Cooks, with a hot pan and a little Lurpak, can tame the wild. Nourish the weak. Turn waste into wonder. So bake up some optimism. Roast up some feel good. Because where there are cooks, there is hope.

Apple and Blackberry Pie

Cooking time: 2 hours, 15 minutes

Servings: 8


For the pastry

  • 250g plain flour
  • 150g Lurpak® Unsalted Butter, cold & cut into small pieces
  • 1 tbsp golden caster sugar
  • 1 egg yolk

For the filling

  • 6 large apples, skin on and thinly sliced
  • 250g blackberries
  • 2 tbsp cornflour
  • 100g golden caster sugar
  • Zest of one orange
  • Zest of one lemon

To finish

  • 1 egg, lightly beaten
  • Demerara sugar to finish


  1. In a large bowl, sift the flour and rub in the cold Lurpak® until the mixture resembles fine breadcrumbs. You can also do this in a food processor. Add the sugar, egg yolk and 1-2 tbsp cold water to form a dough
  2. Knead very lightly to bring the pastry together, then press down with the palm of your hand to make a round disc. Cover with cling film and rest in the fridge for 30 mins
  3. On a lightly floured work surface, roll the pastry out to the thickness of a one dollar coin (around 3mm thick) and line the bottom of a loose-bottomed 23cm fluted tart tin. Make sure the pastry hangs over the sides in case of any shrinkage
  4. Prick the bottom of the pastry with a fork and chill in the freezer for 30 mins Reserve the leftover pastry, cover with cling film and chill in the fridge.
  5. Preheat your oven to 180℃/160℃ fan
  6. To make the filling, mix together all of the ingredients, then tip them into the pastry lined tart tin
  7. Roll out the remaining pastry and cut into long strips about 1cm wide. Make a lattice on top of the pie and glaze with the beaten egg. Sprinkle generously with the Demerara sugar and bake on the middle shelf for 45-50 mins or until golden
  8. Serve with ice cream or double cream
  9. Note: if you can’t find Golden Caster Sugar, you can substitute with regular Caster Sugar.

Lamb and Eggplant Meatballs

Preparation time: 1 hour, 50 minutes

Servings: 4


  • 1 eggplant
  • 100g Lurpak® Slightly Salted Butter
  • 2 small onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tins chopped tomatoes
  • 175g beef mince
  • 175g lamb mince
  • 75g fresh breadcrumbs
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • Zest of 1 lemon
  • 6 sprigs of mint, leaves picked and roughly chopped
  • 1 small bunch parsley, roughly chopped
  • 1 medium egg, lightly beaten


  1. Preheat your oven to 190℃/170℃ fan
  2. Cut the aubergine in half and score the flesh. Melt 25g of Lurpak® and brush this over the eggplant. Season with salt and freshly ground black pepper.  Place on a baking tray and cook in the oven for about 30 mins until the flesh is very soft. Spoon the flesh out of the eggplant and set aside in a large bowl.
  3. In a saucepan, with another 25g of the Lurpak sweat the chopped onion and garlic until soft. Remove half and set aside for the meatball mix. Add the tinned tomatoes into the pan with a pinch of salt and cook for half an hour.
  4. Meanwhile, mix together the onions and garlic you set aside, with the eggplant, beef mince, lamb mince, breadcrumbs, all of the spices and dried herps, lemon zest, fresh herbs and the beaten egg, until well combined. Season with salt and pepper. At this point you can gently fry off a little of the mix to taste for flavour and seasoning.
  5. Roll the meatball mixture into 16 even sized balls. Place in an ovenproof dish then cover and surround with the tomato sauce. Dot in the remaining 50g of the Lurpak® and bake in the oven for 30-40 minutes until the meatballs are cooked all the way through. Serve with bread and a salad

This is a sponsored article in partnership with Lurpak.

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