Humble Pie, a Mary Berry recipe, it's vegetarian and cheesy

Today, I am sharing a recipe suggestion by Mary Berry, who is one of the best-known and respected cookery writers and broadcasters in the UK. She describes her cooking style as 'family' - practical, healthy recipes that incorporate lots of fresh ingredients.

Mary has taken humble ingredients and elevated them to create this hearty vegetarian cheesy pie topped with golden puff pastry that feels like a real treat.

The equipment and preparation, you will need a fairly deep 28cm/11in diameter dish or 3-pint dish.

For those who may prefer a lower carb puff pastry please see the recipe suggestion and instructions on this link here

Ingredients

Serves Six
For the vegetable filling

1 large cauliflower
2 leeks, trimmed and cut into 2cm/¾in slices
knob of butter
200g/7oz button mushrooms, halved
115g/4oz frozen petits pois peas
salt and freshly ground black pepper
For the cheese sauce

55g/2oz butter
55g/2oz plain flour
450ml/¾ pint hot milk
2 tsp Dijon mustard
115g/4oz mature cheddar, coarsely grated
55g/2oz Parmesan, coarsely grated (or alternative vegetarian hard cheese)
salt and freshly ground black pepper
To assemble

375g ready-rolled puff pastry

1 free-range egg, beaten

For those who like or prefer low carb/keto,

see how to make the best low carb/puff pastry here

Method
1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Break the cauliflower into fairly small, even-sized florets. Some of the smaller leaves can be chopped into pieces.
3. To make the vegetable filling, bring a large pan of salted water to the boil. Add the leeks and boil for 4 minutes. Add the cauliflower florets and leaves, and bring back to the boil for 3 minutes until just tender. Drain and run under cold water to stop the cooking. Drain well and set aside.
4. To make the cheese sauce, melt the butter in a large saucepan over a medium heat. Sprinkle in the flour and stir for 1 minute. Gradually add the hot milk, whisking until thickened. Stir in the mustard, cheddar and Parmesan, then season well with salt and freshly ground black pepper. Leave to cool for 5 minutes.
5. To finish the vegetable filling, heat the knob of butter over a high heat. Add the mushrooms and pan-fry for 3 minutes until golden. Season with salt and pepper, then set aside to cool. Add all the cold vegetables and frozen peas to the cheese sauce, stir and check the seasoning. Spoon into the pie dish.
6. Unroll the pastry and cut a 7cm/2¾in strip from the short side and chill this in the fridge. Roll out the remaining pastry to slightly bigger than the top of your pie dish. Brush beaten egg around the edge of the dish, then place the pastry on top and press down on the edges to seal. Trim any excess pastry with a sharp knife and make a small slit in the centre for the steam to escape. Brush the top with beaten egg.
7. Roll out the reserved strip of pastry to be a bit thinner, then roll it up tightly. Using a sharp knife, slice to make long thin strips. Unravel and dip them into the egg wash, then arrange on top of the pie, in a random pattern. Bake for about 40–45 minutes, until the pastry is golden and the sauce is bubbling around the edges.

Recipe Tips
i) The pie can be made, left unglazed and kept covered in the fridge for up to 24 hours ahead.
ii) Not suitable for freezing.

From an original idea seen here

Have you tried the Mary Berry recipes for:-

Creamy Paprika Chicken - see it here

Sea Bass with a Tarragon Crust - see it here

Paneer and Roasted Vegetable Curry - see it here

~ enjoy your day ~

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Ways to Lower Your Pesticide Consumption

"Pesticides are commonly used in conventional farming to protect crops from pests, but unfortunately their residues can remain on the food we eat. Over time, exposure to these chemicals may pose health risks, including hormone disruption, neurological issues, and an increased risk of certain cancers. Fortunately, there are simple and effective ways to reduce your pesticide intake. Here are five strategies to help you minimize your exposure and make healthier choices for you and your family.

1. Choose organic when possible
One of the most effective ways to lower your pesticide consumption is by choosing organic produce. Organic farming practices prohibit the use of synthetic pesticides and fertilizers, relying instead on natural methods like crop rotation, composting, and biological pest control. While organic produce may still contain some pesticide residues (from natural sources or cross-contamination), the levels are typically much lower than those found in conventionally grown foods.

To make the most of your organic purchases, prioritize buying organic versions of the "Dirty Dozen"—a list of fruits and vegetables identified by the Environmental Working Group (EWG) as having the highest levels of pesticide residues. Common items on this list include strawberries, spinach, and apples. By focusing on organic options for these foods, you can significantly reduce your pesticide intake. Check out this year’s list here.

2. Wash and peel your produce
Properly washing and peeling your fruits and vegetables can help remove some of the pesticide residues on their surfaces. While water alone can remove a portion of these residues, studies suggest that using a mixture of water and baking soda or a vinegar solution can be even more effective.

