To make the pastry:

1. Place the flour in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs

2. Add enough cold water to make a firm dough

3. Roll out about two-thirds of the dough and use it to line the base of a 200mm baking dish

To make the filling:

1. Trim and break the broccoli into small florets

2. Put the broccoli in boiling water for about 3minutes then drain them well

3. Peel and grate the carrots

4. Arrange the broccoli in the pastry-lined dish and sprinkle the carrots and the peanuts on top

5. Grate the cheese and mix it with the cream, salt and pepper

6. Pour the cream mixture over the vegetables and spread evenly

7. Roll out the remaining pastry and cut it into small strips of about 20mm wide

8. Arrange the pastry strips over the pie, overlapping to form a lattice

9. Press the edges and trim them with a sharp knife

10. Glaze the pie with milk

11. Bake in the preheated oven for about 40 to 50 minutes or until the pie is firm and golden brown

12. Serve either warm or cold with a salad

List of ingredients required:

9 oz (250g) wholemeal flour
4 and 1/2 oz (130g) black vegetable margarine
Cold water

For the filling:

8 oz (225g) broccoli
8 oz (225g) carrots
2 oz (50g) salted peanuts
6 oz (175g) Gouda cheese
3 tablespoons single cream
Salt and freshly ground pepper
Milk

The oven should be preheated at a temperature of 400F (200C)