Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Mushroom, Cabbage and Ricotta Pasties

By: Laurence Guy

This is the perfect food to take on a cold winter walk and is inspired a classic Italian Easter pie.

  • Start by Pre-heating your oven to 170 degrees celcius.
  • Sauté the mushrooms with the cabbage and season.
  • Slice the hard boiled eggs and to mixing bowl with the mushrooms, cabbage, ricotta cheese and a generous handful of grated parmesan.
  • Roll out some bought puff pastry (though you could make this from scratch if you have the time) and cut into squares.
  • Fill one half of the square with a spoonful of the filling, fold over and crimp the edges before placing on a non stick baking tray.
  • Bake in the oven until golden brown.

Ingredients

  • 150g brown mushrooms
  • 200g green cabbage, finely chopped
  • 2 eggs, hard boiled
  • 100g ricotta cheese
  • generous handful grated parmesan
  • puff pastry