Homity Parcel

I’ve experimented with various ideas for how I think the humble Homity Pie should look.

Finally this is it. This is the one that feels exactly right.

I wanted to find a most simple basic way to encase the potato, onion and cheese filling.

This is the honest, rustic look I was after. It’s a kind of open puff pastry pastie. It’s my Homity Parcel.

Pear Tarte Tatin


It might be going a little far to say that I can make a tarte tatin with my eyes closed, but like so many classics, this is sweet simplicity.


Conference pears in a slightly ginger-enhanced caramelised sugar syrup, cradled in a light puff pastry.

Eye-closingly delicious.


Sultana Scones


The super simple and simply super scone.

My basic rules for this most basic of bakes is to pre-heat the oven (these are prepared in next to no time), not to over-handle the dough (to keep em light and fluffy), and to flour the cutter before each cut (the dough can be a bit wet and sticky).

Now where’s the cream and jam? Or is that jam and cream?


Quick Loaf Quartet


I’ve made these rustic little loaves in a slightly different way than usual. (And for an old-fashioned method, I’ve used old-fashioned weights and measures.)


A pound each of wholemeal and plain flours is mixed with a couple of teaspoons of sugar. Then it’s a bit like making shortcrust pastry, in that an ounce of fresh yeast is then rubbed-in like butter.


A pint of salty lukewarm water is then added, a dough formed, kneaded and placed into four 1lb tins for a single prove. After a little flour dusting, they are scissor-snipped and baked at 200-fan for about half an hour.