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      Warm the olive oil in a flameproof 20cm (8in) casserole over a high heat. Add the onion, carrots and celery and cook for 5 minutes, stirring often, until softened.

      Add the mince and cook for a further 5 minutes until coloured. Sprinkle over the flour and stir well to combine. Stir in the tomato purée, stock and Worcestershire sauce. Bring to a simmer and cook for 30 minutes or until thickened. Season to taste with salt and pepper.

      Preheat the oven to 200°C (400°F), Gas Mark 6.

      Meanwhile, place the pastry on a floured surface and cut out a circle just bigger than the casserole – I use the lid of the casserole as a template. Place the pastry circle in the fridge until the meat is cooked.

      Working quickly and carefully, top the casserole with the pastry. Brush the top with beaten egg and cook in the hot oven for 15 minutes or until risen and golden. Take to the table and serve immediately.

      Molten cauliflower cheese soup (v.)

       Cauliflower cheese is one of my most favourite things, especially when my Mum makes it! This recipe combines all the intense, gooey cheesiness and flavours I love so much in a rich creamy soup. I like to serve this with toast spread with sun-dried tomato paste and cut into fingers ready for dipping.

       Preparation time:

       10 minutes

       Cooking time:

       30 minutes

       Serves 6

       25g (1oz) butter

       1 onion, peeled and finely diced

       1 bay leaf, broken

       1 large cauliflower, cut into florets

       1 large potato, peeled and diced

       800ml (29fl oz) vegetable stock

       500ml (18fl oz) milk

       1 tsp English mustard

       175g (6oz) mature Cheddar cheese, grated

       Sea salt and freshly ground black pepper

       25g (1oz) Parmesan cheese, grated, for sprinkling

      Melt the butter in a heavy-based pan, pot or casserole dish over a medium heat. Add the onion and cook for 5 minutes until softened but not coloured.

      Stir in the bay leaf, cauliflower, potato and stock. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes or until the vegetables are tender.

      Remove from the heat. Throw away the bay leaf and add the milk. Using a hand-held blender, blitz the mixture in the pan until completely smooth.

      Stir in the mustard and Cheddar and warm over a low heat until melted. Season to taste with salt and pepper. Ladle into warmed bowls and sprinkle over the Parmesan and plenty of freshly ground black pepper.

      Paprika pork and pepper stew with rice

       This is a fabulous all-in-one supper dish. You can also make it ahead of time if you need to. Cook up to the point when you would add the rice. Cool, cover and chill for up to two days or freeze for a month. When ready to eat, simply defrost, add a splash of cold water, reheat and bring steadily to the boil. Add the rice and continue cooking as directed below.

       Preparation time:

       10 minutes

       Cooking time:

       1 hour 20 minutes

       Serves 4

       1 tbsp olive oil

       500g (1lb 2oz) pork boneless shoulder, diced

       8 shallots, peeled and halved

       2 red peppers, deseeded and cut into chunks

       3 garlic cloves, peeled and chopped

       2 tsp smoked paprika 1 tsp caraway seeds

       400ml (14fl oz) chicken stock

       1 x 400g tin chopped tomatoes

       250g (9oz) easy-cook long grain rice, rinsed and drained

       Sea salt and freshly ground black pepper

       Chopped fresh flat-leaf parsley

       To serve

       Natural yoghurt

      Warm the olive oil in a casserole over a high heat. Add the pork and cook for 5 minutes until browned all over. Add the shallots and cook for a further 5 minutes until they are also browned all over. Stir in the peppers, garlic, paprika and caraway seeds and cook for 2–3 minutes until slightly softened, then add the stock and tomatoes.

      Reduce the heat to low, cover and simmer for 45 minutes, or until tender.

      Stir in the rice. Re-cover and cook for a further 12–15 minutes or until the rice is tender.

      Season to taste with salt and pepper and sprinkle over the parsley. Serve with spoonfuls of yoghurt.

      Quick sausage, bean and tomato hot pot

       This is a brilliant recipe that always seems to keep everyone happy in our house – my friends’ kids love it, my husband loves it and I love it because it’s so quick and easy to make and tastes great!

       Preparation time:

       10 minutes

       Cooking time:

       40 minutes

       Serves 4

       8 pork sausages

       1 tbsp olive oil

       1 onion, peeled and chopped

       2 garlic cloves, peeled and chopped

       1 green pepper, deseeded and chopped

       1 x 400g tin chopped tomatoes

       1 x 400g tin cannellini beans, rinsed and drained

       150ml (5fl oz) red wine (optional), or cold water

       Sea salt and freshly ground black pepper

       3 tbsp chopped fresh flat leaf parsley

       To serve

       Crusty bread

      Twist each sausage in half, and cut, to make several smaller sausages. Warm the olive oil in a large casserole over a high heat. Add the mini-sausages and cook for 5–10 minutes until brown all over.

      Reduce the heat to medium, add the onion, garlic and pepper and cook for a further 10 minutes, stirring often, until softened.

      Stir in the tomatoes, beans, and wine (if using, or the same amount of cold water), and leave to simmer for 20 minutes or until thickened slightly.

      Season to taste with salt and pepper and stir in the parsley. Spoon into bowls and serve with crusty bread.

      Pot-roast pork in ale with mushrooms and bacon

       I love this intense, autumnal dish. Pot-roasting pork, or any meat for that matter, keeps it wonderfully moist and full of flavour.

       Preparation time:

       10 minutes

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