Home comforts

Nadia Lim's latest collection is a celebration of the seasons at the family's farm, Royalburn Station.

- By HOLLY WADEMAN

In the 17th and 18th centuries, Cornish pasties were the go-to portable lunch for miners, fishers and farmers – practical, hearty parcels eaten hot or cold. I use leftover casseroles and stews by simply shredding the meat and ensuring the sauce is thick enough to hold its shape without leaking. In this version, the traditional pasty takes on a North African twist with a deeply spiced, meltingly tender filling of slow-cooked lamb shanks with harissa, dried fruit and tomatoes. The filling can be made ahead and chilled – make sure it's completely cold before assembling so the pastry stays crisp. You can also bake the pasties in advance, store them in the fridge, then reheat and crisp them in the oven before serving.

MOROCCAN LAMB SHANK CORNISH PASTIES

Makes 6 large pasties Prep time: 30 minutes Cook time: 3 hours

4 hind lamb shanks 1 large onion, diced 2 carrots, diced 1 stalk celery, diced (optional) 2-3 tbsp store-bought harissa paste 1x 400g can chopped tomatoes 2½ cans water, mixed with 2 tsp beef stock powder ½ cup chopped dried apricots, mango or sultanas pinch of chilli flakes (optional) 2 tsp cornflour 6 square sheets puff pastry 3 tbsp milk whisked with 1 egg, for brushing pastry sesame seeds, to garnish (optional)

Preheat oven to 170°C. Heat a drizzle of olive oil in a large ovenproof, stovetopsafe casserole dish or dutch oven. Add onion, carrots and celery (if using) and cook over medium heat until softened, about 5-7 minutes.

Stir in the harissa paste and cook for 1 more minute until fragrant. Add chopped tomatoes, stock water, dried fruit, chilli flakes (if using) and the lamb shanks.

Bring to a simmer, then cover with a lid and transfer to the oven. Cook for about 2½ hours, or until the meat is falling off the bone.

Remove lamb shanks from the casserole dish and set aside on a board.