* SUnny vegetable patties (like pasties)

1/2 yellow pepper, diced
1 medium carrot, diced
200g butternut squash, diced
2 tb coriander leaves, chopped
2 spring onions, finely chopped
75g sweetcorn, drained
50g orange cheese, such as double gloucester, grated
1 ts sea salt

for the patty pastry
225g plain flour, plus extra for dusting
1 1/2 tsp ground tumeric
110g cold butter, cut into small cubes
1 small egg, lightly beaten, to glaze.

For the pastry, put the flour, turmeric and a pinch of salt in a bowl and rub in the butter with your fingers. Add 4-5 tb cold water, mixing quickly with a knife until the pastry comes together. Roll into a ball, wrap in cling film and chill for 30mins. Preheat oven to 200.

Put the pepper, carrot and squash in a saucepan with a small amount of just-boiled water to cover. Cook for 4mins. Drain, place in a bowl and mix with the remaining filling ingrediants.

Cut the pastry into 4 equal sized pieces. On a lightly floured surface, roll out the pastry pieces to make 4 large ovals (approx 15cm in diameter) with the thickness of a pound coin. Divide the filling among the patties, placing it on one long half of each oval, leaving 1cm around the edge. Brush the edges with water, fold the empty halves over and use a fork to crimp the patty edges together.

Prick the patties a couple of times with a fork, brush with the beaten egg and cook for 25 mins until golden on the outside and cooked through.

Can freeze before cooking by open freezing them on a tray and then in a freezer bag for up to 3 mths. Defrost in fridge and then cook.