When I was a kid, the summer holidays lasted almost three months. That is a really long time to keep children entertained. Mum became a devotee of summer holiday programmes run by the YMCA and the YWCA. Sometimes it was a week long camping trip on beautiful Kangeroo Island. The summer that I was 12, Mum decided to send me to cooking classes run by the YWCA.
So, every afternoon for two weeks, I trundled off to cooking classes. I don’t remember much about the classes and, if Mum hoped I was going to start cooking at home, she must have been sadly disappointed. But I did learn to make a version of a pasty which I still make today.
Far from traditional, I suspect this recipe would get me barred from Cornwall but I think it is much more interesting than a regular pasty and is a brilliant way to get kids to eat lots of vegetables. I find that the turnip, parsnip and swede add a sweetness to the vegetable mix which is so much more enjoyable than the traditional recipe. Depending upon the size of pasty you decide to make, this quantity should make six or seven large pasties. Serve with spicy tomato sauce.