Lincolnshire Poacher pie

Serves 12

  • For the pastry:

  • 500 g plain flour, plus extra for dusting

  • 250 g cold unsalted butter, cubed

  • sea salt

  • white pepper

  • 1 large free-range egg, beaten

  • For the filling:

  • olive oil

  • a bunch of fresh thyme

  • 1 whole nutmeg, for grating

  • 1 lemon

  • 1.5 kg courgettes, a mixture of yellow and green if you can get them, finely sliced

  • sea salt

  • freshly ground pepper

  • 300 g Lincolnshire Poacher cheese

  • a small bunch of fresh mint, leaves picked

  • 250 g rock salt

  • 24 shallots

  • a few sprigs of fresh thyme

You won't believe how tasty the courgettes get with this method of cooking – it really does take them to another level. You've got to find some Lincolnshire Poacher, it's an amazing cheese made by the very talented Jones brothers, Simon and Tim (see www.lincolnshirepoachercheese.com). The pastry is rich and amazing, so embrace the fact that it's really crumbly and will definitely break as you're making it. I'm serving this with a lemony salad and sweet salt-baked shallots, which will get caramelized and gorgeous and pick up the seasoning from the bed of salt. This method is also a great one for beetroots, so if you like this, try that.



Preheat the oven to 180°C/350°F/gas 4. Blitz the flour and butter in a food processor with a pinch of salt and a few good pinches of pepper until the mixture resembles breadcrumbs. Tip on to a work surface, make a well in the centre and add 100ml of cold water. Gently mix until it starts to come together, then – most importantly for a short, crumbly pastry – have the confidence to only just press, pat and almost hug it together to form a rough scruffy ball. Please don't be tempted to knead the dough or it won't be short and crumbly. Pop it into a floured bowl, cover with clingfilm and put into the fridge to chill while you make the filling.



Put a drizzle of olive oil into a large pan on a medium heat and pick in the leaves from half the bunch of thyme. Add a few gratings of nutmeg, the zest of half the lemon, the sliced courgettes and a good pinch of salt and pepper. Cook gently (the courgettes will cook down and become easier to handle), stirring occasionally, for around 25 minutes. Then turn the heat down to low and cook for another 20 minutes, so the courgette mixture becomes dense and the flavours really intensify and sweeten. Allow to cool a little, finely chop and crumble in the cheese, then chop and add the mint leaves. Set aside.



Halve the pastry and roll each half into a circle just under 1cm thick and slightly larger than the pie dish you've chosen (roughly 23cm diameter x 4cm deep). Don't worry if the pastry breaks up – that's normal. Just patch it. Roll one of the circles around the rolling pin and carefully unroll it over the pie dish. Gently press the pastry into the corners and sides of the dish, then spoon and spread all your courgette mixture into the dish. Carefully unroll the pastry lid over the top, then flour your thumb and forefinger and gently pinch and crimp the edges together. Trim off any excess pastry and brush the top of the pie with the beaten egg.



Now simply throw the rock salt into a roasting tray with the shallots, still with their skins on, and a few thyme tips. Put the pie right at the bottom of the oven, with the tray of shallots above. Cook for 1 hour, or until the pie is golden, then allow to cool and serve with those soft roasted shallots.



PS: All the leftover salt from baking the shallots can be bashed up and reused.

Nutritional Information

Lincolnshire Poacher pie

Filled with cheesy minted courgettes

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This amazing vegetarian pie with rich, crumbly pastry and served with sweet salt-baked shallots is on a whole other level.
Serves 12
2h 15m (plus cooling time)
Super easy
Print this recipe
Method

You won't believe how tasty the courgettes get with this method of cooking – it really does take them to another level. You've got to find some Lincolnshire Poacher, it's an amazing cheese made by the very talented Jones brothers, Simon and Tim (see www.lincolnshirepoachercheese.com). The pastry is rich and amazing, so embrace the fact that it's really crumbly and will definitely break as you're making it. I'm serving this with a lemony salad and sweet salt-baked shallots, which will get caramelized and gorgeous and pick up the seasoning from the bed of salt. This method is also a great one for beetroots, so if you like this, try that.

Preheat the oven to 180°C/350°F/gas 4. Blitz the flour and butter in a food processor with a pinch of salt and a few good pinches of pepper until the mixture resembles breadcrumbs. Tip on to a work surface, make a well in the centre and add 100ml of cold water. Gently mix until it starts to come together, then – most importantly for a short, crumbly pastry – have the confidence to only just press, pat and almost hug it together to form a rough scruffy ball. Please don't be tempted to knead the dough or it won't be short and crumbly. Pop it into a floured bowl, cover with clingfilm and put into the fridge to chill while you make the filling.

Put a drizzle of olive oil into a large pan on a medium heat and pick in the leaves from half the bunch of thyme. Add a few gratings of nutmeg, the zest of half the lemon, the sliced courgettes and a good pinch of salt and pepper. Cook gently (the courgettes will cook down and become easier to handle), stirring occasionally, for around 25 minutes. Then turn the heat down to low and cook for another 20 minutes, so the courgette mixture becomes dense and the flavours really intensify and sweeten. Allow to cool a little, finely chop and crumble in the cheese, then chop and add the mint leaves. Set aside.

Halve the pastry and roll each half into a circle just under 1cm thick and slightly larger than the pie dish you've chosen (roughly 23cm diameter x 4cm deep). Don't worry if the pastry breaks up – that's normal. Just patch it. Roll one of the circles around the rolling pin and carefully unroll it over the pie dish. Gently press the pastry into the corners and sides of the dish, then spoon and spread all your courgette mixture into the dish. Carefully unroll the pastry lid over the top, then flour your thumb and forefinger and gently pinch and crimp the edges together. Trim off any excess pastry and brush the top of the pie with the beaten egg.

Now simply throw the rock salt into a roasting tray with the shallots, still with their skins on, and a few thyme tips. Put the pie right at the bottom of the oven, with the tray of shallots above. Cook for 1 hour, or until the pie is golden, then allow to cool and serve with those soft roasted shallots.

PS: All the leftover salt from baking the shallots can be bashed up and reused.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 462
    23%
  • Carbs 33.4g
    13%
  • Sugar 4.5g 5%
  • Fat 29.2g 42%
  • Saturates 16.8g 84%
  • Protein 13.6g 30%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the pastry:

  • 500 g plain flour, plus extra for dusting

  • 250 g cold unsalted butter, cubed

  • sea salt

  • white pepper

  • 1 large free-range egg, beaten

  • For the filling:

  • olive oil

  • a bunch of fresh thyme

  • 1 whole nutmeg, for grating

  • 1 lemon

  • 1.5 kg courgettes, a mixture of yellow and green if you can get them, finely sliced

  • sea salt

  • freshly ground pepper

  • 300 g Lincolnshire Poacher cheese

  • a small bunch of fresh mint, leaves picked

  • 250 g rock salt

  • 24 shallots

  • a few sprigs of fresh thyme