Rosie Birkett's recipe for turning leftover cheese into a delicious pie

This pie is a great way to turn any cheese you might have in the fridge into a delicious meal. Salad and potatoes make for a more substantial spread, and are two high side dishes to have up your sleeve when you have friends over – both would be equally good with lemon roast chicken.

Preparation 30 minCooking 1 h 15 minFor 4 to 6 people

You can use n' any combination of cheese of your choice here; I like to have something that melts really well, like a cheddar or a county, as well as a soft cheese like brie, while blue brings a bit of spice. Pickled pickles and onions add a nice crunch and nice acidity. If you're making the pie ahead of time, it's worth reheating it, so the cheese oozes out when you slice it.

350g shortcrust pastry, from 1 500g block ( use leftover for cheese biscuits or freeze)1 large onion, peeled and minced1 stalk celery, leaves included, sliced1 tbsp thyme leavesSalt and black pepper2 tbsp olive oil1 tbsp salted butterOne dash Worcestershire sauce3 eggsPinch of dried tarragon (optional)Nutmeg, for grating225ml double cream250g mixed cheeses (County, Cheddar, Stilton, Brie) – half the hard cheese cut into 2cm cubes, the rest grated; soft cheese torn into chunks95 g mixed pickles and pickled onions, drained, chopped pickles, quartered onions

On a lightly floured surface, roll out the dough into a sufficiently round 20cm removable bottom tart tin, ensuring that it is no thicker than a £1 coin. Carefully lower the dough into the pan and press it into the base and edges - I use a small piece of excess dough to press it into the edges. Prick the bottom lightly with a fork, but without poking it, then refrigerate for 30 minutes.

Meanwhile, sauté the onion, celery, thyme and a pinch of salt in the olive oil and butter over medium heat for 8-10 minutes, until tender and aromatic, but not coloured. Stir in a drizzle of Worcestershire sauce, remove from the heat and let cool. Heat the oven to 190C (170C fan)/375F/Gas 5 and place a baking sheet in it to warm it up.

Tear off a sheet of parchment paper enough great for lining the mold and creasing it. Unroll it, line the cooled dough with it and fill it with dried beans. Blind bake for 25 minutes, then remove the beans and paper. If the dough has risen a little, don't panic, just gently prick it with a fork to release the air, again taking care not to prick it right through. Brush the entire pastry with a beaten egg and cook for another eight minutes, until golden brown.

Crack the remaining two eggs into a bowl, add the remaining egg wash and season with a little salt, pepper, dried tarragon and nutmeg. Whip the cream, then stir in the grated hard cheese, reserving a little for the top. Spread the onion mixture over the bottom of the pie shell, scatter the pickled pickles and onions on top, followed by the torn pieces of hard and soft cheese. Pour over cheesy custard mixture, top with reserved shredded hard cheese and bake on a middle rack for 25-30 minutes, until golden and just set.

Prep 10 minCook 6 min Serves 4-6

You can omit the raisins , but I love the sweetness they bring.

1 bunch cavolo nero, or other kale, leaves plucked and roughly torn

For the vinaigrette2 tsp golden raisins4 tbsp sweet white wine or rice vinegarA dash of Worcestershire SauceA big pinch of chili flakes (I like Aleppo chili)1 clove garlic, peeled and minced50g grated parmesan cheese4 tbsp olive oil

For the garlic croutons2 tbsp olive oil1 tbsp butter3 slices sourdough, cut into pieces 2 to 3 cm1 clove of garlic, peeled and minced1 tablespoon finely chopped parsleyJuice of ½ lemonFlaky sea salt, to taste

Combine the raisins and half the...