Our buffet centrepiece is inspired by a classic Cornish pasty, but served in a new way that's perfect for a party or picnic
- 500g strong white bread flour
- 100g lard, chilled and chopped
- 140g butter, chilled and chopped
- 1 egg, beaten
- 350g beef skirt, cut into small cubes
- 300g waxy potatoes such as Charlottes, chopped into small pieces
- 175g swede, chopped into small pieces
- 1 onion, chopped
- seasonal leaf, such as spinach, baby kale and radicchio, and a mustardy dressing (optional)
MethodTip the flour into a large mixing bowl and add the lard and butter. Rub the ingredients together, then mix in 1 tsp salt. Make a well in the centre and stir in 175ml cold water. Knead just enough to bring the pastry together into a smooth ball, then wrap in cling film and let it rest in the fridge for 30 mins-1 hr. Can be done the night before.
- In a jam jar, mix gin with cordial. When ready to serve, divide the mixture between 8 glasses, top up with apple juice, apple slices and ice.
- 140g artichoke in olive oil, drained
- pinch of chilli flakes
- small handful mint leaves
- zest ½ lemon
- 1 tbsp olive oil, plus extra for drizzling
- 2 large or 4 small slices of crusty bread
- 1 garlic clove, sliced
- 50g pecorino, thinly sliced (or vegetarian alternative)
- Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
- Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
- Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.
- 1 ready-roasted chicken
- 295g can mandarin segment in juice (not syrup)
- 1 red onion, thinly sliced
- 1 red pepper, deseeded and cut into chunks
- 1 fist-sized chunk red cabbage
- 100g toasted salted cashew
- 60g watercress, rocket & spinach salad
- 2 tbsp toasted sesame seed
- 1 tbsp sesame oil
- 4 tbsp mandarin juice from the can
- 2 tbsp rice wine vinegar
- ½ tsp xanthan gum (if you have it)
- Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
- Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you’re using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
- Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.