Fidget pie

500g shortcrust pastry

3 tbsp semolina

450g potatoes, peeled and thickly sliced

2 tbsp plain flour

300g Bramley cooking apples, peeled and thickly sliced

2 onions, finely sliced

300g ham, thickly sliced

2-3 tbsp soft brown sugar

8 sprigs of sage, leaves chopped

110ml dry cider

1 egg, beaten

To prepare the pastry: Preheat the oven to 190°. Roll out two-thirds of the pastry to about 5mm and line a 23cm cake tin. Let the pastry hang over the edges of the tin. Cover with baking parchment and fill with baking beans, or rice.

Place the tin in the oven for 15 minutes, then remove the baking parchment and beans or rice and return to the oven for another 5-8 minutes. Remove, cool slightly and trim off any excess pastry. Sprinkle the semolina over the pastry to absorb excess moisture.

To make the pie: Bring a pan of salted water to the boil, add the potatoes and simmer for 3-4 minutes, until just tender. drain and toss in with the flour, double cream and salt and pepper.

Layer the filling ingredients into the base. Start with a layer of apples, followed by potatoes, onions and ham, season as you go with sugar, sage and salt and pepper. Add the cider, pour carefully so it doesn't fizz.

Roll the remaining pastry into a disk that is big enough to cover the top of the pie. Brush the edges of the case with beaten egg and the lid, pinch the pastry to form a seal. Place the pie in the oven for an hour.