DAILY DINNERS

Blanch the peas in boiling salted water for 30 seconds. Drain and refresh under cold water. Repeat with the broad beans. Heat the olive oil in a frying pan, add the onions and carrots and gently cook for 10 minutes or until the carrots are tender. Add the chopped courgettes and cook for a further 2-3 minutes. Add the peas, broad beans and chopped courgette flowers. Season well and cook for another minute. If the mixture is too wet, turn up the heat to drive off the excess liquid. Leave to cool.

Mix the cooled vegetables with the ricotta, egg yolk, 16-month-old Grana Padano and lemon zest. Season with a few gratings of nutmeg, salt and freshly ground black pepper.

Heat the oven to 200C/fan 1 BOC/gas 6. Lightly beat the egg with a pinch of salt. Cut the puff pastry into 8 12 x 23cm rectangles (you will have some leftover pastry). Line 2 large baking trays with baking paper and lay 2 pastry rectangles on each one. Spread a quarter of the mixture on top of each rectangle, leaving a 2cm border all around. Brush the border with egg and lay a second rectangle of pastry over the top. Seal the edges by crimping with a fork. Make 2 slits in the top, brush with egg and sprinkle with the 9-month old Grana Padano. Repeat for the other 3 pies. Bake for 30 minutes or until risen and golden. Leave to cool before serving.