Here’s a simple method: fill a large bowl with water, add a tablespoon of baking soda or vinegar, and soak your produce for 15-20 minutes. After soaking, scrub the produce with a brush and rinse it thoroughly under running water. For produce with thick skins, like cucumbers or apples, peeling can further reduce pesticide exposure, although it may also remove some of the nutrients found in the skin.

3. Support local and seasonal produce
Buying local and seasonal produce can be a smart way to lower your pesticide consumption. Small-scale farmers often use fewer pesticides, and locally grown produce typically requires fewer chemical treatments to preserve freshness during transport. Additionally, seasonal produce is harvested at its peak ripeness, reducing the need for synthetic inputs to manage pest pressures.

Visit farmers' markets or join a community-supported agriculture (CSA) program to connect with local farmers. Don’t hesitate to ask them about their farming practices and whether they use pesticides. Many small farms follow organic or low-pesticide practices even if they aren’t certified organic, so building relationships with local growers can provide valuable insight into how your food is produced.

4. Grow your own food
Growing your own fruits, vegetables, and herbs is a powerful way to take control of what goes into your food. By cultivating a home garden, you can ensure that no synthetic pesticides or chemicals are used, giving you peace of mind about the safety of your produce.

Starting a garden doesn’t require a large space—container gardening on a balcony or windowsill can yield fresh herbs, tomatoes, and leafy greens. For those with more space, consider planting a variety of vegetables that suit your climate and soil conditions. Home gardening also allows you to experiment with organic pest control methods, such as companion planting, natural predators, and homemade insecticidal soaps, further reducing the need for chemical inputs. If you’re a beginner, check out some tips of the best vegetables to start with on sites here and here.

5. Diversify your diet
Eating a wide variety of fruits and vegetables can help reduce your overall exposure to pesticides. Different crops are treated with different pesticides, so by diversifying your diet, you minimize the likelihood of consuming large amounts of any single pesticide. Additionally, a varied diet ensures that you receive a broad spectrum of nutrients, which is key to maintaining overall health.

Incorporate a colourful mix of fruits and vegetables into your meals, and try to rotate the types of produce you eat regularly. This not only helps reduce pesticide exposure but also makes your meals more exciting and nutritionally balanced.

Reducing your pesticide consumption is a practical and achievable goal that can have significant benefits for your health. By choosing organic, washing and peeling your produce, supporting local and seasonal foods, growing your own garden, and diversifying your diet, you can minimize your exposure to harmful chemicals and make more informed choices about what you put on your plate. Each small step you take contributes to a healthier lifestyle and a safer food system for everyone."

Words and image above taken from article here

I do hope you enjoyed this article, please share your thoughts in the comments section below.

All the best Jan

Creamy Lemon Chicken - Slow Cooker Recipe

" A slow cooker is the pinnacle of low-maintenance cooking. Place the ingredients inside, turn it on, and let it cook. Your only thought is how delicious that meal is going to taste. But some slow cookers have features which make them better suited to your specific needs than other models. To be happy with your purchase, you'll want those needs met.
The best slow cookers offer a consistent temperature through many hours of cooking. The warm setting must keep your food warm without letting it continue to cook. You'll want a capacity that can accommodate your family's needs, a removable inner pot that is easy to clean, and durable construction that will allow many long years of use.

Some slow cookers have programmable features that might be of interest. If you'd like a more in-depth look at these appliances, continue reading here"

Here is a lovely and very simple chicken dish that goes brilliantly with rice, mash or sautéed potatoes and lots of seasonal vegetables. Of course you could also serve it with lower carb alternatives e.g. cauliflower rice, mashed swede/rutabaga, roasted/diced celeriac.

Ingredients

Serves Four

4 chicken breasts, skin removed and boneless
large pinch dried thyme
1 tbsp sunflower oil
20g/¾oz butter
2 large garlic cloves, crushed
1 medium lemon, finely grated zest only, plus extra to serve
½ tsp ground paprika (not smoked)
300ml/10fl oz hot chicken stock, made with 1 stock cube
1 tbsp cornflour
5 tbsp double (heavy) cream
35g/1¼oz Parmesan, finely grated
salt and freshly ground black pepper
chopped fresh thyme or parsley, to garnish
To serve your choice of 

