A garlicky vinaigrette can pack a real punch. Tossed over crunchy salad leaves such as cos or little gem this is the perfect partner for our Bacon and Cheddar Quiche or our Potato, Bacon and Cheddar Tartiflette.

Serve up a pie with a Wilted Radiccho and Spinach Salad.

This Minty little potato salad goes really well with a Higgidy quiche. It's made with yoghurt rather tha mayonnaise so it has a clean crispness about it that's perfect with warm pastry. You can make it the day before and store it in a Tupperware which will prevent any deterioration. If your garlic cloves are chubby and fat you may only need one not two but if you like it pretty garlicky then don’t hold back!

This a great with a Higgidy quiche or tartlet. You can assemble it the day before you need it then I would toss everything in dressing up to few hours before you need it.

When we really want to look like serious cooks we pop the higgidy Beef, Stilton and Ale Pie in the oven and get busy making some Garlicky Green Beans. With a big glass of red wine it's got to be one of the best ways to end your day

Sometimes people ask us how best to eat our pies. Well, if you are having our Spinach, Feta & Toasted Pine Nut Pie this is what we would do. To complement it in a really colourful and simple way its great to cook up some oven roasted vine tomatoes.

With the higgidy Free Range Pork Sausage and Mash Pie there's nothing's better than some Pan Fried Cabbage with Whole Grain Mustard. It's easy to cook and nothing like that horrid stuff you used to get at school.

Here is a traditional Lebanese salad made with bulgur wheat (also known as cracked wheat and is widely available in supermarkets and health food shops). You can vary the proportions of bulgur wheat to veggies and herbs, so just use the recipe below as a guide.