British Larder Recipe Card Harvest Pie Magic

Harvest Pie Magic

Orford Road, Bromeswell, Woodbridge, Suffolk IP12 2PU 01394 460310 www.britishlardersuffolk.co.uk www.britishlarder.co.uk

A taste of Suffolk on a plate...

Harvest Pie Magic Rabbit; Forest Mushroom and Pumpkin Pie (Serves 6) Buttery Oven Baked Pumpkin Mash 1 medium whole organic culinary pumpkin 50g unsalted butter 2tsp light brown sugar Freshly grated nutmeg Maldon sea salt and freshly cracked black pepper Method: Preheat the oven to 180°C. Cut the pumpkin in half and remove the seeds. Place the two pumpkin halves on one large piece of foil on a baking tray. Divide the butter between the two pumpkin halves, scatter one teaspoon of sugar on each pumpkin half and season generously with the nutmeg, salt and pepper. Close the foil parcel to cover the pumpkin completely. Bake for 40 minutes.

Open the foil parcels return the pumpkins to the oven, top shelf and continue cooking for 15 minutes to caramelise the edges.

Let the pumpkins cool for 5 minutes then use a fork to mash the pumpkins in their skins, make sure you scrape all the flesh out, taste and adjust the seasoning if needed.

Rabbit and Forest Mushroom Pie Filling 1 rabbit, legs removed and cooked, flaked and raw loin diced 100g unsalted butter 300g forest mushrooms cleaned and sliced Pinch each fennel seeds, cumin seeds and ground cloves 1 onion, finely chopped 1 clove of garlic, crushed 2 carrots, grated

2 celery sticks, finely diced 200 ml dry white wine 3tbs plain flour 500ml chicken stock 150ml double cream Maldon sea salt and freshly cracked black pepper Short crust pastry

Method: Line 6 x 8cm tall pudding moulds with the short crust pastry.

Let them rest in the fridge whilst finishing off the filling.

Prepare the rabbit meat, flake the cooked leg meat and dice the raw loin.

Heat a large casserole dish with half the butter and sauté the raw rabbit loin with seasoning until golden brown, remove from the dish, set aside, return the pan to the heat with the remaining butter. Sauté the mushrooms, spices, onion, garlic, carrot and celery with seasoning until golden brown, stir in the flour and cook for a further two minutes. Deglaze the pan with the wine, and simmer for five minutes. Add all the browned rabbit loin meat to the casserole dish, add the stock and bring to a gentle simmer, cook for 15 minutes, taste and adjust the seasoning if needed. Add the cooked flaked rabbit leg meat and the cream, bring to the boil and cook for a further 5 minutes. Remove from the heat and leave to cool.

Fill the pastry lined pie cases with the filling, top with the buttery pumpkin mash and bake in a preheated oven for 22 minutes.

Let cool slightly and serve.

Damson & Bramble Plate Pie (Serve 6) 100g brambles/ blackberries 150g damsons cut into quarters and stones removed 20g pecans chopped in half 20g ground almonds 50g golden caster sugar Pinch of salt Pinch of ground ginger 1 free range egg yolk 1/2 tsp caster sugar Sweet Pastry Method: Preheat the oven to 200°C and lightly grease a 20cm enamel plate, a normal old ceramic plate will work just as well.

Roll the pastry on a lightly floured work surface to 5mm thick; cut two rounds both 2cm bigger than the actual size of the plate.

Line the plate with one piece and place both pieces of pastry in the fridge to rest while making the filling.

Wash the brambles and damsons, mix with ground almonds, chopped pecans, salt and ground ginger together.

Pile the filling onto the line plate and gently lay the other piece of pastry over the top. Crimp the pastry and use the back of a knife to remove the excess pastry. Make three steam holes on top.

Mix the egg yolk and 1/2 tsp of sugar, brush the pastry top with the sugary egg and bake for 15 minutes in the preheated oven and then turn the heat down to 170°C for a further 20 minutes. Remember to place a tray underneath as the pie is bound to leak some sugary fruit juices.

Let the pie rest for 10 minutes before serving.