Step 1-Start by making the pretzel crust. Grind the 225g of pretzels in a food processor or wrap them in a tea towel and hit with a rolling pin until they are well ground. Pour the unsalted butter in to a mixing bowl, add the ground pretzels and use your hands tom mix together. Do this until the texture resembles wet sand. Firmly press the crumbs in to a 24cm large pie tin and chill the crust in the fridge.

Step 2-Now you can move on to the filling. Start by adding the 300g of sugar and 120ml of honey to a saucepan along with 120ml of water. Combine until the sugar is dissolved and it turns to a caramel (dark amber colour). Ideally you want the mixture to reach about 170 degrees celcius.

Step 3-Take the caramel off the heat and add in the 120ml of double cream, being very careful not to spill any of the caramel as it will start to bubble when the cream mixes with it. Ensure you whisk it as the cream is being poured in. After this add the 115g of butter, the vanilla extract and a pinch of salt and whisk again.

Step 4-Pour the filling in to your pie tin that you prepared earlier and leave it to set in the fridge for at least 5 hours.

Step 5-Nearly finished, all there is left to do is the topping. Add the double cream to a pan and heat until it starts to gently bubble, then pop in the dark chocolate and allow it to melt. Once melted, whisk until the mixture is glossy. Spread over the filling and allow it to set. That’s it, this delicious salted caramel pie is now ready to enjoy as part of your British Pie Week celebrations!

Step 1-Start by taking the your beef and seasoning to taste with the salt and pepper. Sprinkle the beef with flour and ensure it is well covered.

Step 2-Pour 2 to 3 large glugs of olive oil in to heated casserole dish or frying pan and fry the beef until it is browned.

Step 3- Add in the onion and fry for a minute or so, then add the carrots, celery and the herbs in to the pan. Cook all of this for a further 5 minutes before adding in the bottle of Guinness.

Step 4-Add the chopped tomatoes and bring to the boil. Give it a good stir and allow it to slow cook for a further 2 hours until the meat is tender.

Step 5-After 2 hours check how it is doing. The sauce should have thickened and all of the ingredients should have provided a delicious flavour. Add further seasoning if you think it needs it.

Step 6-Now it is time to pre heat your oven. Set it to 190 degrees Celsius or gas mark 5. Place the meat filling and sauce in to a large pie tin.

Step 7-Roll out your puff pastry and place it over the pie tin. Please make sure it is slightly bigger than the tin itself.

Step 8-Beat the egg and then brush the edge of your tin with it. Place the pastry on top of the large pie tin and use the extra pastry around the outside of the dish to secure it. Use a knife to score the pastry on top and brush with more of the egg.

Step 9-Place the pie on a baking tray or in a roasting tin and place in the middle of your pre heated oven for around 45 minutes. You will know it is done when it turns a golden colour and starts to bubble around the edge of the pastry.

Step 10-Allow the pie to cool for a few minutes before serving, and that’s it! This delicious steak and Guinness pie is ready to be served. We recommend serving with some delicious new potatoes and some green beans!

Step 1-To start, sieve the flour, caster sugar and mixed spice in to a large mixing bowl to start the mixture for the Welsh cakes. Cut up the 250g of unsalted butter and add it to the bowl with a bit of sea salt. Then get stuck in with your hands to mix it all together until it resembles breadcrumbs. Add in the dried fruit and make a well in the centre of the mixture for the egg. Add some milk and then use a fork to beat the mixture together. Once you are happy you have done this, use your hands to bind the mixture to make the dough.

Step 2-Place a large frying pan on a medium heat. While this is heating up, use a rolling pin and flour to roll the dough out to about a 1cm thickness. Use a pastry cutter to get as many rounds of dough as you can for the Welsh cakes. Test the temperature of your pan before cooking all of the Welsh cakes, try one first and if it comes out too dark, turn the heat down, and if it is still very pale, turn the heat up. The aim is to have a perfectly golden Welsh cake and this usually means about 3-4 minutes of cooking on each side.

