Pastry

This open pie is thought to have been created by the ‘land girls’ who worked the fields during the second world war. With strict rationing and ingredients in short supply, the original recipe made do with what was available: onions, leeks, potatoes and a little cheese, all nestled in a pastry crust. Our version is inspired by the pie’s humble roots but is more generous with the cheese – and adds cream for extra comfort

A classic French quiche made using eggs, cream and bacon in a shortcrust pastry case. Served either hot or cold, it’s perfect for picnic season

Chef Graham Square says: 'I particularly love this recipe for the festive season, as it’s a great showstopper to impress friends and family, as well as being decadent, refined and downright delicious. Beef Wellington at The Goring has been a Christmas staple for many years. We make ours for two to share, however, some of our guests take that as a challenge to finish the whole thing off by themselves!'

A cheesy tear-and-share pastry loaded with pesto, tomato and mozzarella

Not only are there nuggets of cheese in the savoury mince filling, but this pie is also topped with a cheese straw lattice

This traditional meat pie is known as ‘goulash’ in Egypt – but is very different from the Hungarian stew!

Whip up a batch of spiced parsnip strudels. They’re perfect for veggie guests and you can prepare them ahead and keep them in the freezer

There’s nothing quite like a homemade quiche, and making your own pastry is far easier than you might think. Adding some grated cheese to the pastry gives a wonderfully crunchy texture, while using Greek yogurt rather than cream in the filling lightens things up

The clanger is an elongated suet-crust pudding dating back to at least the 19th century, originally boiled in a cloth but revived by bakeries in the 1990s as an oven-baked pasty-style treat. With its dual sweet and savoury fillings, a clanger is definitely a hearty meal! Two slashes in the pastry mark the savoury end, and three for the sweet filling