This deliciously moreish, flaky pie is a mildly cheesy version of the famous flamiche of Picardy, in northern France, where the filling is more usually a simple mixture of chopped leeks, butter and a little cream.
Roasted squash basted in maple syrup and topped with cheese makes a hearty main course, and with this easy recipe, you don't even have to peel the squash. For a vegetarian version, simply leave out the Worcestershire sauce.
This is one of those recipes that can be made for two, as here, or scaled up (each time you double the recipe, add 20 minutes cooking time). For the cooking, choose a silky Burgundy, light enough to let the cinnamon to shine through. Time does not include marinating.
This Irish-style potato and onion soup comes served with cute little cheesy shamrock croutons made out of bread. Use a shamrock shaped cutter if you can, otherwise, make the croutpns, shamrock shaped with a knife, using a cardboard stencil if you wish.
This ridiculously-quick-to-prepare couscous dish tastes equally delicious served warm or cold. It's great for picnics too. Want to vary the recipe? Replace the lemon with orange juice and the tuna and olives with dried apricots, pine nuts and sultanas.
Hearty and warming, this meatloaf main course will satisfy the whole family. Any leftover meatloaf may be sliced, and the cold slices wrapped in freezer bags and frozen for up to 1 month Allow the meatloaf to defrost before reheating it The onion gravy may be frozen in an ice-cube tray making it easy to defrost just a small amount of gravy to serve with each slice that has been frozen.