And Tim Hayward reveals the secret of the "long egg" in this Gala Pie article - http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/apr/06/pork-food-and-drink
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Havent had one for years but sounda a good idea with my salad today.
This surely needs the input of [MENTION=587]Pevenseagull[/MENTION]
Dont forget the Picalilli!
Not sure what worries me more, the size of that egg or the size of the chicken it came out of. Partridge was right!
I've always called it Grosvenor Pie. Does that make me rather posh.
They bloody well should be!Are these lovelies on sale on Saturday?