Winter Casserole with Pastry Lid

Serves: 6


  • 1 green pepper
  • 1 parsnip
  • 2 carrots
  • 1tbsp oil
  • 2 onions,
  • 2 potatoes, medium
  • 1 small swede (To ensure even cooking, cut the vegetables into 4cm pieces.)
  • 1 red pepper, sliced
  • Zest and juice of 1 orange
  • 1tbsp honey
  • 1tsp ground cinnamon
  • 75g root ginger, grated
  • 300ml fresh vegetable stock
  • Salt and freshly ground black pepper
  • 1 x 500g pack Saxby's Puff Pastry
  • A little milk to glaze


  1. Heat the oil in a heavy based pan, add the onion and fry for 2-3 minutes. Add the remaining vegetables and fry, stirring frequently, for 5 minutes.
  2. Mix the orange juice, zest, honey, cinnamon and the juice squeezed from the grated ginger with the stock and pour over the top.
  3. Season, cover and cook for 15 minutes.
  4. Transfer to a 1.2-1.4 Litre ovenproof dish. Roll out the pastry to fit and fix to the top with trimmings. Press down firmly to seal. Brush with milk and cut a slit in the centre.
  5. Bake in a preheated oven 220ºC, gas mark 7 for 20 minutes, until risen and golden. Serve immediately.