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Our appetite for creativity is not limited to pixels and print. Here’s a selection of some our favourite home-made culinary delights. All recipes lovingly donated by family and friends:

Have you encountered expressions used by graphic or web designers that have you flummoxed? We’d like to help with this glossary of technical words explained in “layman’s” terms.

Ingredients

• 1 sheet frozen shortcrust pastry, partially thawed
• 1 sheet frozen puff pastry, partially thawed
• 500g chicken thigh fillet, trimmed and diced
• 1 tablespoon vegetable oil
• 1 medium leek, thinly sliced
• 130g bacon rashers, diced
• 1 large carrot, finely diced
• 2 medium zucchinis, finely diced
• 1 tablespoon plain flour
• 1 cup chicken stock
• 1/3 cup cream
• 1 tablespoon dijon mustard

Method

1. Preheat oven to 200 degrees Celsius.

2. Line a pie dish with shortcut pastry. Prick pastry in base of dish with a fork.

3. Bake for 8 to 10 minutes or until light and golden.

4. Heat oil in medium fry pan and brown chicken, then remove and set aside.

5. Cook leek, bacon, carrot and zucchini in same pan, stirring until leek softens.

6. Stir in flour until mixture thickens, then gradually add chicken stock.

7. Stir until mixture boils and thickens.

8. Return chicken to the pan. Stir in cream and mustard.

9. Spoon warm chicken mixture into pastry case. Brush pastry edge with water. Cover with sheet of puff pastry. Press edges of pastry together. Trim excess puff pastry. Cut a small cross in the pie top and brush with water or lightly beaten egg.

10. Bake for 30 to 40 minutes or until golden.

Note: Mushrooms can be substituted for vegetables.