A pithivier might sound fancy, but we’re here to tell you that this is dish simple to put together and tastes sensational. For a veggie pie that everyone will love, layers of creamy potato, caramelized onion, sweet butternut squash and oozy gruyere cheese are encased in flaky pastry. We like to serve this indulgent dish with a peppery rocket salad on the side, to cut through the richness.

Ingredients (Elements)

1 tbsp vegetable oil
2 large onions, sliced
300 g waxy potatoes, such as Désirée, thinly sliced
0.5 butternut squash, thinly sliced
8 sage leaves
1 tbsp plain flour
50 ml milk
50 g clotted cream (we like Trewithen Dairy Cornish Clotted Cream)
200 g Gruyère, grated
1 egg
500 g all-butter puff pastry

1 tbsp vegetable oil
2 large onions, sliced
10.6 oz waxy potatoes, such as Désirée, thinly sliced
0.5 butternut squash, thinly sliced
8 sage leaves
1 tbsp plain flour
1.8 fl oz milk
1.8 oz clotted cream (we like Trewithen Dairy Cornish Clotted Cream)
7.1 oz Gruyère, grated
1 egg
17.6 oz all-butter puff pastry

1 tbsp vegetable oil
2 large onions, sliced
10.6 oz waxy potatoes, such as Désirée, thinly sliced
0.5 butternut squash, thinly sliced
8 sage leaves
1 tbsp all-purpose flour
0.2 cup milk
1.8 oz heavy cream
7.1 oz Gruyère, grated
1 egg
17.6 oz all-butter puff pastry

Making Step-by-step

Line a baking tray (baking sheet) with baking paper (baking parchment).
Bring a pan of salted water to boil. Add the sliced potatoes and butternut squash and allow to gently simmer for 5 minutes. Carefully drain in a colander.
Heat the vegetable oil in a wide saucepan over a medium-low heat and add the onions. Sauté for 15 minutes, until soft and translucent.
Stir in the flour and allow to cook out for 2 minutes more.
Slowly add the milk to the pan, stirring constantly, until you have a thick sauce. Add the clotted cream (heavy cream), Gruyère cheese and the majority of the sage leaves. Season with salt and pepper to taste.
Tip in the potatoes and butternut squash, coating them in the creamy mixture. Cook for 2 minutes before removing the pan from the heat and allowing the mix to cool completely.
Roll out half the pastry on a floured surface. Place a large dinner plate in the middle of the pastry and cut around it, first ensuring that it fits on the lined baking tray (baking sheet). Place on the prepared baking tray (baking sheet).
Spoon half the cooled potato mixture into the centre of the pastry, leaving a 2-3 cm (1 in) border around the edge.
Carefully stack up the potato slices, building a dome shape. Halfway through, add a layer of butternut squash slices, then continue with potato, finishing with a final layer of butternut squash. This will help create structure for the beautiful dome shape. Brush the border with water.
Roll the remaining pastry out. Fold it gently in half to help pick it up, then drape over the pithivier. Carefully cut around the pithivier, leaving a small rim around the edge.
Press the edges together, then use a fork to seal the sides tightly. Make a small hole in the centre of the pastry and score curved lines from the top to the bottom, taking care not to cut through.
Whisk the egg and a dash of water in a small bowl until thoroughly combined.
Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7. Brush the pastry all over with egg wash (reserving any remaining egg wash for a second coating), then chill in the fridge for at least 30 minutes.
Egg wash again if you have any remaining, before placing the pithivier in the middle of the preheated oven. After 20 minutes, reduce the temperature to 170°C/150°C fan/330°F/gas mark 4 and continue to bake for 30 minutes more, until golden brown and cooked through.

Dish 2: - Cheese and potato galette

This dreamy cosiness food dish pairs piercing, tangy blue cheese with loving potatoes, shallots and earthy mushrooms. It’s great served as a hearty lunch with a side salad, and any leftovers will taste fantastic the following day.

