Archive for March, 2015

Happy Easter

Posted on: March 18th, 2015 by Harriet Low No Comments

My Easter newsletter went out to all my fabulous subscribers last week. With exclusive recipes and an interview with the lovely Sally Gunnell I hope you guys enjoyed it. If you have a go at either of the recipes then please do send me pictures of them to my Facebook page and I will try and feature them on there. If you haven’t already signed up then simply add your email address at the bottom of this page, the next newsletter will be going out at the beginning of the summer.

I have been back in the kitchen recently doing what I love the most . . . baking. I have been filming some short films with the brilliant Grainchain.com. As soon as they are available to view I will let you all know.

Don’t forget with Easter approaching you must check out my Simnel Cake and Hot Cross Bun recipes. I know it’s easy to buy Hot Cross Buns in the shops, but I promise homemade ones really do taste better!

If you fancy seeing me and Bezza doing some baking together we will be back at the BBC Good Food Show Spring in the Supertheatre on the 11th April. For further details and ticket info visit www.bbcgoodfoodshowspring.com

Happy Baking!

Raised Pork and Egg Pie

Posted on: March 14th, 2015 by Harriet Low No Comments

1. Heat your oven to 200°C/gas 6. Grease a 1kg loaf tin (measuring about 10 x 20cm across the base) with lard. then strip-line it with baking parchment (i.e. cut one long strip of parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.

2. First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl, seasoning lightly. Mix together thoroughly (the easiest way to do this is with your hands). Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Put the mix in the fridge while you make the pastry.

3. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat the water, salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a wooden spoon. Once cool enough to handle, tip onto a lightly floured surface and knead to a smooth dough.

4. Working quickly (the pastry will become crumbly and more difficult to handle as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving the excess hanging over the edges.

5. Press half the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add  the remaining meat filling and pat it down.

6. Brush the pastry lid with beaten egg and make a couple of steam holes in the centre. Arrange the pastry decorations on top of the pie and brush these with egg too.

7. Bake for 30 minutes then reduce the heat to 180°C/gas 4 and bake for a further hour. Leave to cool completely in the tin. To remove the pie, turn the tin on it’s side and use the parchment paper to slide out the pie. Serve in thick slices.