The weather has suddenly turned to autumn here in the UK and obviously what first comes to mind is pie. Always pie. I’ve wanted to make my own mushy peas for ages so here they are! A match made in heaven. This recipe makes 2 people sized pies with a little extra for fun!
For the filling
- 1 small white onion cut finely
- 6 cherry tomatoes, roundly chopped
- 200g sweet potato and butternut squash, cut into small cubes
- 1 can cooked green lentils, washed and drained
- 1 vegetable stock cube
- 2 cloves of garlic, cut finely
- 1 tsp dried pepper flakes
- 1 tsp paprika
- 1 tsp ground pepper
- Pinch salt
- 1 tbsp of olive oil and veg oil for frying
For the pastry
Taken from my favourite man Paul Hollywood here but using dairy free butter instead of butter and vegetable shortening instead of lard. Obviously don’t use the egg as glaze!
For the mushy peas
- 2 handfuls of frozen peas
- Large knob of dairy free butter
- 1tsp salt
- 1tsp ground black pepper
1. Preheat oven to 220degrees, gas 6.
Make your filling. In a frying pan heat with the olive and veg oil, then add the chopped onion. Cook for 5 mins on a low heat until slightly soft.
Add the butternut squash and sweet potato for another 10 mins still on a low heat just until colour forms.
Add the chopped cherry tomatoes and the drained lentils and mix. Add the garlic, pepper flakes, paprika, pepper and salt and cook for another 5 minutes. Remember the filling will cook in the oven further.
Transfer to a dish and set aside to cool.
2. Make the pastry. Follow the recipe link and place the pastry in the fridge for 5 mins to cool slightly. Remove and begin to make your pie shapes. Depending on how you’d like your pie size, take a palm size chunk of dough and roughly press until flatter. You can use a rolling pin but I like this a little messy. Using the base of a suitable size glass you have, dust the base. Press your dough onto the end and shape roughly.
Delicately remove from the end keeping the rough shape.
3.Now you’ve got a starter shape for your pie. Place on greaseproof paper and Play about with it, mould into the desired shape- don’t worry if it looks messy, the rougher the better!
Cut a strip of greaseproof paper and wrap around the shape. Tie with string- this helps support the shape.
4. Add the lentil filling and compact lightly down to ensure it is full.
5. Make a little pastry lid with a circular piece and place on top. seal the edges with your fingers and create a steam hole. If you don’t you’ll have an exploding pie!
6. Brush the top with melted butter and place in the oven for 30 minutes until golden brown.
7. Make the mushy peas. These are easy! Boil your frozen peas for 5 minutes and strain. Add the butter, pepper and salt and mash until the desired mushyness. Done!
7. Construct. Remove your pie from the oven when ready and plate up with the peas. I had this with chips and swimming in vegetable gravy.
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A curry is not complete with a Naan and at least 3 sides with onion bajis as compulsory. Once you’ve made your first Naan trust me, you’ll never buy shop brought again!
If you’re terrified of the bread/yeast world like I used to be, there’s no need to with this. They puff up beautifully once cooked. This is a Muma thoroughly trailed and tested passed on treat.
250g Strong white bread flour
5g dried yeast
80ml coconut milk
80ml tepid water
1 tablespoon mango chutney
Olive oil (for frying)
1. Put the flour into a large bowl and add the salt to one side. Add the yeast to the other side so they do not touch.
2. In a jug, mix the water and coconut milk together. Pour about 140ml of the mixture into the flour bowl and combine with hands. Add the remaining 20ml if you feel the mixture is too dry!
3. On a lightly oiled surface pour out the dough and knead for ten minutes until smooth and glossy. Shape into a smooth ball and transfer back into the bowl and cover with a tea towel, leave to prove for an hour in a warm place.
4. When your hour is up, tip the dough out onto your oiled surface and knock out the air in the dough. Flatten slightly and add the sultanas and mango chutney like pizza toppings!
5. Knead the fillings into the dough – fold the dough over the ingredients pressing firmly as you go. Don’t over knead, you’ll want marbling mango!
6. Cut the dough into 4 and shape piece into a ball shape. Flatten each round with you fingertips and roll with a rolling pin further until they are about 5mm thick.
7. Leave to prove again for half an hour under a dry tea towel.
8. Fry! Add a teaspoon of olive oil to a hot pan and place the naans in one at a time. Fry for 2 minutes each side until they are patched with brown.
9. Place onto kitchen paper to absorb the excess oil. Enjoy!
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Hi. I’m an ex-eczema sufferer. If you’d asked me 14 months ago if I thought I would ever be free of eczema I would have scoffed at you. I’ve been plagued by eczema most of my adult life, mostly on the tops of my hands and in the crooks of my arms. Angry, bumpy skin, it’s embarrassing. If you suffer too you know what I’m talking about. Then everything changed.
About 14 months ago I was in the US with my boyfriend and I decided to try some almond milk. I thought “Hey, this isn’t half bad” and I decided once I was back home I was giving up dairy. I was REALLY into dairy, we’re talking pints and pints of milk. I loved it. But I gave it up almost overnight! My skin started to clear up almost instantly. It was magical. I gave up other forms of dairy not long after that and before the month was up I was a full blown vegan.
My adventure with plant based milks has been interesting. I’ve tried all the ones I can get my hands on. Oat, Soy, Almond, Rice, Hazelnut, Flaxseed and Coconut. The further I got into veganism and cooking the more I discovered. I could make my own milk! Out of nuts! Magic.
Here is my go-to recipe for vanilla nut milk. I almost always use cashews (sometimes half half with cashews and almonds) but feel free to experiment.
- 1 cup/170g whole unroasted cashew nuts
- 1 tablespoon agave/2-3 medjool dates, pitted
- 1 teaspoon vanilla bean paste
- pinch of salt
- 2-3 cups/473-709ml water
Plump little soaked cashews!
Frothy magical cashew milk.
Straining the nut milk.
Soak your cashews in water for at least 8 hours before starting to make your nut milk. Soaking nuts helps the body to digest them more easily and your blender has to do less work.
- Rinse your soaked cashews and discard the soaking water. They will have plumped up significantly and feel slightly squishy to the touch.
- Put the cashews in the blender with your choice of sweetener, salt and the vanilla bean paste. I have tried this recipe with vanilla extract but I’ve found the alcohol content in extract causes the milk to go rancid faster. However, if you’re in a pinch feel free to substitute extract for paste.
- Add your water. I like to add 3 cups of water. This results in a slightly thinner milk so if you like your milk very creamy use less
- Start your blender! If your blender is high powered it should be done in about a minute.
- Line a big bowl with your nut milk bag or cheese cloth. My nut milk bag is this one from Living Milk.
- Pour the milk into your nut milk bag and SQUEEEEEZE until all the liquid has passed through and you are left with weird lumpy nut stuff in your bag. You can use this lumpy nut stuff to make cookies or dehydrate it to use in cereal.
- Pour into your bottle and put in the fridge to chill.
Side notes: It is possible to make this milk in a food processor. I broke my previous blender in a freak accident. Think cashewy water pouring all over the counter top. Instead of dumping all of the water in, add it gradually but be careful of your liquid line on your food processor. The milk will not be as smooth but is totally drinkable!
Cashews and other nuts can be bought in 1kg bags on Amazon for cheaper than high street prices. Do your research!
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