Photo by John Carey
If you’re in need of something to lift your spirits, look no further than The Pie Room by Calum Franklin. I mean, I find just the word “pie” immensely comforting. Moreover, I still remember the Cheesy Dauphinoise & Caramelised Onion Pie I had at the Holborn Dining Rooms, where the actual pie room is situated, and so have been looking forward to this book ever since I knew it was in the works. It doesn’t disappoint. I’m filming at the moment, which leaves no time for pie-making, but I fear we have a long winter indoors ahead, and am enormously calmed by the idea that I can do a bit of project cooking. Yes, I will be making that pie I already mentioned, but also earmarked are the Red Onion, Carrot & Hazelnut Tatin, the Beef Cheek & Kidney Suet Pudding, the Turkey, Stuffing & Cranberry Pie (surely a must for Christmas) and, most definitely, the Mac’n’Cheese Pie. Sweet Pies are also lovingly covered; as soon as the early forced rhubarb arrives in December or January, I’ll be making the beauteous Rhubarb & Custard Tart. Indeed, the remit of this book extends beyond the pastry-encased: it encompasses side dishes (any book that suggests 100g of butter for 1kg of potatoes in a mash recipe is to be trusted) and sauces, and in this category I’m particularly drawn to the Chipshop Curry Sauce and Onion, Thyme and Stout Gravy. For those who want a more ambitious project, there is a whole chapter dedicated to Party Pieces. If you’ve ever wanted to know how to make The Ultimate Beef Wellington, Chef Franklin is here to help! But you don’t need to be an advanced pastry maker to enjoy this book: he is perfectly happy for you to use shop-bought rather than make your own.
The recipe I’ve chosen to share with you today, however, is one in particular that I just cannot wait to make: the Beef, Stilton & Onion Pie. Winter Comfort at its best.
Extract taken from The Pie Room by Calum Franklin (Bloomsbury Absolute, £26).
Photography © John Carey.
