Synopsis

In Northallerton, Yorkshire, Vale of Mowbray crafts its signature pork pies – a weekly output of 425,000 of their popular 75g snack-sized traditional variety. The secrets to achieving the perfect vegan shortcrust pastry are revealed. We explore the creation of piccalilli, the quintessential accompaniment to a pork pie. Furthermore, we delve into the history of Britain's distinctive stargazy pie and the wartime use of powdered egg.