Recipes

A French apple pie that uses filo pastry. It's flaky, fun to bake and a joy to eat.

Pastis Gascon comes from the rural region of Gascony in Southern France. The apples are traditionally cooked in Armagnac and then covered in layers of filo pastry to give it a flaky, airy and dramatic look. It's a lot easier to make than other apple pies as you can just use store bought filo pastry and the process of scrunching the pastry into a springform tin is very rustic with little precision needed but it gives you a very show stopping pie.

This is a wintry and comforting one pot 'set and forget' recipe that requires min effort but delivers max return and flavour. It’s a riff off my very popular Lamb Ragu recipe, but even easier.

The shanks serve 4 and you should get 8-10 portions from the stew. I also like to have the leftover stew with rice or even mix it with pasta as another iteration of the dish. As always, the stew is also freezer friendly.

This is a traditional Vietnamese home-style recipe but with a cola twist. It’s most similar to  Thit Kho Tiêu, Pepper Braised Pork Belly and similar to Thit Kho Trung, braised pork belly and eggs, but the pork is cut into much smaller pieces to reduce cooking time and instead of being served in the braising liquid, the liquid evaporates and turns into a sticky glaze that coats the pork.

A fun pizza recipe that you can bake in the oven and cook for a crowd! It's a pizza focaccia hybrid and I've re-tested my existing focaccia recipe to give you an 'overnight method' option where you can prep the dough the day before and let it prove overnight in your fridge.

This pie is very ‘spanakopita’ coded. Similar ingredients and process, however I adapted the way the filo is presented to give you something that looks very impressive and showstopping, but still very easy to achieve. Rather than rolling the filling into a log and shaping into a spiral in the