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.

500g whole wheat flour
250g margarine
1/2 tsp. salt
50g bran
2 eggs
150g brown sugar
2 tsp. baking powder
90g Weetabix (4 biscuits)
60g sunflower seeds
250mL buttermilk

Mix all the dry ingredients.  Work in the margarine, add the liquid.  Place spoonfuls on a tray and bake in a moderate oven.  When cooked break into pieces and dry in a slow oven.

1/2 cup chopped celery
3/4 cup chopped onion
1/2 cup butter3 tsp. poultry seasoning
4 tbsp. chopped parsley
sauteed pork sausage
sage (to taste)
7 to 8 cups cubed white bread – freeze the bread first, then cut it while it is frozen.

Saute the celery and onion in the butter until tender.  Remove from heat and toss with remaining ingredients.  Salt and pepper to taste.

• 2 ripe tomatoes, peeled and seeded (optional) and chopped
• 1⁄2 bunch green onions, chopped
• 1⁄2 green pepper, seeded and chopped
• 1 jalapeno, seeded and chopped (1 is medium hot, 2 is hot)
• 1/8 cup cilantro, chopped
• 1 cloves minced garlic
• 2 tbsp whey or 1⁄2 tsp powdered starter
• 2 tsp sea salt
• Squeeze of lime
• Room temp filtered water

• Mix all ingredients (except water) in a bowl and pound lightly with a wooden spoon. Mix well.
• Place into 1 pint size jar and press down with wood spoon or fist until liquid completely covers tomato relish.
• If needed, add a bit more filtered water to ensure coverage, leaving at least 1 inch of head space.
• Tighten lid and leave at room temperature for 2 days.
• Transfer to refrigerator. Will stay for 1 month in fridge.

• 1 Tablespoon apple cider vinegar
• 1/2 teaspoon ground mustard
• 1/2 teaspoon salt
• 3 Tablespoons liquid from a can of chickpeas (at room temperature)
• 3/4-1 Cup neutral tasting oil

1 whole egg = 3 tablespoons aquafaba
1 egg white = 2 tablespoons aquafaba

For the congee:
8 cups water
3 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
1 cup long-grain white rice, preferably jasmine
4 (1/4-inch-thick) slices fresh ginger, smashed
2 teaspoons kosher salt, plus more as needed

Optional toppings:
Roasted peanuts
Thinly sliced scallions
Minced fresh ginger
Fresh cilantro leaves
Tamari or soy sauce

Place all the ingredients for the congee in a 5-quart or larger slow cooker. Cover the slow cooker and cook until very creamy and the rice is completely broken down, 8 to 10 hours on the LOW setting or 5 hours on the HIGH setting.

Remove the chicken and ginger to a plate. Stir the congee with a wooden spoon, making sure to scrape against the bottom and sides of the slow cooker to incorporate congee that’s sticking there.

Shred the chicken, then stir the meat back into the slow cooker, discarding the bones, skin, cartilage, and ginger. If you would like a thinner congee, add additional water 1/4 cup at a time until you reach the desired consistency. Taste and season with more salt as needed. Serve hot with the toppings.