Partridge, Myrtle and Trotter Pie Recipe

Name: Partridge, Myrtle and Trotter Pie Recipe
Ingredients: 1 knob of butter; 2 onions, peeled and halved; 3 sticks of celery, halved; 3 carrots, halved; 1 head of garlic, unpeeled, cut in half; 500ml of white wine, such as white Trebbiano, or something crisp and dry; 10 black peppercorns; 2 pig's trotters; 1.5l chicken stock; 300g of pancetta, diced and skin reserved; 6 sprigs of myrtle, or 2 sprigs of rosemary; 4 sprigs of fresh thyme; 3 partridges, split into legs and crowns (pheasant also works really well – you’d need 2 for this recipe); 1 onion, finely diced; 2 celery sticks, diced; 1 carrot, peeled and diced; 1 handful of flat-leaf parsley, chopped; 525g of self-raising flour; 1/2 tsp salt; 250g of suet, Charlie uses Atora Shredded Beef Suet, because it requires very little heavy-handedness; 1 egg; 300ml of whole milk; 1 egg, mixed with a dash of milk and pinch of salt

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A good pie is a beautiful thing, and this offering from chef Charlie Hibbert is an absolute knockout. The trotters add bags of sticky richness to the partridge and pancetta filling, which is...

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Ingredients

1 knob of butter
2 onions, peeled and halved
3 sticks of celery, halved
3 carrots, halved
1 head of garlic, unpeeled, cut in half
500ml of white wine, such as white Trebbiano, or something crisp and dry
10 black peppercorns
2 pig's trotters
1.5l chicken stock
300g of pancetta, diced and skin reserved
6 sprigs of myrtle, or 2 sprigs of rosemary
4 sprigs of fresh thyme
3 partridges, split into legs and crowns (pheasant also works really well – you’d need 2 for this recipe)
1 onion, finely diced
2 celery sticks, diced
1 carrot, peeled and diced
1 handful of flat-leaf parsley, chopped
525g of self-raising flour
1/2 tsp salt
250g of suet, Charlie uses Atora Shredded Beef Suet, because it requires very little heavy-handedness
1 egg
300ml of whole milk
1 egg, mixed with a dash of milk and pinch of salt