One thing which I really fell in love with when I was living in the UK was Asian flavors, especially curries. I had experienced curry many years before when I lived on the BATUS base in Suffield, Alberta. This was the British Army Training Unit Services base in Canada.
We had lots of British friends there and it was my friend Cathy Giles who had introduced me to curried chicken. The British love their curries. I was not sure if it was something I would like as I had never eaten anything like it before.
I remember watching her make it and she dumped a whole spice jar of curry powder into it. (This was looking scary!) I had nothing to fear however, as it was delicious. I fell in love with it at first bite and have been loving it every since.
In the UK, I got to stretch my palate for curry and to try many Asian dishes. I fell in love with everything I tasted. Pakora, Naan, Dhal, Tikka, Korma, etc. I especially loved the onion Bhaji, as naughty as they were.
I belonged to an International Woman's Group and on one of my first meetings, the hostess was Indian and made Bhaji as a treat. Oh boy, so yummy.
One of the first cookbooks I purchased when arriving back in Canada was this one by Christopher Kimball. Milk Street Tuesday Nights. I was familiar with Christopher Kimball from having watched him on America's Test Kitchen on PBS prior to my going over to the UK.
I was not familiar with the show Milk Street, but upon perusing the recipe index of the book, taking Mr. Kimball's reputation into consideration and then allowing for the fact that it had won a James Beard award, I decided to go for it!!
A take on the Asian Biryani, it ticked all of my boxes. Basmati rice. Tick. Chicken. Tick. A homemade curry paste. Tick The flavors of coconut. Tick. Cardamom. Tick.
There was nothing in it that I did not like. Dried cranberries? Double tick!!
I knew it would be savory, spicy and a tad bit sweet. I was in. ALL in!!
It does use fresh coriander, which I know some people are not fond of. I am not one of those, but if you are, there is an easy substitute you can use.
Fresh Thai basil is very close in flavor to this love it or loathe it soft herb. You can also use flat leaf parsley. Both, whilst not giving you exactly the same taste, will be close enough! Parsley is a tad bit more bitter, so don't use quite as much.
I love making my own curry pastes. This is something I learnt to do at culinary college. Its an easy thing to do and really adds a greater depth of flavor to your curry dishes.
This one is made with a bit of oil, some finely grated fresh gingerroot, curry powder, salt and pepper. Nothing too out of the ordinary. I used a medium curry powder.
I adore Basmati rice. It is my favorite of all the rices. Basmati is a slender type of rice which is grown in India and Pakistan and it a rice they use most of all in their dishes. You may be familiar with the Tilda brand of Basmati rice.
It has a very distinctive smell when it is cooking. I think it smells very similar to Popcorn. In fact the word "basmati" in Hindi means "full or aroma" or "fragrant." It is also called the Queen of perfumed rice.
The rice gets an initial cooking in some coconut water along with some of the curry paste that you make. While it is cooking, you marinate diced chicken thigh meat along with the rest of the curry paste.
I love shallots. They are like a milder, sweeter onion, and add a lovely flavor to the dishes they are cooked in. Typically they are much more expensive than onions. They have a subtle, delicate taste. You can use round shallots or banana shallots in this.
What can I say about chicken thighs? They are like the filet mignon of the chicken world. Tender and juicy and filled with flavor. They are from one of the hardest working parts of the yard bird.
I love them in dishes like this where they add tons of flavor. You could of course use breast meat, but I think the thighs give a lovely taste and texture to the dish, not dry in the least.
Coconut water, lighter and fresher than coconut milk. It is made from the clear liquid found inside immature coconuts.
Translucent and semi-clear it is not the same as coconut milk. Don't make that mistake. You will not get the same results. Coconut water is also very good for you, high in nutrients and lower in fat than coconut milk.
You get the flavor of the coconut, without the fat.
It adds a nice touch of richness as well as a savory sweet flavor that works perfectly with the flavors of curry powder and cardamom.
Don't get me started on cardamom. I quite simply adore it, in both savory and sweet dishes. It also goes very well with the flavor of cranberries, which lets face it . . . go perfectly with chicken and are perfect in this dish, adding a sweet touch of fruitiness that is oh so tasty!
Although I have not mentioned it in the recipe, I did add a smattering of broken salted cashew nuts over top of the finished dish. I love cashews and they are a favorite addition to many Indian dishes. I thought they would work well here and I was quite simply right.
