Who made all the pies?
Dougal Paver offers a classic Christmas recipe for anyone wondering what to do with their turkey remnants. It helps if you've been shooting, of course.
A lass called Mary Berry runs our kitchen. Rules it, more accurately.
You see, she has written the definitive cookery book which, in its glorious simplicity, can turn any man in to Masterchef. If you can read you can cook, and Mary proves the point brilliantly.
As I type there's a delicious game pie in the oven courtesy of Mrs Berry. It's bunged full of juicy cuts of wood pigeon, duck, partridge, pheasant and, of course, left-over turkey. The game I shot on Saturday, the turkey came courtesy of Tesco.
It's so simple I don't even have to refer to the recipe book: finely chop a small onion and crush three large cloves of garlic, mixing them with a quarter pint of Port and a teaspoon of ground nutmeg. Chuck in a goodly sprinkling of thyme and you've got your marinade.
Take out the breasts of your various game birds, cut in to bite-sized chunks and bung them in to the marinade, leaving overnight in the fridge.
Cheat: buy ready-made pastry. Line pie dish with same and spoon in the marinaded meat and remaining juice. Plenty of salt and pepper, then finish with long strips of turkey. Pastry on top, glazing it with a beaten egg, before bunging it in the oven for 3 hours at 190 degrees.
There you have it: the most delicious pie you'll eat in a long time and made all the more satisfying by the fact that I harvested most of the ingredients myself with my trusty Victor Sarasqueta 12 bore. Fully traceable, properly organic and definitely free range.
I'll be making cooking shows for our PRTV channel soon - you watch.
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