Spanakopita - Greek Cheese & Spinach Pie

This is probably one of the most comfortingly familiar dishes for on the go that immediately transports me to Corfu and two long, hot summers spent a few years back now. You’ll be hard pushed to find a bakery, patisserie or even supermarket on the Greek islands that doesn’t sell a version of the ‘cheese pie’.

I’ve played around with this dish a LOT over the years, and whilst you can add things like sautéed onions and garlic into the cheesy mix, as well as herbs like dill, mint or parsley, this simplified version below is the one that I prefer and that goes down well with adults and kids alike. It is also quicker to prepare, win, win.

You can serve this as an epic vegetarian main course, but I like to serve it alongside a host of other Greek dishes. It is also good cold, and makes for a really, great picnic dish – I take it along whole, and cut it into about 8 pieces when we find our picnic spot. 

Spanakopita - Greek Cheese & Spinach Pie

Spanakopita - Greek Cheese & Spinach Pie

Here’s how:

• 1/2 pack filo pastry
• Olive oil spray (you can also use a pastry brush and some poured olive oil)
• 200g Feta cheese (do not use ‘Greek salad cheese’ it is not good!)
• 150g Ricotta
• 25g Cheddar (or other hard cheese)
• 250g spinach leaves
• 2 eggs
• Fresh nutmeg
• Black pepper

Firstly pre-heat the oven to 180 degrees and use a generous amount of olive oil in a small-medium pie dish and brush all over to prevent any sticking.

Fill and boil the kettle and place the spinach leaves in a colander. Pour over enough freshly boiled water over the spinach leaves to just gently wilt and leave to drip in the sink.

Now to prepare the cheese mixture. Place the Feta into a mixing bowl and use a fork to roughly mash up a little bit. Now add the Ricotta and grate in the Cheddar. Season generously with black pepper – I omit from adding salt here as Feta tends to be quite salty, but add a pinch if you wish. Mix together roughly.

Now crack in the two eggs, which will enrich this mixture – and which is a very much Greek method of thickening things. Mix well and then grate over a really generous amount of the nutmeg – you want to be able to taste this in the final dish, so don’t be shy.

For the spinach, use a clean tea towel or some kitchen paper to really squeeze the excess liquid out of the wet leaves – try to get them as dry as possible to prevent any soggy bottom situations or from the pie being too wet. Once satisfied add to the cheese and egg mixture and stir it all until it is combined well and set aside.

Now it’s time to layer up the pie. Firstly add one whole sheet of filo over the pie dish long ways, and use your hands to gently press down into the base of the dish, so the excess filo pastry is hanging over the side of the dish. Be as gentle as possible here, as filo is incredibly delicate.

Now use the olive oil spray and spray all over the pastry (or use a pastry brush to gently coat) and then place another sheet over the pastry the width ways this time, repeating the process with pressing down, and then spraying with the oil.

Do one more layer long ways, and then you can spoon in the cheese and spinach mixture. Try to distribute it as evenly as you can. Once satisfied, take the excess pastry and layer it over the top of the pie, spraying any dry bits with the olive oil spray. (I appreciate this sounds like a lot of oil – but if you don’t follow this, the final pie can be really dry, and less appetising).

Take one final sheet of filo pastry, fold it half and place over the top of the pie, gently pressing it down to cover the entire pie. Give a final spray of oil and the pie is ready to bake in the oven. Pop it in for approximately 45 minutes – or until crisp and golden brown. If you have a speedy oven, check after 35 minutes to avoid burning.

Remove from the oven and allow to sit in the dish for five minutes, before using a palette knife to gently go around the outside of the pie, inside the dish, to prevent it sticking, then very carefully use a fish slice or spatula to help you remove the pie from the dish and place onto a wooden board or large plate to serve. Enjoy!

Some other Greek recipes you may enjoy:

• Souzoukakia
• Souvlaki
• Moussaka
• Briam - Summer Vegetable Stew
• Prawn Saganaki
• Pastitsio
• Greek Stuffed Tomatoes
• Greek Chicken Traybake
• Greek Salad

Apple and Blackberry Pie

As it’s British Pie Week and I’ve already shared a savoury pie recipe this week – my Chicken, Bacon and Vegetable Pie, I thought it only fair to share this delicious Apple and Blackberry Pie for something sweet, yet tart.

This is a pot pie, in that it just uses a puff pastry lid, but as it’s all cooked in the same pan, it’s minimal effort required which it makes it perfect for throwing together when you have a busy family life like we do. Again, I make no apologies for using shop bought puff pastry – but sweet shortcrust would work beautifully here too.

We love it with lashings of custard or ice cream and it’s very popular with both Bridget and Beatrice – but then I’ve yet to find the pudding they don’t enjoy. 

