Baked Artichokes with Parmesan Stuffing

Baked artichokes, Parmesan, herbs and breadcrumbs.

Globe artichokes, stuffed with breadcrumbs and Parmesan

Globe artichokes are funny lookin' things! At first like a cactus (but actually a thistle) and later like a delicate flower, an artichoke is worth the patience for its nutty and creamy decadence.
Although they look a little daunting to prepare, turning an artichoke can actually be very simple, although I was surprised how much of the vegetable is not actually eaten, only the soft heart is consumed once the leaves, scratchy 'petals' and choke are removed. The revealed heart can be boiled baked, grilled, barbecued or steamed and then stuffed with whatever you fancy really - cheese bread, ham, anchovies, tomato, bacon, egg - like a homemade mini pizza! They make a great side dish or a large artichoke would be a great vegetarian dish.

Handmade Venison Ravioli

Venison ravioli

I have made pasta a few times and each time it becomes a little easier with practice. Making fresh egg pasta takes you back to your primary school days and memories of pulling play dough through a machine to make a vaguely monster like model of your mum. This is far more sophisticated, but just as fun! The trick is to allow yourself enough space and perhaps request an extra pair of hands be on standby. Alternatively, why make it difficult! Just split your dough into smaller lumps. Sometimes the best answers are the obvious ones.

Quark "Ruff Puff" Corned Beef and Sweet Potato Pasties

Pastry is something which eludes many people but if certain rules are followed it is incredibly easy to make at home and a far superior product, plus rolling pastry is very cathartic and a job I would very tentatively part with.

Ruff Puff Pastry

Things to consider;
1) Handle it lightly
2) Keep it cool
3) Bake it in a hot oven

Cool hands, a cold working surface and cool liquid make the best pastry. This is why we are constantly reminded to use only the finger-tips when combining the ingredients together as these are the coolest part of our hands. You don't want to get the dough stuck to your warm palms! Adding liquid should be gradual as common sense should tell you, you can always add more but you can't take it out. A classic mistake is to try adding more flour to bring it back from sticky death which is a recipe for disaster.