During one of the wonderfully relaxed and dream like days in between Christmas and New Years Eve (whilst I was catching up on the West Wing and tucking into a choco Santa) Ciaran whipped up a couple of enormous pork pies!
Pretty impressive eh? He followed this recipe which my good friend Anna's Dad Tony recommended (Tony is an experienced pie maker and all round meat eater - the jolly pigs face is his design!). We wimped out a little and used gelatin and pork stock to create the jelly, maybe next time we'll be brave and make it ourselves by boiling pigs trotters (actually no just typing that made me shudder slightly). The pie keeps in the fridge for a couple of weeks and wonderful with a tablespoon of home made mayonnaise and a blob of Dijon mustard.