Apple and Blackberry Pie

Here’s how:

• 3 Bramley apples
• Punnet of blackberries
• Juice of 1 whole lemon
• 75g caster sugar
• 1 tsp vanilla extract
• 1 tbsp butter
• 1 egg
• 1 sheet ready-made Puff Pastry – I used the Lidl one here

Firstly pre-heat the oven to 180⁰.

I use a cast iron dish which can be used on the hob and in the oven for simplicity and less faff, so begin by melting the butter in this dish on a low heat on the hob.

Whilst the butter is melting, peel the apples and chop and throw into the pan with the washed blackberries.

Squeeze over the lemon juice, and the vanilla and add all but 1 tablespoon of the sugar to the pan. 

Apple and Blackberry Pie

Use a wooden spoon to gently move things around and allow to cook for 5-10 minutes until you can see the fruit has begun to soften, and the apple has taken on the colour of the blackberries.

Remove from the pan and set aside for a minute.

Now gently place the pastry over the dish, crimping as you go, and then trimming away the excess. This pie for me is always quite rustic, so I don’t spend too much time on the crimping but if you are interested in different ways to do that BBC Good Food has a good section and there are tons of tutorials on Youtube too.

Make a couple of small incisions in the pastry, to allow the steam to escape during cooking.

Now beat the egg in a small bowl or cup and then coat the pastry all over with a brush.

Finally scatter over the remaining caster sugar and then place into the oven for 25 minutes or until golden brown. 

Apple and Blackberry Pie

Serve with your choice of custard, ice cream or lashings of cream – enjoy!

When they come into season, gooseberries are fantastic in a pie and one of my earlier posts back in 2011 was for this Sweet Gooseberry Pie - I still use this recipe today. 

Chicken, Bacon and Vegetable Pie

In honour of British Pie Week I wanted to share a favourite pie recipe from our family that usually makes the most of the leftover roast chicken from a Sunday dinner.

You can use any vegetable you like – I’ve used leeks, peas and carrots here, but I’ve thrown in sweetcorn, broccoli and cauliflower before now and they all work well. 

Using up leftover meat is a win, win, as it makes it a speedier dinner whilst avoiding food waste. I have no shame in ALWAYS buying shop bought pastry - I sadly don't have a Kitchenaid or otherwise, nor the time to knock it up by hand. 

The gravy is a rich and unctuous one with a hint of creaminess from milk, but mostly made with chicken stock, so you needn't feel too guilty. 

Serve with a heap of vegetables, and your choice of buttery mash potato or chips – don’t go all healthy, if you’re having pie, you may as well go the whole hog. 

Chicken, Bacon and Vegetable Pie

Here’s how:

• 250-300g cooked chicken,
• 3 rashers smoked bacon
• 2 tbsp butter
• 2 tbsp flour
• 100ml milk
• 300ml chicken stock 
• 2 leeks
• 1 large carrot
• 1 cup peas
• 1 tsp mustard powder
• Freshly ground nutmeg
• 1 tsp dried thyme
• Black pepper & Sea salt
• 1 sheet ready prepared shortcrust pastry (Jus Rol or a supermarket brand is fine)
• 1 sheet ready prepared puff pastry
• 1 egg

Firstly pre-heat the oven to 180◦.

Roughly chop the chicken and set aside for now.

Slice the leeks, and peel and dice the carrot and set aside with the peas.

Now chop the bacon into small pieces and add to a pan to fry in their own fat. If not enough fat is present, add a little of the butter.

While the bacon is cooking make up your chicken stock (unless you are using fresh – in which case remove it from the fridge), and measure out the milk.

Grab a whisk so you have it ready for making the sauce.

Once the bacon is cooked off, use a slotted spoon to remove it and place into a bowl for now.

Add the leeks to the pan and allow to soften well – cook for a good 4-5 minutes until soft.

Now add the carrots and allow to cook for a further minute. Using the slotted spoon again, remove the vegetables from the pan and place into the bowl with the bacon.

Add the remaining butter to the pan, which as it’s hot should melt pretty quickly. Add the flour to make a roux and immediately begin whisking to prevent a lumpy sauce.

Once it resembles a thick paste, then firstly add the milk a little at a time, whisking constantly until the paste takes on the liquid and it becomes one.

Once all of the milk has been added, do the same with the stock, whisking all the time.

Now add the mustard powder, and season, still whisking as you go. Go gentle on the salt as bacon and the stock will have salt, but be generous with the black pepper to flavour.

Grate over some nutmeg to taste – I like a lot.

Now use a wooden spoon to continue stirring and allow the sauce to cook out for five minutes or until it has become thick and glossy.

Once the sauce has achieved the required consistency, return the bacon, leeks and carrots to the pan, with the peas and the chicken and stir well to coat everything. Now add the dried thyme and after a couple of minutes, taste to judge if you need any further seasoning.

Once happy allow to cook for a further few minutes, then remove from the heat.

Now generously grease the pie dish all over and simply lay the shortcrust pastry down pressing into the folds of the dish so it hangs over.

