Wild Garlic Pork Pies

Wild Garlic Pork Pies

I just love where we make the pork pies, we're in old flint barns, in an Area Of Outstanding Natural Beauty, so surrounded by some of the best countryside in Norfolk and the UK, and the sea is just over there.

The day Kate came to play with pastry

The day Kate came to play with pastry

 We know what we like and the Great British Bake Off is one of those things, we adore the gentle fun of it, the way a nation has convened around it and the fact that it's got people into their kitchen, inspired to learn skills to feed themselves and their friends and family. And we do like the contestants, who seem to be particularly nice human beings.  
     We've really hit it off with Kate Barmby from this year's series,

The gift of Pie Independence

The gift of Pie Independence

Would someone you love like to spend time with expert pie maker Sarah having fun yet learning how to make their own fine pork pies and sausage rolls? Especially on a course recommended by the Guardian and lauded by Chris Evans on his breakfast show?

Is that person also a mite hard to buy the perfect Christmas present for?

Then we can help - click here for the answer to your prayers and book them a pork and pastry course!

Pygge hygge - the British version

Pygge hygge - the British version

Do I need to explain hygge to you? Really? I promise you, give it a couple more weeks into the season and you won't be able to move for, possibly over-simplified, wall to wall hygge. it's exactly what lifestyle journalists love. But scoff not, you cynical Brit you. After a working boiler, know that it's your most useful armament in the face of the colder months. It's a change of perception. It's about good things. It works. Come February you'll be clinging to it, trust me. Best to start now.

A very brief synopsis is that it is the Danish/Swedish/Norwegian concept

An Historical Pie

An Historical Pie

For long years I've been sitting in a particular traffic queue waiting for the lights to change, staring at Strangers Hall, one of Norwich's oldest buildings, and wondering why ever they had a little reproduction of a graphic saying PIE in the window. Why, why, why? Why notof course, but why? Apart from being an actual sign, it must be a sign. Was Stranger's Hall calling to me? Was Norwich trying to lure the piemaker back after my own escape (back) to the country?

Holkham

Holkham

I was on pork pies and sausage rolls delivering duty there yesterday and had a good nosy round. I came away impressed and pleased, I liked it before and, as with anywhere you are fond of, was that little bit apprehensive about the end result, especially having seen it as a building site over the winter when I dropped in for meetings. But it all looks just fabulous. Much improved and so much more appropriate for the destination that Holkham has become over

Seville. The lesser known stuff.

Seville. The lesser known stuff.

The big touristy things to do in Seville are well documented, you'll find The Alcázar and the Cathedral for yourself (and extraordinary they are too), but they are busy, so here are a few less well documented things you might like.

Tapas Tour - As soon as I mentioned Seville on Twitter we were swiftly steered toward Shawn of Azahar - thanks Rachel and others. Her tapas tours started with a blog and gradually became a business (file under living the dream), s

The naming of the pie

The naming of the pie

I'll keep this brief.

Once in a while I find myself involved in a conversation about what a pie actually is. 

Picture the scene. I invite you round for a bite to eat. I make a classic white sauce, season it, add some chopped parsley, perhaps some lemon juice. Then I fold in some white fish and probably some glorious smoked fish from Cley Smokehouse. I'll have made this in my blue Le Crueset casserole. I'll top the fish with mashed potato, run a fork over it in a hither and thither pattern to make some mini peaks and dot with butter in the hope that the mini peaks with go bro

Kimchee

Kimchee

Kimchi (kimchee and various other spelling variations) is cropping up all over social media at the moment, and I'm sure it'll be in the cookery pages imminently. I hereby declare you to be at the cutting edge of the zeitgeist. And if you give making it a go you'll be even more so.

It's simple preserving of vegetables using lacto fermentation, which for some reason isn't really in the British cookery repertoire, we seem to favour sugar and vinegar in our funny old medieval way. But most of the rest of the world does some form of it, using naturally occurring "good" bacteria, in the same way as yoghurt or cheese does (notably sauerkraut). So