If you are looking for a delicious weeknight supper that won't take you ages to cook, but will taste like it did, you cannot go wrong with this delicious curry dish. Its perfectly beautiful and incredibly tasty, but then again, I would expect nothing less from Christopher Kimball.
If you are looking to add a cookbook to your collection, I cannot recommend this tasty book highly enough. I say go for it! You won't be sorry.
Curried Chicken & Rice
Yield: 2
Cook time: 45 MinTotal time: 45 Min
This is a delicious take on a South Asian Biryani, which I adapted from Milk Street Kitchen to serve only two people. Its simply delicious.
Ingredients
- 1 1/2 TBS light olive oil
- 1 TBS finely grated peeled fresh gingerroot (I use my microplane)
- 1/2 TBS medium curry powder
- 1/4 tsp ground cardamom
- fine sea salt and freshly ground black pepper
- 4 boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 3/4 cup (160g) Basmati rice, rinsed and drained
- 1 1/4 cups (360ml) coconut water, divided
- 2 large shallots, peeled, halved and sliced in thin half moons
- 1/4 cup (40g) chopped dried cranberries
- 1 TBS fresh lime juice
- a couple very large handfuls of fresh coriander leaf, (cilantro) roughly chopped (about 1 1/4 cups)
Instructions
- Begin by making the curry paste. Mix the grated ginger together in a bowl with 1/2 TBS of the oil, the curry powder, ground cardamom, 1 1/4 tsp salt and 1/2 tsp black pepper to form a thick paste. Remove 1/2 TBS of this to a saucepan and then mix the remainder into the cut up chicken, stirring it to coat it well. Set aside to marinate while you cook the rice.
- Put the rinsed rise and all but 3/8 (3 ounces) of the coconut milk into the saucepan you had put the curry paste into. Stir well, then bring to a simmer. Cover and cook over medium heat until almost tender, about 10 minutes. Remove from the heat, fluff and set aside.
- Heat the remaining 1 TBS of oil in a large skillet. Add the shallots. Cook, stirring occasionally, until golden brown and then push them to the side of the skillet.
- Add the chicken pieces to the skillet in a single layer. Cook without stirring until they turn golden brown on the bottom surface, then flip them over, stirring to scrape up any brown bits. Stir the shallots into the chicken along with 1 ounce of the coconut water. Cook, stirring constantly, until all of the liquid has evaporated.
- Flake the rice into the skillet along with the remaining coconut water and the cranberries. Stir in well, then press flat and cook, undisturbed for about 3 minutes over medium high heat, until the rice has started to brown and crisp a bit.
- Remove from the heat. Stir in the lime juice and 1 cup of the coriander leaf, stirring any crisped rice into the mixture. Season to taste with salt and pepper.
- Transfer to a serving bowl, scatter with the remaining coriander and serve immediately.
We are having a bit of a heatwave here in Nova Scotia at the moment. Yesterday the temperature got up to the mid 30's and today is expected to be more of the same. Its not the kind of weather you really want to be heating up your oven in!
That's when things such as a chewy rice krispie treats recipe come in really handy. Whether you are a large family or a singleton. I know of nobody who doesn't love these quick and easy cereal bars!
If you are a singleton or an empty nester like myself however, a full batch is a bit more than you can feasibly handle eating! I am on a quest to small-batch as many of my favorite recipes as I can and this is my latest attempt.
I have to say it worked really well! I was very pleased with the results. I love Rice Krispie cereal and this is the best rice krispie treats recipe. I have been making these for years and years.
As with most people, I got the original recipe from the back of a box of Rice Krispies cereal. It was a real favorite with my ex-husband and our children when they were growing up. I am sure I made them at least once a week!
The children loved cleaning out the saucepan after I made them. Somewhere I have a photograph of them doing just that. It was a sticky business, but one which they loved to help with!
They are perfect for afterschool snacks, or for in lunch boxes and I confess, I often made these for family night treats for the kids. I think my ex was the biggest kid of all!
He could polish off half a pan of them without even blinking! He was a real sugar fiend!
These delicious no bake cereal bars, a small batch, are made in a loaf tin. I use a 9 X 5-inch loaf tin which is the ideal size for making bars and cakes for the smaller sized family.
Using that tin, things always cut perfectly into 8 nicely sized bars. This is just right for the smaller sized family and just right for me.
