Great British Food - Christmas 2025

1. Preheat the oven to 200°C (180°C fan/400˚F/gas mark 6). 2. Heat the oil in a casserole dish, pie dish or ovenproof frying pan over a medium heat, then add the onion and garlic and fry for 4–6 minutes until translucent and softened. Add the leeks and broccoli and let these cook for 2 minutes, then add the stock and increase the heat to high. We want the stock to be bubbling so that it continues to soften the leeks and broccoli. After 10 minutes, throw in the spinach and cook until wilted. 3. Once the vegetables are soft and the spinach has wilted, add the soft cheese and parmesan. Stir until you have a delicious sauce coating all the greens. Remove from the heat. 4. Finally, place the squares of pastry over the top of the dish or pan so that the greens are completely covered and brush the pastry with the beaten egg. Transfer the pie to the oven and bake for 15 minutes until the pastry is golden brown and puffed up. Remove from the oven, get a big spoon and tuck right in! Absolutely delicious. The Perfect AlmondCake One of the best things about using ground almonds is that it doesn’t dry out, instead creating amoist, soft sponge. If you often find yourself in the position of having friends coming over and realising you only have 10minutes to throw something together, make sure you have ground almonds in the back of your cupboard because they do all the hardwork for you. Serves: 8–10 Prepare: 15minutes Cook: 30minutes 300g ground almonds 150g butter, softened 200g light brown soft sugar 100g granulated sugar 6mediumeggs 2 tsp vanilla extract 30g flaked almonds 2 tbsp icing sugar Custard, to serve 1. Preheat the oven to 200°C (180°C fan/400˚F/gas mark 6) and line a 20cm (8in) cake tin with baking parchment. 2. Combine the ground almonds, butter, sugars, eggs and vanilla extract in a mixing bowl and whisk together until smooth. Pour into the prepared tin and sprinkle the flaked almonds over the top. Bake in the oven for 30 minutes, then remove and leave to cool in the tin. 3. Once cooled, sprinkle with icing sugar, slice and serve with lots of custard. Recipes extracted from Comfort in One: Simple, joyful one pot meals by Hari Beavis, published by Carnival. Photography by Dan Jones. “One of the best things about using ground almonds is that it doesn’t dry out, instead creating amoist, soft sponge” Hari’sTip Flaked almonds swap: desiccated coconut makes a lovely topping RECI PES | HARI BEAVI S 105 greatbr i t i shfoodawards.com