From March 3 to 9 it is British Pie Week, an annual opportunity to indulge in a British national obsession, the pie. There is a long history of pies in Great Britain. They have been around since the Middle Ages, with the first recorded recipes appearing in the 1300s. Originally a way to preserve meats for longer by encasing them in a paste crust, once hot-water pastry was developed the pie became a vehicle for elaborate shaping, and decoration fit for a banquet table. As ovens became more widespread, they also became part of more ordinary mealtimes. And after the arrival of the potato in Europe in the 16th century, the main meal staple ‘pie and mash’ was born.
British Pie Week is a chance to honour this rich history, revisit favorite recipes and discover new ones. So what makes a great British pie? As the founders of British Pie Week remind us:
|
|
|
“The definition of a pie is ‘a filling totally encased in pastry and baked’. So no lattices, tarts or those casseroles with a puff pastry lid which some gastropubs etc misleadingly call ‘pies’. No Shepherd’s Pie (lamb mince with potato topping), Cottage Pie (beef mince with potato topping) or potato topped so called ‘Fish Pie’ either. Pies include pasties which were the forerunner of the pie and defined as ‘a filling encased in a single sheet of pastry which is folded over and crimped – and of course baked’.”
|
|
|
|
Pictured above: Pork pies from Oats in the North, Wheat from the South by Regula Ysewijn
|
|
Store cupboard brilliance from Samuel Goldsmith
|
|
|
‘Writing recipes that are easy to follow and accessible has always been important to me.’ Samuel Goldsmith
|
|
Also new to ckbk is Samuel’s 2024 book The Tinned Tomatoes Cookbook, further proving just how dedicated he is to helping you get creative with affordable accessible ingredients.
We spoke to Samuel ahead of publication, to bring you extra tips on buying and using those key ingredients, and learn how his work as advisor on the BBC’s Eat Well for Less informed his approach to recipe writing.
|
|
|
Each book demonstrates the great versatility of its titular primary ingredient, with enthusiasm, a thorough understanding and explanation of the subject—including why and how to use it—and an inspiring diversity of dishes.
|
|
|
Recipes range from great updates of the classics—think Homemade Baked Beans and Ricotta, Pea and Pesto Tart—to the joyfully experimental—try this Harissa Roasted Cauliflower, or this Pistachio, Pea and Matcha Cake.
|
|
Our cookbook of the month for March is…
|
|
Each month we choose a cookbook for the group to focus on, encouraging members to cook from it, write about it, and share any photos, tips or questions they have about the recipes.
We are excited to get stuck into Samuel Goldsmith’s brand new book immediately, and make March sweet and verdant with peas! Don’t forget to take pictures, and share them with us. We can’t wait to see what you make from The Frozen Peas Cookbook.
|
|
Power user tip: getting the most from collections
|
|
Are you getting the most from ckbk's personal collections feature? Collections are like recipe playlists, and there are many ways to use them.
- Create a Want to cook collection for dishes that are on your to do list
- Make collections for specific events/celebrations: e.g. Ben's 5th birthday party
- Gather recipes for specific types of dish e.g. Gluten-free cookie recipes
- Plan ahead for specific seasons e.g. summer grilling options
- Gather your most impressive creations: e.g. showstopper desserts
- Group regional options: e.g. Tex Mex and Tacos
- Collect your top recipes from a particular author: e.g. Best Nik Sharma recipes
|
|
You can order collections alphabetically—scroll the website page to find all the instructions you need. If you'd like to keep your collections in a specific order you can easily do this by adding a prefix to the name - e.g.
1. Starters
2. Mains
3. Desserts
4. Snacks
|
|
Ingredient focus: cavolo nero
|
|
|
Cavolo nero (or black kale) is a Tuscan variety of kale known for being hardy and easy to cultivate. Kale and cabbage are members of the same species, with cabbages generally being milder in flavor and texture. Kale and cavolo nero, with their more robust and slightly bitter taste, have surged in popularity in recent years. The stalks can be a little tough—some cooks separate the stems before cooking so that they can be cooked longer, others discard them entirely. For many of us, though, the slightly crunchy stems are a key part of the attraction!
|
|
|
|
A key vegetable in Tuscan cuisine—try this recipe for Ribollita, a thick bean and cavolo nero stew—cavolo nero is good in a range of dishes where you might use cabbage or kale. Try this La Minestra, or any of the dishes in our collection of 12 Ways with Cavolo Nero.
|
|
6 of the best pies
In honour of British Pie Week, and because you can never have enough pies, here are six more perfect pies.
|
|
|
|
|
|
from Orchards in the Oasis: Recipes, travel and memories by Josceline Dimbleby
|
|
|
|
from Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet by Regula Ysewijn
|
|
|
|
|
from Bad Girl Bakery by Jeni Iannetta
|
|
|
|
from Almost Vegetarian Cookbook by Josceline Dimbleby
|
|
|
|
|
from The Good Table: Adventures In and Around My Kitchen by Valentine Warner
|
|
|
|
from Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet by Regula Ysewijn
|
|
|
|
|
|
|
|
|
|
|
|
