4 Warming recipes to celebrate national pie week london evening standard how to cook perfect bacon in oven

Brush the pastry all over with the remaining beaten egg, then cut a small cross in the centre of the pastry using a sharp knife to allow the steam to escape.

Transfer the pie to the roasting oven and cook for 20 minutes, or until the pastry has risen and is golden-brown and the filling is piping hot.

Add the beef stock, then cover the casserole dish with a lid. Simmer gently for two hours, stirring occasionally, until the boar is very tender.

1.5kg smoked haddock, kippers and ‘hot smoked’ salmon, skin and bones removed (don’t worry about the kipper bones too much), and broken into chunks method

Cut the potatoes in half. Bring a pot of water to the boil, add the potatoes and lightly boil for about 15 minutes until cooked through. Strain, then put back in the pan and leave to the side.

Melt the butter in a pan over a medium heat.

Add the leeks, garlic, bay leaves and fennel and sauté for a few minutes until they start to caramelise. Add the white wine and reduce for a minute or so.Sauté minutes

Add the cayenne pepper, mustard, spinach, tarragon, parsley and lemon, and stir to combine. When the spinach starts to wilt, add the crème fraîche and take off the heat.

Spoon the potato mixture on top and place in the oven for a good 15–20 minutes. Check that it is cooked through to the centre. Serve with a fresh, crunchy salad. Wild mushroom pie

Pre-heat the oven to 180C. Warm a pan over a medium heat and add the pancetta (if sticking, add a dash of oil), then cook until it starts to go crispy. Add the onion, garlic, chilli, fennel, sage and rosemary, and sauté for 5 to 10 minutes.

Add the shiitake, enoki and porcini mushrooms and continue to sauté for a further 5 minutes, then add a dash of sherry and let it sizzle for a moment. Add the spinach and heat until it wilts.

Spoon the mushroom mixture into the pie dishes, then lay the pastry on top, pressing down the sides. Stab the middle with a small knife to let the steam out when cooking, then brush with the beaten egg for a nice glaze.Medium heat cook in the oven for 20 minutes until golden brown. Shakshuka pitta pie with marinated feta

Next mix all pitta ingredients together and knead for 10 minutes until the dough is stretchy and has resistance when you pinch it. Cover it and let it rest for half an hour.

Fry the garlic, celery and green chilli in olive oil for 2-3 minutes, add the cumin and coriander seeds and then cook for another 30 seconds. Add tomato puree and the chopped tomato and then season with salt and pepper to taste and cook for 45 minutes. Take off the heat and chill for a few hours. Plating

Divide the dough into eight portions and then roll the dough out until its about half a centimetre thick. Place in a round mould, making sure the edges are at least half an inch high. If you don’t have a mould you can add the filling then pinch around the sides to form the pie.

With back of a wooden spoon, swirl the egg white into the sauce ever so slightly and put back into oven for another 5 minutes for a soft yolk or 7-10 mins for fully cooked yolk.Cook minutes

Once cooked, drizzle with olive oil, sprinkle with feta and fresh coriander or lemon thyme and enjoy. More about: | recipe | recipes | dinner | pie