As my eldest daughter approaches teendom, I am realising the full gamut of motherhood. Among other things, she, as I did before her, approaches her mum’s belongings as if they were her own, and as a result I am increasingly appreciating my own mother’s patience and unconditional love. I think little says love more than a pie, and I am hoping that this simple but delicious one will do the trick.
Leek, spinach and sheep’s cheese pie with rosemary garlic cream (pictured top)
A good pie manages to feel indulgent, comforting and nourishing all at once.
Prep 20 min
Cook 45 min
Serves 6
2 medium leeks
440g spinach leaves
550g potatoes, peeled and cut into 2½cm dice
40g butter
1 tbsp olive oil
¼ nutmeg, grated
1 small bunch fresh thyme
120g hard sheep or goat’s cheese
Juice of 1 lemon
500g puff pastry
1 egg, beaten
For the poached garlic cream
250ml milk
1 head garlic, broken into cloves
2 sprigs fresh rosemary, leaves picked
200g double cream
Top and tail the leeks, cut them in half lengthways and wash them thoroughly under the cold tap. Wash the spinach, too, then leave it in a colander to drain. Bring a pan of salted water to a boil, add the potatoes, simmer for 10-12 minutes, until tender, then drain.
While the potatoes are cooking, make the garlic cream. Put the milk, garlic and rosemary leaves in a small pan and heat until the milk quivers. Leave the garlic to poach gently for 15-20 minutes, until the cloves are tender, then peel (the skins should slip off easily) and set aside to cool in the milk. Once cooled, add the cream, then blitz smooth.
Cut the leeks into half-rounds. Melt the butter in a casserole or large wok on a medium-high heat. Add the olive oil, leeks and thyme, and season generously with salt, pepper and nutmeg, and fry gently for 10-12 minutes, until the leeks begin to soften. Stir in the spinach, cook for a further five minutes, until wilted, then stir the drained potatoes into the leek mix. Pour the garlic cream into the pan, add the cheese and lemon juice, then season to taste.
Heat the oven to 200C (180C fan)/390F/gas 6, and tip the mixture into a baking dish. Roll out the puff pastry to cover the dish, lay it on top of the filling and crimp around the edges. Brush the beaten egg all over the pastry, then bake for 30-35 minutes, until the pie is golden and puffed up, and smells tantalisingly good. Serve hot with a green salad, or with the wild rice and cauliflower salad below.
Wild rice and cauliflower salad with turmeric and honey-fried almond dressing
Thomasina Miers’ wild rice and cauliflower salad.
A vibrant, nutty salad with a beautiful, ochre-coloured dressing.
Prep 15 min
Cook 20 min
Serves 6
200g wild rice
70g raisins
250g cauliflower, finely chopped
200g carrot, coarsely grated
450g red cabbage, cored, finely sliced and chopped
3 radishes, finely sliced
120g cooked green lentils
1 handful mint leaves, roughly chopped
1 handful coriander leaves, roughly chopped
For the almond dressing
60ml sunflower oil
100g blanched almonds
1½ tsp runny honey
1 tsp turmeric
Salt and black pepper
1 red onion, peeled and finely chopped
Juice and zest of 1 lime
90ml extra-virgin olive oil
Cook the rice in salted boiling water, turn off the heat five minutes before the end of the recommended cooking time, cover with a lid and set aside.
To make the dressing, put the sunflower oil in a small frying pan on a low heat, add the almonds, half the honey and half the turmeric, season generously and cook, stirring, for seven to eight minutes, until the almonds turn a bewitching, pale gold colour. Lift them out with a slotted spoon, put on a saucer and set aside.
Add the raisins to the pan of hot oil, heat gently until they puff up into balls, then transfer with a slotted spoon to a second saucer. Add the onions to the oil, season generously and cook until golden.
Once the rice is tender, drain it of any remaining liquid (most of it will have steamed away in the pan) and put in a bowl with all the other salad ingredients except the almonds and onions. Roughly chop the almonds. Tip the onions and their cooking oil into a jug, then whisk in the rest of the honey and turmeric, the olive oil, lime zest and juice. Season generously, then use to dress the salad – the rice and lentils will absorb the dressing. Taste again, adjust the seasoning, decorate the salad with the chopped almonds and serve at once.
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