Ox cheek and red wine pie made with sough dough pastry Filling 2 x 300g ox cheeks 1 tbsp of plain flour 1 tsp of sea salt 1/4 tsp of cracked black pepper 1 tbsp of rosemary freshly chopped 1 tsp of thyme freshly chopped 1 onion chopped 1 carrot finely diced 1 stick of celery finely diced 1 bulb of garlic 200ml red wine 1 pint of beef stock Pastry 250g flour 1 tsp salt 1 tsp sugar 125g cold butter or lard , cut into 1/2-inch dice Approximately 230ml sour dough starter Topping 300g of boiled potatoes cut into chunks 1 tsp of salt 2 tbsp of red wine vinegar 4 tbsp of olive oil For the filling Place the ox cheek into a bowl with the flour, salt, pepper, rosemary and thyme. pre heat a large cas
Ingredients 1 large onion 250g diced potato 250g chopped carrot 500g pumpkin, diced 1 large clove of garlic, crushed to a fine paste 2 tsp curry powder 1 tsp garam masala Half a teaspoon ground coriander Half a teaspoon cayenne pepper 1 litre vegetable stock 500ml water to adjust consistency, to your taste 2 tbsp mango chutney Salt and pepper, to taste 1tsp vegetable oil 50g of feta cheese 2 tbsp of pumpkin seeds 1 lime Here's How 1. Add vegetable oil to a large, heavy-based pan and gently heat the onions until slightly soft and transparent. 2. Add the carrot, pumpkin and potato and gently sauté for a further 5 minutes. 3. Add the garlic, curry powder, garam masala, coriande
