Bake & stew

Fry chicken strips with tandoori paste. Add yoghurt, potatoes and cover with water. Simmer covered for approximately 40 minutes, until chicken is tender and stringy and the mixture has thickened.

Using the rim of the pot you will use for the pie, cut a circle from a sheet of pastry. Spoon the mixture into the pot and top with pastry. Brush over egg wash and bake in moderate oven until pastry is golden.

TIP: Whisking an egg with a dash of water and brushing the egg wash over the pastry will give it a golden crust.

In a heavy based pot brown diced beef and onion with a splash of oil.

Sprinkle with 2 tablespoons of flour. Continue to cook for a minute before adding beef stock. Cook covered over low heat for 40 minutes.

In a separate saucepan fry mushrooms in butter moving around for 3 minutes then add to beef stew and continue cooking for another 10 minutes.

The mixture should be thick at this point - if not stir in 1 teaspoon of corn flour as directed by packet. Fill pots with beef mix, top with pastry, brush with egg wash and bake in oven until the pastry is golden brown.

TIP: Whisking an egg with a dash of water and brushing the egg wash over the pastry will give it a golden crust.

In a heavy casserole, heat some oil and fry 1 finely diced carrot, 1 finely diced onion and two chopped celery sticks until translucent. Add 1kg of beef mince and fry until juices have evaporated.

Sprinkle over 2tbs flour, 2tbs Worcestershire sauce, 500ml beef stock and 1 cup of peas and cook covered over low heat for 30 minutes. If the mixture is wet after this time remove lid and continue simmering until it thickens.

Spoon mixture into pots and top with mashed potatoes. Bake in a moderate oven for 10 minutes or until potato starts to brown, then serve. Serves approx 4.

In a heavy casserole, brown 800g of chicken thighs or fillets cut into strips and add chopped leeks, 2 peeled and diced carrots and 2 diced celery sticks. Sprinkle over 2tbs flour and continue to cook for a minute.

Pour over 500ml chicken stock and ½ cup of cream and cook with lid on for 45 minutes to an hour. Using the rim of the pot you will use for the pie, cut circles from a packet of pastry. Spoon the mixture into the pot and top with pastry.

Brush with 1 egg whisked with a dash of water and bake in moderate oven until pastry is golden. This will make about 4 individuals pies depending on the size of your pots.