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