Pies

Easy-to-make blue cheese straws create a unique crust, adding both flavour and crunch to this beef pie enriched with Pedro Ximénez sherry

Baharat spice mix, an aromatic blend of ground black pepper, cumin, cinnamon, cloves and more, originated in Turkey and the Middle East. Combined with sweet pops of apricot and juicy lamb it gives a fragrant, exotic deliciousness to this easy-to-serve pie

An umami-packed beef stew enriched with a dauphinoise-style parsnip crust.

This zesty pie filling is based on avgolemono, a Greek lemon and chicken soup enriched with egg yolks

Not only are there nuggets of cheese in the savoury mince filling, but this pie is also topped with a cheese straw lattice

This traditional meat pie is known as ‘goulash’ in Egypt – but is very different from the Hungarian stew!

All the flavours of a chippy tea in a comforting pie that’s perfect for supper on Good Friday. Using marrowfat peas keeps that chip shop feel and also adds a welcome pop of colour to the topping

This layered treat works perfectly with an extra shot of Irish cream liqueur on the side, if the mood takes you

Cheesy and buttery with a hint of rich brown ale, this upgrade on a Welsh rarebit makes for a great lunch. Serve it straight from the oven – it’s also good served cold