Apple Pie

• 4 baking brambley apples, peel and sliced
• 1 500g shortcrust pastry block, cut into 2
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• splash vanilla essence
• 1/2 cup white sugar
• 1/2 cup brown sugar
• Milk and sugar to sprinkle

Grease a 9"/23cm deep-dish pie tin. Pre-heat oven to 190 degrees.

Roll out one block of pastry until it is large enough to cover the bottom of the tin. Fold the end of the pastry over the rolling pin to pick it up easily, drape it over tin and squash into corners so it fits. Leave as is, with untidy edges.

In a plastic bag (carrier bag etc) put in the apple slices, with the cinnamon, ginger, nutmeg, vanilla and both types of sugar. Tie the top closed and shak bag around until all ingredients mixed and apples well coated.

Empty bag out into pie dish.

Put pie dish to one side and roll out second block of pastry for top of pie. Again roll out until large enough to cover the top of the pie. Pick it up with the rolling pin and drape it over the top. Push down around the edges, pinching them in to make a nice edging shape.

Lift pie tin in air with one hand flat on bottom and go round edge of tin with a knife to remove overhanging and untidy edges. Pierce two small holes in centre of pie to allow steam to escape. Brush over top with milk and sprinkle with a coating of sugar.

Put in oven at 190 degrees for 20-30mins until golden brown, then turn down oven to 160 degrees and cook for 30-40mins more, until a knife slides through the pie easily.

Baklava

Made up amounts etc as usual.....!

• 100g cashew
• 100g pistachios
• 150g walnuts
• 100g almonds
• 2 tbsp caster sugar
• 1 tsp cinnamon
• 1 packet pre- made filo pastry sheets (about 250g)
• 150g melted butter

FOR SYRUP:

• 340g caster sugar
• 300ml water
• 1 cinnamon stick
• juice 1/2 lemon
• 3 tbsp honey

Toast almonds and chop all the nuts into small buts (or bash :-) ) and put in seperate bowls. Mix the sugar and cinnamon and split between the bowls evenly.

Use a shallow baking tray and brush with melted butter then place first sheet of filo over the base leaving excess hanging over sides. Brush again with butter and place another sheet on top. Repeat until 6 layers of pastry. Scatter one of the bowls of nuts over the pastry then put another 2 layers of filo over this (buttering each layer as you go). Scatter next bowl of nuts on top then another 2 layers of filo. Repeat until you are nut free! Use the rest of the filo on top of the last layer of nuts again buttering as you go - I had about 6 sheets on top. Trim any excess pastry from the edge of the tray with scissors/knife.

Bake at about 180 degrees for 30 minutes until golden brown and crispy then take out to cool.

Whilst the baklava is cooling place all the syrup ingredients into a pan and heat until the sugar is melted. Simmer for about 5 minutes on a low heat.

Pour over the baklava then leave to cool completely. Store in airtight container (if there is any left after you've tried a piece or two!!)

Cheese and Asparagus Strudel

Adapted from a recipe from Silver Palate cookbook

Makes 2 strudels, each gives around 10 pieces, if you don't need this much strudel, either halve the receipe to just make one, or freeze one when its on its baking sheet prior to cooking. As always optional ingredients in italics.

• a bunch of asaparagus (cut into 1/2 inch pieces)
• 2 medium sized leeks (sliced thinly)
• 150g gruyere cheese (grated)
• 200g cheddar or double gloucester (grated)
• 3 normal sized courgettes (diced)
• 2 eggs
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped chives
• 2 tbsp chopped oregano
• salt, pepper, paprika and cayenne pepper
• 2 tbsp lemon juice
• 2 packets ready rolled puff pastry
• Milk for sticking and glazing

Pre-heat oven to 180 degrees.

Put a spoon of butter in a chefs or saute pan, saute the leeks gently then add the asparagus and courgette, cook until soft.

Add all ingredients to bowl (except the puff pastry and milk) and season to taste with salt, pepper, paprika and cayenne pepper. Mix ingredients well with hands (messy but fun!).

Butter a baking sheet.

Flour a work surface and get puff pastry out of packet, lay on surface and gently roll out so that the piece is around 50cm wide by 30cm long. Place half of mixture on pastry and spread out so it is 2cm from each side and the bottom edge, but it is 10cm from top edge. Paint milk along all the edges. Roll the pastry over approximately 2 or three times to make a large sausage shape about 10cm long and 50cm wide. Very carefully (its very delicate and may need two of you) lift the pastry onto the baking sheet, and if it will not fit on the sheet properly make a horseshoe shape. Paint top with milk.

Repeat above instructions for second packet of pastry.

Cook in oven for 30-40mins until golden brown on top.