Pies
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Apparently we have the ancient Egyptians to thank for inventing the pie, but it’s safe to say we Brits perfected it. We're very proud of our COOK pastry team, who of course do everything by hand - even shaping each individual pie leaf so that they are 'just so'. Carol - head chef, has over thirty years experience as a pastry chef and it's safe to say - she runs a tight shop.
You might be able to help us with a debate we've been having....Our best-selling and delicious Hearty Fisherman’s Pie has an irrefutably pink sauce (thanks to the addition of tomatoes). There’s no doubt a pink fish pie is something of an oddity. Some might even suggest it’s an aberration. For months we’ve been debating this thorny issue at the COOK Kitchen, tasting a succession of non-pink fish pies in the process. All are gorgeous with a classic white sauce.
We’ve argued ourselves to a standstill, so here’s the chance to have your say: vote to Keep The Pie Pink or Go Classic White.
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Shepherd's Pie
An improved recipe, with lamb pan-fried to seal in the flavour, minced then braised in milk until tender (something we picked up from Italy). White wine adds a touch of elegance to the sauce, with parsley added to the mashed potato topping. Details >
Cottage Pie
We've improved our recipe, with minced beef pan-fried to seal in the flavour, then braised in milk to make it fluffy and tender (a trick we picked up from Italy). A dash of red wine adds richness to the sauce (the alcohol is cooked off) and we've added parsley to the topping of mashed potato. Details >
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