Instructions: Cook the rice in boiling salted water according to the packet instructions in the simmering ovenuntil just tender refresh under cold water drain thoroughly and set aside.

Peel and finely chop the onion; trim and thinly slice the leek and celery.

Heat the oil in a frying pan add the onion leek celery and herbs and fry gently on the simmering plate for 5 minutes until softened; transfer to a bowl.

Carefully toast the walnuts for 3 to 5 minutes in the roasting oventhen roughly grind.

Crumble the cheese and lightly beat the egg.

Add the walnuts cheese and egg to the fried mixture with the rice and remaining filling ingredients seasoning generously. Stir until evenly combined.

For the pastry sift the flour and salt into a bowl; make a well in the middle.

Heat 100ml water fat and butter in a saucepan until the liquid comes to the boll.

Pour into the flour and gradually work together using a wooden spoon.

When cool enough to handle bring the dough together and knead lightly until smooth.

Roll out to a 250 x 200mm rectangle and use to line a 1kg loaf tin pressing the dough into the comers: tnm the overhanging pastry and reserve.

Spoon the filing into the pastry case; smooth the surface.

Divide the pastry trimmings in half roll each piece into a long thin rope and plait together.

Dampen the pastry edges and top with the pastry plait pressing down gently. Bake on the grid shelf on the floor of the roasting ovenfor 30 to 35 minutes then place on the floor of the roasting ovenfor 10 minutes to ensure the base is crisp.

The top should be golden and a skewer inserted into the centre should come out hot; cool.

For the topping heat the redcumant jelly in a small pan with the lemon juice and 1 tbsp water until melted then simmer for 3 minutes.

Remove from the heat and stir in the fruit.

To unmould the pie upturn and tap gently then set on a board.

Spoon the topping over and leave to set. When cold garnish with bay leaves.

Cut into generous slices to serve.

A lovely combination of nuts and cheese in a hot water crust pastry that is as easy to handle as childrens play dough.

Serves 8

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