freshly cooked rice or potatoes and vegetables,

or lower carb alternatives with seasonal vegetables

Method
1. Season each chicken breast, smooth-side up, with black pepper and a small pinch of the dried thyme.
2. Heat the oil in a large non-stick frying pan over a medium–high heat and add the chicken, seasoned-side down. Sprinkle with more black pepper and the remaining dried thyme. Fry the chicken for 2–3 minutes on each side, or until nicely browned. Browning the chicken will add lots of colour and flavour. Transfer to a slow cooker pot.
3. Off the heat, melt the butter in the same frying pan. Stir well then return the pan to a low heat and soften the garlic, lemon zest and paprika for a few seconds, stirring constantly (don't allow to brown). Add roughly half of the stock and bring to a simmer, stirring. Pour carefully into the pot with the chicken and then add the rest of the stock. Cover with a lid and cook on high for 3–4 hours.
4. Mix the cornflour with 1 tablespoon cold water in a bowl to make a smooth, runny paste. Stir in the cream until well combined.
5. Remove the lid of the slow cooker and stir in the cornflour mixture, followed by the Parmesan, taking care not to break up the chicken. Cover and cook on high for a further 10 minutes or until the Parmesan has melted and the sauce has thickened.
6. Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce, season with salt and pepper, and add a little extra lemon zest if needed (see tip below). Spoon the sauce over the chicken and garnish with the fresh thyme. 

7. Serve with the rice or potatoes and vegetables, or your lower carb alternatives.

Recipe Tips
This recipe also cooks really well on a low setting too, but its best to use 500–600g/1lb 2oz–1lb 5oz chicken thigh fillets instead of breasts as they won’t dry out so much. Cook on low for 5–7 hours. Switch to high when you add the cream, cornflour and Parmesan.

Wash the lemon well before grating. Lemons can vary, so if your sauce doesn’t taste lemony at the end of the cooking time, either stir a little extra finely grated lemon zest into the sauce or sprinkle the chicken with lemon zest when you serve it. Use the small shredding holes of the grater rather than the tiny raspy ones and avoid including any white pith if possible.

To freeze, put cooled portions of the Lemon Chicken and sauce into freezer-proof containers. Cover tightly and freeze for up to 1 month. Defrost and stir the sauce well before reheating in the microwave or in a saucepan over a low heat. Make sure the chicken and sauce are hot throughout before serving.

A slow cooker that holds around 4 litres/7 pints works best for this dish.

The above from recipe idea seen here

Some readers may also be interested in seeing these three slow cooker recipes
Beef Stew recipe here

Chicken Casserole recipe here
Vegetarian Stew recipe here

~ enjoy your day ~

Dear reader, this blog is presented in a magazine style - something for everyone. You will find a variety of articles, studies, thoughts, cartoons, photographs, music and recipes!

However, not all the recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Lily and Margot .. two colourful sisters, back home after their adventure

Today I am sharing a story that was in the UK news a week or so ago.

It concerns Lily and Margot, and you could be wondering who they are ... 

Well they are two sister macaws who escaped from London Zoo (more on that here) but have now been found safe, recaptured and returned to the Zoo.

These two critically endangered (sister) parrots that escaped from London Zoo during a routine flight a week or so ago have been found in "good health" 60 miles (97km) away.

Blue-throated macaws Lily and Margot were traced to Cambridgeshire on Sunday 27 October after sightings by local residents, the Zoological Society of London (ZSL) said.

Following several tip-offs, London Zoo bird-keepers headed to the home of a family in Buckden, who had searched online for missing bird reports after spotting the macaws resting in trees in their garden.

They flew off before keepers arrived but, with the help of knowledgeable locals, were followed to a field in nearby Brampton.

The bird-keepers confirmed the parrots were missing Lily and Margot and, upon seeing the zoo staff, the birds immediately flew down from a tree on to their arms, ZSL said.

They were then given lots of their favourite foods - pumpkin seeds, pecans and walnuts.

A ZSL spokesperson said: "Lily and Margot are both in good condition and their usual loud, chirpy selves, although a little tired from their long flight from London to Cambridgeshire."

The birds have been taken into quarantine in the zoo's hospital, which is a standard process for all animals brought into London Zoo.

They were receiving lots of attention and food from vets and zookeepers, ZSL said.

After this period, they will re-join their parents, Popeye and Ollie.

"Our thanks go to those across the country whose assistance proved vital in the safe return of Lily and Margot to London Zoo," the spokesperson said."

Words and image from article here
There is also a video on the original article showing the moment they were found

So pleased all ended well 😊 and they are lovely and colourful aren't they!

All the best Jan

Carrot and Parsnip Dauphinoise : An indulgent side dish : Perfect for Thanksgiving or Christmas

Oh goodness! Did I just say thanksgiving or Christmas? Yes, I did because these two celebrations are getting nearer and nearer and this recipe could be just what you are looking for! 

Dauphinoise (DOE-PHEEN-NOWAAZ) potatoes is how the French say casserole of potatoes, double/heavy cream, and cheese! But the recipe I share here swaps out the potatoes for carrots and parsnips! Yes, you can add a touch of indulgence to your roast with this root vegetable dauphinoise. Carrots and parsnips are cooked in a creamy pecorino sauce, then baked until golden and bubbling - quite yummy! 

