are maincrop potatoes like Picasso and King Edward. Fill the trenches with a mix of compost and your dug earth and then water well throughout the season.

You will find that the weeds come through, but – so long as you do 10-15 minutes of uprooting every week, they shouldn’t cause too much bother.

Courgettes

Another vegetable that will work well in a mulched bed. Before you sow your seeds, grab a couple of bags of compost or a heap of manure, several sheets of cardboard and newspaper and any vegetable waste you might have. Dig over your weedy soil lightly and remove the biggest plants and roots.

Soak your sheets of cardboard or newspaper and throw down. Cut or leave a hole about 50cm wide (this will be your spot for your courgette). Now layer up the plot with your composting material and leave the worms and microbes to do their work as your courgettes grow.

Start courgettes off in a warm, well-lit house or greenhouse around mid-April/May. Sow the seeds pointy-end up and cover to the top of your pot with soil. Make sure that the pots are moist.

Once your elephant-sized plants have three or four leaves and the risk of a late frost has pased, it’s time to plant them outside.

Where you marked out your courgette spaces, dig down a spade’s depth. Fill this with vegetable scraps and comfrey leaves before topping up with manure. Now take your courgette plant and an extra plant pot. Lay the courgette over the manure and the pot beside it. Slowly fill in the roots of the courgette with the de-weeded topsoil and an extra layer of compost. Firm down and water thoroughly weekly, using the plant pot to get deeper down to the roots.

Strawberries

Get this – you can grow tasty strawberries pretty well in clay soil. As above, mulch the area you’ve set out for your strawberry plants. Again, insert plant pots next to each plant as these will make sure that water reaches the roots!

Strawberries are easiest to grow when they’re bought either online or from the garden centre. As we want delicious strawberries this year, we’ll go for the garden centre potted plants.

Taking the pots, pop them into a large tub of water and leave them to soak for around 10 minutes. Use this time to dig out the holes you’ve marked up in your beds.

Removing the plants from the pots, place each one over a layer of well-rotted manure and then fill until the roots are buried. Firm down and water well and feed with tomato feed throughout the season.

You can enjoy allotment strawberries in no time!

Taken on a plot this year? What crops have you gone for? If you’ve been growing your own for years, I want to know what edibles you started with. Let me know in the comments below.

My Move Into Garden Vlogging

It’s official! The weekly vlogging series is away.

With the arrival of 2018, a renewed sense of optimism and lots of exciting things to talk about on the allotment, I decided that it was high-time I started making more videos. Alongside regular articles and recipes on the blog, I’ll be covering everything from the whys and the hows of gardening to recipes, reviews and interviews on YouTube.

Whether you’re a gardening pro or a gardening newbie, my YouTube channel will have something for everyone. And, what’s more, I’ll be presenting the sowing, growing and cropping in a way that I hope is unique and refreshing.

There are lots of stereotypes about gardening and growing your own food. It’s time to cut those stigmas loose and open up gardening to a whole new generation.

As food prices continue to rise and food quality decreases, more and more people are actively learning and engaging with their food. Growing your own food is a powerful act. Through taking control over production, you’re helping the environment, yourself and – in some cases – your bank account too.

So, whether you’re new to the growing game or you’ve been gardening for years, join me for the ride. I want this to be a conversation though, so if you have ideas for content or suggestions for the channel, leave a comment below.

You can also find my first two videos below. Finally, don’t forget to subscribe to my channel for all of the latest updates.

Have a good week everyone!

3 Ways I’m Going To Be Better In 2018

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Yes, it’s that time of year! We’re on the verge of 2018 and everyone is keen to get their New Year’s resolutions out there.

Well, mine are fairly modest this year.

After a poor start to 2017, suffering from an anxiety disorder which caused me to fall behind on the allotment, I have spent the rest of the time cooking up a recipe (figuratively speaking) which will allow me to keep focussed on the plot next year. Hopefully, you will find this blog post useful too. Especially if, like myself, you struggle to keep yourself motivated in the garden. There are lots of ways in which you can manage a busy life and keep on top of the watering and weeding, and it all starts with your mind and body.

