Every now and then I go through phases where I'm really not bothered by food. I just don't fancy anything, I seem to have no appetite and I just couldn't care less. In fact, generally, except for chocolate of course, I could quite happily eliminate eating altogether. Unfortunately we're not designed like that and food must be partaken of.

So, Monday was one of those days of I really can't be bothered to eat but I have a husband who loves food so I'd best sort something out.

Inspiration struck in the form of the September issue of Prima magazine. A magazine that my mum always used to get. It's just further proof that I'm turning into my mother. Twinges on my sciatic nerve only serve to prove I'm also turning into my father....tis a funny thing.

Anyway, back to Prima. This recipe called for Lancashire cheese but we had cheddar so....cheddar it was!

• 250g/9oz new potatoes
• 150g/5oz Lancashire cheese, crumbled (we cubed our cheese as it wouldn't crumble)
• bunch of spring onions (I think Americans call them green onions or scallions) finely chopped
• 3 tarragon leaves, finely chopped
• 400g/14oz shortcrust pastry (homemade or ready bought)
• flour for dusting
• 1 egg beaten for eggwash (we used milk instead)

7"/18cm round pie or tart tin (we didn't use that either - we used a square le crueset dish)

Ok, so here we go.

• Preheat your oven to gas mark 6/200 degrees C (180 for fan asst). 

• Cook your new potatoes in a pan of salted water for about 15 minutes til soft. Drain and when cool enough to handle, slice into discs and put to one side.

• Add cheese, spring onions and tarragon to a bowl, then season with sea salt and freshly ground black pepper (what's wrong with saying salt and pepper I don't know...). Mix well and put to one side.

• Cut about 1/3 of the pastry off to use for the lid. Lightly dust a board and roll out a pastry base to just larger than your pie dish, use it to line your tin draping a little over the edge.

•  Fill pie case with cheese mixture layering it with potatoes. We did a layer of potatoes then a layer of cheese mix and that was all!) Spread it out evenly.

• Roll out pastry for the lid. Wet edges of pie with water then top with lid, secure and neaten.

I made my husband do the hard bits...don't judge :)

• Brush all over with egg wash, make a couple of slits in top for steam, then bake for about 40 minutes until golden all over and pastry is cooked through - if top is browning too much, cover with foil. (We cooked the pie for 20 minutes with foil on the top then a further 20 minutes without foil on).

Um, yeah, this is where I own up to using half a red onion in addition to the spring onions cos it was sat in the fridge waiting to fulfill it's Christmas destiny. :)

I made sure to take a pic of my Dusband tucking in...on the sofa...cos we're naughty like that!

I love how his little tongue is poking out in anticipation of the delicious morsel that's about to be consumed!

This is the first time I've used tarragon in a recipe and despite it's very aniseedy smell it was really nice. I'll definitely be making this pie again! (When I have an hour to cook....)