I stole some bread, some rind of cheese, about half a jar of mincemeat (which I tied up in my pocket-handkerchief with my last night's slice), some brandy from a stone bottle (which I decanted into a glass bottle I had secretly used for making that intoxicating fluid, Spanish-liquorice-water, up in my room: diluting the stone bottle from a jug in the kitchen cupboard), a meat bone with very little on it, and a beautiful round compact pork pie
It's hard to beat a pork pie
and M&S certainly excel when it comes to making them not so humble - made with British pork and Red Leicester cheese, and topped with Ploughman's pickle chutney.
The queues behind us proved his point, while Mal Niven - a passing punter with pie in hand - was very keen to advise me: "Have a hot pork pie
- they are the best in the world
A PORK pie
pact between two Warwickshire businesses has helped deliver a savoury success for Coombe Abbey Hotel.
They were the noble winners of the Old Bridge Inn Pork Pie
Appreciation Society's annual championship held in the West Yorkshire village of Ripponden.
The product is so popular that we've even launched a pork pie
wedding cake - three tiers and 11.
People can play with others but they can't touch the Melton Mowbray pork pie
People are generally choosing to get married later in the day, which means there is not always the need for a huge wedding breakfast followed by an evening buffet a couple of hours later, and our pork pie
cake will allow guests to tuck in to something savoury once they have worked up an appetite on the dance floor.
CHARLES and Camilla got competitive on a visit to a pork pie
shop as they both took the opportunity to make their own pies.
For the pink grapefruit gel: 1 cup freshly squeezed pink grapefruit juice 2 teaspoons agar agar For the pork pie
sauce: 1 9-ounce pork pie
, finely chopped * 1/2 cup fish stock Salt and freshly ground white pepper to taste For the scallops: Canola oil, as needed 4 large diver scallops 1/2 Granny Smith apple, peeled, seeded and finely chopped 1 ounce hazelnuts, finely chopped 1 ounce butter 1 ounce breadcrumbs 1 tablespoon mustard powder Salt and frostily ground white pepper to taste To serve: 1/2 cup beef stock, reduced to 1 tablespoon For the garnish: Wood sorrel * available from www.
Chappell's Fine Foods was founded by David Chappell in 1972 and quickly established a name for itself supplying local butchers, delis and retailers with high quality pies, including regional speciality the Melton Mowbray Pork Pie
The Full of Filling range will comprise: Sausage Roll, two pasties (Large Cornish; Onion and Cheese); five slices (Ham and Cheese; Chicken and Mushroom; Peppered Steak; Chicken and Bacon slice; Chicken Tikka) and four pies (Individual Pork Pie
, Individual Pork and Pickle Pie, Two Snack Pork Pie
and Scotch Egg).