OUT OF STOCK !!!!!!!! We regret to inform you that we will be temporarily suspending online pastry orders until January. We have explored every possible alternative and determined that this is the best course of action to maintain our high standards of quality and service. We understand that this may cause inconvenience, and we sincerely apologise for any disruption. We value your patronage and appreciate your understanding as we work through this temporary challenge.Rest assured, all existing orders placed before today will be honoured and fulfilled between now and Christmas.

Introducing Linda who manages to make into reality any ideas we have for recipes. An amazing cook and person.



Medium head of broccoli, broken into florets

Wholegrain mustard

100g cheddar cheese grated

1 egg, beaten

25g butter

1 onion, peeled and sliced (I used red onion for colour)

325g Dorset Puff Pastry


  1. Pre heat the oven to 220C for conventional or 200C for fan assisted or Gas mark 7
  2. In a small saucepan melt the butter and gently sauté the onions until just tender. Allow to cool
  3. Meanwhile blanch the broccoli by cooking in a pan of boiling salted water for 2 minutes, then drain and run under cold water to cool. Drain well on kitchen paper
  4. Unroll puff pastry sheet and place on a lined baking sheet. Spread with the mustard leaving a good 2cm border all round. Scatter the onions, broccoli and grated cheese, still leaving the boarder
  5. Brush edges with the beaten egg and bake for 15 -18 minutes until pastry is risen, golden and the cheese has melted. Serve hot