• 15 oz. frozen hash browns, shredded
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• ½ cup bacon bits
• 1 zucchini, coarsely shredded
• 8 oz. baby portobello mushrooms, diced
• 3 eggs
• 1½ cups milk
• 1½ cups cheddar cheese

1. Mix hash browns, olive oil and salt and pepper to taste in a mixing bowl
2. Grease a 10″ oven-safe skillet and add the hash brown mixture, pressing down to pack it tightly on the bottom and sides forming a pie-like crust
3. Bake at 425 degrees F or until the edges have browned, about 25 minutes
4. Meanwhile in a separate non-stick pan over medium high heat, saute zucchini and mushrooms in 2 tablespoon of olive oil about 5 minutes until tender. Drain any excess liquid
5. Once the hash brown crust is done, spread half the cheddar cheese along the bottom of the crust
6. Arrange bacon bits, zucchini and mushrooms in the pan and top with remaining cheddar cheese
7. Combine eggs, milk and salt and pepper to taste and whisk until frothy
8. Pour egg mixture into the crust
9. Bake for 40-50 minutes at 350 degrees F or until a knife inserted in the center comes out clean
10. Let it cool for at least 10 minutes before serving

• 2 cups self-rising flour, plus extra for dusting counter (1 cup flour, 1.5 tsp. baking powder, 1/4 tsp. salt)
• ½ cup (1 stick) chilled unsalted butter, plus an additional 2 tablespoons melted butter
• ¾ cup buttermilk
• 3 tablespoons melted shortening

1. Preheat oven to 450°F. Place a 10.25-inch cast iron skillet into the oven to preheat.
2. Measure the self-rising flour into a large mixing bowl.
3. Using the coarse side of a hand grater, quickly grate 1 stick (½ cup) cold hard butter into the self-rising flour. Working quickly, use fingers to gently distribute the shredded butter into the self-rising flour.
4. Add the buttermilk, then stir until just combined.
5. Turn onto a lightly floured surface and, using floured fingers, quickly pat to approximately the size of an 8.5×11″ sheet of paper, which will be about ½” to ¾” thick. Very lightly dust the surface of the dough with flour from your fingertips, then fold the sheet of dough into thirds, as when folding a business letter. Repeat the patting, dusting, and folding steps seven times, or fewer if you feel the dough begin to tighten–overworked dough makes for a tough biscuit! The final time, pat the dough to a rectangle slightly larger than the size of your skillet. Using a round biscuit cutter or a drinking glass, cut into about 7 round biscuits. Gather up the scraps to form the 8th biscuit by hand.
6. With a handle mitt, carefully remove the preheated skillet from the oven. Drop melted shortening into the preheated skillet, then return to oven for a couple of minutes, until it is melted. Place each biscuit into the skillet and, using a fork, immediately turn to coat both sides with shortening.
7. Place the hot skillet into the oven, and reduce the oven temperature to 425°F. Bake until tops of biscuits are golden brown, about 12-18 minutes.
8. Remove from oven. Brush tops with additional melted butter. Serve while hot!

Note: This recipe is easily doubled to be cooked in a 12-inch skillet, and yields around 12 biscuits.

1. • 4 tablespoons (1/2 stick) unsalted butter
   • 1 medium onion, cut into 1/4-inch dice (about 1.5 cups)
   • 3 stalks celery with leaves, cut into 1/4-inch dice (about 1 1/4 cups)
   • 1 (8-ounce) package seasoned bread stuffing cubes
   • 1/4 cup fresh parsley, chopped
   • 1/2 teaspoon celery salt
   • 1/2 teaspoon dried sage, crumbled
   • 1/2 teaspoon dried rosemary, crushed
   • 1/4 teaspoon dried thyme, crumbled
   • 1/8 teaspoon salt
   • 1/8 teaspoon freshly ground black pepper
   • 1 1/4 cups hot chicken stock, plus 1/2 cup more if baking all of stuffing outside of turkey

• 1. In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
  2. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
  3. If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe .
  4. If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.

Pasty:

• 450g plain flour
• 2tsp baking powder
• 1tsp salt
• 125g unsalted butter
• 2 egg yolks
• 125ml cold water

Cornish pasty filling:

• 450g potato, finely diced
• 150g swede, finely diced
• 150g onion, finely chopped
• 300g beef skirt, finely chopped
• Salt and black pepper
• 1tbsp plain flour
• 40g butter
• 1 egg, beaten

1. To make the pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears – you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.
2. To prepare the Cornish pasty filling: Preheat the oven to 180°C (gas mark 4). Roll out the pastry to the thickness you like, but be careful not to tear it. Using a dinner plate as a template, cut out 6 discs of pastry.
3. Season the vegetables separately with salt and black pepper. Put the beef into a bowl and mix with the flour and some salt and pepper. Place some potatoes, swede, onions and beef on one half of the circle, leaving a gap round the edge. Dot with butter. Brush around the perimeter of the pastry circle with the beaten egg, then fold the pastry over the vegetables and meat and seal firmly. Starting at one side, crimp the edges over to form a sealed D-shaped pasty. Brush the whole pasty with beaten egg, then make a steam hole in the centre with a sharp knife.
4. Repeat to make the other pasties. Put the pasties in the oven and cook for 50 mins until they are crispy and golden and the filling is cooked through. Leave them to rest for 5-10 mins before eating.

1 tbsp. canola oil
1 medium red onion, halved and thinly sliced
1 medium clove garlic, mashed to a paste with 1/4 tsp. salt
3/4 tsp. finely grated ginger
1/8 tsp. cayenne
1 lb. ground turkey
1 8oz. can tomato sauce
1/4 cup hoisin sauce
3/4 cup fresh cilantro leaves
2 tbsp. fresh lime juice

Heat the oil; add onion and cook until softened.  Add garlic, ginger and cayenne and cook for about 1 minute.  Add the turkey and cook until no longer raw.  Stir in the tomato sauce and hoisin sauce, increasing the heat to medium high, until thickened (5-7 minutes).  Remove from the heat and stir in cilantro and lime juice.  Serve in buns.