Help Yourself to a Slice Of Pie… For Peat’s Sake Kerry’s distinctive new delicacy communicates a strong environmental message in bite size chunks.
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rtists at In-Situ have combined Asian flavours with one of East Lancashire’s favourite delicacies in a tasty bid to connect local folk with the peat uplands of Pendle.
The pie tastes like a slightly spicy and aromatic take on a traditional meat and potato pie but the definitive recipe can be fine-tuned to suit vegetarian or even vegan diets.
“It’s a proper wholesome Lancashire pie and we are hoping that a number of artisan The Pendle Peat Pie is a novel bakers, cafes, pubs and restaurants will start interpretation of that Friday night postusing the recipe so that it appears on menus pub staple: chips and curry sauce – and across the area,” said Kerry. its inventors hope it will raise awareness of the Sharing food “We are happy for different importance of Pendle’s brings us together producers to add their own vast peatlands in locking twist to their pies, as long in carbon and reducing and strengthens as the basic ingredients flooding. the bonds between comprise, dhal, chips and spinach or kale – to In-Situ artist Kerry us and food also represent the three vital Morrison teamed up with connects us to our elements of a successful independent chef Andrew peat restoration project. Dean to perfect the recipe, environment with ingredients which “I’ve worked on food projects reflect East Lancashire’s before, but this is a much broader project cultural diversity. Inside the traditional that involves artisan food businesses to pie crust case, the filling is a combination reach a wider audience to communicate the of velvety lentil dhal and diced potato importance of the peat restoration story in topped with a layer of spinach. bite-size chunks – quite literally!” These ingredients reflect the peat (dhal) The Pendle Hill Landscape Partnership held in place by coire logs (chips) and the has restored several acres of peat on and fresh plant growth on the surface of the around Pendle and the pie will receive peat (spinach). It can be served open, like a its official launch in spring, when peat tart or with a pastry lid, like a traditional pie. restoration volunteers will march up to
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