The Pubs That Built Britain

Two pub food classics from the Hairy Bikers, Si King and Dave Myers. In their latest 15-part series, they explore British pub history, as well as meeting landlords and locals determined to keep alive the pubs, inns and taverns at the heart of our communities Home economist Petra Jackson, who tested these recipes, adds helpful tips ‘I made the flling the day before, just tucking the oysters in at the end. If you want to make it in one go, transfer the beef flling to a shallow dish so that it cools quickly.’ See Si and Dave cook live at the BBC Good Food Spring Show in Harrogate from 8-10 April. For more information and tickets, visit

or call 0844 581 1358.

FOR THE FILLING 900g stewing beef, trimmed and cut

into 3cm cubes 2–3 tbsp vegetable oil 3 banana shallots, quartered 125g smoked streaky bacon rashers,

cut into 1cm strips 2 garlic cloves, fnely chopped 1 tbsp roughly chopped thyme leaves 2 bay leaves 330ml stout 400ml beef stock 2 tbsp cornfour 8 oysters, freshly shucked FOR THE PASTRY 400g plain four, plus extra

for dusting

200g ready-to-eat pitted prunes 6 tbsp brandy 50g butter 1 tbsp vegetable oil 2 rabbits, each jointed into 6 portions 8 rashers streaky bacon, cut into 2cm

pieces 2 large banana shallots, sliced

lengthways 2 tbsp plain four 200ml white wine or cider 500ml chicken stock 1 tbsp Dijon mustard