Gather round the table for a meal that’s simple, satisfying and sensational – comfort food under a pastry (or potato) crust
Bacon and cauliflower cheese pie
Serves 4-6 Hands-on time 30 min Oven time 30 min
How do you improve a cauli cheese? Add bacon and pastry, of course! This pie turns a side dish into the main event.
MAKE AHEAD
The pie can be made up to 24 hours before baking and kept covered in the fridge. It can also be frozen (unbaked); add an extra 10-15 minutes to the baking time if cooking from frozen.
BE A BETTER COOK
Beating a pinch of salt into the egg glaze breaks down the egg’s proteins and makes it easier to brush on.
• 800ml whole milk
• 1 unpeeled garlic clove, bashed
• 1 large cauliflower, cut into small florets
• 50g unsalted butter, chopped
• 180g smoked bacon rashers, cut into batons
• 1 onion, finely chopped
• 50g plain flour
• 80g mature cheddar, grated
• 60g parmesan, finely grated
• 1 tsp dijon mustard
• ½ tsp freshly grated nutmeg
• 320g all-butter puff pastry sheet
• 1 medium free-range egg, beaten with a pinch of salt
• Salad to serve (peppery rocket goes well)
1 Put the milk, garlic clove and cauliflower in a large pan over a low-medium heat. Bring to just below the boil, stirring regularly, then remove from the heat and strain through a fine sieve, reserving the cauliflower and milk separately. Discard the garlic.
2 Put the butter, bacon and onion in a large non-stick saucepan over a low-medium heat. Cook, stirring, for 5-6 minutes until the onion is starting to soften and the bacon fat has rendered. Stir in the flour and cook for 1-2 minutes.
3 Slowly add the warm reserved milk in 3 batches, stirring to combine, then add the cooked cauliflower, both cheeses, the mustard and nutmeg. Season to taste and pour into a baking dish.
4 Heat the oven to 200°C fan/gas 7. Trim the pastry sheet to fit the dish and lay it on top, pressing down to seal the edges. Make a few incisions in the pastry to allow steam to escape. Brush the top with the beaten egg, then bake for 30 minutes or until golden and bubbling. Serve with salad.
Per serving (for 6) 605kcals, 38.5g fat (20.8g saturated), 25.1g protein, 37.4g carbs (11.7g sugars), 2g salt, 4.4g fibre
Pork and bean chilli pie with soured cream mash
Serves 4-6 Hands-on time 50 min Oven time 25 min Specialist kit 1.5 litre baking dish
Chilli con carne meets shepherd’s pie in this comforting creation, tailormade for a cosy night in.
MAKE AHEAD
You can make the filling and freeze it for up to 3 months. Defrost, then top with
