Pastry preferences ...

… there's lots of choice!

This wholemeal pastry recipe is easy and very kind and freezes well.

Pastry case

200g plain wholemeal flour

100g unsalted butter

pinch of baking powder

ice cold water to bind

Rub the butter into the flour and baking powder until it resembles breadcrumbs, then gradually add a glug of water and use and round bladed knife to bring the pastry together.

You can use a processor to reach the breadcrumb stage if you prefer – I'd then tip the pastry into a mixing bowl and add the water by hand.

Rest the pastry in the fridge for 30 minutes. Roll out your “lid” to fit the casserole or pie dish you're using – I use a square casserole measuring 24x24 cms - 9” in old money.

You can find the fast flaky pastry recipe on the Pastry label – there's a photo guide too. I'd suggest you double the recipe for a similar sized lid.

A reminder … there's no pressure here – if you've leftover “roast” and no time to deal with it freeze it but before you do weigh the meat – if you're short of the 400g you can always supplement with the roasted onions and 250g of sliced chestnuts mushrooms, sautéed until any liquid has been absorbed.

Another reminder … you don't have to use any of these suggestions – you can always cheat – use a ready-made puff pastry or shortcrust sheet!

Time out I think from all the organising – we deserve a treat or two.