Spoon in the pie filling into the centre and evenly distribute in the pie plate. 

Beat the egg and use a pastry brush to coat all around the edge of the pie crust.

Now simply place the puff pastry sheet over the top of the shortcrust pastry – it will overlap quite a bit. Now use your thumb and press down on the pastry edge to crimp, placing a thumb mark down all the way round, one after the other. 

Chicken, Bacon and Vegetable Pie

Once crimped, then carefully trim away the excess pastry. If you’re feeling creative, you can roll this back out and cut into a pretty shape or the words Pie.

Brush all over with the egg wash and make a couple of small incisions in the pastry – ensuring you cut right through, to make sure the steam can escape and doesn’t leave you with soggy pastry.

Place into the oven and bake for 25-30 minutes or until the pastry is well risen and golden brown.

Remove from the oven and serve with your choice of accompaniments. Enjoy!

Chicken, Bacon and Vegetable Pie

Here are a few more of our family's favourite pie recipes;

Beef and Lentil Filo Pie

Chicken and Mushroom Pot Pie

Squash and Goat's Cheese Pie

Steak and Ale Pot Pie

Cheese and Vegetable Pie

Simple Lamb Potato-Topped-Pie

Simple Lamb Potato-Topped-Pie

Ever since I was a child, I've disliked the flavour of lamb and whilst I have continued to try it as an adult, I just can't get on board with it. 

On the flip-side, my other half Glen, and our daughters Bridget and Beatrice adore it and miss out on me cooking it very often so if I'm heading out for an evening without them, I do try to prepare a lamb dinner for them. 

Some of the meals I do for them include tagines, stews, curries, hotpot and casseroles and they love a shepherd's pie too. 

This dish was absolutely thrown together in a mad dash whilst also getting ready for an evening at the theatre, and my lot absolutely devoured and asked when I would be making it again and while it is incredibly simple and quick to pop together, I thought it would be worth sharing for any other parents that always look for easy mid-week dinners for all the family.

I make no apology for the fact that I used a jar of Dolmio Creamy Lasagne White Sauce here, I do often make a bechemel sauce, but I always keep a jar of that in the stock cupboard, it tastes good and sometimes a shortcut is needed. Incidentally the Marks & Spencer Bechemel is good too.

The below serves four people.

Here's how:

• 300g lamb mince
• 4 King Edward potatoes (other potatoes will do just fine)
• 1 white onion
• 1 clove garlic
• 2 carrots
• 2 sticks celery
• 3 tbsp frozen peas
• 1 jar of Dolmio White Lasagne Sauce
• 1 tbsp grated Grana Padana or other hard cheese
• 1 Oxo cube
• 1 Knorr Lamb Stock Pot
• 1 tbsp red wine
• Salt and Pepper
• 1/2 tsp cinnamon
• 1/2 tsp dried rosemary
• Fresh nutmeg

Firstly peel the potatoes and cut into slices, about 1/2 cm thick. Wash them well and then place in a saucepan, pour over water just boiled from the kettle to cover them, add a pinch of salt and cook on a medium heat for five minutes. Drain and set aside.

Turn the oven on now to 180-200 degrees to pre-heat and prepare the filling.

Firstly dice the onion and mince the garlic and add to a large frying pan with a drizzle of oil to saute. Once soft, add the lamb mince, and use a spatula to gently break down the mince in the pan so it doesn't all clump together. Season now with salt and pepper and once the mince has begun to brown, add the cinnamon too.

In the meantime, peel and dice the carrot and finely slice the celery and add to the mince once it is browned. 

Now crumble over the Oxo cube and add the rosemary and frozen peas and stir well. Make up the Lamb Stock Pot - about 150-200ml and pour over with the dash of red wine and allow to cook down for twenty minutes until the gravy has thickened a little. 

Once you're happy with the consistency of the lamb, pour or ladle it into an oven-proof dish and cover the bottom. 

Simple Lamb Potato-Topped-Pie

Now layer the potatoes across the top, to make the potato topping, and then pour over the lasagne sauce to completely cover. 

For a final flourish of flavour scatter over the grated Grana Padana and finely grate over some fresh nutmeg before placing into the over for 30 minutes or until the cheese is fully melted and the top has some lovely golden brown patches. 

Simple Lamb Potato-Topped-Pie

Enjoy!

Here are a few other pie recipes that I've shared on here and which are great autumnal and winter warmers for all of the family:

Chicken and Mushroom Potato Pie
Mediterranean Makeover Cottage Pie
Squash and Goat's Cheese Pie
Chicken & Mushroom Pot Pie
Beef & Lentil Filo Pie
Steak & Ale Pot Pie
Steak & Lentil Cottage Pie

Turkey and Vegetable Parsnip Topped Pie

This is a great dish for kids, a slightly healthier, reduced calorie and fats version of a cottage pie, using turkey mince instead of beef (or lamb in a shepherd’s pie) and topped with mashed parsnip instead of potato, for an extra helping of their five-a-day. 

