Yesterday was glorious! I was in the garden after work last night (helping my neighbour try and catch his rabbit, Reggie, who keeps making a run for it!) and noted how beautiful my rose bushes are looking. They were all here when we moved in but I have made an effort to keep them pruned and well-watered and my efforts are paying off…
They also have the most gorgeous scent which fills the room when I pick them.
When Ian got home from work, we walked up to the pub for a few beers in our favourite spot, overlooking the cows and calves, before heading back home for chicken and tzatziki pittas and the news series of Orange is the New Black – a pretty perfect evening for me!
Today however looks to be wet, grey and miserable! I was saving this recipe up for such an occasion as who doesn’t love pie when the weather outside is rubbish?!
This recipe came about after we had lots of leftover ham following a roast dinner joint – the below should make enough for four hungry diners. I separated the filling in to two dishes and made two smaller pies
A glug of olive oil
2 leeks, sliced
A small tray of button mushrooms, halved and quartered
One small bunch of asparagus, quartered
About 3 thick slices of ham, chopped into bite-size pieces
A good pinch of dried thyme (1-2 teaspoons)
A large tub of crème fraîche
3 teaspoons of wholegrain mustard
A sheet of puff pastry (I always buy the ready-made stuff!)
How to make it
o Begin by preheating your oven to 180°C, Gas Mark 4
o Add the ham, season well and sprinkle over the thyme
o I usually do a little wash with some milk over the pastry using a pastry brush to give it a golden finish
I enjoyed mine with some garlic roast potatoes on the side but it is pretty substantial just as it is too! x