1. To make the pastry: In a pitcher combine water, ice, and vinegar; refrigerate until thoroughly chilled. In a large bowl, combine flour and salt. Using a pastry blender or 2 knives, cut chilled ...

This is what chef Gabriel Rucker of Le Pigeon calls an “F You” recipe. Well, sort of. The tête de veau (calf’s head terrine made from a whole veal head) in Rucker’s new book Le Pigeon is the ...

lunch invitation when she saw the rabbit pie I had just taken out of the oven. And the cats, who had spent most of the morning in their favourite ‘hot spots above the radiators’, ventured down to the ...

Rabbit Pie Fever grips Britain - A Scottish Classic - Who will make the very best #Rabbit pie across the pond? Professional Chefs take on Amateurs & Home Cooks Andrew Mellon, Local Hero Festival ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. My mother would have used any rabbit caught by my grandpa, and the pie would have had more or less ...

You will need a deep pie dish of about 1.25 litre (2pt) capacity, ideally enamelled 1 rabbit, skinned and gutted 2 leeks or 1 onion 225g (8oz) smoked bacon, or a small ham hock Zest of ½ lemon 50g ...

It wasn’t quite what this country girl or the very French, delightfully carnivorous Stephane Reynaud had in mind. The chef’s latest, Pies and Tarts, starts with three pastry recipes (savoury and sweet ...

Head to the butcher’s to find the best rabbit and pig’s cheek you can find for this hearty pie with braised veg on the side. I went to a Defra event earlier this month at the British Museum of Food to ...

Ask your butcher to cut the rabbit into pieces – you want the hind legs, fore quarter and saddle. Place the chicken stock in a heavy- based pan large enough to hold the rabbit comfortably. Place over ...