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Puff Pastry

• 225g (8oz) Flour
• 225g (8oz) Unsalted Butter
• 1 tsp Lemon Juice
• Β½ tsp SaltCold Water

Sieve the flour and salt together into a bowl.

Make a well in the middle of the flour and add the lemon juice, stir with a knife adding enough water to make an elastic dough.

Place on to a floured surface and knead gently for 5-minutes until the dough is smooth and does not stick to the fingers.

Roll out the dough to form a piece large enough to cover the butter, then place the butter (straight from the fridge) in the middle of the dough.

Fold over the ends over one at a time.

Flatten in one or two places using a rolling pin, then roll out gently and evenly into a long strip, ensure that the butter does not come through or comes from between the edges.

Fold one-third towards the middle, then the remaining third into the middle to form three layers, pressing down gently, do not seal the edges.

Leave the pastry to rest in a cool place for 15-minutes.

Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as before.

Turn and repeat three more times.

Leave the pastry to rest in a cool place for 10-minutes.

Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as before.

Turn and repeat three more times.

The pastry is now ready for use.

It should be cooked in a preheated oven at 230Β°C: 450Β°F: Gas 8 for approx. 10 minutes.

Shortcrust Pastry

Pastry quantities in recipes - always refer to the weight of the flour used to make the pastry rather than the final weight of the pastry.

Makes 225g pastry

Ingredients

• 225g plain flour
• Salt
• 115g cold butter, diced

Sift the flour and salt into a bowl. Add the butter, which should be cold, but not too hard.

Then, using your fingertips, lightly rub the butter into the flour until it begins to form fine crumbs. Alternatively, you can whiz the flour, salt and butter in a food processor then transfer to a mixing bowl.

Using a fork, briskly mix in enough cold water to form rough dough You'll need about 115ml, but add it gradually because the amount can vary from one brand of flour to another.

Tip the dough onto a lightly floured surface and knead until it is smooth. Work it lightly; over-handling can make the pastry oily. Wrap the dough in foil or greaseproof paper and chill for at least 30-minutes. Roll out as required. If you make more than you need, freeze the excess for future use.

Peter Perfect Roast Potatoes

• 6 large potatoes, peeled and quartered
• 8 tbsp beef dripping, goose or duck fat
• Pinch of salt

Place the potatoes in a large saucepan and just cover with cold water. Bring to the boil then boil, uncovered, for 5-minutes.

Meanwhile, switch the oven to 220C/425F/gas mark 7 and place the oil or fat in a large roasting tin towards the top of the oven to heat thoroughly.

Drain the potatoes thoroughly (reserving the water for gravy, stock or soup). Return them to the pan in batches and shake vigorously to soften the edges, or you can scratch them with a fork.

Take the tin from the oven and add the potatoes.

Turn them quickly in the oil then cook at the top of the oven for 50-60 minutes, turning once halfway through cooking until crisp and golden on the outside and soft in the centre. Drain and sprinkle with salt.

Serve as soon as possible.