I know many parents say how fussy their kids are and that they detect a hidden vegetable from a five-mile radius, luckily not so much at our house, mine both readily tuck into most vegetables but I’m always looking to offer more and ensure they have a well balanced diet. 

You can top this pie up with any number of vegetables, I use diced carrots, frozen peas and sweetcorn, sliced celery and of course the mashed parsnip topping. You could top up with lentils, sweet potato, courgettes, squash, aubergine - the list is endless, just include your kids’ favourites. 

The below makes enough for 4-6 ramekins of the Turkey & Veggie Parsnip Topped Pie or one large dish, and it freezes well too so is great for batch cooking for busy parents, and let’s face it whether you work or are at home with your kids all the time, we’re all busy!

Turkey and Vegetable Parsnip Topped Pie

Here’s how;

• 300g turkey mince
• 1 onion
• 2 sticks celery
• 1 large carrot
• 2 handfuls frozen peas
• 2 handfuls frozen sweetcorn kernels
• 1 Knorr Beef Stock Pot
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 3 large parsnips
• 1 tbsp Grana Padana or other hard cheese 
• Couple of drizzles olive oil

Firstly peel and dice the parsnip and bring to the boil in a pan of water. Once boiled, you’ll need to cook for another 10-15 minutes, test with a fork to see if it’s soft enough to mash. Mash with a little drizzle of olive oil and set aside for the moment.

Now pre-heat the oven to 180.

In the meantime add another drizzle of olive oil to a pan and place on a low heat. 

Peel and dice the onion and finely slice the celery, add to the pan to gently saute. 

Peel and dice the carrot and add to the pan.

Once softened, add the mince and allow to brown. Break up gently with a spatula to avoid it all clumping together. Once it has started to brown, add the black pepper and cinnamon.

Now add the peas and sweetcorn and any other vegetables you’re adding. 

Make up the Knorr Beef Stock Pot or alternative stock, to about 50-75ml. Pour it over the meat and allow to simmer for ten minutes. 

Remove from the heat and spoon the meat into ramekins or a larger pie dish. 

Now spoon over the top the parsnip mash and smooth down flat with the back of a spoon.

Finally scatter over the Grana Padana and place into the oven to bake for 30 minutes or until the topping is golden brown. 

Ensure to remove from the ramekin for serving to allow it to cool quicker for children. Enjoy!

Steak and Ale Pot Pie

There is nothing more warming or comforting than a meal of homemade pie served with smooth mashed potato and vegetables - it just cannot be beaten in the comfort food stakes.

This one is a favourite and I vary it between different ales, sometimes a stout or a Guinness, it always yields fantastic flavour and is a real family favourite.

I only add a puff pastry lid so it isn’t quite as naughty as it could be, and I am unashamed to admit I use shop-bought puff pastry (this time from Lidl) that is ready rolled as a slight shortcut. The meat takes a good three hours of slow braising in the broth before putting into the pie dish though, so I still feel rather virtuous.

Steak and Ale Pot Pie

Here's how:

• 500ml ale (I used Shepherd's Neame Bishop's Finger)
• 500g braising steak
• 100g mushrooms
• 1 onion
• 500ml beef stock or gravy
• 1 tsp Salt
• 1 tsp white Pepper
• 1/2 tsp dried thyme
• 3 tbsp plain flour
• 1 tbsp rapeseed oil
• 1 pack ready rolled puff pastry
• 1 egg

Firstly add the rapeseed oil (olive or vegetable oil is fine too) into a non-stick pan on a medium heat and place the oven onto 180.

Now cut the beef with a sharp knife, into generous bite sized pieces.

In a bowl place the plain flour and season, generously then give a quick stir. Now place the meat into the flour and toss to coat it in the seasoned flour all over. This will help to not only flavour the meat, but to thicken the cooking liquor into a thick gravy.

Add the meat to the pan and sear on all sides to gently brown, then remove the meat and add to a casserole dish.

Now slice a large white onion and add to the dish. Wash and slice the mushrooms and add to the dish and give a good stir.

Pour over the ale you are using and the beef stock, place the lid on top and put the dish into the oven for 3 hours of cooking.

After the first half hour turn the oven down to 160 and try to stir the dish every half hour or so.

Remove from the oven once cooked and test the meat, it should be tender and soft enough to break with ease when pushing a fork through. If the meat is still a little tough, return to the oven for 30 minutes.

Now leave to stand for 30 minutes or more as this will help the sauce to thicken further. Place the meat and juices into a pie dish.

Now place the pastry lid over the top so it hangs over the side and use your thumb to press down all round the edges to seal it. As this is a pot pie it needn't be super neat and certainly isn't at my house.

You can decorate the top with any adornment or leave it plain, as my daughter loves to help me cook we use cookie cutters to make different shapes each time.

