Pork Pie:
A homemade pork pie is an impressive sight, and well worth the effort that goes into making it. The traditional hot water crust pastry seems to go against all usual pastry-making laws, and whilst being quite a simple process, it feels like you’ve mastered a secret art! With a delicious spiced apple chutney on the side it makes a great snack, or serve with a hunk of bread and salad for a full meal.

Cornish Saffron Cake:
It’s uncertain why there is a tradition of making saffron cake in Cornwall - saffron was said to have been brought to the British Isles by the Phoenicians to barter in exchange for tin, but it’s unlikely that the use of saffron in everyday cooking started much before the 1600s. This sweet leavened cake is studded with raisins and served with jam and clotted cream for extra Cornish indulgence!

Nutmeg: nutmeg
Pie Filling Spices: sage, thyme, black pepper, white pepper, mace, cayenne chilli
Pie Jelly Spices: bay, black pepper, coriander
Saffron Blend: coriander, saffron, cinnamon, cassia, nutmeg, allspice, ginger, cloves, green cardamon
Chutney Spices: bay, coriander, ginger, cassia, cinnamon, mace, cloves, allspice, cayenne chilli
Spiced Sugar: coriander, long pepper, demerara sugar, cinnamon, cassia, nutmeg, allspice, ginger, cloves, green cardamon

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Pork Pie:

• 500g pork mince (higher fat content is best)
• 400g pork (eg shoulder, belly, leg, etc)
• 200g streaky bacon
• 1 small onion
• 2 cooking apples
• 75ml full fat milk
• 1 egg (any size)
• 1 chicken stock cube
• 2 sheets of leaf gelatine
• 150g lard
• 100ml vinegar (white wine or cider vinegar is best)
• 450g plain flour (plus extra for rolling)
• 100g sugar
• Bread and salad to serve

Cornish Saffron Cake:

• 100ml milk (full fat is best)
• 30g butter
• 227g clotted cream or extra thick double cream
• 2 eggs (any size)
• 100g raisins and/or sultanas
• 275g bread flour (plus extra for kneading)
• 2 tsp instant yeast
• 50g sugar
• Your favourite jam to serve