Ingredients

For the Pastry

• 125g/4oz plain flour, plus extra for rolling

• 125g/4oz wholemeal flour

• 150g/5oz butter

• 1 large egg, beaten

For the Filling

• 850g/1lb 14oz potatoes, peeled and cut into quarters

• 25g/1oz butter

• 1 tbsp olive oil (or sunflower oil)

• 3 onions, halved and sliced

• 2 garlic cloves, crushed

• 100g/3½oz baby spinach leaves

• 175g/6oz mature cheddar cheese, coarsely grated

• 2 tbsp chopped fresh parsley leaves

• 250ml/9fl oz double cream

• pinch freshly grated nutmeg

• flaked sea salt and freshly ground black pepper

Instructions: 

1. Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten into a round.

2. Put the pastry in the centre of a 20cm/8in springform cake tin and carefully ease it over the base and up the sides of the tin.

3. Cook the potatoes in boiling water for 15 minutes, or until just tender. Drain in a colander, tip back into the saucepan and cut into 3cm/1¼in pieces with a round-bladed knife.

4. Melt the butter and oil in a frying pan and fry the onions gently for 15 minutes, or until soft and pale golden-brown. Add the garlic and cook for two further minutes, stirring regularly.

5. Preheat the oven to 200C/180C (fan)/Gas 6. 390 F/360F (fan)

6. Add the onions and garlic to the potatoes and sprinkle with 100g/3½oz of the cheese and the parsley. Add the spinach leaves and season with nutmeg, salt and freshly ground black pepper. Mix all the ingredients together until well combined.

7. Spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the remaining cheese on top. Place the tin on a baking tray and bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown.

8. Leave the pie to cool in the tin for 10 minutes. Remove the pie from the tin and place it on a serving plate. Cut into thick wedges with a sharp knife.

NOTE - this recipe can be made with left over potatoes or even mash potatoes. Plus you can easily substitute other vegetables and add bacon if you wish.

Adapted from BBC Food

Ingredients

For the jam

• 200g (7oz) raspberries

• 250 (9oz) jam sugar

For the sweet shortcrust pastry

• 225g (8oz) plain flour, plus extra for dusting

• 150g (5½oz) butter, chilled

• 25g (1oz) icing sugar

• 1 large free-range egg, beaten

For the filling

• 150g (5½oz) butter, softened

• 150g (5½oz) caster sugar

• 150g (5½oz) ground almonds

• 1 large free-range egg, beaten

• 1 tsp almond extract

• For the icing

• 300g (10½oz) icing sugar

• 1 tsp almond extract

• pink food coloring gel

Instructions : 

1. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.

2. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough.

3. Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 9in fluted flan tin and transfer to the fridge to chill for 30 minutes.

4. Preheat the oven to 390F (200 C).

5. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling.

6. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.

7. Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife.

8. Reduce the oven temperature to 355F (175 C) and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin.

9. For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food coloring gel to make a raspberry colored icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle.

10. When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set, then serve in slices.

NOTE: Any leftover jam can be kept in a sterilized and sealed jar for up to 6 months, or in a tub in the fridge for 3 weeks. 

Adapted from Mary Berry (of the British Bake off) Cookbook.