Now beat an egg and use a pastry brush to coat the pastry and help it have a lovely shine and colour when cooked.

Finally use a sharp knife to make 2-3 incisions straight into the pastry, this is to allow the steam to rise out and avoid soggy pastry.

Place into the oven for 30-35 minutes or until golden brown and serve with your choice of accompaniments. Enjoy!

Here's a few more savoury pie suggestions from me:

1. Cheese and Vegetable Pie
2. Squash and Goat's Cheese Pie
3. Creamy Leftover Chicken and Mushroom Pie

And if you prefer a potato topping here are some lovely variations:

1. Family Fish Pie
2. Steak and Lentil Cottage Pie
3. Chicken and Mushroom Potato Pie
4. Mediterranean Makeover Potato Pie

Meat Free Monday Squash & Goat's Cheese Pot Pie

Another recipe to try if you are participating in Meat Free Monday that fits perfectly into the comfort food bracket that is often so needed after that first day back at work after a good weekend.

The filling is a combination of butternut squash, goat's cheese, red pepper, leek and ricotta with a smidge of garlic. In the interest of saving some calories, it's a pot-pie, or one with only a pastry lid rather than casing, the pastry in question - puff, my favourite for any pie.

This is an unctuous, satisfying pie recipe that is gorgeous without any addition of meat. Served with a portion of green vegetables such as broccoli, spinach, green beans or kale makes for a gorgeous meal. 

As well as Meat Free Monday, this is a great alternative or vegetarian dish if catering for non meat-eaters.

Meat Free Monday Squash & Goat's Cheese Pot Pie

Here's how:

• 100g soft Goat's Cheese (I used a Lidl version) 
• 1 small butternut squash
• 1 red pepper
• 1 leek
• 1 clove garlic
• 125g ricotta
• Pinch salt & black pepper
• 1/2 tsp thyme
• 1 sheet puff pastry (I used a Lidl version here) 
• 1 egg
• 1 tsp coconut oil

First pop the oven on to about 190 degrees.

Place the butternut squash in the oven for 25 minutes while you prepare everything else.

Now slice the leek and mince the garlic and add to a pan with the coconut oil on a low heat to soften.

Cut the pepper into small, equal-sized pieces and add to the pan.

After a few minutes, add the ricotta, the salt and pepper and the thyme too. Stir and allow cook for five minutes, then remove from the heat and set aside.

Cut or crumble the goat's cheese and place into the pie filling and mix a little to distribute evenly.

Once the squash has had 25 minutes remove from the oven and cut in half, lengthways. It will be piping hot so, if you're not in a rush leave for ten minutes to cool. Meanwhile turn the oven down to 170.

Remove the bulk of flesh and cut into equal cubes and add to the pan with the pie filling. Don't worry if the squash still needs a little more cooking - it has that to come in the pie. 

Squash & Goat's Cheese Pot Pie filling

Transfer the filling to your choice of pie dish.

Now open the pastry and place over the top of the dish, cutting away the excess. Use your thumb to crimp the edges - my pies always look quite rustic and I think this obvious homemade-ness adds to their charm.

If you wish, use the excess pastry to make a garnish - as I have here cutting the words 'Meat Free Pie' onto the top.

Now beat an egg and brush the pie all over, including the garnish. Finally cut three holes into the topping to allow steam to escape and avoid soggy pastry.

Now place the pie into the oven and bake for 30 minutes or until the pastry is well risen and golden brown.

Serve with your choice of green vegetables. Enjoy!

Family Fish Pie

This is a really delicious, wholesome and comforting dish, perfect for cold winter nights for all the family.

The below makes enough for x3 adult portions and two smaller toddler portions which I make in ramekins and for Bridget's smaller portions I add some frozen sweetcorn too for extra veg (Glen hates it so can't include it in the adult version).

Some people poach their fish first, but I chop it all up raw and allow it to cook inside the pie - 30 minutes is more than enough time for it to cook through.

This is a great, nutritious toddler meal and a good way of encouraging them to eat fish - Bridget absolutely loves fish pie. 

Family Fish Pie

Here's how:

For the mash topping:

• 800g white potatoes (I use Desiree) 
• Pinch salt
• 3 tbsp milk
• 1 tbsp butter or margerine
• 1 tsp white pepper
• 50g hard cheese such as Grana Padano, Cheddar etc.) 

For the pie filling:

• 1 small onion
• 1 clove garlic
• 50g butter
• 50g plain flour
• 400ml milk
• 2 tbsp white wine
• 1 bay leaf
• 1 heaped tsp mustard powder
• Salt & pepper to taste
• 100g frozen peas
• Handful fresh parsley leaves
• Handful fresh tarragon leaves
• 1 large salmon fillet
• 1 large cod fillet (or other white fish)
• 1 large smoked cod or haddock fillet (approx 200g) 

Firstly peel the potatoes and rinse well. Then coat in water and a pinch of salt and place onto boil. Once they've come to the boil simmer for a further 15-20 minutes, or until a fork easily goes through the potato. Drain, and return to the pan on the heat to absorb any retained moisture then remove.

