1 each of red, green and orange pepper-diced

1 onion-diced

500g courgettes-large dice

125g feta cheese

1 packet puff pastry

1 egg


Seasoning- 2 gloves garlic crushed and pepper

Oil to fry



Oven on to 180 degrees gas 6

Fry off the diced vegetables in a little oil

Add in the herbs and seasoning

Roll out the pastry to a rectangle shape and transfer to a lined baking tray

Place the vegetable mix along the centre of the pastry and dot over the feta cheese

Egg wash the pastry that is left

Fold the edges of the pastry to the middle and tuck in the ends neatly

Egg wash the pastry all over and bake for 25 minutes


A vegetable Wellington fit for a duke | The Seattle Times




6 crumpets  

4 tbsp. Passata  

4 tbsp. ketchup

½  tsp dried oregano  

toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn,  olives, ham and basil all work well)  

75g grated cheese  


Heat the grill to high.  

Lightly toast the crumpets in a toaster or under the grill.  

Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season.  

Chop your chosen toppings into small pieces – young children can tear basil, or  chop soft veg in a cup using safety scissors.  

Line a baking tray with foil.  

Spread the sauce over the crumpets, then top with the veg and cheese.  Arrange on the tray and grill for 3-4 minutes, until the cheese is golden and  bubbling.  

Leave to cool slightly before eating.