FERN Britton has joined fund-raising forces with Saxby's - the pastry people - to produce a cookery booklet which will be sold for £1 with ALL proceeds going to the Pink Ribbon Breast Cancer Charity.

For more recipes like the one featured here, send for a copy of Fern Britton's Cooking at Home.

Allow 28 days for delivery and remember, the offer is only available while stocks last.

Send a cheque or postal order made payable to Pink Ribbon, to Pink Ribbon Appeal c/o Saxby's, Melton Bakery, Chester Road, Wellingborough, Northants, NN8 1LH.

One hundred per cent of your £1 will go to the pink ribbon charity.

West Country Vegetable Pie

"This is a real winter warmer," says Fern.

"Shortcrust pastry works well too.

Serve with mashed potatoes or a cabbage and bacon stir-fry."

(Serves 6)

Preparation 25 mins

Cooking 35 mins

500g Saxby's Puff Pastry

2 tblspns olive oil

9oz baby onions or shallots, peeled

1 small head celeriac, cut into chunks

1 small swede, cut into chunks

8 baby carrots, scrubbed, or 4 carrots, sliced thickly

2 parsnips, cut into chunks

2 Bramley apples, peeled, cored and cut into eighths

1oz plain flour

1/2 pint vegetable stock

1/2 pint strong cider

1 tblspn freshly chopped sage (or 1 tspn dried)

1 tblspn wholegrain mustard

4 fl oz creme fraiche

beaten egg, to glaze

salt and freshly ground black pepper

Heat the oil in a large pan, add the onions or shallots and celeriac and fry for 10 mins.

Add the swede, carrots and parsnips.

Cover and cook gently for 10 mins.

Add the apples and sprinkle on the flour.

Cook for 1 min before blending in the stock, cider and sage.

Bring to the boil and simmer for 15 mins until the vegetables are tender.

Season to taste.

Preheat the oven to Gas 7/220C/425F.

On a lightly floured board, roll out the pastry to an oval or round slightly larger than a 2.75 pint pie dish.

Place the upturned pie down on the pastry and cut around the rim.

Use the trimmings to cut 1in wide strips to press onto the dampened rim of the pie dish.

With a draining spoon, transfer the vegetables to the dish.

Stir the mustard and creme fraiche into the sauce, adjust the seasoning and pour over the vegetables.

Cover the pie wit the pastry lid, sealing the edges well.

Knock up the side with the back of a knife.

Brush the pastry with the egg and use any trimmings to decorate the pie.

Make a vent in the top.

Bake for 15-20 mins until the pastry is well risen, golden brown and crisp.

Serve piping hot.