Add the milk and butter and firstly mix a bit with the fork. Now mash well with a conventional masher and season well with white pepper. Remove enough mash for any child or toddler portions, then add another pinch of salt for the adults and set aside.

Now pre-heat the oven to 180.

It’s now time to make the fish pie sauce or roux. Place the butter in a non-stick pan on a medium heat and allow to gently melt.

In the meantime finely dice the onion and mince the garlic, then add to the melted butter for a minute or two.
Now add the flour using a wooden spoon to mix as you go so it all combines well.

Now add the wine and use a balloon whisk to gently mix which will avoid the sauce becoming lumpy. Add the bay leaf and mustard powder at this stage and season to taste.

Next add the milk a little at a time, mixing in with the balloon whisk as you go once all combined mix with the wooden spoon and allow to cook for ten minutes or so. Now add the frozen peas, and sweetcorn if you are using and stir through then remove from the heat.

Rough chop the parsley and tarragon and add to the sauce and stir. 

Family Fish Pie the Roux or Sauce

Now cut all of the fish fillets into fairly similarly sized cubes. Add to sauce mix and stir well, then spoon into the pie dish or dishes. 

Family Fish Pie pre-potato topping

Baby Bites Portion of Family Fish Pie

Now spoon over the mash potato to cover all, then use the back of the spoon to smooth it down a little. Now use the back of a fork to make a crimped finish and complete by grating over the cheese.

Place the dish onto a baking tray and pop into the oven for 30-40 minutes or until the potato topping is golden brown. Enjoy!

Beef and Lentil Filo Pie

This comfort food classic is a simple one that uses filo pastry as a crust instead of puff or shortcrust - I use shop bought that is always in my freezer, and the filling is much the same as it would be for a cottage pie.

Lean steak mince, lentils, a selection of vegetables; such as carrots, peas, celery and whatever else you may have to hand makes for a great, warming pie and served with creamy mashed potato you really cannot go wrong. Unless like me you are dieting - in which case excuse this recipe and don't look until the time comes that you need and crave pie.

It's also a great meal for all the family and our little sixteen month old loves it.

Beef and Lentil Filo Pie

Serves 3 (2 adults here and 1 tot)

Here's how:

• 250g lean steak mince
• 1 large onion
• 1 clove garlic
• 1 leek
• 2 sticks celery
• 2 carrots
• 2 tbsp peas
• 50g dried red lentils
• 1 Oxo cube
• Tin of beef consomme (Baxter's do a very good one) or 200g beef stock
• Drizzle of rapeseed oil
• Pinch of salt
• Pinch of black pepper
• 6 sheets of filo pastry
• 1 egg

Firstly pre-heat the oven to 170 degrees C and place a non-stick pan on a low heat on the hob with a drizzle of rapeseed oil.

Now peel and dice the onion and garlic and add to the pan to slowly and gently saute.

In the meantime, finely slice the leek and celery, peel and finely dice the carrot into small cubes and set aside for the moment with the peas and lentils.

Add the steak mince in a little at a time, using a wooden spoon or spatula to break up and allow to slowly brown, adding more as it cooks. Once the meat is nearly all browned, add the carrots, leeks, lentils, peas and leeks to the pan and cook for a further three or four minutes. Crumble over the Oxo cube which will add flavour to the meat and the gravy.

Add a good pinch of salt and pepper and then pour over the consomme or beef stock and allow to cook for a good ten to fifteen minutes on a low heat. Once it has reduced down a little and the consomme has become more of a thick gravy and not pure liquid, you can transfer the dish to an ovenproof pie dish (TIP: if the gravy is not yet thick - cook a little longer, and if the consistency is still quite watery add 1/2 tsp cornflour and stir through and cook for a further five minutes - this should thicken it up a bit).

Now get the filo, which is a very delicate to the touch pastry, and simply place one sheet to cover all of the pie filling, then keep layering it up, scrunching up the final layer for some added crunch once baked.

Crack the egg into a little bowl or a mug, give a good whisk and then use a pastry brush to glaze the pastry topping.

Now use a sharp knife to make several slits in the pastry lid all the way down to the filling to allow air to escape and to prevent the pastry from being underdone or soggy.

Place into the oven for 30-35 minutes or until the pastry is golden brown. Serve with mash potato and a selection of green vegetables. Enjoy!

A London Lunch: Bourekas at Balkan Bites

Today's lunch was a good one - a warming, satisfying plate that reminds me of sunnier climes.

