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Available for over a year

This recipe is an amazing use of left over roast ham and can be made in any quantity! Base Approx 750g of cooked ham 1 medium onion 1 medium Bramley apple or any other variety you happen to have! small handful of fresh thyme leaves Slug of cider (around 75ml) 400ml of chicken stock black pepper Mash topping 4 large mashing potatoes (desiree are best here) 200g black pudding - cooked 2 spring onions - chopped knob of butter splash (!) of cream Method: Pre-heat your oven to 180*c 1. Peel & cut your potatoes and put onto boil with salted water for around 10-15 mins Whilst potatoes are cooking, make your pie broth: 1. Peel & chop the apple and onion and add to a hot frying pan with a little olive oil, the fresh thyme & black pepper. Cook just until soft 2. Add the cider to the pan and cook off the alcohol for a minute or so. Then add your chicken stock and bring back to a boil. 3. Add the torn ham chunks to the broth and bring to a slow simmer whilst you tackle the mash topping! Mash Topping: 1. Drain the boiled potatoes and roughly mash leaving a few lumps & bumps! 2. Crumble the cooked black pudding in by hand and stir to combine 3. In a small saucepan melt the knob of butter and add the chopped spring onions just to soften (a minute or 2 will do) 4. Pour the oniony melted butter into the potatoe mix, add a splash of double cream & stir again 5. Season to taste with black pepper Now assemble your pie!! • Pour the ham broth into your pie dish or divide among individual pie dishes • Spoon on the black pudding mash..don’t smooth this down as the more rustic & craggy the better! • Pop onto a baking tray and bake it in the oven for 35-40 minutes if you are making one large pie, 20-25 minutes for smaller individual pies.