A fantastic selection of home-made vegetarian meals are always available on Queen's Head menu and one of our most popular dishes this year is a mushroom, peppercorn and Stilton pie.



2 tsp vegetable oil
1 onion - sliced
2 carrots - finely chopped
500g flat mushrooms - thickly sliced
1 tbsp fresh thyme - chopped
25g dried sliced mushrooms such as porcini - soak in a little warm water for 30 minutes. Strain and reserve the liquid
Salt and freshly ground black pepper
1 tbsp tomato purée
1 tbsp soy sauce
1 tbsp Balsamic vinegar
1 tbsp green peppercorns
250ml/9fl oz vegetable stock
200g/7oz Stilton - crumbled
Batch of home-made or bought shortcrust pastry rolled and cut to the shape of the pie dish

- Heat the oil in a saucepan and fry the carrots, onions and mushrooms for 5 minutes until softened
- Stir in the tomato puree and thyme - continue cooking for another 5 minutes
- Add the soy sauce, vinegar, peppercorns, dried mushroom liquid and stock and bring to the boil, reduce the heat and simmer until the liquid has reduced by half.
- Season with salt and pepper
- Divide the mushroom mixture into 4 serving dishes and top with the crumbled stilton.
- Top with a shortcrust lid, brush with egg wash and bake in a pre heated oven (200c/gas mark 6) for about 15 - 20 minutes until the pastry is golden brown.