I had a Spinach and Feta Boureka from Balkan Bites's outpost at Borough Market. Whilst I'm more familiar with the Greek version (Spanakopita), this is an equally delicious pie filled with unctuous feta and good-for-you spinach. What's more for only a fiver, this was served on a pillow of mouth-watering and freshly made hummus, with some cooked chickpeas and topped with salt and fresh chilli sauce.

Balkan Bites has a shop in Crouch End but can be found at Borough Market Monday-Wednesday's 10am-5pm, Friday's 10am-6pm and Saturday's 8am-5pm.

For £5.00 my boureka was a real treat - slightly naughty, but very, very nice.

Chicken and Mushroom Potato Pie

This is a favourite way of using up leftover roast chicken in a really lovely hearty dish, perfect now the colder nights are drawing in.

The potato topping means that once this goes into the oven too, you're free to do whatever needs doing or to simply relax for half hour too.

For this version I make a quick roux and add a little white wine but if you're short on time, you can make a sauce very quickly by gently frying the onions and garlic in a little oil, then adding 2-3 tablespoons of creme fraiche plus the tarragon which gives a really lovely creamy finish.

I serve with whatever vegetables I have to hand.

Here's how:

• Leftover roast chicken or some cooked chicken pieces 
• 100g mushrooms
• 2 tablespoons frozen peas
• 1 onion
• 1 clove garlic
• 1.5 tsp dried tarragon
• 1 tablespoon salted butter
• 1 tablespoon plain flour
• 100ml milk (I use semi skimmed) 
• 2 tablespoons white wine 
• 200g potatoes 
• 20g grated hard cheese (Cheddar or Parmesan is pefect) 
• 1 tablespoon olive oil

Firstly peel and wash the potatoes then place on to boil in some lightly salted water. Bring to the boil then simmer for fifteen to 20 minutes, until a fork would easily go through and they are ready to mash.

Whilst the potatoes are cooking shred the chicken and slice the mushrooms and place to one side. Also place the oven on to pre-heat at around 180 degrees.

Finely slice the onion and mince the garlic and add to a pan in a tiny bit of butter to soften. Next add the mushrooms and cook for about 30 seconds, turning them over with a wooden spoon. Now remove this mixture and place into a small bowl.

In the same pan melt the butter and once melted, add in the flour a little at a time, constantly stirring to create a smooth consistency.

Once all the flour has been absorbed, add the milk a little at a time and stir the whole time too, until all has been added and the sauce begins to take shape. Add the wine at this point and cook gently for five minutes.

Return the chicken and mushooms to the sauce and place the peas in too and stir to ensure the sauce coats everything nicely. Remove from the heat to mash the potatoes.

Drain the potatoes and shake in a colander then place back into the saucepan and return to the heat for a few seconds, giving the pan a little gentle shake to remove any remaining water.

Now add the olive oil and mash. You want it thick and fluffy and to keep a bit of it's shape so try and refrain from adding milk or butter. Once mashed, season the potatoes with salt and black pepper.

Now place the chicken and mushroom mixture into a small pie plate or dish and try to evenly distribute.

Spoon the mash on top and use the back of the spoon to smooth down. Then use a fork to make track lines, as you would with a shepherd’s pie. Then finally grate on the little bit of cheese just to help to brown the top and give one final delicious touch.

Place the dish onto a baking tray and then into the oven for 30 minutes or until golden brown.

Serve with your choice of vegetables and a glass of the white wine you used in the sauce. Enjoy!

Creamy Leftover Chicken and Mushroom Pot Pie

This recipe is more of a thrown together Monday night dinner, perfect the day after cooking roasted chicken. 

It's quick and easy to prepare but delivers on flavour and comfort-food credentials. I can admit to never making my own puff pastry, instead I rely on shop-bought, and for this kind of meal it is utterly perfect. I only add a pastry lid too rather than all round the pie, to keep the calorie count down a bit.

Also I use dried tarragon rather than fresh, which always goes so well with chicken and adds a lovely, slightly aniseed element. 

Whilst it's a thick and creamy centre, this is created by making a quick roux, rather than the addition of any cream and I serve simply with vegetables and perhaps a sweet jacket potato - all very low rent. 

This serves 3-4 people.

200g leftover chicken

1 red onion

200g mushrooms (I used Chestnut as I had them in the fridge, but you can use any combination)

1 clove garlic

2 tbsp white wine (I used Pinot Grigio as it was open in the fridge - but use what you have in stock - also a splash of either sherry or brandy would work as well)

2 tbsp butter

2 tbsp plain flour

1/2 pint milk

1 tbsp tarragon (I use dried)

Pinch of sea salt

Pinch of black pepper

Sheet of puff pastry

1 tbsp milk

Firstly pre-heat the oven to 180-200.

Slice the red onions and mushrooms and crush the garlic. Add the onions and garlic to a pan with a drizzle of olive oil on a low heat and allow to soften. Add the mushrooms and the wine, sherry or brandy and cook until the alcohol has cooked off and then remove from the heat.

