I am not sure that this strictly qualifies as a pie. It is more of a cross between a pasty, a calzone, a pie and a chaussen. Definitely a somewhat confused identity! It might not be all that glamorous but I think a pie can be beautiful with all it’s crusty, goldenness. As I understand …
There is something of a stigma attached to veal. Many people are skeptical about how veal is farmed and have horror stories of baby calves in dark crates for all of their short lives on repeat in their heads. Not a pleasant thought… But nowadays, veal farming has improved in leaps and bounds. In fact, …
Heat your oven to 180C. In a large frying pan, heat your knob of butter and tsp of olive oil and fry your leeks. Add the thyme and cook for around 8 minutes until nicely soft. Add 1 tbsp of your ricotta and mix to coat the leeks. Remove from the heat and leave to …
