MEAT AND VEGGIE MEALS RECIPES

Steps:

• 1. Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
  2. Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
  3. Wrap in clingfilm and chill in the fridge for 1 hour.
  4. After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
  5. Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
  6. Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
  7. Preheat the oven to 180°C/350°F/gas 4.
  8. Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
  9. Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
  10. Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Scrub the squash, carrots and beets, and chop into 3cm chunks. Peel and quarter the onions. Place it all in a roasting tray, keeping each veg separate. Strip over the thyme leaves, drizzle with 2 tablespoons of olive oil, and add a pinch of sea salt and black pepper, jiggling the tray to coat. Roast for 1 hour, then remove and leave to cool. Soak the porcini in 100ml of boiling kettle water. Place the flour, baking powder, suet and grains in a large bowl, crumble in the chestnuts and add a pinch of salt and pepper. Coarsely grate in the Cheddar and finely grate in half the nutmeg. Scoop out the porcini, finely chop with the sun-dried tomatoes and add to the mix, then pour in the porcini soaking water, discarding just the last gritty bit. Beat the egg into the milk, and stir it all together. Mix in the cool roasted veg, taking care not to break them up, and adding an extra splash of milk to bring it together, if needed. Generously grease a 2-litre non-stick bundt tin, pudding basin or 23cm springform cake tin with butter, pack in the mixture, cover with greaseproof paper and a tight double layer of tin foil, then refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Roast the veggie crown above the meat for 1 hour 15 minutes, or until crisp at the edges, then turn out, slice and serve. It will sit happily, covered, for up to 40 minutes before serving, if needed.