Weekly recipes coming from your favourite kitchen.

As the whole nation are celebrating VE Day on Friday 8^th May, Mr Pickard (Chef Manager) shows you how to make Woolton Pie this week. Named after Frederick Marquis, 1st Lord Woolton (1883-1964), who became Minister of Food in 1940, the dish was created at the Savoy Hotel in London by its then Maître Chef de Cuisine, Francis Latry.

We would love to see your creations, send your photos to [email protected].

Filling

1lb cauliflower
1lb parsnips
1lb carrots
1lb potatoes
Bunch of spring onions chopped
2 teaspoons of Marmite (yeast extract – or you can use a stock cube)
Tablespoon of rolled oats
Salt and pepper to taste once cooked.
Parsley (fresh or dried)

Pastry

8oz wholemeal/wholewheat flour
4oz mashed potato
3oz margarine or lard
2 tsp of baking powder
couple large pinches of salt
Dash of water if needed.

Method

1. Chop up the vegetables into chunks with those that take longest to cook into smaller pieces.
2. Place in pot and bring to simmer with just enough water to reach 3/4 of the way up the veg in the pot.
3. Add in Marmite and rolled oats, salt and pepper and cook until tender and most of the water has been absorbed.
4. Place mixture in deep pie dish and sprinkle with fresh parsley (or add dry parsley to mixture and mix in)
5. Make the pastry by mixing the flour with the baking powder and salt and then rubbing in the margarine.
6. Mix the mashed potato in to form a dough and knead (add a little water to the mixture if too dry)
7. Roll out to form pie crust and place on top and decorate with a design of your choice then brush with milk.
8. Place in oven at 200C for 30 minutes or so until top is form and browned.
9. Enjoy.

A couple of bonus recipes for the Bank Holiday weekend. 

Homemade BBQ Sauce

Rock Cakes