Here is a favourite winter recipe: Steak & Kidney Pie.

200g (8oz) of Puff Pastry

500g (1lb) of stewing steak

100g (4oz) of kidneys

1 x 5ml spoon (1 tsp) salt

1 x 2.5 ml spoon (1/2 tsp) pepper

1 x 15ml spoon (1 tbspn) flour

1 onion, peeled and chopped

1 stock cube

1. Cut meat into small pieces and toss in the seasoned flour.

2. Place onion and meat in a saucepan with the stock cube and enough water to cover and simmer for 1 1/2 hours, stirring occasionally. Allow to cool.

3. Place stew in a 750ml pie dish (1 1/2 pint) with a pie funnel in the centre (cup can substitute).

Fill the dish to about 2/3 full of gravy.

4. Roll out the pastry into an oval shape slightly larger than the pie dish. Cut off a 1cm (1/2 in) strip right round.

5. Damp the edge of the dish, place strip around and damp again.

6. Cover with the pastry and seal the edge firmly.

7. Trim and decorate with pastry "leaves" and make a small hole in the centre and brush with beaten egg or milk.

8. Bake in a hot oven at 230C (450F) for 10 minutes and then reduce to 190C (375F) for a further 20 minutes until golden brown.