Rachel came round to help cook for the grand kitchen launch, and was brilliant help. We made two raised pies*, for nostalgic reasons on my part. One was mostly chicken, the other veal and pork. We finished constructing the first one, and I cut a cow (of sorts) out of the leftover pastry to identify it. It was only after it was in the oven and half cooked that we realised it wasn’t the cow pie, but the chicken one. So the only solution was to make the other a chicken – not pie…
*Constance Spry, French Raised Pie
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