There's something highly satisfying about chucking all the ingredients into one pot and leaving them to meld into something full of flavour! Less washing-up too...
This is what I call comfort food - the kind of thing to make on a cold, grey winter's day. You can vary the vegetables if you like (I quite like it with mushrooms replacing half the leeks).
This traditional pudding will go down a treat after a roast lunch on Sunday - serve it with plenty of cream for the finishing touch.
If you can get hold of a wild rabbit for this, so much the better.
This American idea for making a pie is blissfully easy – no baking tins and no lids to be cut, fitted and fluted. It looks very attractive because you can see the fruit inside and, because there is less pastry, it's a little easier on the waistline.
Home-made individual bacon and egg pies, baked in patty tins or as a whole pie, make a very good and easily transportable picnic dish. Alternatively, they are nice served warm after the picnic if the weather wasn’t up to scratch. For a whole pie, use
No one could fail to be delighted with these gorgeous little pies...in summer, they're perfect for picnics or for lunch, served with salads and chutneys.
I find Cornish pasties often have too much pastry and not enough filling. However, the traditional filling of steak, potato and turnip is so delicious I now make one big pie using this filling – which is also a lot quicker than making individual past
This is a wonderful recipe that transforms the humble haddock, cod or whiting into something really special.
This is a really delicious pie, good for a dinner party – and if you can get hold of a wild rabbit for it so much the better.
Don't be put off by the long ingredients list: in fact, it's easy enough to assemble. The pie makes a superb centrepiece for a buffet and - good news - can be made ahead.
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