Recipe of the Month

Mushroom & Leek Pie

Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters!

SERVES: 4 TIME: 45 MINUTES

Ingredients

• 1 tbsp olive oil • 2 medium leeks, trimmed and sliced into discs • 3 cloves garlic, minced • 500 g button mushrooms • 1 tsp dried mixed herbs • A pinch of salt and pepper

For the sauce:

• 1 tbsp butter (dairy-free if vegan) • Salt and pepper to taste • Cream or soy yoghurt, to serve (dairy-free if vegan) • 2 tbsp plain flour • 350 ml milk (dairy-free if vegan) • 1/8 tsp ground nutmeg • A pinch of salt and pepper • 1 roll vegan puff pastry (or gluten-free, if needed) • 4 tbsp milk, for glazing (dairy-free if vegan)

Method

1. Add the olive oil to a large saucepan on medium heat. Fry the leeks and garlic for 2 minutes, to soften. 2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes. 3. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined.

Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper. 4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely. 5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C. 6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges. 7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie, to help it brown. 8. Cook for 25 minutes until golden brown. Serve straight away.

ALRESFORD

The newest instalment to the ‘Party at’ family from Winchester based speciality coffee roasters is The Roasting Party located at the mill in Alresford. The Roasting Party boasts a thriving wholesale business currently in two locations, Party at the pavilion in Sloane Square and Party at Moorgate in the city of London. Both epitomise the values The Roasting Party hold close to their core, incredible more-ish coffee served in an inclusive, fun and relaxed environment, but with a clear focus to deliver the highest quality products they can.

The Roasting Party, like so many roaster stories, started from humble beginnings and has grown organically over the last 20 years through friendship and burst on to the London coffee scene in 2013.

The Roasting Party's founders Kirby Sinclair and Wesley Cusick – have decades of experience in the Aussie speciality coffee market after the two forged a bond with The Roasting Party’s spiritual sister and third founding member – Ed Cutcliffe, founder of our much-loved Aussie coffee company The Little Marionette. This well-known Sydney coffee roaster is the place where Kirby and Wesley honed their coffee skills to perfection. From South and Central America to East Africa and South-East Asia, the Roasting Party work closely with exporters to up the ante on social responsibility. They work hard to establish a supply chain with real longevity in mind through long-lasting relationships. As a company, their mission is to respect the environment so they have developed packaging solutions that have zero impact on the environment. From biodegradable takeaway cups and lids to supporting the reusable KeepCup. They are committed to the future of the coffee industry and ensuring everyone can enjoy a cup of coffee for many years to come.

The Roasting Party want everyone to feel part of the ‘party at’ family and this can only be achieved by a fantastic customer experience and by taking everything they do very seriously. They are passionate about hospitality and want this to shine bright. Party at the Mill’s intention and values will be no different especially with its exciting new partnership with Alresford local chef Louis Yates (formerly Pulpo Negro, Blackbird and Wild rabbit). Louis shares the same infectious nature and passion for hospitality and high quality products as the Roasting Party. Louis brings another dimension to Party at the Mill different from the other Party at locations with his take on a modern contemporary European breakfast and brunch program that runs 7 days a week from 8 - 3 pm.

Louis has also curated a dinner program on Thur, Fri and Saturday from 6 - 9.30 pm and will be offering traditional Neapolitan style sourdough pizza which will be available takeaway and to sit down.

As family and inclusion are so important to the mill, they will be serving Sunday lunch from 12- 4 pm. Alongside the takeaway and sit down programs Party at the Mill will be serving everyone’s usual cafe favourites pastries cakes, deli counter salads and its ever popular toasted sandwich range.

Party at the Mill are so proud of the products they source and select, so much so that it will be available for retail to be enjoyed at home. Party at the Mill is located next to the watercress train line and is attached to the Station Mill gym. It has a beautiful sun capturing courtyard for 50 or so guests and further 40 seats inside. There are cycle stands and dogs are welcome.

Everything about Party at the Mill is ambitious but they wouldn’t have it any other way!