Cut the chicken into bite sized pieces, or shred if easier and add to the pan with the onions and mushrooms. 

In a different pan add the butter on a low heat and allow to completely melt. Add the flour a little at a time and stir continually with a wooden spoon, keep adding more until it's all combined and then slowly add the milk in the same method, stirring all the time. Add the salt, pepper and tarragon and keep cooking on a low heat for ten minutes or until the sauce has thickened. This is your roux.

Transfer the chicken, mushrooms and onion mixture to the roux, stir through to combine and then transfer the mixture to your preferred pie dish or other oven-proof dish. 

Place the pastry over the top, then cut off the excess around the edges. Crimp the sides any way you prefer and then brush the 1 tbsp milk over with a pastry brush. Finally with a knife, cut in a couple of slits in the top, to allow the steam to rise through the pastry during cooking. 

Place into the oven for 25-30 minutes, or until the pastry is nicely golden. Remove from the oven and allow to stand for a few minutes as the centre will be piping hot. Then serve with your preferred accompaniments and enjoy! 

Fox and Anchor

Last year I was invited along to spend the evening at The Fox & Anchor with a number of other bloggers to celebrate the launch of their ‘Best of British’ menu. I am incredibly overdue in writing this post, and although some of the items on the menu have now changed in accordance with seasonality – the ethos remains the same and so I am keen to share my experience.

Firstly I must say Charterhouse Street located The Fox & Anchor is steeped in old-worldly charm - it is, what I would describe as a ‘boozer’, they have an impressive array of beverages and pride themselves on being a ‘great British pub’, which I think they pull off well. 

I arrived on a cold, wet and windy evening and the first thought on arrival was how lovely and warm it was and how this place reminded me of cosy country pubs far away from the hum of London, a great start.

I joined a group of bloggers, and was lucky enough to be seated beside May of Slow Food Kitchen and Tori from Eat Tori and as well as enjoying the food, it was great to catch up with like-minded women who made for fabulous company too and shared some of their top London eating spots – which is always good.

We were welcomed with some sparkling wine and whilst making our menu choices were invited to sample some classic pub snacks, Scotch eggs, pork pies, sausage rolls, piccalilli and, of course, pork scratchings. The sausage rolls were lovely, filled with a quality, herby sausage and surrounded by delicious flaky pastry. The pickle was also good, but the pork scratchings were my favourite. These had the brilliance of those served at Pitt Cue and proved to be like Pringles, once I’d popped I couldn’t stop.

I decided to go for the crab rarebit to start, which comprised brown crabmeat spread onto a slice of rye bread, topped with Cheddar and a little Worcester Sauce, then grilled. As is often the case, although this was simplicity itself – it was perfection. A few ingredients done well and seasoned beautifully for a deliciously light start. 

For the main I was torn between so many of the dishes, I am such a great lover of hearty British cookery and this menu screams of childhood favourites. I finally opted for one of the pies, a speciality of The Fox & Anchor, after careful consideration and confirming that I could try somebody else’s ham hock, which had also caught my attention.

My pie wasn’t traditional, its ‘crust’ was made up of brioche and the filling was slow cooked duck, in a sweet and almost sticky sauce or gravy. It was fantastic and different to anything I’ve tried before. Used to having duck pink, I was surprised at how tender and flavoursome the meat was, it had remained slightly sweet and the sweetness was enhanced by the brioche exterior.

We shared a selection of all of the sides and standout ones for me, were the creamy mash, champ and honey glazed carrots – again great British classics, but executed very well. 

I tried the ham hock, which was exceptional, it was literally falling off of the bone and full of the irresistibly salty flavours I remember from childhood family dinners – I would certainly opt for this if I went again.

I must mention though that both the duck pie and the ham hock were absolutely huge portions – I struggled to finish half, and I’m not shy when shovelling in food. I would suggest if you have a smaller appetite sharing a main course as it can be a little overwhelming to be presented with such a large dish. Perfect for bigger appetites – dare I say it, these are ‘man-sized’ portions, which is almost suitable for such a venue.

We were persuaded into trying a dessert, which I have to say I felt guilty about as I only managed a little spoonful of mine. I chose the traditional apple pie with vanilla custard, which was gorgeous and had that delicious caramel filling that makes each mouthful a joy – a winner, but disappointing that I couldn’t finish it. 

We had a number of different wines throughout the evening and really had a fantastic time. I couldn’t fault any of the dishes I tried on flavour at all, presentation was also good for this style of cooking and my only slight niggle would be the size of the mains, but better to be too big than too small I suppose. As we were guests of the restaurant, I didn’t pay on this occasion, however the menu is very reasonable with mains all under £16 and they have a number of mid-week deals such as ‘Pie and a Pint’ Tuesdays for £12.95 and the like so it is certainly an affordable venue.

If you are looking for traditional British food, served in comfortable old-English style surroundings without an extortionate price tag then The Fox & Anchor is the place for you.