Formula (Recipe)

Cheese and Potato Galette Recipe

Ingredients:

2–3 medium potatoes (Yukon Gold or Russet work well)
1½ cups grated cheese (Gruyère, cheddar, or a mix)
2 tbsp butter, melted (plus extra for greasing)
1 garlic clove, minced (optional)
Salt and pepper to taste
Fresh thyme or rosemary (optional)
Olive oil (for brushing)

Step-by-Step Orders:

1. Prep the Ingredients

Warm oven to 400°F (200°C).
Peel the potatoes and slice them very thinly (around 1/16" or 1.5 mm) using a mandoline or sharp knife.
Grate your cheese and set aside.
If using herbs, finely chop them.

2. Season the Potato Cuts

Toss potato slices in a bowl with:
- Melted butter
- Salt and pepper
- Optional: minced garlic and herbs

3. Coating the Galette

Grease a baking tray or ovenproof skillet (cast iron works great) with butter or olive oil.
Start layering the potato slices in a circular, overlapping pattern, forming a spiral from the outer edge inward.
After one layer, sprinkle a handful of cheese evenly.
Repeat layering potatoes and cheese until all are used. Make sure the top layer is nicely arranged and ends with a good sprinkle of cheese.

4. Press & Bake

Place a piece of parchment paper over the top and gently press down with a flat-bottomed pan or plate to compress the layers.
Bake (covered with parchment or foil) for 30 minutes.
Remove the cover and bake for another 20–25 minutes until golden and crispy.

5. Optional Flip (for Extra Crisp)

Let the galette cool for 5–10 minutes.
Carefully invert it onto a plate or baking tray, then return it to the oven (upside down) for another 10 minutes to crisp the bottom.

6. Serve

Let rest briefly, then slice like a pie and serve hot or warm.

Tips:

Add caramelized onions, sautéed mushrooms, or thin ham slices between layers for added flavor.
Use parchment under the galette for easier flipping.
Pairs well with a green salad or poached egg on upper (Top).

Dish 3: - Warm butternut squash salad with blue cheese

This colourful winter salad matches sweet butternut tree squash with a piquant, soft blue cheese and nutty chestnut mushrooms. It's simple to put together and works well on its own or served as a side. Feel free to match the asset of the blue cheese used to your personal favourite. You could also swap the wild rocket for spinach, if you like.

Here’s a lovely Warm Butternut Squash Salad with Blue Cheese recipe, step-by-step.

Warm Butternut Squash Salad with Blue Cheese

Servings: 2–4
Prep Time: 15 mins
Cook Time: 30 mins

Ingredients:

1 medium butternut squash (peeled, deseeded & cut into cubes)
2 tbsp olive oil
Salt & pepper to taste
1 tsp smoked paprika (optional, for extra flavor)
4 cups mixed greens (e.g., arugula, spinach, or baby kale)
½ small red onion, thinly sliced
¼ cup toasted walnuts or pecans
⅓ cup crumbled blue cheese
1 tbsp balsamic glaze or reduction (for drizzling)

Optional additions:

Dried cranberries
Cooked quinoa or couscous for extra bulk

Commands:

1. Preheat the oven

Set your oven to 200°C (400°F).

2. Roast the butternut squash

Place the squash cubes on a baking sheet.
Drizzle with olive oil, season with salt, pepper, and smoked paprika (if using).
Toss well to coat, then spread into a single layer.
Roast for 25–30 minutes, turning halfway, until golden and tender.

3. Prep the salad base

While the squash is roasting, place the greens in a large bowl.
Add the sliced red onion and toasted nuts.
If using dried cranberries or grains, add them now.

4. Assemble the salad

When the squash is ready, let it cool for 2–3 minutes (it should be warm, not piping hot).
Add the warm squash to the greens and toss gently.

5. Finish with cheese and drizzle

Crumble the blue cheese over the top.
Drizzle with balsamic glaze right before serving.

Tips:

Want more crux? Add croutons or crispy chickpeas.
Switch blue cheese with goat cheese or feta if you prefer a milder flavor.

Dish 4: - Roast chicken with lemon, herb and Parmesan butter

Take your roast chicken to the next level with this irresistibly buttery, cheesy sauce. The Parmesan adds masses of flavour to the thick sauce, which is lifted by fresh herbs and lemon juice and zest. We promise you won't want to go back to gravy after trying this recipe.