1 – Keeping myself fit

Keeping yourself active is top priority. Last year, I either walked, cycled or ran every day to beat my anxiety and increase my mood. Not only has it helped my mind focus on what is good in life, it’s also improved my memory, given me confidence and the allotment is starting to take shape nicely.

Now, combining this with my allotment makes the whole experience even better. The plot where my allotment is situated is the largest in Bristol and it’s a fantastic track to jog around. Furthermore, I’m out of the smoggy city so I’m breathing clearer air, I can practise mindfulness with the  birdsong and when I’m done, I take a big swig out of my flask and get to work on the plot.

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2 – Organising my time better

Whether it’s my mild dyspraxia or my regular day-dreaming, I can often be a little disorganised.

This extends to the allotment. Even as I write this, there are still a handful of jobs that I keep putting off. In fact, I will often look at other pictures of gardens and feel a little out of my depth – sometimes deciding to give up for the day.

What keeps me coming back however, is my dream of being self-sufficient. I remind myself that I’m lucky to have an allotment as big as the one I have. A plot that is filled with fantastic perennials and has the potential to supply me with food throughout the year. And the only way that I’m going to get to this point is by organising my time better.

This starts with keeping diaries, calendars, notes and spreadsheets with all of the planned projects and timeframes. It then moves into more regular jobs like weeding and grass-cutting. Here, my phone comes in really handy. I can set times for both jobs months in advance if I want to, and slowly but surely, I work my way into a solid rhythm. I then notice how much better my plot looks and how easy it is to do, and I keep up the pace.

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3 – Only eating homegrown or organic

Sure, I grow my own food. But I’m still a sucker for convenience shops too.

This year, the harvests have been patchy. Most days I’ve found myself picking up a tin of beans or a bag of vegetables to bulk out my supplies.

Instead, what I should be doing is going on a slightly longer walk to my local greengrocers. There are hundreds of organic, local and independent shops in cities and towns – and they’re actually pretty affordable too. I did an entire week’s shop of vegetables in my local recently for under £10 – and if you’re making an effort to keep fit and be healthy, shopping fresh and organic is a logical decision to make.

Of course, if you’re having to manage a family your options can be more limited. One thing that I will suggest, though, is that you write out a meal plan, buy and cook the vegetables that you need and then store them to whip out whenever you need to throughout the week. By doing this and shopping organically, you can do your little bit for the environment, whilst arguably saving money where you’re not impulse buying.

So there you have it. Three ways that I’m going to be better in 2018. Perfectly achieveable and affordable too. What resolutions have you made for 2018? Let me know in the comments below.

Happy New Year wherever you’re reading this and keep up to date with all of the latest by following me on Instagram, Facebook and Twitter!

 

12 Meals of Christmas – Day 12 – Croissant and Apple Butter Pudding

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

We’ve saved the best until last. The mighty croissant and apple butter pudding.

What separates this from a normal bread and butter pudding? The buttery croissants and apple pieces create a soft, sweet texture and flavour that will have you coming back for more. Additionally, this dessert can be enjoyed for breakfast throughout this festive weekend and it doesn’t cost the earth.

Before we get down to the recipe, I want to say a huge thank you to all of you who’ve read and supported the 12 Meals of Christmas. I have some ideas in the pipeline for 2018 that I think you’ll enjoy, but for now – grab yourself some croissants and have a go at making this beautiful dessert. I promise you, you will not be disappointed.

