From the iconic Pork Pie to the little-known Buckinghamshire Bacon Badger, in this delicious new book, Calum Franklin, best-selling author of The Pie Room, gives British pies the appreciation they deserve.
One of the oldest forms of British cooking, every region has their own pie specialties. Focusing on these pastries - both sweet and savoury - from across the British Isles, Chef Calum showcases 80 contemporary takes on classic, deep-rooted traditional pies, along with a little history of each of these beloved recipes.
Expect to see:
Stargazy Pie a luscious fish pie from Mousehall in Cornwall with a decorative and edible surprise
Macaroni Pie practically a national dish in Scotland
Balti Pie a pie born out of the Midlands, and a favourite at football terraces across the nation
Welsh Oggie traditionally a lunch for Welsh miners, close to it's cousin the Cornish pasty
Norfolk Plough Pudding the steaming suet pudding that sparked the idea for the book
Shepherd's Pie an Irish classic with a sweet potato twist
Manchester Tart a lighter take on the traditional dessert from Manchester
and many more
As well as a full range of sauces and sides, and not forgetting sweet pies, plus the secrets to show-stopping decoration and making the perfect pastry, this is a deliciously modern tribute to a rich culinary heritage.