Here’s a delicious and easy Roast Chicken with Lemon, Herb, and Parmesan Butter recipe, step-by-step:

Ingredients

For the butter mixture:

100g (7 tbsp) unsalted butter, softened
2 cloves garlic, minced
1 lemon (zest and juice)
2 tbsp chopped fresh herbs (parsley, thyme, rosemary – your choice)
30g (¼ cup) grated Parmesan cheese
Salt and pepper to taste

For the chicken:

1 whole chicken (about 1.5–2 kg / 3–4.5 lbs)
1 lemon, halved
A few extra sprigs of fresh herbs
1 head of garlic, halved horizontally
Olive oil

Instructions (order)

Step 1: Preheat the Oven

Preheat your oven to 200°C (390°F) or 180°C (fan).

Step 2: Make the Herb Butter

In a bowl, mix:
- softened butter
- minced garlic
- lemon zest + juice
- chopped herbs
- grated Parmesan
- salt & pepper
Mash it all together until well joint.

Step 3: Prepare the Chicken

Pat the chicken dry with paper towels (this helps crisp the skin).
Mildly loosen the skin over the chicken breasts using your fingers or a spoon – be careful not to tear it.

Step 4: Apply the Butter

Stuff some of the butter under the untied skin (this flavors the meat and keeps it moist).
Rub the rest all over the outside of the chicken.

Step 5: Stuff the Cavity

Insert the lemon halves, garlic halves, and a few herb sprigs into the cavity.

Step 6: Tie & Oil

If you like, tie the legs composed with kitchen string.
Drizzle the chicken lightly with olive oil and season with extra salt and pepper.

Step 7: Roast

Place the chicken on a rack in a roasting tray (or just on a bed of chopped veg).
Roast for 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of your chicken.
Baste with pan juices halfway through.
Check doneness: juices should run clear when pierced, or internal temp should reach 75°C (165°F) in the thickest part.

Step 8: Rest

Remove the chicken from the oven and let it rest 15 minutes before carving.

Serving

Serve with roast potatoes, steamed greens, or a fresh salad.
Spoon over the lemon-flavored, herby pan juices!

Dish 5:- Ham and cheese pie

A classic combo that takes all the cosiness food feels to the table, this fast and easy cheese and ham pie proves once again what a time-saver shop-bought pastry can be. Cook the pie until the pastry is crisp and golden and the cheese melting and you’ll be in for a real treat.

Here’s a simple and delicious Ham and Cheese Pie recipe, step by step. This version uses puff pastry for a golden, flaky crust and is great for lunch, dinner, or even brunch!

Ham and Cheese Pie (Serves 4–6)

Ingredients:

2 sheets of puff pastry (thawed if frozen)
200g (7 oz) cooked ham (diced or thinly sliced)
200g (7 oz) grated cheese (cheddar, mozzarella, Swiss, or a mix)
1 small onion, finely chopped (optional)
3 eggs
1/2 cup (120ml) cream or milk
Salt & pepper, to taste
1 tsp mustard or a pinch of nutmeg (optional for flavor)
1 egg (for egg wash)

Directions:

Step 1: Prepare the oven and pastry

Preheat your oven to 200°C / 400°F (180°C fan).
Roll out your puff pastry if needed. Line a pie dish or a tart pan with one sheet, pressing it into the corners. Trim off any excess hanging over.

Step 2: Fill the base

Layer the ham evenly over the pastry base.
Sprinkle the grated cheese on top.
If using onions, scatter them over the cheese.

Step 3: Make the custard

In a bowl, whisk together the 3 eggs, cream (or milk), a little salt and pepper, and optional mustard or nutmeg.
Pour the mixture gently over the ham and cheese filling.

Step 4: Top it off

Place the second puff pastry sheet over the top.
Seal the edges by pressing with a fork or folding the bottom edge over and pinching.
Cut a few small slits in the top for steam to escape.

Step 5: Egg wash