Recipes Archive

Battered and

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

2 hours

Vegan recipes

Wild mushroom ragout on herb mash

Egg recipes

Poached eggs with yoghurt, saffron and smoked paprika sauce

10 minutes

Couscous recipes

Earl Grey couscous with spiced dried fruit compote

25 minutes

Brunch recipes

Ham, apple and sweet potato pie

1 hour

Beef recipes

Caramelised oxtail pot pie

3 hours 20 minutes

Three-cheese and baby spinach pies

Serves 6 to 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 25 minutes

Ingredients

100 g Gorgonzola
150 g ricotta
100 g chevin
250 g baby spinach, wilted and finely chopped
2 cloves garlic, crushed
2 free-range eggs
¼ cup parsley, chopped
Sea salt and freshly ground black pepper
500 g pastry (see cook\\\\\\\'s note)

Method

Preheat the oven to 180°C.
Crumble the cheeses into a mixing bowl. Add the spinach to the cheese with the garlic, 1 beaten egg, chopped parsley and seasoning.

When the mixture is combined, roll out your pastry on a floured surface, until about 3 cm thick. Cut into even-sized squares or rectangles about 10–15 cm in length.

Spoon a generous amount of the cheeseand- spinach mixture into the centre of half the squares.
Separate the remaining egg and beat the yolk, adding a drop of milk to dilute if necessary.
Lightly brush the edges of the pastry with the beaten egg mixture.

Cover with the remaining pastry squares and seal by pushing the edges together. Lightly brush the surface of each pie with the remaining egg mixture.
Bake for 15 to 20 minutes, until golden and crisp.
Cook's note: you can use store-bought pastry for this recipe, or try our deliciously easy homemade shortcrust pastry recipe

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Braised lemon-and-spinach free-range lamb with organic-rice pilaf

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Poached eggs with yoghurt, saffron and smoked paprika sauce

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Ham, apple and sweet potato pie

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Three-cheese and baby spinach pies

Three-cheese and baby spinach pies

Ingredients

Method