Steak & kidney

“My parents are Japanese and we lived in Germany, so we didn’t really eat British-style pies. I was on a climbing trip in England as a teenager when I irst experienced steak and kidney pie. This pastry case full of soft, tender meat and gravy blew me away. I’ve made hundreds of pies since. I’m a carb addict who loves gravy-soaked pastry. Diced shin or braising beef is good (pies use cuts that need low ‘n’ slow cooking).” Nina Matsunaga, chef-owner, Black Bull, Cumbria