Yield 1 x 8inch flan

Ingredients
1 3/4 C flour
1/2 C S.R. flour
185g butter, cubed
1/3 C sugar
1 egg
Demerara or caster sugar, to sprinkle

5 Granny Smith apples
Juice of 1 lemon
45g butter
1/2 C caster sugar
1 t cinnamon
1/4 t ground cloves

Method
1. Sift flours, pinch of salt and a pinch of salt into a large mixing bowl. Rub butter with your fingertips until mixture resembles fine breadcrumbs, then stir through sugar.
2. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Bring the dough together with cold hands and knead until smooth. Divide the dough into two pieces, one bigger than the other. Cling wrap and refrigerate for 30 minutes.
3. Peel and slice apples to about 5mm thick and toss immediately in lemon juice.
4. Melt butter over low heat, add sugar, apples and spices and coat well. Cook for about 10 minutes until apples have softened. Allow to cool.
5. Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Gently presh into a 22 cm pie dish allowing the excess to overhang. Trim off excess.
6. Layer apples over pastry. Roll remaining pastry to 2mm thickness and cut into strips. Criss-cross over the pie. Brush top with milk and sprinkle with sugar. Chill pie for 30 minutes.
7. Preheat oven to 180°C, place pie dish on a baking tray and bake for 45 minutes or until golden brown.

Serves 4

Ingredients
225 g mixed wild mushrooms
450 g dried linguine
55 g butter
1 clove garlic, crushed
250 g mascarpone cheese
2 T milk
1 t fresh sage, chopped
Salt and pepper, to taste
Parmesan, to serve

Method
1. Slice the mushrooms. Cook pasta as directed in a large pot of salted water and drain.
2. Melt butter in a large saucepan, add garlic and mushrooms and cook for 3-4 minutes.
3. Reduce heat, stir in mascarpone cheese, milk and sage. Season to taste.
4. Toss the pasta through the cheese sauce until well coated. Serve with Paramesan cheese.

Serves 4

Ingredients
2 t Morrocan spice mix
4 (1 kg) lamb shanks, trimmed
½ kg butternut pumpkin, cubed 1.5 cm pieces
2 C chicken stock
2 C water
1 C passata (tomato sauce)
400 g can chickpeas, drained
Fresh coriander, to serve
Salt and pepper, to taste

Method
1. Toss shanks in spice mix until lightly coated. In a large pot, heat a little oil and brown shanks to seal.
2. Add stock, water and tomato sauce and simmer for 3-4 hours or until lamb falls off the bone.
3. Remove the bones and discard making sure all flesh is removed. Add pumpkin and simmer for 45 minutes.
4. Season with salt and pepper. Serve topped with fresh coriander.
Method
1. Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
2. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
3. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.
4. Ladle among serving bowls and top with the coriander. Serve with yoghurt.