Packed with layers of roasted peppers, olives and succulent chicken, this pie not only looks good, it tastes wonderful too. Perfect for a summer party or picnic – simply serve with salad.
(For a veggie version omit chicken and layer with extra roasted veg)

MAKES: 12 SLICES
PREP: 40 mins + cooling
COOK: 1 hour 30 mins

2 large red peppers, seeded and quartered
150ml / ¼ pt olive oil
350g / 12oz plain flour
25g / 1oz Parmesan cheese, grated
550g / 1lb 4oz skinless chicken breast fillets
75g / 3oz pitted black olives
20 large fresh basil leaves
beaten egg to glaze

1. Preheat the oven to 200c/fan 180c/gas mark 6. Grease a 700g / 1lb 8ox loaf tin (see cook’s tip). Preheat the grill to high, grill the pepper quarters, skin side up, for 5-8 mins until the skin is charred. Place in a plastic bag to cool slightly, remove skins.
2. Place the oil in a pan with 150ml/ ¼ pt water, bring to the boil. Stir in the flour, the Parmesan and 1 tsp salt. Quickly remove from the heat. Mix to a dough using a wooden spoon. When cool enough to handle (see cook’s tip) quickly turn out onto a lightly floured surface, knead until smooth.
3. Roll out two-thirds of the pastry to a rectangle 6mm/ ¼ in thick. Gently press into the base and sides of the tin. Trim excess pastry, reserve. Place half the chicken in a single layer in the pastry case. Cover with half the peppers. Scatter over the olives and basil, season.
Cover with remaining chicken and peppers. Roll out the remaining pastry to fit the top of the pie, reserve any excess. Brush the edges with water. Place over the pie, pinch to seal.
4. Make 3 small holes down the centre. Brush the pie with beaten egg.

Roll the excess pastry into sausages, twist, place on top of the pie in a lattice. Brush with beaten egg. Bake for 15 mins, reduce the temperature to 170c/fan 150c/gas mark 3. Bake for 50-55 mins, covering with foil if the pastry starts to over-brown. Release the tins sides, brush the sides of the pie with beaten egg. Bake at 220c/fan 180c/gas mark 6 for 10 mins until crisp. Serve cold.

COOK’S TIP
This pastry, called hot water crust, must be used whilst still warm and pliable.


Alternatively, you can use a 20.5cm/8in loose-based, deep, round or square cake tin. After baking for 1 hr 10 mins as directed, remove the pie for the oven, Wearing oven gloves, carefully push the base of the tin up and out, removing the sides of the tin. Continue baking the pie as directed.

This pie is not ideal for freezing because, once thawed, the pastry loses its crispness. However, it can be made 1 day in advance and stored in the fridge.

SERVES: 6
PREP: 10 mins + freezing
COOK: none

300ml / ½ pt double cream
2 tbsp caster sugar
1 (400g) carton fresh custard
100g / 4oz bourbon biscuits, roughly chopped
warm chocolate sauce - Roughly chop 2 Mars bars. Place in a pan with 6 tbsp double cream. Heat gently, stirring, until the chocolate has melted and the sauce is smooth. Serve warm.

1. Place the cream and sugar in a bowl. Whisk until just thick enough to form soft peaks. Add the custard, whisk for 1 –2 mins until the mixture is fairly thick.
2. Transfer to a large freezer proof container.
Cover, freeze for 1 hr until firm around the edges but still slushy in the centre.
3. Beat ice cream with a wooden spoon. Fold in the biscuits. Freeze for 45 mins, beat again. Freeze overnight until firm, (will keep up to 2 months in the freezer). Remove from the freezer 15 mins before serving. Scoop into balls. Serve with chocolate sauce.

SERVES: 4
PREP: 15 mins + freezing
COOK: none
2 large limes
50g / 2oz caster sugar
1 large lemon
4 trifle sponges, halved
3 tbsp luxury lemon curd
450ml / ¾ pt double cream
1 (400g) carton fresh custard

1. Pare the rind from 1 lime into thin strips. Toss in 15g / ½ oz caster sugar. Spread out on a sheet of non-stick baking parchment, leave to dry. Grate the rind from the remaining lime and the lemon. Squeeze the juice from both limes and the lemon. Mix rinds and juices with the remaining sugar. Set aside.
2. Sandwich together the trifle sponges with the lemon curd. Cut each sandwich into 4. Place in 4 individual trifle bowls.
3. Reserve 3 tbsp of the juice mixture, spoon the remainder over the trifle sponges.
4. Whip half the cream until soft peaks form. Fold in the custard and reserved juice mixture. Pour over the trifle sponges. Freeze for 2 hours (see cook’s tips)
Whip the remaining cream until soft peaks form. Spoon over the trifles just before serving, scatter with the sugared lime rind to decorate.

COOK’S TIP

The trifles can be kept undecorated, in the freezer for up to 2 months. Remove from freezer 15 mins ahead to soften slightly, add the cream and lime rind decoration just before serving.

SERVES: 8
PREP: 15 mins + freezing
COOK: none

75g / 3 oz unsalted butter, melted
175g / 6oz sweet oat biscuits, such as Hob Knobs, crushed
50g / 2oz desiccated coconut
600 ml / 1pt whipping cream
50g / 2oz icing sugar
1 (400ml) can coconut milk
3 tbsp coconut liqueur, such as Malibu (optional)
1 ripe mango, peeled, stoned and sliced
pulp and seeds from 2 passion fruit

1. Oil a 23cm/9in spring-clip cake tin. Line the base with baking parchment. Mix together butter, biscuits and desiccated coconut. Press into base of the tin. Chill
2. Whisk cream and sugar until soft peaks form. Fold in the coconut milk and liqueur, if using. Pour into tin. Freeze until firm. (Will keep in the freezer for 2 months).
3. Run a hot knife around edge of cake, remove tin.
Decorate with mango and passion fruit. Stand for 15 mins before serving.

COOK’S TIP

Also delicious with fresh raspberries, strawberries or your favourite soft fruits.