Anglesey Eggs

Ingredients

• 6 Eggs
• 600g Potatoes
• 1tsp Dijon Mustard
• 3 tbsp Milk
• 2 Leeks
• 20g Butter
• 50g Breadcrumbs
• 25g Cheddar Cheese
• Parsley

Sauce:

• 30g Butter
• 30g Flour
• 400ml Milk
• 1 tsp Dijon Mustard
• 100g Cheddar Cheese

Method

1. Hard Boil the Eggs
2. Boil the Potatoes (15 mins), then mash with the Mustard and Milk
3. Gently fry the Leeks in Butter, then stir into the Mashed Potatoes
4. For the Sauce, melt the Butter, whisk in the Flour until smooth
5. Gradually add the Milk a little at a time, continue to whisk
6. When all Milk incorporated, stir in Mustard and grated Cheese
7. Blend the Breadcrumbs with Cheese and Parsley
8. To assemble, layer the Mashed Potato and Leek in an oven dish
9. Place quartered Eggs on top, then pour over the sauce
10. Sprinkle over the Breadcrumbs, Cheese and Parsley
11. Bake @200C (20 mins)

Spring Vegetable Boxes

Ingredients

• Puff Pastry
• Egg
• Whole Baby Carrots
• Whole Asparagus Tips
• Whole Green Beans
• Sliced Baby Leek
• Sliced Spring Onion

Sauce:

• Garlic
• Chopped Tomatoes
• Dill
• Parmesan Cheese
• Lemon Juice
• Sugar

Method

• Roll out Puff Pastry and cut into rectangles
• Use trimmings to create a raised edge on top of each rectangle
• Brush with beaten Egg, then Bake @220C until browned
• Cut out the middle, reserve for the lid
• For Sauce, fry Garlic in a little oil (2 mins)
• Add Chopped Tomatoes and simmer (20 mins)
• Stir in chopped Dill and grated Parmesan
• Season sauce and add a little Sugar and Lemon Juice
• For filling, boil Carrots, Asparagus and Beans (7 mins)
• Drain Vegetables then fry with sliced Leeks and Spring Onion in butter (2 mins)
• Season Vegetables
• For the Boxes, pour a little sauce onto box, put a couple of each vegetable in each box, cover with a little more sauce
• Pour remaining sauce on plate then place box on top and then pastry lid on top of that
• Serve with Dill and grated Parmesan sprinkled over

Leek and Mushroom Pie

Ingredients

Pastry:

• 350g Plain Flour
• 200g Butter
• 1 egg
• Water

Filling:

• Mushrooms
• Leek
• Shallot
• Garlic
• Butter
• Flour
• Milk
• Vegetable Stock
• Double Cream
• Bay Leaf
• Thyme

Method

1. For the pastry combine Flour, Butter and Eggs in food processor
2. Add Water until mixture comes together and chill
3. For filling fry Mushrooms and set aside to cool
4. Fry Leek, Garlic and Shallot and set aside to cool
5. For the sauce, add equal quantities of flour and butter to make a roux
6. Add Milk, Vegetable Stock, Bay Leaf and Thyme and stir until smooth, simmer (15 mins)
7. Remove Bay Leaf, add Double Cream and season
8. Roll out the 2/3 of pastry and line dish
9. Mix Sauce, Mushroom and Leeks, empty into pie dish
10. Roll out remaining 1/3 pastry and place on top
11. Bake in oven @180ºC (40 mins)