BigButSlimmerBloke – Member
Hugh Fearnly Whittingstall's River Cottage Meat Book
Now, not being familiar with this book, can i assume the pie was quite a lot of time, a fair amount of work and totally worth the effort (ie as good as the pics suggest)?
I was actually surprised at how simple it was… Don't get me wrong it took a while to do (I started the stock at 11 and probably finished the whole thing at about 3 – much of which was admittedly waiting round for various stages to be ready)
It was also quite a bit of effort (chopping up the pork shoulder to little 5mm cubes for example)… But it was actually straight forward… Nothing was too technical which meant I could just merrily work away with the radio on…
It was absolutely worth the effort… Omm Nomm Nommm…