Homemade Peach Pie

At this time of the year, I am lucky to be able to harvest lovely yellow free-stone peaches.  The Elberta peach variety was carefully chosen for its excellent eating quality, sweet but slightly tangy flesh and they are free-stone – this makes life easier when wanting to take the stone out without ruining the flesh…

Rustic Asparagus and Leek Pie

This is a rustic tart that doesn’t use a mould or form to keep the pastry in shape. Once you make the pastry, it’s easy to put this together and in the oven. The leek and asparagus filling is surprisingly flavoursome for just two ingredients. Pastry: 200g plain flour ½ tsp sea salt ½ tsp grated nutmeg…