Croissant, Apple and Butter Pudding (Serves 4)

Four croissants, cut in half

75g of raisins

Two apples, peeled cored and sliced

400ml of milk

200ml of water

Three eggs

70g of caster sugar

Three heaped tablespoons of cornflour

A teaspoon of vanilla essence

A teaspoon of cinnamon

A sprinkling of caster sugar

Turn the oven to Gas Mark 5/180C. Into a saucepan on a medium heat, pour in your milk and water. Crack in your eggs, then begin to whisk the ingredients together. As you do so, drop in your vanilla essence, caster sugar and the three tablespoons of cornflour. Whilst you whisk, make sure that the ingredients aren’t sticking to the bottom of the pan. Once the custard begins to thicken to a consistency similar to single cream, remove it from the heat and start work on the croissants.

Taking an ovenproof dish, arrange your croissant pieces inside. Layer over your apple pieces, cinnamon and raisins before pouring over the custard. Finish this stage by scattering over a little caster sugar before popping in the pudding for the exciting part of the recipe.

Bake the pudding for around 35 minutes, or until the top is golden and the croissants have soaked up a good deal of the custard. Serve immediately with fresh cream for a delicious treat whatever the time of day. You can also keep a supply of pudding throughout the christmas period by storing it in an airtight container in the fridge for up to 3 days.

That’s a wrap for the 12 Meals of Christmas! If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to look back at all of the recipes featured.

 

12 Meals of Christmas – Day 11 – Vegetable Crumble

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

Winter Vegetable Crumble (Serves 3)

We’ve all encountered a sweet fruity crumble at some point in our lives. It’s in the same league as the Yorkshire pudding, fish and chips and more. Yet, like every recipe featured on this blog, I don’t just want to settle for the norm. Instead, I’m turning the idea of a crumble as a dessert on its head by making it savoury.

Introducing the winter vegetable crumble. Packed full of nutritional goodness, you won’t feel guilty tucking into this before the big day.

Three carrots, chopped into chunks

One onion, chopped into large chunks 

A leek, sliced

One head of broccoli, chopped

A clove of garlic 

50ml of veggie gravy, created following packet instructions

75g of oats

75g of butter

25g of walnuts, chopped

25g of pumpkin seeds

A teaspoon of sage

Seasoning 

A drizzle of olive oil

Pre-heat the oven to Gas Mark 6/200C. Place your vegetables into a roasting tin and drizzle over the olive oil. Season, dash the sage over the top and then add the vegetables to the oven for 35 mins or until they start to crisp and brown.

In the meantime, pour your oats, butter, seeds and nuts into a mixing bowl and, using your fingertips, crumble together until it resembles traditional crumble. Once the vegetables have begun to crisp, remove from the oven and make your gravy. Then pour over the crumble topping and return the dish to the oven for a further 10 minutes to give the topping a good crunch.

Serve with roast potatoes or on its own as a great alternative feast for a Saturday or Sunday lunch.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

 

12 Meals of Christmas – Day 10 – Kale Chips and Breaded Broccoli

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

Kale chips are something that I’ve been working on for some time now. After seeing them on several healthy cooking sites, I decided to have a go at making them on my own. Now, after several attempts, I feel like I’ve mastered them. So it seemed only right that I should share the recipe with you as part of the 12 Meals of Christmas series. Even better, to celebrate the shortest day, here’s one of the shortest recipes I’ve ever made too!

Not only do the kale chips work perfectly in this recipe, but the breaded broccoli is just as tasty and equally as crunchy. Both of these vegetables, when baked, will take you to foodie heaven if dipped into a rich, creamy Stilton sauce – but I also enjoy them on their own with a salad.

Kale Chips and Breaded Broccoli (Serves 2)

A handful of kale

Two handfuls of broccoli florets, halved

Seasoning

A teaspoon of paprika

A lug of olive oil

One egg yolk, beaten

100g of breadcrumbs

A teaspoon of rosemary

Dairy/Vegan cheese, grated or scattered, to serve

Pre-heat the oven to Gas Mark 5/180C. Prepare your breadcrumb by combining a little seasoning, the breadcrumbs and the rosemary together in a bowl. Dip your broccoli halves into the egg yolk first and then layer them in the breadcrumb and rosemary, before resting them onto a baking tray. Repeat this for each broccoli floret until all of them are covered and ready to go into the oven.

