Bacon, Apple & Potato Pie

1. Fill and boil the kettle. Crumble the vegetable stock cube into a medium-sized pan. Pour in 500ml hot water and stir to dissolve. Peel the potatoes and slice into ½cm rounds (adding them to the stock as you go to prevent the potatoes from browning). Place the pan on a medium heat and bring the mixture to simmer. Cook for 10-12 mins till the potatoes are just tender. Remove from the heat and set aside.

2. Meanwhile, trim, peel and finely slice the onions. Heat a large frying pan on a medium-high heat. Add ½ tbsp olive oil followed by the bacon lardons. Fry for 3-5 mins, stirring occasionally, till the bacon pieces are beginning to crisp. Scoop the bacon into a small bowl.

3. Add 1 tbsp olive oil to the same pan and add the onions with a pinch of salt. Gently fry, stirring regularly for 10 mins till the onions are golden and soft. While the onions cook, quarter the apples (no need to peel) and thinly slice each quarter. When the onions are soft, add the apple slices and dried oregano and fry for 3 mins, stirring often. Stir in the cornflour and cook for 1 min. Remove from the heat.

4. Using a slotted spoon, scoop half on the potatoes out of the stock and layer the slices in the base of a 1 ltr pie dish. Spoon half of the onion and apple mixture on top. Scatter over half of the bacon pieces. Repeat the layers once more. Pour the remaining stock over. Set aside.

5. Preheat your oven to 180°C/Fan 160°C/Gas 4. Dust your work surface with flour. Unwrap the pastry and roll it into a large, thin piece the same shape as your pie dish, approximately ½cm thick. No flour? You can roll the pastry out between 2 sheets of baking paper.

6. Using a sharp knife, cut a small hole in the centre of the pastry to help any steam escape (this will help the pastry cook evenly). Place the pie onto a baking tray and slide into the oven. Bake for 25 mins till the pastry is golden and crisp. Serve straight away with your favourite vegetable sides.