This budget-friendly French-Canadian speciality, known as tourtière, is traditionally served at Christmas, but with salad it makes a perfect spring supper
- 1 medium potato, cut into chunks
- 1 tsp sunflower oil
- 500g pack lean minced pork
- 1 onion, finely chopped
- 1 garlic clove, chopped
- ¼ tsp each ground cinnamon, allspice and nutmeg
- 100ml stock
- 400g ready-made shortcrust pastry
- 1 egg, beaten, to glaze
MethodBoil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool.
- 1 tbsp olive oil
- 750g/1lb 10oz boned pork shoulder, trimmed of excess fat, cut into 7-8 large chunks
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2cm piece ginger, grated
- 1 tsp each cumin seeds and coriander seeds, lightly crushed
- 1 tsp chilli powder
- ¼ tsp smoked paprika
- ½ tsp dried oregano
- 2 tsp wine or cider vinegar
- 200ml beer
- 1 tbsp light muscovado sugar
- 1 small cinnamon stick
- 2 cloves
- 140g plain flour
- 75g fine or medium cornmeal
- ½ tsp baking powder
- 2 tbsp sunflower oil
- 2 ripe avocados, diced
- 12 cherry tomatoes, roughly chopped
- 6 spring onions, sliced
- 1 red chilli, finely chopped
- 1 rounded tbsp chopped coriander
- juice of ½ lime
- lime wedges, soured cream and extra coriander to serve
- Heat oven to 150C/130C fan/gas 2. Put the oil in a solid bottomed casserole dish over a medium-high heat and brown the pork in batches. Remove from the pan with a slotted spoon and set aside.
- Add the onions and cook gently until soft but not coloured, about 5 mins. Tip in the garlic and ginger and cook for 1 min more. Add the spices and oregano and cook for 30 secs more until aromatic.
- Pour in the vinegar, beer and sugar then bring to the boil and simmer for 1 min. Remove from the heat, tip into a blender and process until smooth. Pour the sauce back into the pan and add the browned pork, cinnamon and cloves, and season well. Cover with a tight fitting lid and cook on the middle shelf of the oven for about 2½-3 hrs until the meat is really tender and falls into shreds in the sauce.
- While the pork is cooking, prepare the pancakes. Tip the flour and cornmeal into a bowl with the baking powder and ½ tsp salt. Pour in the oil and 125-150ml of warm water and mix until the dough is firm, but not dry. Tip out on the work surface and knead for 1 min until smooth. Return the dough to the bowl, cover and leave to rest for 30 mins.
- Heat a frying pan over a medium heat. Divide the dough into 18 even-size pieces. Lightly flour the work surface and roll each one into a thin, neat disc roughly 12cm in diameter. Keep the remaining dough covered with cling film to stop it drying out.
- Cook the pancakes in the hot pan for about 30 secs until the underside is dry and just starting to brown in places. Flip the pancake over and cook the other side for about 30 secs. Remove from the pan and keep warm, wrapped in a clean cloth. Repeat with the remaining dough.
- Combine the salsa ingredients in a bowl and season to taste. Shred pork into sauce, then spoon onto each pancake and top with the avocado salsa and soured cream. Scatter with chopped coriander and squeeze over lime.
- 1kg potato, peeled and cut into 3cm chunks
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 large garlic cloves, crushed
- 2 medium aubergines, cut into 3cm chunks
- 1 tbsp medium curry powder
- 400g can chopped tomato
- 2 tbsp tomato purée
- 410g can green lentil, drained
- Preheat the oven to fan 200C/conventional 220C/gas 7. Cook the potatoes in lightly salted simmering water for 15-20 minutes until just tender – don’t let the water boil or the potatoes will break up.
- Meanwhile, heat the oil in a large frying pan and gently fry the onion and garlic until starting to go golden – about 4-5 minutes. Remove 2 tbsp of onion mixture and set aside.
- Add the aubergines to the pan. Cook gently, stirring now and then, for 6-8 minutes, until softened. Stir in the curry powder. Cook for 30 seconds then add the tomatoes, tomato purée and lentils. Cook for 1-2 minutes, then transfer to a 2 litre dish. Drain the potatoes, pile on top of the aubergine mixture and sprinkle over the reserved onion mixture. (At this stage it can be frozen for up to one month.)
- Bake for 30-35 minutes until nicely browned on top. Serve with broccoli or a salad.
- 2 tbsp vegetable oil or sunflower oil
- 2 onions, finely sliced
- 300g potatoes, cut into small cubes
- 1 heaped tbsp curry paste
- 140g frozen or fresh peas
- 4 large sheets filo pastry, cut in half
- tomatoes, onion and mango chutney, to serve
- Heat oven to 220C/200C fan/gas 7. Heat half the oil in a non-stick frying pan. Tip in the onions and cook until soft and golden, about 8-10 mins.
- Meanwhile, boil the potato cubes for 5 mins, until just tender, then drain. Tip into the softened onions and fry for 2 mins more. Stir in the curry paste and cook for 2 mins. Pop in the peas, plus 1 tbsp water. Cook for 1 min, give everything a good mix and season. Tip into a bowl to allow to cool slightly.
- Brush half the filo half-sheets with some of the remaining oil, then lay the remaining sheets on top so you have 4 x double layers. Spoon a ¼ of the potato mix along one edge of each, leaving a bit of space at each end. Fold in the ends then roll up to seal. Place seam-side down on a baking sheet, brush with the remaining oil and bake for 20 mins, or until crisp. Serve warm with a dollop of mango chutney and a tomato & onion salad, if you like.