Ingredients:

1 store bought puff pastry 

4 eggs

250ml double cream

2 x leeks, sliced and washed 

3 sprigs thyme leaves removed 

1 finger thick slice of butter

1 tbsn olive oil

200g smoked streaky bacon

100g applewood cheddar

150g baby spinach   

1tsp salt

pinch pepper

Method:

Preheat the oven to 170deg C.

Line a 20cm cake tin with puff pastry, trim the edges. Blind bake at 180°c for 15 minutes until lightly golden.

Meanwhile, heat a pan with butter and olive oil. Add the leeks, thyme, and a pinch of salt and cook gently until soft and sweet. Fold in the spinach, let it wilt, then set aside to cool.

In the same pan, fry the bacon until crisp, then roughly chop.

Whisk the eggs, cream, a little salt, and pepper. Fill the pastry case with the leek–spinach mix, scatter the bacon, then pour over the custard. Grate cheddar across the top.

Bake in the oven for 25–30 minutes until the centre just sets with a slight wobble. Rest for 10 minutes before slicing — flavours need that pause to come together.

Notes:
this is a foundation quiche — once you’ve got the custard right, the fillings are yours to play with. swap smoked bacon for smoked fish, or cheddar for blue cheese if you want more punch. try mushrooms and gruyere, or slow-roasted tomatoes with basil. think in pairings: leek and goat’s cheese, spinach and nutmeg, salmon and dill. each twist tells a slightly different story.

Ingredients:

• 1 large pork chop
• 2 Jerusalem artichokes, peeled and chopped
• 1 green apple, peeled, cored, and sliced
• 5–6 sage leaves
• 50g butter
• 2 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 100ml chicken stock
• salt & pepper to taste

Method:

1. Preheat the oven to 200°c .
2. Rub the pork chop with olive oil, salt, and pepper. Heat a pan over medium-high heat and sear the pork 2–3 minutes per side until golden. Remove and set aside.
3. In the same pan, add butter and a drizzle of olive oil. Toss in the artichokes and sage. Sauté until lightly golden. Add the apple slices and cook briefly until just softened.
4. Place pork, artichokes, apple, and sage in an ovenproof dish. drizzle honey and lemon juice over the top, pour in chicken stock, and roast for 12–15 minutes, or until the pork reaches desired doneness.
5. Rest the pork 5 minutes before slicing. Serve alongside roasted artichokes and apples, spooning pan juices over the top.

Notes

• The honey and lemon create a subtle glaze that balances the earthy sweetness of the artichokes.
• Green apple keeps a slight bite and acidity, lifting the richness of the pork.
• Sage is best added mid-sauté to release aroma without burning.

We are proud to introduce our selection of regeneratively farmed beef in partnership with Farm Wilder, a not-for-profit group who want to bring regenerative farming to the forefront. They have a group of innovative farmers who are reviving the endangered British wildlife in harmony with livestock farming. Here is a recipe using the Farm Wilder fortified beef mince, which is enhanced with organ meat including, heart, liver and kidney for added nutrients and tastes just as good as regular mince, by our food writer Matt Burgess. For more of Matt's content search for @matblak on Instagram.

Ingredients

For the filling

1kg minced fortified regenerative beef by Farm Wilder

1 tbsp quality olive oil

3 garlic cloves, crushed

1 large onion, finely chopped

3 carrots, finely diced

3 celery sticks, finely diced

1 jar (660g) passata with herbs

1 bunch fresh basil, leaves picked, stalks chopped

pinch caster sugar

salt & pepper to taste

300g dried cannelloni tubes

For the topping

50g plain flour

50g butter

600ml whole milk

140g parmesan, grated

Method

Heat the olive oil in a large pan. Add the onion, carrot, and celery and sweat them gently until softened and sweet, about 10 minutes. Stir through garlic and cook for another minute.

Add the fortified minced beef and brown it well, breaking it up as you go. Season generously.

Pour in the passata, chopped basil stalks, a pinch of sugar, and half the basil leaves. Simmer low and slow for 30–40 minutes, stirring occasionally, until rich and thickened.

In a separate saucepan, melt the butter. Stir in flour and cook for 2 minutes, then gradually whisk in the milk until smooth. Let it bubble gently for 5–6 minutes until thickened. Season with salt, pepper, and half the parmesan.

Preheat the oven to 180°c (fan).

Spoon the beef mixture into the cannelloni tubes (use a piping bag or teaspoon — messy is fine, it’s part of it). Arrange in a large baking dish in a single snug layer.

Any mince left over spoon over the prepared cannelloni 

Pour the béchamel over the filled tubes. Scatter with the remaining parmesan

Bake for 40 minutes until golden, bubbling, and the pasta is tender.

Drizzle with a little olive oil. Serve with a crisp salad or just a hunk of bread to mop up the sauce.

Top tips

This dish feeds a crowd. The longer the beef ragù cooks, the deeper the flavour, you can even make it a day ahead.

Swap beef for pork and veal mince for a more traditional Italian-style filling.

Let it rest 10 minutes after baking, the flavours settle, and it slices more cleanly.