Charlotte Pike

Award-winning cookery writer, teacher and chef

Pandemic Pantry Podcast Returns

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We’re doing a second series! 

I’m delighted to tell you that the Pandemic Pantry Podcast is back for our second series. Hurrah! Although somewhat prescient as restrictions have returned.

In our first three episodes, you can hear us speak to Jane Baxter, Fiona Beckett, Claire Thomson, Alex Hollywood, Sam Gates, Clodagh McKenna and Thomasina Miers. It’s been a real joy and privilege to talk to so many amazing women in food, and we look forward to sharing more conversations with you throughout this series. 

Please do listen, review, share and subscribe. 

Introducing Pandemic Pantry Podcast

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The last few weeks have seen all of our lives changed to some extent. It’s been a very strange time for me. My diary was fully booked and 2020 started out very busy, and then we all found ourselves in lockdown. Professionally speaking, I’ve had to make some changes to what I do, and I’ll be sharing some updates in my newsletter soon.

A few weeks ago, I received a phone call from Jules Waddell, who I met at a food festival a couple of years ago. We were both speaking on a panel about our careers in food. Jules is a former BBC Radio 4 radio journalist and now the founder of Moorish humous. She asked if I’d like to work with her on a podcast idea she had, and the rest is history. 

We’ve had an absolute ball recording so far, and have tried to share positive stories from what’s happening in the world of food and drink at the moment, as well as discussing the challenges. We want to bring you stories and conversations about what is happening right across the world of food and drink, as there are some wonderful things happening, as well as opportunities to reshape and innovate. 

We’ve spoken to well known faces, from TV chefs and bestselling authors to restaurateurs, flour millers, farmers, cheesemakers, sourdough bakers and kitchen gardeners, all of whom share their experiences, advice and a peek into how their lives have changed on a personal level. It’s been fascinating for us and we hope you’ll enjoy listening.

We’ve also built a website for you, with lots of information on independent suppliers offering home delivery and when the supermarkets are open. We hope you’ll enjoy listening and find this a useful resource, too. You can find Pandemic Pantry podcast on all the usual channels, and should you wish to subscribe or review, this can be down on Apple Podcasts.

Do, please let us know your thoughts and send your questions in for me on our social media channels @pandemicpantry. 

Thanks so much for your support and messages, and stay safe,

Charlotte

Home

Beef and Red Wine Pie

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I made this delicious pie some time ago and promised you the recipe, and here it is. It works really nicely with venison, too. Some of you have been asking for a beef pie recipe for a while, and I think I’ve really cracked it with this one. You can use most cuts of beef if you don’t have chuck steak. Just make sure it’s nicely trimmed. I’ve also included enough pastry to make a bottom and a top. I know this is controversial, but I usually just add a top to my pies (I know, that means it’s technically a casserole with a pastry, not a pie), but that’s how I like it. So you can halve the quantity of the pastry recipe if you like. Any excess will freeze well though. I like to roll it and then freeze it in a sheet. 

Beef & Red Wine Pie
Serves 6
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1114 calories
76 g
219 g
64 g
49 g
29 g
487 g
548 g
6 g
2 g
32 g
Nutrition Facts
Serving Size
487g
Servings
6
Amount Per Serving
Calories 1114
Calories from Fat 574
% Daily Value *
Total Fat 64g
99%
Saturated Fat 29g
146%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 27g
Cholesterol 219mg
73%
Sodium 548mg
23%
Total Carbohydrates 76g
25%
Dietary Fiber 4g
15%
Sugars 6g
Protein 49g
Vitamin A
97%
Vitamin C
7%
Calcium
7%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons olive oil, for frying
  2. 700g diced chuck steak
  3. 20g plain flour, seasoned
  4. 200g smoked bacon, sliced thinly
  5. 25g butter
  6. 2 red onions, peeled and thinly sliced
  7. 3 small carrots, peeled and finely diced
  8. 250ml red wine
  9. 400ml beef stock
  10. 4 sprigs of thyme, leaves roughly chopped
  11. 1 bay leaf
  12. 1 tbsp muscovado sugar
  13. 1-2 tsp Aspall Red Wine Vinegar
  14. For the pastry
  15. 500g plain flour
  16. 125g butter
  17. 125g lard
  18. Pinch salt
  19. Cold water
  20. One large egg, beaten
Instructions
  1. Method
  2. Pre-heat the oven to 150C/Gas Mark 3. Place the beef in a bowl, add the flour and season well with salt and pepper. Heat the oil in a large frying pan or casserole dish and add the beef to the pan. Fry over a high heat until brown. Add the bacon and continue to cook.
  3. Turn down the heat and add the butter, onions and carrots and fry for a couple of minutes. Add the wine, stock, thyme, bay, sugar and vinegar. Stir well, bring to the boil.
  4. Tranfer the filling to an ovenproof casserole dish. Cover and place in the oven for 1.5 to 2 hours. Remove and allow to cool.
  5. Now, make the pastry. Rub the fats into the flour in a large bowl to make breadcrumbs. This can be done very quickly in a food processor. Blend with enough cold water (around 4-6 tablespoons) to make a firm dough. Wrap and chill for 30 minutes.
  6. Pre-heat the oven to 200C. On a floured surface roll out half the pastry to the thickness of a £1 coin. Spoon in the cold pie filling into a pie dish and cover with pastry. Trim the edges and decorate if you wish. Cut a hole in the centre, brush with beaten egg and bake for 35 to 40 minutes until the filling is bubbling and the pastry is a rich, golden brown.
  7. Serve with wilted greens, and potatoes, if you like.
beta
calories
1114
fat
64g
protein
49g
carbs
76g
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Charlotte Pike https://www.charlottepike.co.uk/