BBC Good Food - - Cover Story -

I’ve used a piece of mar­row­bone as the pie fun­nel – you can get one from your butcher. Mea­sure the depth of your pie dish, then ask them to cut it to the same length. A reg­u­lar pie fun­nel, pip­ing noz­zle or egg cup will do the job, but the mar­row adds a meaty flavour. If you’re into dou­ble carbs, scoop the mar­row from the bone once cooked and spread on some bread to dip in the gravy.

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