To that end, The English Provender Co has come up with some of the best recipes for snacks and nibbles to watch each match, beginning with these delicious Pork and Piccalilli Pies
This hearty and very succulent porkpie is the more traditional take on the PorkPie with chestnuts and apples I posted a while back, although I am a huge fan of pork, cheese and pickle pies (one of my favourite savoury snacks
My version of Michel Roux Jnr’s porkpie – Petit Pâté de Porc des Cévennes - as shown on Masterchef. These pies are equally lovely eaten either cold or hot – my preference is with a piccalilli mayonnaise (crushed piccalilli mixed with mayonnaise) and a green salad
Use the best pork sausages you can afford and perhaps some flavoured ones for special occasions. I serve this with baby potatoes, halved, seasoned and baked alongside the pies and green salad
Now it must be said that I’m not a huge porkpie fan, but I do indulge occasionally. pastry has rested, start to roll it out so you can line your pie tin ( I used a
A hearty porkpie, made with hot water crust pastry, this is the more traditional take on the gorgeous Michel Roux Jnr inspired PorkPie with chestnuts and apples I posted recently
Give him a Bird's porkpie or a pot of their famous pâté and he'll be a happy man. If you're using pork mince, mix the pork with the herbs and seasoning
'Porchetta style' porkpie and spiced apple chutney. Think of that golden brown, crisp, flaky pastry on the outside and the moist, intensely savoury pork on the inside
This one of my favourite porkpies and it goes down especially well at Christmas. Especially when made with great quality pork from pigs that are ethically raised – you really can taste the flavour difference
I've never attempted to make a proper porkpie before. I also thought that I was going to need a 'dolly' as used in a previous of GBBO but after consulting my Hairy Bikers Perfect Pies book it would appear that jam jars can work just as well
Pork and apple stroganoff pie with cheddar crust. Increase the heat, add a splash more oil, then fry the pork for a couple of minutes only, just enough to brown the meat
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