My Devonshire-style pasties consist of short-crust dough filled with finely chopped raw ingredients: beefsteak, potatoes, rutabagas (swedes or turnips), and onions; the filling is mixed with a small amount of soft butter, salt and pepper; dough is crimped at the top, then pasties are baked at medium-high oven-temp for about an hour. @M-J de Mesterton 2019 Courtesy of M-J de Mesterton Please Visit Elegant Survival: Stylish Living on a Shoestring, Established in 2006

Small potatoes (often called "fingerlings") are washed, put into a cast-iron pan with a little water and butter, covered, cooked until soft, then roasted uncovered until their skins are brown.  ©M-J de Mesterton  If you have the time, pierce each potato so that it absorbs the salted cooking water. I like to add a little lemon juice to the pan, which imparts a pleasant flavour to the fingerling potatoes. Fingerlings have been fully cooked and roasted in the butter that remains after the liquid has been absorbed and evaporated. M-J's pan-roasted fingerling potatoes are perfect as an accompaniment to meat dishes or as an addition to salad. Recipe Courtesy of M-J de Mesterton ©2019