SWEDE VEGETABLE RECIPES

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.

Preheat the oven to 180ºC (160ºC fan) mark 4. Heat the oil in a hob-proof casserole and fry the onion for 10min until softened. Add vegetables and fry for 5min. Add garlic and cook for 1min.

Stir in the paprika, tomato purée and 1tbsp flour. Cook for 1min, then pour in stock - the vegetables should be just covered. Add the bay leaf. Cover the casserole and cook in the oven for 20min.

Sift the remaining flour, baking powder and ¼tsp salt into a large bowl. Stir in the suet, herbs, horseradish and about 75ml (3fl oz) iced water to make a soft dough. Shape into eight balls and place on top of the stew. Cover and return to the oven for 15min. Remove lid and cook for 5min. Serve.