Homity pie

This is one of the first veggie recipes that became part of my regular repertoire. It’s basically a potato pie, which sounds a bit dull and austere. In reality there are so many other ingredients that make it completely delicious. I use some basic ingredients every time I make this - potato, cheese, onion and garlic - and vary others – mustard or parsley; egg, milk, cream or butter – depending on how I feel and what I have in.

I hate recipes that stipulate ‘mashed potato’ as though you just buy it like that and not that you have to cook the potatoes for 20 minutes and then mash them, practically doubling any washing up you may create. I have developed a strategy to deal with this – it’s called a microwave.
Jacket potatoes done just in the microwave are generally rubbish but they are ideal for making mashed potatoes – a 10 minute zap, then scoop out the soft middle and mash with a fork. You can also bake the shells - drizzled with a little oil, salt and pepper - for 10-15 minutes to make scrummy potato skins.

I also made a cauliflower salad to go along side with this, which was basically blanched cauliflower dressed with olive oil, white wine vinegar, tarragon and parsley.

100g flour
50g butter
2 tbsp water
1 large potato (microwaved and mashed as detailed above)
1 onion, finely chopped
1 tbsp oil
1 clove garlic, finely chopped
1 cup grated cheese
1 tbsp cream (or butter, or milk or 1 egg)
5 sprigs parsley, chopped (or a tsp mustard)

Pre-heat your oven to 210C

This is a really simple way of making pastry, but in all honesty generally I just use ready made! Combine the flour and butter with a fork until they resemble breadcrumbs. Then bring it all together with the water (you may not need it all). Cover in clingfilm and put in the fridge until you need it.

Fry the onion, with a little salt, in the oil until soft. Then combine the potato, garlic, onion, half the cheese, cream and parsley with a little salt and pepper.

Roll out the pastry and line a buttered tart tin. Pile in the potato mixture and the top with the remaining cheese.

Put in the oven and cook for 25-30 minutes until the pastry is cooked and the top is golden.

Serve warm with salad or hot with creamed spinach and crisp potato skins.

Serves two, with left overs