Zythophile has written eloquently of the history of the ploughman’s lunch. Usually, the main protein component is a big lump of sweaty yellow cheese, but I’m very partial to a piece of pork pie.
So partial, in fact, that I made one.
The plan was to eat this with a nice pint of beer for Sunday lunch. Of course, what we ended up doing was getting a bit tipsy with Stonch at the Betsey Trotwood, and eating half of it at four in the morning…
I got my recipe from Elizabeth Orsini’s The Book of Pies. If you fancy making your own, here’s a decent recipe online.