Rainbow Chard, Blackberry and Wensleydale Picnic Traybake Pie Recipe - Great British Chefs

Ingredients

• 450g of rainbow chard, stalks and leaves separated, chopped
• rapeseed oil, for cooking
• salt and pepper
• 1 red onion, thinly sliced
• 550g of waxy potatoes, peeled and sliced
• 200g of Wensleydale cheese, crumbled
• 150g of frozen peas
• 2 tbsp of cider vinegar
• 1 tbsp of runny honey
• 1 tbsp of wholegrain mustard
• 1 small bunch of fresh thyme, leaves picked
• 250g of blackberries
• 3 320 g ready‑rolled all butter puff pastry sheets
• flour, for dusting
• 2 tbsp of breadcrumbs
• 10 medium eggs, beaten
• 2 tbsp of poppy seeds
• 100g of blackberries
• 100g of Greek yoghurt
• 1/2 tsp honey
• 1/2 tsp cider vinegar
• 1 pinch of salt
• 2 apples, julienned
• 1 tbsp of lemon juice
• 1 tsp honey
• 1 tbsp of olive oil
• 30g of roasted hazelnuts, chopped