This sensational pie is best made with a short crispy pastry base and flaky top. Use either half a 400g block of each or two sheets each of the pre-rolled pastry varieties. The short pastry can be ...

For this recipe, I’ve used an old-fashioned pie bird. Why? Well, I’ve become a bit obsessed with collecting them, but they’re ...

While modern palates might hesitate at the word "prune," this treasured vintage recipe proves that our grandparents knew ...