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of cooking from scratch with locally sourced
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Pies

March 28, 2013
By

Have just run over to Vine House Farm, to stock my freezer up with more of their pies, since the last ones went down a storm.

I’ve bought another rabbit, as it was so delicious, and also a venison, which is cooked in red wine and cherries. Plus a beef wellington and a pork bacon and stilton slice.

These are all individual pies, manufactured by Mike Maloney’s, in Nottingham. The meat pies are rustic and star shaped, and look as good as they taste.

As well as that, I bought a “family sized” deer pie, which can sit in my freezer until I next have company. When we try it, I will post my comments – it is made by Brockleby’s at the Grange Centre in Melton Mobray. Apparently, you can watch them being made from the neighbouring The Farm Shop at The Grange, which I must visit sometime, as it really isn’t that far.

Apart from some eggs, I didn’t buy any fresh produce this time, as I am off for Easter Weekend.

2 Responses to Pies

  1. Annie on March 31, 2013 at 8:45 am

    We have a good supply of rabbit, but I haven’t managed to cook it in a way I like yet. Interested in the pie – what seasonings are in there?

    • Chris on March 31, 2013 at 9:59 am

      Will check and let you know. Also, next time I come up to you, will pick a couple for you to taste-test.

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