Ingredients

Serves Eight

20g unsalted butter
500g fat carrots, peeled and sliced into 5-6mm pieces
5 garlic cloves, thinly sliced
5g fresh thyme, leaves picked (or 1½ tsp dried thyme)
10g fresh sage, leaves picked, most finely chopped (or 1½ tsp dried sage)
1½ tbsp plain flour
½ vegetable stock cube, made up to 200ml
400ml double (heavy) cream
500g parsnips, peeled and sliced into 5-6mm pieces
30g grated pecorino

Method
1. Preheat the oven to gas 4, 180°C, fan 160°C. Melt the butter in a large, lidded saucepan over a medium heat. Add the carrots, garlic, thyme and chopped herbs and fry for 2 mins, stirring. Add 2 tbsp water, reduce the heat a little to medium-low, then cover and cook for 8 mins.
2. Stir in the flour until the dustiness has disappeared, then gradually stir in the stock and cream. Tip in the parsnips and bring everything to a gentle simmer. Cook for 5 mins, stirring occasionally, then season and remove from the heat. Transfer to a baking dish about 20 x 25-30cm scraping the last of the sauce over the top.
3. Scatter with the cheese, then cover with a foil tent (peaking the foil in the centre so it doesn’t stick to the top of the dauphinoise) and bake for 40 mins.
4. If making ahead, remove from the oven and set aside to cool completely. If serving straightaway, increase the oven to gas 6, 200°C, fan 180°C. Remove the foil, top with the whole sage leaves and bake for another 20 mins, until golden and bubbling and the veg is tender when pierced with a knife. Leave to rest for 10 mins before serving.

Tip

Freeze for up to 2 months. Defrost in the fridge for 24 hrs, then bring to room temperature 1 hr before baking. Bake, covered, at gas 6, 200°C, fan 180°C for 15 mins, then remove the foil, top with the sage and bake for another 20 mins.

Nutrition Per Serving

Carbohydrate 14.7g Protein 3.6g Fat 28g Fibre 5.8g

From idea seen here 

Did you know

Pecorino cheese is an Italian cheese made from sheep's milk, particularly the milk of the Sardinian breed of sheep known as "Pecora" in Italian, from which it gets its name. There are several types of Pecorino cheese, each with unique characteristics, but they all share a distinctive, tangy flavour and a crumbly texture. Pecorino cheese is known for its versatility and is often grated, shaved, or simply eaten on its own. It pairs well with any number of Italian wines. The characteristics of Pecorino cheese frequently vary depending on the regional topography, the length of the aging period, and the specific cheese-making techniques used. More to read here

Goodness, why wait perhaps try out the recipe now 😃 Another recipe you may like is Dauphinoise Casserole with Cabbage or Celeriac, see details here

Dear reader, you will find a variety of articles and recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan

Welcome November 2024

As we say goodbye to October it's time to say hello to November.

Yes, the eleventh month of the year is here!

As we welcome November, we say hello to the eleventh month of the year and the last one to have thirty days. There are many facts about this month and I am only sharing a few. There are many others, so please, do feel free to share them in the comments below.

Always starting on the same day of the week as March, and always ending on the same day of the week as August.

November’s traditional birthstone is the topaz, usually a yellow to amber colour. The ancient Greeks believed that topaz could make a wearer invisible. A symbol of honour and strength, topaz was also believed to bring longevity and wisdom.

November’s birth flower is the chrysanthemum. Generally, chrysanthemums represent cheerfulness.

Scorpio and Sagittarius are the astrological signs for November. Birthdays from November 1st through the 21st fall under the Scorpio sign. November 22nd through November 30th birthdays fall under the sign of Sagittarius.

November is also the month where the world commemorates the end of World War One. Ceremonies take place across the globe on November 11th – in the UK, there are normally processions and poppy-laying ceremonies, with a nationwide silence taking place at 11am to commemorate those who gave their lives in action during the two World Wars and later conflicts. On Sunday 10 November, the National Service of Remembrance will be held at the Cenotaph on Whitehall, London.

During November it is also World Diabetes Day, this happens on the 14th November every year all around the world. 

And the dead leaves lie huddled and still,

No longer blown hither and thither;

The last lone aster is gone;

The flowers of the witch-hazel wither …

–Robert Frost (1874-1963)

~ and now for a delicious recipe suggestion ~

Rustic Style Pork Casserole

This recipe/meal is in my top five favourite pork casserole recipes

more details can be seen here

For readers who may prefer a vegetarian recipe,

how about this Pumpkin Stew, see it here

~ Wishing you a happy November 2024 ~

Dear reader, you will find a variety of articles, studies etc. plus recent news/views and recipe ideas within this blog, hopefully something for everyone to read and enjoy ... but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan