Antony Worrall Thompson Video Showcase

Ingredients
For the base
300g puff pastry
1 egg and 1 extra egg yolk beaten together
For the filling
2 tbsp vegetable oil
700g/1lb 9oz stewing beef, diced
200g/7oz lamb kidney, diced
2 medium onions, diced
30g/1oz plain flour
850ml/1½ pints beef stock
salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce
To serve
peas, cooked
carrots, cooked

Method
1. Heat the vegetable oil in a large frying pan, and use to seal the beef. Remove and set to one side.
2. Brown the kidney in the same pan.
3. Add the onions and cook for 3-4 minutes.
4. Return the meat to the pan, sprinkle flour over and coat the meat and onions
5. Add the stock to the pan, stir well and bring to the boil.
6. Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
7. Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool slightly.
8. Place the cooked meat mixture into a pie dish.
9. Roll out the pastry to 5mm (¼in) thick and 5cm (2in) larger than the dish you are using.
10. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
11. Brush the surface with the beaten egg mixture.
12. Bake for 30-40 minutes at 220C/425F/Gas 7.
13. Serve with peas and carrots.

A scrumptous traditional Spanish dish that is full of flavour.

Ingredients
170g/6oz chorizo, cut into thin slices
110g/4oz pancetta, cut into small dice
2 cloves garlic finely chopped
1 large Spanish onion, finely diced
1 red pepper, diced
1 tsp soft thyme leaves
¼ tsp dried red chilli flakes
570ml/1pint calasparra (Spanish short-grain) rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
8 chicken thighs, each chopped in half and browned
18 small clams, cleaned
110g/4oz fresh or frozen peas
4 large tomatoes, de-seeded and diced
125ml/4fl oz good olive oil
1 head garlic, cloves separated and peeled
12 jumbo raw prawns, in shells
450g/1lb squid, cleaned and chopped into bite-sized pieces
5 tbsp chopped flatleaf parsley
salt and freshly ground black pepper

Method
1. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
2. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
3. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.
4. Scatter the chopped parsley over the paella and serve immediately.