there’s nothing more British kind of than up high one pan recipe and a nice
than up high one pan recipe and a nice
than up high one pan recipe and a nice old-school real pastry that’s going to
old-school real pastry that’s going to
old-school real pastry that’s going to blow your mind
blow your mind
blow your mind splash some olive oil in a hot pot a
splash some olive oil in a hot pot a
splash some olive oil in a hot pot a small knob of butter three sprigs of
small knob of butter three sprigs of
small knob of butter three sprigs of rosemary and three sprigs of thyme and
rosemary and three sprigs of thyme and
rosemary and three sprigs of thyme and then three bay leaves three three and
then three bay leaves three three and
then three bay leaves three three and three and then to round it up three
three and then to round it up three
three and then to round it up three onions followed by a kilo of beef Shin
onions followed by a kilo of beef Shin
onions followed by a kilo of beef Shin get your butcher to remove the meat from
get your butcher to remove the meat from
get your butcher to remove the meat from the bone but because of that gorgeous
the bone but because of that gorgeous
the bone but because of that gorgeous marrow these bones are going to come in
marrow these bones are going to come in
marrow these bones are going to come in well handy so that goes in as well two
well handy so that goes in as well two
well handy so that goes in as well two heaped tablespoons of tomato puree two
heaped tablespoons of tomato puree two
heaped tablespoons of tomato puree two generous pinches of salt and pepper and
generous pinches of salt and pepper and
generous pinches of salt and pepper and two heaped tablespoons of regular plain
two heaped tablespoons of regular plain
two heaped tablespoons of regular plain flour and then a bottle of beer it’s
flour and then a bottle of beer it’s
flour and then a bottle of beer it’s about 400 million add one and a half
about 400 million add one and a half
about 400 million add one and a half liters of stock and bring to the boil
liters of stock and bring to the boil
liters of stock and bring to the boil simmer for about an hour so it’s semi
simmer for about an hour so it’s semi
simmer for about an hour so it’s semi cooked and then add 140 grams of pearl
cooked and then add 140 grams of pearl
cooked and then add 140 grams of pearl barley give it another hour and a half
barley give it another hour and a half
barley give it another hour and a half and while it’s cooking I’m gonna show
and while it’s cooking I’m gonna show
and while it’s cooking I’m gonna show you a proper old-school pastry get
you a proper old-school pastry get
you a proper old-school pastry get yourself 300 grams of plain flour a
yourself 300 grams of plain flour a
yourself 300 grams of plain flour a hundred grams of suet and a hundred
hundred grams of suet and a hundred
hundred grams of suet and a hundred grams of butter so if you just get a
grams of butter so if you just get a
grams of butter so if you just get a pinch of salt and kind of use your
pinch of salt and kind of use your
pinch of salt and kind of use your fingers just pinch the pastry into
fingers just pinch the pastry into
fingers just pinch the pastry into little cornflake pieces just really
little cornflake pieces just really
little cornflake pieces just really scrunch it with your fingers a swig of
scrunch it with your fingers a swig of
scrunch it with your fingers a swig of cold water and that will come together
cold water and that will come together
cold water and that will come together nicely I’m going to pop this in the
nicely I’m going to pop this in the
nicely I’m going to pop this in the fridge for an hour and a half while this
fridge for an hour and a half while this
fridge for an hour and a half while this carries on silly look for that flipping
carries on silly look for that flipping
carries on silly look for that flipping away so what we have at this stage is
away so what we have at this stage is
away so what we have at this stage is body three teaspoons of English mustard
body three teaspoons of English mustard
body three teaspoons of English mustard goes in there boom heat straightaway
goes in there boom heat straightaway
goes in there boom heat straightaway a load more pepper and three tablespoons
a load more pepper and three tablespoons
a load more pepper and three tablespoons of tangy Worcestershire sauce I’m adding
of tangy Worcestershire sauce I’m adding
of tangy Worcestershire sauce I’m adding a hundred grams of cheddar cheese I’m
a hundred grams of cheddar cheese I’m
a hundred grams of cheddar cheese I’m using a bit of Westcombe and you just
using a bit of Westcombe and you just
using a bit of Westcombe and you just mix it and it’s almost like finishing a
mix it and it’s almost like finishing a
mix it and it’s almost like finishing a risotto with Parmesan spoon your stewing
risotto with Parmesan spoon your stewing
risotto with Parmesan spoon your stewing mix into the pie dish next flour the
mix into the pie dish next flour the
mix into the pie dish next flour the board and roll out the pastry lid then
board and roll out the pastry lid then
board and roll out the pastry lid then whisk up an egg and wash the rim of your
whisk up an egg and wash the rim of your
whisk up an egg and wash the rim of your dish push the lid around the edge and
dish push the lid around the edge and
dish push the lid around the edge and seal it and pinch a little bit of egg
seal it and pinch a little bit of egg
seal it and pinch a little bit of egg wash I just literally made the RAF wings
wash I just literally made the RAF wings
wash I just literally made the RAF wings to represent wheel and then a little
to represent wheel and then a little
to represent wheel and then a little romantic heart becoming bit soft in the
romantic heart becoming bit soft in the
romantic heart becoming bit soft in the old age bake for 35 to 45 minutes 190
old age bake for 35 to 45 minutes 190
old age bake for 35 to 45 minutes 190 degrees Celsius 350 degrees Fahrenheit
hidden tastes blooming gorgeous
hidden tastes blooming gorgeous and maybe just maybe this tribute to
and maybe just maybe this tribute to
and maybe just maybe this tribute to Will and Kate will assure the pie its
Will and Kate will assure the pie its
Will and Kate will assure the pie its rightful place in British food history
rightful place in British food history
rightful place in British food history the beautiful Kate and wheels hi oh my
the beautiful Kate and wheels hi oh my
the beautiful Kate and wheels hi oh my lord I’m so happy
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care love you lots
care love you lots Big Love – the food –
”
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