Next, lay out your kale over the baking tray and drizzle over a little olive oil. Scatter sea salt and the paprika over the leaves before placing it all into the oven for around 10 minutes. Check regularly and only remove when the breadcrumb on the broccoli has started to crisp.

Serve this dish with a tasty salad or blue cheese sauce, which you can make by melting 25g of Stilton and popping this into a ramekin or small pot.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

12 Meals of Christmas – Day 9 – Pasta with Fresh Broccoli Pesto

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

Broccoli is super. Packed full of nutrients, I try to feature this deliciously crunchy vegetable into my diet daily. Now, simply steaming broccoli every time I eat it can get a little bland. And this has led me to find new ways of bringing it into my diet. One such way is through grating the florets and turning them into a beautiful fresh pesto – and after refining the recipe, I figured that this healthy meal would fit perfectly into the 12 Meals of Christmas series.

So here it is. Gorgeously garlicy, with the crunch of the broccoli and the fragrance of the basil – this easy to make pesto tops a variety of pasta dishes perfectly. And in this particular pasta dish, fried courgette and red onion really help to bring out those vibrant colours.

Pasta with Fresh Broccoli Pesto (Serves 2) VG (with vegan cheese)

Two handfuls of spaghetti

One onion sliced into large chunks

One courgette, chopped into chip-sized chunks

A teaspoon of rosemary

Four florets of broccoli, grated

A handful of crushed walnuts

A pinch of sea salt

A bunch of basil leaves

A lug of olive oil

Two cloves of garlic, crushed

A handful of thinly grated cheddar or vegan parmesan

First, heat a lug of olive oil in a saucepan over a medium heat. Now, slide in your red onion and courgette, frying until they colour up nicely. As your vegetables fry, pop in a little rosemary and then add your spaghetti into a separate pan filled with boiling water and turn the hob onto a high heat.

Once the vegetables start to brown, remove them from the heat and set to one side. Leave your pasta until it begins to soften, and as you wait for this, begin preparing your pesto.

Into a mixing bowl, add your grated broccoli. Follow this with a couple of lugs of the olive oil and the sea salt. Then, add your torn basil, the crushed walnuts, the crushed garlic and either the thinly grated cheddar or vegan parmesan to the mixing bowl and combine everything together thoroughly.

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With your pesto now made, remove the pasta from the hob once soft and drain. Serve up the pasta and vegetables first, before layering up your fresh, zesty raw broccoli pesto. Sit back, relax and indulge on this healthy winter meal.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

12 Meals of Christmas – Day 8 – Stuffed Peppers

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

In my vegetarian Christmas dinner, stuffed peppers are often the main event. For those of you who have never had them, they don’t sound all that filling – yet, after you’ve devoured one pepper, you’ll soon realise just how deceptive this dish can be. The beauty of stuffing any vegetable is that you can change your filling from day to day. It’s also really easy to do, making stuffed peppers the perfect dish for a midweek meal. Make batch of these and you can enjoy them right up until Christmas, saving yourself some money and time too.

Here, I’ve created a mix of colours to add a touch of extravagance to your winter afternoon. I’ve used vegan cheese to top these peppers, but cheddar, parmesan and Stilton will all do the trick just fine. If you are using dairy cheeses, pop the peppers back into the oven once you’ve grated the cheese on top and cook for a further 5 minutes, or until the cheese is properly melted.

Stuffed Peppers (Serves 2) VG (Without dairy cheese)

Three peppers, halved and de-seeded

Half of a courgette, chopped into small chunks

One onion, diced

A clove of garlic, crushed

Three florets of broccoli

A teaspoon of rosemary

A teaspoon of paprika

A couple of handfuls of vegan parmesan
or 25g of grated cheddar/crumbled Stilton

A couple of lugs of olive oil

Seasoning

Pre-heat the oven to Gas Mark 5/180C. Taking your pepper halves, arrange on a baking tray and dash over your olive oil, seasoning and a teaspoon of rosemary. Pop the peppers into the oven once it’s hot enough and then start preparing your filling.

