This lot did sooooo well last Sunday!!!
They've trained super hard over the past few months preparing for the challenge of the year: the Royal Parks Half Marathon.
While I decided a long time ago that this mad race wasn't for me, I was still surrounded by the "marathon-racing-fever". My working days were filled with stories about running, running gear, energy gels, running shoes, diets and countdowns to the half marathon for the past few months. And although I am glad all this talk is over I am also so very proud of my work mates. Between them they managed to raise over £2,500 for the Alzheimer's Society and the National Autistic Society, which on top of all the training and pain is such an incredible achievement in itself. There's still plenty of time to sponsor Team WTF and support their amazing charities.
Neil – Alzheimer’s Society
Alice + Alex, Ant and Mike – National Autistic Society

You can read their view on the whole experience here.

Mat and I went to meet them, spur them on and to celebrate their great achievement down the pub afterwards. It truly was an afternoon to be remembered.
And because I couldn't leave them to go hungry after 13 miles of hard work, we made some protein and spice filled Caribbean Patties, which went down a treat. I've never made patties or pasties or anything like that before and am pleased to say: these are super easy and the perfect picnic, party or post half-marathon snack.

Of course you can scrap the turmeric in the pastry and fill them with anything you like, even a sweet filling would work beautifully.

So here it goes.


  • 500g plain flour
  • 250g frozen butter (grated or shredded in your food processor)
  • glass of refrigerated water (you might not need all of it)
  • 2tsp turmeric
  • 500g minced beef
  • 2 onions, finely chopped
  • 1 stick of celery, finely chopped
  • 3 cloves garlic, minced
  • 1 5cm piece of ginger, minced
  • 1 tsp coarsely ground black pepper
  • 3 tsps curry powder (we used Dunn's River Hot Caribbean Curry Powder)
  • 1 tsp sweet paprika
  • 3 small tomatoes, cut into small cubes
  • 100g frozen peas
  • 6 tbsp breadcrumbs
  • 200ml water
  • 2 beef stock cube
  • 1-2 scotch bonnets, finely chopped
  • 1 egg, lightly beaten



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