Explore 4 recipes from the bakes collection.
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◷ 125 minmedium
A Greek spinach and feta pie with spring onions, dill and crisp, golden filo layers. Thoroughly squeezed spinach and a cool filling keep it neatly sliceable. Allow about 2 hours 5 minutes, including resting; additional baking may be needed.
Oct 16
◷ 91 mineasy
Sweet leeks in a creamy mustard sauce sit beneath tender sliced potatoes and a golden mature Cheddar crust. This pastry-free British pie takes about 90 minutes, including resting; allow longer if the leeks need more evaporation or the potatoes need further baking.
Oct 8
◷ 121 minmedium
Browned beef mince, onions and carrots in a thick, savoury gravy beneath fluffy mash with golden ridges. Allow approximately 2 hours, including resting; extra gravy reduction, baking or an optional grill finish may extend this.
Oct 5
◷ 172 minmedium
A crisp, homemade shortcrust shell filled with smoky bacon and tender egg-and-cream custard, without cheese or onion. Allow about 3 hours, including chilling and resting; additional chilling or baking may extend this.
Oct 4Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 46 minutes. Cooking takes 84 minutes. Allow 125 minutes in total. Makes 6 servings. Key ingredients: raw fresh spinach, weighed after removing coarse stalks, spring onions, trimmed weight, fresh dill fronds and tender stems, feta, drained weight, made with vegetarian rennet, olive oil, divided: 15 ml for the onions, 10 ml for the tin, 30 ml for the base and 35 ml for the lid. Equipment: 20 × 30 cm metal baking tin, internal dimensions, at least 4 cm deep, 5–6 litre saucepan with a lid, Medium frying pan, Colander and bowl to catch liquid, Large mixing bowl, Clean tea towel for squeezing spinach, Baking paper and a barely damp tea towel for covering filo, Tongs, Pastry brush, Kitchen scales and measuring spoons, Sharp knife and chopping board, Digital food thermometer, Wire cooling rack, Foil, if needed to protect the pastry during baking.
Kitchen tip: Squeeze the spinach thoroughly before mixing it with the other filling ingredients. Extra egg is not a remedy for wet spinach.
Preparation takes 25 minutes. Cooking takes 74 minutes. Allow 91 minutes in total. Makes 4 servings. Key ingredients: potatoes, raw weight after peeling, leeks, trimmed raw weight, unsalted butter, plain flour, whole milk. Equipment: Shallow 2.5-litre ovenproof dish, approximately 26 × 20 cm internally and at least 5 cm deep, Rimmed baking tray, 4-litre saucepan, 28 cm deep sauté pan with a lid, Colander and tray for steam-drying potatoes, Knife, chopping board, grater and wooden spoon, Foil, if needed, Dry oven gloves.
Kitchen tip: Drain washed leeks thoroughly and evaporate any pooled liquid before adding flour. A smaller pan will need longer.
Preparation takes 31 minutes. Cooking takes 81 minutes. Allow 121 minutes in total. Makes 4 servings. Key ingredients: raw beef mince, approximately 10% fat, onion, carrots, garlic, rapeseed oil. Equipment: Deep 28 cm frying pan or sauté pan, approximately 3 litres capacity, 3-litre saucepan with lid, Bowl for the browned beef, Colander, Potato masher or ricer, Small saucepan or microwave-safe jug for warming milk, Ovenproof dish with at least 2.5 litres capacity, approximately 26 × 20 × 6 cm, Baking tray, Instant-read food thermometer.
Kitchen tip: The schedule assumes the filling reaches the right consistency after its simmer and the pie is ready at the first baking check. Additional reduction, baking or the optional grill finish will extend it.
Preparation takes 44 minutes. Cooking takes 100 minutes. Allow 172 minutes in total. Makes 6 servings. Key ingredients: plain flour, for the pastry, plain flour, for dusting, cold unsalted butter, cut into 1 cm cubes, fine salt, cold water. Equipment: 23 cm loose-bottomed metal tart tin, approximately 3 cm deep, Sturdy metal baking tray large enough to support the tin, Mixing bowls, table knife and whisk, Kitchen scales, Rolling pin and fork, Wrapping material for chilling the pastry, Baking parchment, Approximately 600–800 g baking beans, enough to support the base and sides, 24–26 cm frying pan, Sieve, heatproof bowl and plate, Pastry brush, Small serrated knife, Digital food thermometer, Cooling rack.
Kitchen tip: If the pastry becomes soft or greasy during rolling, chill it for another 10–15 minutes before continuing; this extends the schedule.