These are the ideal chewy, oowy, gooey, dessert. I love eating them with ice cream if I have any in the house. In fact you can make really good ice cream sandwiches with them!
Just use an 7 inch square pan instead of the loaf tin, and press half of the mixture firmly into the pan. Top with about 2 cups of softened vanilla ice cream and place in the freezer for it to harden. Take out and top with the remainder of the crisp rice mixture, pressing it as firmly as you can over the ice cream.
It helps to use a piece of parchment to do this. Return them to the freezer to let them harden up nicely. Cut into rectangles or squares and wrap individually airtight.
They are ready to enjoy whenever you are wanting an ice cold treat. Especially during the summer months!
I used to make my children a rice krispie ice cream banana split sundae cake when they were growing up. It is pretty much along the same principle, except there is only one layer of rice krispie square mixture.
This is topped with softened ice cream, and sundae sauce. You can use any type of sundae sauce you like or a mixture. I used to drizzle on some caramel, chocolate and strawberry.
This gets topped with crushed peanuts and maraschino cherries and the whole lot gets frozen again. I used to add sliced bananas to the top of each square when I served it, along with another drizzle of whatever topping was their favorite kind.
A sugar fest and once in a blue moon treat for sure, but they loved it!
I took the liberty of adding some pretty cupcake sprinkles to the top of my squares to dress them up a bit. Plain old Krispie bars are not quite as pretty. This isn't necessary however.
They are delicious all on their own, but I thought they would photograph better and be more eye-catching with a bit of colour on top!
Here in Canada I get my cake sprinkles from Sweetpolita. They have a huge variety of sprinkles to choose from. Its very easy to go crazy on their page.
And no, I haven't been paid to say that, or even been given free sprinkles to tell you about them. When I find something I like, I want to share it with my readers, that's all.
I got these as a part of a sampler pack I ordered. They are called Cheep Thrills. I love the bright colours! Very apt for something like a rice krispie treat!
One thing to bear in mind when you are making something like this is to make sure you melt the butter and marshmallows slowly over low heat. If you try to rush the process and increase the temperature, you do risk burning it.
Marshmallows have a high sugar content which burns easily! Been there done that!
You can also melt the mixture in the microwave. It doesn't take long. Bear in mind however you will need a considerably larger container to melt them in as marshmallow really expands.
Also you need to stir it frequently so that it doesn't burn. I stir every 30 seconds or so. How long it takes depends on the strength of your microwave!
If you want to make a full batch of treats, I highly recommend that you check out the Kellogg's site. This is the original recipe from the box and has been pleasing mothers and children for many, many years!
I you are a singleton however, I do hope that you will enjoy this smaller, easy to make, delicious version I have shared with you today. Scrumdiddlyumptious!
Rice Krispie Treats
Yield: makes 8 bars
Cook time: 10 Mininactive time: 1 HourTotal time: 1 H & 10 M
These tasty no-bake treats are quick and easy to make. Designed to get you in and out of the kitchen fast and painlessly. They are a delicious doddle! Suitable for the smaller family.
Ingredients
- 1 TBS salted butter
- 3 cups (75g) crisp rice cereal
- 3 cups (145g) mini marshmallows
- few drops of vanilla
- sprinkles to decorate (optional)
Instructions
- You will need a 9 X 5-inch loaf tin. Line this tin with baking parchment or waxed paper, leaving an overhang to make lifting the bars out of the tin easier.
- Take a large heavy based non-stick saucepan and melt the butter in it over low heat. Add the marshmallows and melt them as well, stirring frequently with a wooden or silicone coated spoon. Make sure they are completely melted and that the butter and marshmallow have completely amalgamated.
- Stir in a few drops of vanilla.
- Stir in the crisp rice cereal, making sure it is well coated with the marshmallow mixture.
- Press this into the prepared loaf tin lightly. Don't compress it too much.
- Sprinkle with cake sprinkles, if using, pressing them lightly to make them adhere.
- Leave for about a hour to set and cool, then cut into squares to serve.
- Store any leftovers in an airtight container.
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Lamb Tagine Recipe
Do you want to cook something different for your next dinner party? If you've ever been to North Africa, you'll know all about tagine, a hearty local stew. If you haven't, it's easy to replicate in your own kitchen! Here are the key secrets you need to know about making lamb tagine.
What is a tagine?
