Gill Meller's raised pork, chicken and parsley pie | Matching Food & Wine

Name: Gill Meller's raised pork, chicken and parsley pie | Matching Food & Wine
Ingredients: 200g (7oz) pork lard; 500g (1lb 2oz) plain (all-purpose) flour, plus extra for dusting; ½ teaspoon sea salt; 2 eggs; 1.5–2kg (3lb 5oz–4lb 8oz) organic or free-range chicken, preferably with giblets; 350g (12oz) fatty pork belly, cubed; 200g (7oz) bacon lardons or chopped streaky bacon; a large handful of flat-leaf parsley, leaves picked and chopped; a handful of chives, finely sliced; 1 teaspoon ground white pepper; ½ teaspoon ground black pepper; a good pinch of grated nutmeg; 1 teaspoon sea salt

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A raised pie is a great centrepiece for a summer lunch so do try this fabulous recipe from Gill Meller’s new book Outside: Recipes for a Wilder Way of Eating

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Ingredients

200g (7oz) pork lard
500g (1lb 2oz) plain (all-purpose) flour, plus extra for dusting
½ teaspoon sea salt
2 eggs
1.5–2kg (3lb 5oz–4lb 8oz) organic or free-range chicken, preferably with giblets
350g (12oz) fatty pork belly, cubed
200g (7oz) bacon lardons or chopped streaky bacon
a large handful of flat-leaf parsley, leaves picked and chopped
a handful of chives, finely sliced
1 teaspoon ground white pepper
½ teaspoon ground black pepper
a good pinch of grated nutmeg
1 teaspoon sea salt