Last weekend saw me (Mrs W) home alone while the boys went off on manly adventures, so duly inspired by the Saturday Telegraph, I set to baking up a feast to fortify them on their return.  These were really easy recipes to do and the boys were suitably complimentary about the results, so I thought I’d reproduce them here for you!

Shredded veg salad with ham and mustard recipe – Stevie Parle

You could use plenty of leftover veg in this delicious ham salad recipe

Serves 4


2 tsp Dijon mustard

1 tbsp white wine vinegar

1 tbsp finely chopped shallot

3 tbsp buttermilk or low-fat yogurt

2 tbsp olive oil

½ celeriac, peeled

1 carrot, peeled

½ bunch radishes

8 brussels sprouts

1 bunch watercress

200g/7oz cooked ham

3 tbsp pumpkin seeds


Start by making the dressing. Combine the mustard, vinegar, shallot and buttermilk at the bottom of your salad bowl, then slowly whisk in the oil until everything is incorporated. Season with a little salt and pepper.

Grate the celeriac and carrot and place in the bowl. Finely slice the radishes and brussels sprouts and roughly chop the watercress. Shred the ham with your fingers and add to the bowl. Mix everything well and check the seasoning. Sprinkle over the pumpkin seeds and serve.

Here’s the link to the original recipe

Baked pastries with herbs and fresh cheese.

Makes 8 pieces


You will need a roasting tin, square or rectangular, about 4cm/1 ½ in depth, and a pastry brush


250g/9oz filo pastry

200g/7oz melted butter

400g/14oz best quality feta cheese, crumbled

4 tbsp chopped mint

4 tbsp chopped parsley

Fresh ground black pepper

Red chilli flakes

Sprigs of thyme


Preheat the oven to 220C/425F/Gas 7. Brush the roasting pan with butter then lay one layer of pastry in the base. Brush the pastry layer with butter, add another and brush with butter, then sprinkle over one-third of the feta cheese. Sprinkle over one-third of the parsley and mint, twist pepper over then scatter on a pinch of chilli flakes. Repeat three times, so you have three layers of cheese and aromatics, and finish with the filo. Scatter thyme on top and bake for about 15 minutes until crisp and golden. Leave to cool in the tin for 10 minutes before serving.