Tagine is a dish native to North
Africa, popularly eaten in Morocco. It consists of various spices and
meat - in this case, lamb. Traditional tagines are made in a clay or ceramic
pot, which captures moisture and makes the dish all the more succulent.
It's fairly easy to buy these
Moroccan tagine pots at affordable prices - here is a great one by Uno Casa,
which you can also use for a range of other meals. However, you can also cook
this lamb tagine in a large saucepan or other pot.
If you like all of the flavors of a Cobb Salad than you are really going to love this hearty, and delicious sandwich take on the very popular salad. It is hearty and incredibly tasty and very simple to make.
It has all of the taste and ingredients of the popular Cobb Salad, except that they are all layered in one very delicious sandwich.
We are having a stinker of a hot day today and to be honest I didn't feel much like cooking. Once I had done all of my running about, shopping etc. I was hungry, but didn't really want to heat up the kitchen cooking anything too complicated.
I went rooting through the refrigerator and these are the things I found, and what I did with them.
I had some crisp rashers of bacon which I had frozen previously. When I open a package of bacon, I tend to cook up the lot and then freeze what I don't need immediately for future use.
I can tell you it is absolutely worth the extra little bit of time it takes to cook the whole package. If you wrap it tightly and freeze it, you will be so happy that you did.
How many times are you making something that requires a few slices of cooked bacon, or crumbled cooked bacon. Cook the whole pound and freeze it and you will never be without cooked bacon again, and you won't have to be paying the high cost of already cooked bacon or bacon crumbles in the shops.
Cooked bacon on tap? Its a very good thing. I also had some boiled eggs, ripe tomatoes, lettuce, sliced turkey breast meat and of course lettuce and cheese.
I had bought a large round loaf of rustic bread when I first moved into my house at the beginning of may and I froze it, ready for me to remove a slice or two whenever I needed it. It was a large sour dough boule.
I can tell you that none of it has gone to waste. None of it. Its the perfect kind of bread for this sandwich. Hearty enough to stand up to all of those fillings.
Lets talk Blue Cheese Dressing. I used Rene's. It is filled with lovely bits of blue cheese. If blue cheese isn't your thing, use a creamy salad dressing that is your thing. I think Ranch would work well, as would a good caesar dressing.
I always have lettuce in the refrigerator, usually Romaine. I am not sure if baby gems are available here or not. I haven't seen them yet. I wash the lot, spin it dry and then pack it into a container ready to grab and use as and when.
I confess, I have been known to munch on romaine lettuce, and why not? Its crisp and delicious, and filled with fiber and goodness. There are far worse things to munch on.
I usually keep a couple of hard boiled eggs in my refrigerator as well, especially in the summer months. They always come in handy and get used. I have an electric egg boiler.
It makes boiling eggs very easy and they come out perfect every time. You can boil as many or as few as you need, want or will use. Did you know that the older your egg, the easier it will peel? Its true.
The fresher the egg, the harder it is to peel.
Deli turkey. I love deli turkey. But I am not fond of it smoked. I prefer it plain. I could just eat it all on its own.
When I was first separated from my ex husband many years ago, I was living in a rented room in a house. The person who owned the house didn't want me cooking in her house so I had a microwave in my bedroom so I could heat up frozen dinners.
I also used to get myself a six inch turkey sub on oat bread for my supper a couple of times a week. With all the fixings. That kept me going.
Lately they've been selling huge boxes of vine ripened tomatoes at our local shops for only $3.99. My sister bought one last week and gave me half a dozen of them to use. Ripe tomatoes, another very good thing.
We are nuts about tomatoes in our family. I have been known to dine of a refrigerator cold tin of chopped tomatoes and a slice of buttered bread, quite happily.
I have chives growing in my garden and I thought that mincing a few and scattering them over top would really add a special zest to the sandwich and I was right. It did.
Then there is the slice of cheddar cheese. Use a good one. Its worth it. If you would rather use processed cheese, then use American cheese or a good brand. I like the Kraft Extra Cheddar ones. They have an exceptional flavour.
Put it all together and you have one very exceptional sandwich. Hearty and delicious. That's one mighty mouthful! I can promise you that you won't feel hungry when you are finished it.
This was perfect, as is and on its own. You could add some sliced ripe avocado, which would be lovely, rich and creamy. I didn't have any or I would have done.
This was the perfect light supper on a hot, hot day, when my appetite was not overly huge. It fit the bill beautifully.
