Mushroom Pierogis
(Serves 4 as a starter)

For Dough:
100g plain flour
1 egg
1 tablespoon sour cream
1 tablespoon melted butter
Half teaspoon of salt and 5 turns of black pepper
1 tablespoon chives

Mix all ingredients together in a bowl to a smooth dough. Wrap in cling film and chill for 20 minutes.

For filling:
6 brown mushrooms
2 shallots, chopped
2 cloves garlic
2 medium sized potatoes, peeled and chopped into roughly 2cm size cubes and cooked
Olive oil
2 tablespoons of grated cheese of your choice - fresh parmesan, cheddar or soft cheese
Small knob of butter - about 25g

Method:
Heat about a tablespoon of olive oil in a frying pan over high heat until oil is hot. Chop the mushrooms and add to the oil. Cook for one minute, stirring occasionally until the mushrooms start to brown. Add the butter, shallots and garlic and cook for 30 seconds. Add the potatoes and cheese. Leave mixture to cool.

Roll out the pierogi dough as thin as possible. Cut out into desired sized rounds. Add a spoonful of the filling into the middle of the dough and fold into a crescent shape. Boil a saucepan of salted water and add the pierogis - don‘t overfill the saucepan. When the pierogis float, remove from the water. To serve, heat a good knob of butter in a pan and add the pierogis - cook until golden brown. Serve in bowls with fresh grated parmesan and if you wish some freshly chopped basil or parsley. Or for a touch of luxury sprinkle some balsamic vinegar and a little truffle oil.

Polenta crusted mushroom and pinenut tart
(Serves 6)

Use either 1 x 8 inch loose bottom quiche tin or 6 small tarlet cases. Cooking times will vary.

For pastry:
200g polenta
75g butter
1 teaspoon salt
1 egg
1 tablespoon cold water
Cold water to bind if necessary

For filling:
8 brown mushrooms
4 porcini mushrooms soaked in hot water for 10 minutes, drained and chopped.
1 onion finely sliced
2 cloves garlic, crushed
Handful of chopped basil
Handful of chopped parsley
250ml double cream
2 eggs
2 egg yolks
teaspoon salt
50g fresh grated parmesan
Olive oil for cooking

Hot potato and chorizo salad
(Serves 4 as a side dish)

1 punnet of waxy potatoes, boiled, cooled and sliced
1 pack chorizo salami, sliced in strips
1 red onion, sliced
1 clove garlic, crushed
1 red pepper, sliced in thin strips
Fresh coriander

For dressing:
1 teaspoon mustard
1 teaspoon honey
2 tablespoons sherry vinegar
8 tablespoons olive oil
Salt to taste
Whisk ingredients together.

And serve

Method
For salad:
Heat oil in a large frying pan or wok until hot and add the potatoes and fry for 2 minutes. Add chorizo, onions and garlic. Cook until potatoes are golden. Add peppers and cook for one minute. Add dressing and warm through. Finish with a sprinkle of fresh coriander. Serve with chicken, pork, beef or robust fish.

Tips:
For perfect roast spuds, par boil potatoes, drain and return to stove to dry out. Heat oil, beef dripping or duck fat until hot in a roasting tray and add spuds. Cook, rolling around to cover the spuds in fat. Sprinkle with salt and roast in a hot oven giving the occasional turn to ensure even cooking. Prick with a knife to see when they are ready.

For perfect cottage or fish pie topping - boil 750g potatoes, drain and dry on stove. Place through a ricer or mouli. Add 2 egg yolks, 2 tablespoons sour cream, 1 tablespoon of wholegrain mustard and 1 tablespoon butter and mix together. Place on top of pie and cook as usual.