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Ingredients

• 100g butter
• 50ml olive oil
• 1 small onion, finely diced
• 1kilo of your mushroom of choice (maybe button mushroom)
• 1 litre chicken stock (or veg stock)
• 2 cloves garlic, crushed
• 200ml cream
• Seasoning

Method
Sweat the onions and garlic in the oil and butter. Add the mushrooms and continue to sweat until you get a good colour (the better the colour the better the flavour).
Add the stock, bring to boil and reduce by half. Add the cream and bring back to boil, boil for 1 minute, blend and season. 
Fry some chanterelles in butter and top to garnish, finish with parsley.

Ingredients

• 675g lamb, coarsely minced (shoulder is a good cut)
• 25g lamb or beef dripping or 2 tbsp cooking oil
• Butter
• 3 onions, finely chopped
• 3 carrots, cut into 1cm dice
• 4 celery sticks, cut into 1cm dice
• ½ tsp ground cinnamon
• ½ tsp chopped fresh thyme
• ½ tsp chopped fresh rosemary
• 1 tbsp tomato puree
• 2-3 glasses red wine
• 25g plain flour
• 200ml stock
• Salt and pepper
• 2 tsp Worcestershire sauce
• 900g mashed potatoes, made with very little butter and milk

Method
Season the minced lamb with salt and pepper. Fry the lamb in the dripping or oil on a very hot heat to seal and brown the meat. 
Melt a knob of butter in a separate frying pan, add the vegetables, season with salt, pepper and cinnamon and then add the fresh herbs.
Cook for approximately 5 minutes until the veg has started to soften. Add the fried lamb, cook over a medium heat for a few minutes and add the tomato puree and Worcestershire sauce. 
Add the red wine, the more you add, the richer the finish. Add only half a glass at a time, reducing each by three quarters. Sprinkle in the flour and cook for a few minutes. 
Pour in the stock and bring to a simmer. Cook for 1 – 1½ hours. If during this time the sauce becomes too thick, add a little water to loosen.
Start making the mashed potatoes during the last half hour of cooking time. 
Once the mince is ready, spoon into an ovenproof dish and spoon or pipe the mashed potatoes on top. The potato can be brushed with a little butter or sprinkled with a little grated cheese and put under a hot grill to become golden.

For the crumble filling

• Good knob of butter
• 3 large Bramley apples, peeled, cored and roughly chopped
• 75g caster sugar

For the crumble topping

• 40g cold unsalted butter, cut into small pieces
• 30g ground almonds
• 60g caster sugar
• 80g plain flour

Method
Pre-heat the oven to 190Oc/gas mark 5.
First make the filling: melt the butter in a pan, add the apples and sugar, and cook for 6 – 7 minutes, stirring occasionally until they are beginning to break down but are not too soft. Put in a suitable ovenproof pie dish or individual pie dishes.
Mix all the topping ingredients in a food processor or mixer, or rub between your fingers until they look like breadcrumbs.
Sprinkle the crumble topping over the top of the filling and bake in the pre-heated oven for 30 – 40 minutes, until the top is golden brown.