Bumble Berry Pie

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  • 600 gms of any combination of Rhubarb, Apple, Raspberries, Blackberries, Blueberries,
  • Strawberries
  • 5 dessert spoons sugar
  • 2 dessert spoons cornflour
  • 1 heaped teaspoon cinnamon

For Easy Shortcrust pastry

  • 250gms butter
  • 55 gms sugar
  • 1 large egg and 1 egg yolk
  • 400 gms plain flour
  • 1/4 tsp salt

Slice the rhubarb apple and strawberries tip in the other berries you are using and leave to the side.

To Make The Pastry
In a food mixer or use a hand mixer, combine the sugar with the butter. Stop beating as soon as you have all the sugar worked in. Tip in the egg and single yolk. Beat for less than a minute until it looks like scrambled egg. Now using a spoon work in the flour a little at a time and finally you will have to use your hand to work all into a ball. Cover the pastry and chill for 30 mins.

Roll out half the pastry and line a 10 inch pie plate. Take the fruit and toss in the cornflour, cinammon and sugar. Place all in the pie dish. Dampen the pastry edges with a little water and cover with a second round of pastry. Seal the pastry edges really well so as not to loose any of the juices when cooking. Bake in a hot oven 200C until the edges start to brown then lower the temperature to 170C Bake for 45-50 mins. Dust with caster sugar while still warm.

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.