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The Yorkshire Gourmet cooks up a treat for British Pie Week. Exploring the sweet flavours from Heritage Breed Mutton with fresh ingredients sourced locally.Swaledale shoulder of mutton with laver seaweed, anchovies, capers and globe artichokes encased in shortcrust pastry and a rough puff pastry lid. Laver seaweed with its grassy / hay-like aroma enhances the flavour of mutton accentuating its flavour. I used ‘Welshman’s Caviar’ dried and toasted laver seaweed produced by The Pembrokeshire Beach Food Company. Anchovies enhance the flavour of the mutton while acting as a natural seasoning. Capers and preserved globe artichokes add depth and interest while complementing the mutton. This is one tasty pie!