Pies like this were the centrepiece of the dining room in Georgian times. They look and taste great, can be served hot or cold, and – best of all – they are easy to make.
There’s a saying in Yorkshire that ‘apple pie without cheese is like a kiss without a squeeze.’
You just can’t beat a classic mince pie, still warm from the oven.
This is a great way to enjoy one of the excellent Bries produced in Somerset and Cornwall.
I love a Thai chicken curry and this is my pastry-topped tribute to that dish.
Impress your friends with these delicious mince pies with a delicate frangipane topping.
A proper pork pie is such a great inclusion in a lunchbox or party spread. These use a traditional hot water crust pastry, and are very easy to make.
Delicious egg and spinach pie, which will make an ideal hot centrepiece to a Spring buffet lunch, or sliced cold for a picnic.
What could make a fish pie more luxurious than smoked Scottish langoustines.
This is a great pie that can be made using the leftovers from Christmas day.
This rich, sweet shortcrust pastry is perfect for classic dessert tarts and pies. The recipe makes enough for a standard tart. You could make double the quantity, use whatever you need for your tart or pie and freeze the rest.
This is the original portable meal, eaten by Cornish tin miners and farm labourers.
This is a picnic classic and a slice would be great in a lunchbox too.