Mustard Chicken and Vegetable Pie

Mustard Chicken and Vegetable Pie

When I look around my blog I think the last word I would use to describe my food is traditional. More often than not my recipes are a twist on a classic – a traditional idea that has been warped either to be healthier, more exciting, or to simply use up the ingredients I’ve got in the cupboards.

With that in mind, this is probably the closest I will ever get to a traditional recipe.

Chicken and veg pie has been around for hundreds of years. It’s a simple idea and is such a crowd pleaser. With the addition of English mustard, this pie has a bit more kick than some, but the filo pastry keeps it crisp and light. (It also helps to keep the calories down, which is always a plus!)

Rhubarb and Ginger Pie

My Rhubarb and Ginger Pie brings together the age old combination of sweet and sour as the soft rhubarb and ginger filling is encased in a sticky syrup and sweet pastry crust. And what’s more…it’s in season!

I hadn’t really discovered rhubarb until a year or two ago. We have always grown it in our garden but it was something the parents sneakily ate when we had gone to bed. Because of this I never really had much interest in it as a fruit. The other fruit we grew like apples and gooseberries were eaten almost daily in our house during the summer months but the rhubarb was kept hidden away!

The more I got into cookery shows the more I became intrigued by this bright pink fruit! (How you get it to retain this bright colour while cooking still escapes me: answers on a postcard please.) If it was good enough for celebrity chefs it was good enough for me surely?

I really fell in love with rhubarb in a delicious rhubarb crumble. The topping had a claggy yet crunchy texture and the filling was so soft and sweet yet sharp at the same time. The combination of textures and flavours was to die for and I knew I had to try and recreate my own.

Crumbles feature a lot in my cooking. You can find an Oaty Apple Crumble and Gooseberry Crumble already on the blog, and in a week or two’s time I will be posting a Spiced Pineapple Crumble (seriously amazing, watch this space!!!) So with that in mind, plus the fear I could never recreate the amazing rhubarb crumble that made me fall in love with the fruit in the first place, I decided instead to try a pie.

Christmas Buffet - Spinach and Ricotta Pie

Just a few days ago I shared with you my Christmas Canapés! They went down a treat at our first Christmas party, but I’m sure you’ll all agree a few blinis won’t fill anyone up.

As my family has gotten older and all of the children have become adults in their own rights, the choice of food at our Christmas buffets has gone from chicken nuggets and slices of pizza, to cheeseboards, blinis and quiches.

This year we thought we’d reduce the amount of food that comes out of the freezer even more, and I wanted to cook something that would look impressive in the centre of the table and would be great for sharing.

After flicking through countless food magazines dedicated to Christmas party food, I settled on a Spinach and Ricotta pie from the Good Food Magazine.

I’ve adapted it here and there. Changed the quantities slightly and changed the method to show what worked well for me. The pie truly was a show stopper and everyone loved the simple flavours and crisp pastry.

Nottingham World Market

Today I popped into the City Centre for some rather tedious chores, but was soon confronted by a sea of marquees!

As I saw the little white tents I was filled with excitement! I'd completely forgotten about the number of markets held in Nottingham's Market Square over the autumn months - how I forgot I don't know...it is in the name after all!

Today was the World Market! According to the Nottingham website here for ONE DAY ONLY - sorry to those Nottingham readers who thought they might pop down tomorrow, you're a little too late!

So, how did The Nottingham World Market end up on this food blog?

Food Trend #4 - Miniature Pies

The latest food trend that is taking off over the pond is the Miniature Pie trend.

These pies may be sweet or savoury, and are becoming one of the most fashionable snacks, lunches and dinners! Pie shops are popping up all over America (and slowly in England – remember MyPie on the Apprentice, and here The Pie Shop in Covent Garden)

Some even offer ‘Pie Happy Hour!’

Winter Warmer - Apple and Blackberry Pie!

This was originally inspired by Augusts Cultivate, Cook and Click Competition over at WeGrowOurOwn.co.uk. Unfortunately due to job interviews and assessment days, I completely lost track of time and forgot to submit it!

But, this is a really quick and easy recipe that I have discovered is PERFECT for freezing! That means that you can forage for blackberries, and collect apples from your tree as they fall, and prepare a delicious Winter Warmer, despite the fact its still August!