Cobb Sandwich
Yield: 1
Prep time: 10 MinTotal time: 10 Min
Although quantities are given for one sandwich, this can be multiplied to serve as many people as you like. This is hearty and delicious!
Ingredients
- 2 slices of a rustic round loaf, toasted and buttered
- 2 TBS good quality blue cheese dressing
- 2 leaves of romaine lettuce, torn
- 1 hard boiled egg, thinly sliced
- 4-5 slices of ripe tomato
- 2 slices crisp bacon
- 3 slices of deli turkey
- 1 slice of cheddar cheese, halved on the diagonal
- minced fresh chives
Instructions
- Place one slice of your toast on the plate, buttered side up. Spread the blue cheese dressing over top.
- Layer as follows: lettuce, sliced boiled egg, sliced tomato, bacon, sliced turkey, cheddar cheese and then a sprinkling of chives.
- Place the top slice on the sandwich, buttered side down. Cut in half on the diagonal and serve immediately.
Notes:
You can add thinly sliced ripe avocado to this sandwich if you wish, or a layer of guacamole.
Chicken Pot Pie. There is nothing that brings to mind the picture of comfort, family and Home-Sweet-Home more than Chicken Pot Pie. Just the thought of an old fashioned chicken pot pie recipe can get our taste buds to tingling!
If you are a small family, an empty nester or a singleton all on your own, you may think that having a homemade chicken pot pie is no longer in your future. That you will be relegated to eat nothing for the rest of your days, but frozen single sized pot pies that never quite live up to your dreams and leave you wanting more.
That is not to say that there is anything wrong with frozen chicken pot pies. Some of them are actually quite good, but there is not a one that can quite come up to the deliciousness of a nice homemade one!
Of course you could make a full sized pot pie and break it down into four single pies, eating one now and freezing three for later. If you are like me however, your freezer space is probably quite limited.
All I have at the moment is the freezer section on the top of my refrigerator. Hardly ideal or large enough to hold very much really.
Today I decided that I was going to make myself a chicken pot pie sized just for one. For me, and that it was going to be a chicken pot pie that lived up to every dream of pot pie I have ever had!
My mother made the best pot pies. Whenever we had a roast dinner of any kind, we could be pretty certain that some of the leftovers and the gravy would be made into a pot pie. They were delicious.
As delicious as they were however, all of us got really excited when my mom bought us good frozen pot pies. (not the cheap ones) There was something about that tender chicken meat and those vegetables in that creamy white gravy that sang the song of our pot pie loving hearts!
Am I wrong? Isn't there something about a good quality frozen pot pie (say a Stouffler's) that is incredibly delicious? Probably about the worst thing I could say about them is not enough chicken or vegetables.
I wanted to recreate that, and to recreate it just for me. However, I wanted a thick and creamy white sauce, filled with lots of tender pieces of chicken breast and vegetables.
I also wanted a tender and flaky crust that was both pleasing to the eye and to the tongue. My butter/lard pastry is the best pastry going. (scroll down the page of the link for the recipe) I didn't want to have to make a full recipe of it however, just to top a single serve pot pie.
I managed to reduce the quantities to make a beautiful butter/lard pastry topping that was perfectly sized for my single serve pie. This is the BEST pastry.
It is flaky and butter, melts in your mouth . . . and at the same time crisp edged. I love, LOVE it.
Of course you could use a small amount of a store purchased pastry or even puff pastry. For me, however, it had to be my butter/lard pastry.
Remember those chickens I bought and cut up for freezing? I used one of the breasts to make this pie. It was sufficient enough to give me plenty of chicken and even some stock for the gravy/sauce.
Chicken with the skin and bone will give you the nicest flavored stock, no stock cubes needed. And it is really very easy and quick to make. Just follow my instructions and you will end up with perfectly cooked, juicy chicken breast meat and beautifully flavored stock.
The pies of my childhood were filled with peas, carrots, corn and green beans. Never any potato, unless my mom had made them. I know I could have used a few tablespoons of frozen mixed vegetables for this which would have worked great.
I didn't have any however, so I cooked a small quantity of carrot and added some frozen peas, corn and chopped green beans.
The sauce is your basic cream sauce, broken down to make only 1/2 cup in total of sauce. You start by sautéing a small amount of onion and celery in some butter, just to soften it. You don't want it to brown.
Into that you add an equal amount of flour. Cook for a minute to cook out the flour taste and then whisk in a small amount of stock and milk. Equal amounts.
