Ham, potato and cheese stuffed loaf

Serves 8

500g pack bread mix
2 tsp mustard powder
500g new potatoes
500ml tub creme fraiche
175g extra mature cheddar, grated, plus a little to scatter on
Small bunch parsley, chopped
Plain flour for dusting
1 bunch spring onions, sliced
400g thick sliced, lean ham, diced, any fat removed
1 tbsp olive oil, for greasing
1 egg, beaten

1. Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled cling film and leave to rise in a warm spot for 1 hour until doubled in size.

2. Meanwhile, bring a large pan of salted water to the boil , add the potatoes and cookf ro 10-12 mins until tender. Drain, leave in a colander until cool enough to handle, then peel off the skins and chunkily dice.

3. Mix the creme fraiche, cheddar and parsley, then season really well.

4. Roll out just under half of the dough on a floured surface to a 25cm circle - it's easier to use a rolling pin and stretch it with your hands at the same time. Lift onto a floured baking sheet. Evenly pile the potatoes on top, leaving a good 2-3cm border. Dot half the creme fraiche mixture on. Follow with the spring onions, then the ham, then dot the remaining creme fraiche mixture all over the top. Roll out the remaining dough as you did the first, to a little bigger than 25cm. Brush the border of the bottom of the pie with water, then list the top onto the pie. Trim if you need, then press and roll up the border edge to seal. Do this all the way round, then press with the prongs of a fork to really seal it well.

5. Brush the top of the pie with the beaten egg and scatter with a little more cheese if you like. Cover with foil and bake in a pre-heated oven at gas mark 3 (160C) for 1 hour then remove the foil and bake for 1 hour more until golden and crisp.

Nutrition per serving: 607kcals, protein 25g, carbs 41g, fat 37g, sat fat 23g, fibre 3g, sugar 4g, salt 2.5g

(Goodfood Magazine April 2012)

Spicy white bean & chorizo soup

Serves 4-6

1tbsp olive oil
200g chorizo, finely chopped
1 large onion, chopped,
225g celery, chopped
300g carrot, chopped
2 garlic cloves, finely chopped
1tsp paprika
1tsp chilli powder
1/2tsp ground cumin
400g can chopped tomatoes
750ml vegetable stock
salt & freshly ground black pepper
2 x 400g cans cannellini beans, drained & rinsed
crusty bread to serve

1. Fry the chorizo in a large pan until it sis golden and has released its lovely spicy oil. Remove the chorizo with a slotted spoon and set aside. Add the onion, celery and carrot to the pan and fry gently for 3-4 mins. Stir in the garlic, paprika, chilli powder and cumin, and fry for 1 min.

2. Add the chopped tomatoes and stock and season. Stir well, return the chorizo to the pan and bring to the boil, then reduce the heat and simmer for 10mins. Add the beans and simmer for a further 5mins or until the vegetables are tender and the beans are heated through. Serve with crusty bread.

Goodfood magazine April 2012