TODAY’S RECIPE: Pea & ham pot pie

COMFORT food. SERVES 1. Ingredients

100g fresh or frozen soffritto mix (chopped onions, carrots and celery)

2 tsp rapeseed oil 2 button mushrooms, quartered

2 tbsp frozen peas

1 slice of ham, cut into pieces

2-3 tbsp cream

Method

1 tsp Dijon or other French mustard

¼ pack puff pastry (freeze the rest)

Flour for rolling

1. Heat oven to 200c/180c fan/gas 6. Fry soffrito mix in oil until it softens and starts to turn golden, add mushrooms and cook for two minutes. Add peas and ham and cook until peas are heated through. Stir in cream and mustard, then turn off heat. Season and tip into a pie dish or ovenproof bowl.

2. Roll out pastry using a little of the flour until it is larger than the top of your dish. Lightly score a criss-cross pattern into pastry. Wet rim of dish with water and lift pastry on top, pressing pastry on to the edges of the dish.

3. Cook for 20 to 25 minutes or until the pastry is risen and golden.

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