Step 3-Cook the remaining pastry rounds in batches and repeat the same process of cooking between 3 and 4 minutes on each side.

Step 4-As the Welsh cakes are done, place them on a wire rack to allow them to cool and sprinkle with any remaining caster sugar. Cut each Welsh cake in half so you have an even top and bottom.

Step 5-In another mixing bowl, whip the cream, caster sugar and vanilla paste together until you have soft peaks.

Step 6-Place the strawberries in to a separate bowl with the juice of one lemon and a bit of caster sugar! Add a serving of the cream and strawberries to each Welsh cake, and they are ready to serve!

Step 7- So whether you are Welsh and celebrating St David’s Day or just want to bake some of these delicious treats, these Welsh cakes are perfect and are guaranteed to put a smile on your face!

Step 1-To start making this delicious Char Siu, wash your pork belly and pat dry with kitchen towel once you have done so. To allow the marinade to penetrate the meat, use a fork to pierce some holes in to the piece of pork. Take all the ingredients for the marinade and place them in a mixing bowl. Stir together until they are well mixed.

Step 2-Add the 3cm strips of the pork belly to the marinade and ensure each piece has a good covering of the marinade. Allow the pork to sit in the marinade for around 2 hours, or if you have the time, allow it to sit in the fridge over night.

Step 3-When you are ready to cook, take the pork belly out of the fridge and allow it reach room temperature for an hour or so before you start cooking. Preheat your oven to 220 degrees celcius.

Step 4-Take the 3cm strips of pork belly and place them on a roasting rack. Be sure to put a baking tray or roasting tin underneath the pork to catch any delicious juices that fall while it is cooking. Proceed to cook the pork for about 15 minutes.

Step 5-While the pork is happily cooking away, take any remaining marinade and cook it with the malt syrup on a low heat to form the Char Siu sauce, stirring well to avoid it sticking. You will notice the sauce is done when it starts to thicken nicely.

Step 6-Once the pork has been in the oven for 15 minutes, remove it from the oven and start to cover it with the Char Siu sauce you have just prepared. It is important to cover all of the meat with the sauce, so don’t forget to flip the meat over and cover the other side! Once you have done this, place the pork back in the oven for roughly 7 minutes. Repeat this process 4 times and cook the pork until it starts to become charred at the edges.

Step 7-Allow the meat to cool before cutting in to thick slices. Serve with any remaining sauce.

Step 6-That’s it, all there is left to do now is enjoy this delicious Char Siu Pork for Chinese New Year!

Step 1-Take a medium sized bowl and sift the flour in with a pinch of salt. Make a well in the middle of the bowl. Mix the whole milk with 100ml of water as well. Break the eggs in to the well and start whisking the mixture together. Pour in the milk and water mixture and slowly start to mix in the flour.

Step 2-Whisk the mixture until the batter is smooth. Allow the batter to rest for around 30 minutes then mix in the melted unsalted butter.

Step 3-Heat a frying pan over a medium heat and very lightly grease it with melted butter. Pour around 2 tbsp of batter in to the pan and move it around so the pan is evenly covered. You need enough batter for a relatively thin pancake.

Step 4-Cook the pancake on one side for about 45 seconds until golden brown and then using a palette knife or something similar, flip it and cook on the opposite side for around 30 seconds.

Step 5-Once you are happy the pancake is cooked, take it out of the pan.

Step 7-Take the 3 tbsp of caster sugar and it to a frying pan. Place over a medium heat and allow the sugar to melt without stirring it. You should do this until it turns a delicious amber-coloured caramel.

Step 8-Take the pan off the heat and add in the orange juice taking care to ensure the caramel doesn’t splatter over you. Then add the lemon juice, orange juice and Cointreau (you could use Grand Marnier as an alternative) then place the pan back on a low heat to re-melt the caramel to liquid form.

Step 9-Add the butter to the caramel sauce small quantities at a time and bring to the boil. Add the pancakes back to the pan and warm them slightly before serving these fantastic crêpes suzette!