Pop another lug of olive oil into a saucepan and turn the hob onto a medium heat. Slide in your onion first, and then a couple of minutes later slide in your courgette. Fry the vegetables until they start to turn brown before removing from the heat.

Once the peppers have been cooking in the oven for around 20 minutes, take them out and start filling them with your onion and courgette and then the crushed garlic. Slide your baking tray back into the oven for a further 10 minutes, to give the onion and courgette a good colour. If you’re adding dairy cheese, grate your Stilton, parmesan or cheddar over the tops of the peppers once the 10 minutes are up, before returning the peppers to the oven until the cheese starts to brown.

If you’re doing this the vegan way, go straight to adding the grated broccoli. You want to put the florets through the smaller holes as this will create a beautiful, slightly crunchy topping. Finally, add your vegan parmesan. This combo works fantastically with the roasted peppers and flavoursome filling.

If you’re doing it the dairy way, slide your peppers out of the oven. Pop them onto a work surface and grate the broccoli over the top as a garnish.

Serve with a simple salad and dressing for the ultimate, healthy experience. You can also add fresh herby potato wedges if you want to be naughty.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

12 Meals of Christmas – Day 7 – Spicy Root Vegetable Pasties

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

There is a good reason for pasties and pies being so popular. With hearty pastry encasing hot, flavoursome fillings, each one is a surprise. I’ve made lots of pasties over the years, with one recipe featuring on this blog earlier on in the year. So, it made sense to have a pasty recipe in this Christmas blog series. What’s more, the Jus-Rol pastry in this recipe is vegan and if you use sweetened soya milk instead of egg you have an entirely vegan dish.

Root vegetables are the perfect winter food. And by combining them with spices such as paprika, cumin and turmeric, you can transform them into something even better. As a pasty filling, these root vegetables will have you feeling Christmassy in no time at all!

As you can see from the picture, they don’t even last long enough to take a photo…

Store these goodies in the fridge and you can enjoy them in your work lunches for the days ahead. It certainly beats the office canteen or a lunchtime meal deal. Best part is, they have actual vegetables in, and because they’re relatively fresh, they’re healthier for you too.

Spicy Root Vegetable Pasties (Serves 3 or 4) VG

One roll of readymade shortcrust pastry

Two carrots, chopped and peeled

Two potatoes, peeled and sliced thinly

Half a leek, sliced thinly

A clove of garlic, chopped

A teaspoon of turmeric

A teaspoon of cumin seeds

A teaspoon of paprika

Sweetened soya milk for glazing or a beaten egg yolk for non-vegans

A splash of olive oil

Seasoning

A knob of margarine (vegan or dairy)

To begin making these delicious pasties, heat a dash of olive oil over a medium heat and slide in all your root vegetables. Fry the carrots and potatoes with the cumin seeds, paprika, turmeric and seasoning until the potatoes can be squashed with a fork or knife. As they begin to soften, add in your leek and chopped garlic, frying for around five minutes more. Remove from the heat and set to one side.

Pre-heat your oven to Gas Mark 5/180C. Grab yourself a baking tray and grease lightly with a little margarine. Roll out your pre-made pastry and, using a large bowl, begin to cut out as many circles as you can manage (I got about three out of my sheet), you can grab another sheet of pastry if this isn’t enough for you. Place each of the circles onto the baking tray.

Taking a ladel, dish out your vegetables onto half of each of the circles. With your hands, gently fold the pastry over the vegetables and press it down at the edges to make the traditional pasty shape. With a pastry brush, glaze the pasties with the egg yolk before sliding them into the oven to bake for around 20 minutes, or until the tops of the pastries are golden.

Once the pastries have a nice colour to them, remove from the oven and serve immediately with a hearty winter salad ( I recommend shredded beetroot, walnuts and rocket) or store in the fridge for up to five days ready for work lunches).

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.