Recipe for Granny Spear's Proper Cornish Pasty - courtesy of Philleigh Way Cookery School, Roseland

Ingredients:

125g Chuck steak
125g Strong White Flour
32g Lard
32g Butter
1 Onion diced
100g Swede
100g Potato
1 Egg
Salt & Pepper

Method:

Mix together with fingertips flour, pinch of salt, lard & margarine, until they resemble breadcrumbs.
Add a little water to bind the mix into dough.  Knead until smooth (about a minute)
and rest for 20 minutes.

Dice up the steak, onion, and swede, and peel and then chip/dice the potato with a small knife.

Roll out the pastry until about 3mm thick, place an eight inch plate on the pastry and cut around it with a sharp knife.
Put a layer of swede, then potato, then steak and finally onion on one side of your pastry circle and season well.

Egg wash the rim of your pastry, then fold half the pastry over to encase the filling.
Seal the pastry together by gently pressing down with your fingertips around the edge, and then crimp.

Glaze the pasty with egg, make a small air hole in the top, and bake at 190 degrees C for one hour.

Recipe for Falmouth Fish Pie (serves 2):

Ingredients:

100g Salmon fillet (salted with sea salt for 1 hour)
100g Haddock fillet
2 boiled eggs (quartered)
2 Scallops (halved)
100g prawns
Handful of mussels
Good pinch chopped parsley
40g butter
40g plain flour
Roughly 400ml milk
Splash of cream (whipping or double)
Couple of tablespoons of oak chippings
2 bay leaves
600g potatoes (desiree are good)

Method:

Line a frying pan with tin foil, place the chippings inside, then cross wooden skewers across the pan so you have a platform
to place the salmon onto.
Put the pan on a high heat.  When the chippings start to smoke, place the salmon onto the skewers, put the lid on the pan,
and turn the heat down to medium.  Cook for 5 minutes.

Whilst the salmon is cooking, place the haddock, mussels, bay leaves and milk into a pan.  
Bring to a simmer with the lid on and cook for 3 to 4 minutes.

Remove the salmon from the frying pan and place to one side.  
Strain the milk from the haddock mixture into a jug, discard the bay leaves, pick the mussels from their shells (discard the shells),
and then roughly mix the salmon, haddock, mussels and prawns together.

Place the potatoes on to simmer, and cook until tender (roughly 15 minutes).

To make the sauce, melt the butter in a pan, then add the flour and cook out on a low heat for 5 minutes (if you don't the flour will be grainy).
Gradually add the milk to the 'roux', until a thick sauce consistency is reached, then finish with the cream.

Gently fold the fish mixture into the sauce, followed by the scallops and eggs and then the parsley.
Place the mixture into baking containers and leave to cool for 10 minutes (this will make it easier to pipe on the mash).

When the mash is cooked, break it down with a wooden spoon and then pass it through a sieve, season and add a knob of butter, and place it into a piping bag.

When the pie mixture is cool enough, pipe the potato on top, and finish with a little grated cheese.

Bake at 200 degrees C for 20 minutes.

 

Recipe for 2-Tier Vegan Oreo Cake

Ingredients:

200g Self-raising flour

50g Cocoa powder

200g Caster sugar

2 tsp Bicarbonate of soda

120ml Olive oil

2 tbsp White Vinegar

360ml Soya milk (or a nut milk)

150g Icing sugar

1 tsp vanilla extract

2 tbsp soya milk or nut milk

2 tbsp vegan spread (at room temperature)

1 pack of Oreo biscuits (preferably the double-cream ones!)

 

Method:

Pre-heat oven to 180 degrees (fan oven 170 degrees).

Mix the 120ml olive oil with the 2 tbsp white vinegar, and leave for 10 minutes.  

Meanwhile, in another bowl, mix the 200g self-raising flour, 50g cocoa powder, 200g caster sugar, and 2 tsp bicarbonate of soda.

Add the 360ml soya milk to the oil and vinegar.

Add these wet ingredients to the dry ingredients, and beat the final mixutre briefly (do not over-beat).

Divide between 2 round cake tins, and bake in the oven for 30 minutes.

Allow to cool in their tins, and then turn out.

 

To make the icing, sieve the 150g icing sugar, and add the other ingredients - 2 tbsp vegan spread, 2tbsp vegan milk, and 1 tsp vanilla extract, plus 2 tsp of the white filling from a few of the Oreo biscuits (optional).  Beat until smooth and light.

Spread the icing over the sponges and tier them one on top of the other.  Decorate the top with the rest of the Oreo biscuits, and any seasonal extras :)

 

Tag us in your photos of the end result!!