A Day in the Development Kitchen

This week we're cracking on with a really exciting new range of pie recipes. On Monday I spent the day in our "development kitchen" (in my kitchen at home) to trail a few recipes.

The pies look promising. My personal favorite recipe? Well probably the Organic Rose Veal recipe. Its such a beautiful and very special product that I'm a huge fan of. I absolutely love working with it and the results are so delicious.

Other goodies included some vegetarian pie recipes. Sadly I think to many people leave the "veggy option" to linger as a real after-though. I love our vegetarian recipes which I think are true modern British Classics. The Oven-Roasted Root Vegetable pie is so warming and full of delicious caramel flavours. Our recipe for Celeriac and Wild Mushroom is creamy and full of the smoky (and dare i say positively meaty) flavours of porcini mushrooms.

We're also excited to add a fish pie. True to our name we used a very traditional Sussex Smokie recipe. Its creamy sauce and undyed haddock flakes are combined with Twineham Grange parmesan-style cheese. The recipe called for Parmegiano but we couldn't resist a local option from Bookham Cheese and Pasta.

Finally, we're going to round the range off with some true classic pie recipes. I love our Mutton and Vegetable recipe because I don't think we eat enough of the beautiful flavoursome meat. We also have the stalwart recipe, steak and Ale. Finally, our National Award Winning Pork and Wild Mushroom with wonderful free-range pork and cepe.