MEALS FOR UNDER

VASTERBOTTEN PIE (SERVES 8)

“We have Cheddar, the Swedes have Vasterbotten – a good, hardy, flavoursome cheese,” explains cookbook writer Rachel Khoo.

“This pie crops up at midsummer parties, and at Christmas,” she continues. “But it shouldn’t be eaten just on celebratory occasions; a slice in your packed lunch with a green salad on the side will make a perfectly satisfying meal.”

The Little Swedish Kitchen by Rachel Khoo is published by Michael Joseph, priced £20. You’ll need: For the pastry:

● 130g plain flour

● ¼ tsp fine sea salt ● 1tbsp wholegrain mustard

80g cold butter, 1tbsp vodka For the filling: 3 medium eggs 300ml single cream

½ tsp fine sea salt 1tsp black pepper

300g Vasterbotten or mature Cheddar cheese 1 small onion For the mushroom topping:

75g butter 250g chanterelle mushrooms Handful of fresh parsley leaves, finely chopped

Method:

1. To make the pastry, mix the flour and salt. Add mustard and butter, rub together until it has a sandy texture. Add vodka to bring it into a dough. Place between two sheets of baking paper and roll into a circle larger than your quiche tin (21cm, 4cm deep). Leave to chill in the fridge for 30 mins. Preheat oven to 180C/fan 160C/gas 4.

2. Remove the pastry from the fridge and use to line pie tin. Prick pastry with a fork. Line with baking paper and pour in baking weights. Bake for 20 mins, then remove weights and paper, bake for a further 10 mins.

3. To make the filling, beat eggs with cream, salt and pepper until smooth. Stir in cheese. Pour into pie case, put onions on top and bake for another 25-30 mins.

4. Fry chanterelles for four to five mins. Let cool slightly. Scatter the pie with parsley and top with the mushrooms to serve.