Since winning The Great British Bake Off in 2012, John Whaite has bought his own flat, set up a chocolate business, studied at Le Cordon Bleu in London and released two cookery books.

It’s hard to believe this confident law graduate is just 24 years old.

John does all the cooking at his new flat in south east London, where he lives with his partner of six years, graphic designer Paul.

After winning Bake Off’s third series, former commercial banker John embarked on a nine-month patisserie diploma at Le Cordon Bleu, graduating last month.

Here’s recipe from his new book John Whaite Bakes At Home to try in your own kitchen.

LANCASHIRE BEEF HOTPOT PICNIC SLICES (Makes 8)

Ingredients: 1tbsp olive oil 5 stalks celery, cut into 5mm cubes 1 large red onion, very finely chopped 2 large carrots, cut into 5mm cubes 3 large new potatoes, cut into 5mm cubes Salt and pepper 200ml hot water 400g stewing steak, cut into small chunks A 28g beef stock pot Homemade rough puff pastry or 500g shop-bought all-butter puff pastry

Method: Heat oil in saucepan (with tight-fitting lid) over a high heat. Add celery, onion, carrots and potatoes with a pinch of salt and pepper. Stir, then reduce heat to low, add water, put lid on and sweat down for 25 minutes, stirring every once in a while.

When soft, scoop contents – liquid and all – into a bowl, then set pan back over a high heat. Add beef chunks and more salt and pepper, stir until browned.

Put vegetables and liquid back in the pan, stir in stock, then reduce heat to low. Stir well, put the lid back on and allow the hotpot to slowly stew for 45-60 minutes until the meat is just tender. Stir occasionally. Add a little water if it seems to be drying out, you want this to be thick.

Remove from heat, keep, covered until cold.

When the hotpot is cold, preheat oven to 200C/ gas mark 6. Roll out pastry on floured worktop with floured rolling pin, to a rectangle of at least 32 x 36cm, trim edges. Cut into eight rectangles of 8 x 18cm. Score inside each rectangle, just off the edge.

Divide hotpot among the rectangles, leaving edge free to rise in the oven and create a border around the filling. Bake on a baking sheet lined with baking paper for 25-30 minutes, or until the pastry has puffed up around the filling.