A tiny bit of seasoning, some summer savory and you end up with a sauce that is very reminiscent of those pies of our childhoods. Rich, creamy, delicious. Not too thick, not too thin.
I stirred the chicken and vegetables into that (well drained of course) to make a beautiful, perfectly sized, ample filling for my pie.
This got put into my one sole surviving blue cup. I had quite a number of pretty large cups that I could use to bake pies in. Unfortunately, this is the only one that made the journey over from the UK unscathed.
I lost the pretty blue plates that matched as well, but never mind. Its only stuff and you can't take it with you, plus it makes this one even more precious and beloved.
I rolled out the pastry, set it on top and fluted it all around very prettily. I thought it was pretty anyways.
Twenty minutes later I was rewarded with a delicious pot pie just for moi! The filling was really wonderful, rich, creamy and filled with plenty of tender chicken and vegetables.
The crust was golden brown on the edges, flaky and short textured. I don't know about you, but I call this a result!
It really didn't take an awful lot of effort and was fabulously tasty. All natural ingredients. Hand crafted with not a preservative in sight.
My pot pie craving has been sated for the immediate future . . . at least until I am craving one again. Its nice to know that with only the tiniest bit of time and effort I can have something much more delicious than a frozen pie, and perfectly sized just for me.
Chicken Pot Pie (for one)
Yield: 1
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
You may think that because you are only one you can't enjoy a lovely chicken pot pie that is homemade. Not true. This pie is delicious, easy to make and perfectly sized just for you!
Ingredients
For the chicken:
- 1 small, bone in, skin on, chicken breast
- cold water to cover
- 1/2 medium sized carrot
- 1/2 small onion, peeled
- 1 6-inch piece of celery with the leaves
- 1 tsp salt
- 1/2 tsp black peppercorns
- 1/2 small bay leaf
For the vegetables:
- 1/2 medium sized carrot, peeled and cubed
- 2 TBS frozen peas
- 2 TBS frozen corn
- 4 whole green beans sliced into 1/2 inch lengths
For the sauce:
- 1/2 TBS butter
- 1/2 TBS flour
- 1 TBS minced onion
- 1 TBS minced celery
- 1/4 cup (60ml)chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- 1/4 tsp summer savory
For the pastry:
- 3 TBS all purpose plain flour
- 1/4 tsp salt
- 1 (1/2-inch) cube of cold butter
- 1 (1/2-inch) cube of cold lard
- 1 tsp ice water (or as needed)
Instructions
- First cook your chicken. Put the chicken breast into a saucepan along with the other ingredients and just barely cover with cold water.
- Bring to the boil, then simmer, covered. Simmer for 10 to 15 minutes, until cooked through and the juices run clear. Remove from the heat and remove the chicken from the saucepan, setting it aside to cool.
- Reserve 1/4 cup (60ml) of the stock it cooked in, discarding the remainder.
- Add your carrot to a small saucepan of boiling water, cook until crispy tender. Add the frozen vegetables. Remove from the heat and set aside for a few minutes, then drain well and cool.
- For the sauce, melt the butter in a saucepan. Add the onion and celery. Cook over low heat to soften, stirring frequently. Do not allow to brown.
- Whisk in the flour. Mix together the stock and milk. Slowly whisk this into the flour/butter mixture. Cook over medium heat, whisking constantly until the mixture comes to the boil and thickens. Leave to simmer for several minutes. Add the salt, pepper and summer savoury. Taste and adjust seasoning as necessary. Keep warm.
- Remove the chicken from the bone, discarding both the bone and the skin. Cut into 1/2 inch cubes. Put into a bowl along with the cooked and drained vegetables. Pour the sauce over top and mix well to combine.
- Pour this mixture into a small oven-proof dish capable of holding it all and place the dish onto a small baking sheet.
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Measure the flour and salt for the pastry into a bowl. Drop in the butter and lard and rub it in with your fingertips until the mixture resembles coarse sand. Stir in the water (you may need extra) to make a soft dough.
- Tip the dough out onto a lightly floured board and shape into a flat round, then roll out with a rolling pin, 1/4 inch thick to a round large enough to cover your baking dish.
- Place the pastry on top of the filling in the dish and crimp the edges all around. Vent in a few places with a knife.
- Bake in the preheated oven for about 20 minutes, or until the pastry is golden brown and the filling is bubbling.
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