Fancy learning how to bake the perfect pie?
Registrations have already started rolling in from community groups, businesses and keen home cooks, but to tempt more Shefﬁelders into taking part in The Great Pie and Peas Up, The Star today begins a series of recipes from some of the city’s top chefs.
The campaign has been launched for the second year running to fund St Luke’s Hospice’s new inpatient unit, and we have pledged to raise £100,000 to fund one of 14 new single rooms.
So far The Star is more than half way towards the big target, while 2013’s Pie and Peas Up collected almost £40,000.
The first recipe comes from Tessa Bramley, owner and chef of the Michelin-starred Old Vicarage restaurant at Ridgeway, who has devised a sweet cheddar, apple and juniper pie - ideal for a supper with a twist.
Readers are asked to host pie and pea suppers anytime in March, asking guests for donations in return.
Suppers can take place in homes, workplaces, pubs, restaurants or community centres.
People can bake their own, or simply buy them in from a supplier of their choice.
A minimum of £10 per person is suggested – as a guide, £50 could buy specialist pillows to increase comfort, £100 could pay for a patient’s telephone, and £200 would pay for an over-bed table.
Everybody who registers will be sent a pack with invitations, a poster and ‘quiz question’ place mats.
Other activities can be added to events to raise extra funds, such as auctions, rafﬂes or competitions.
Prizes are on offer for champion fundraisers in the form of specially-commissioned signed certificates by local artist Jim Connolly.
* Visit Pie and Peas Up up to register or call 01142357600.
Tessa’s cheddar, apple and juniper pie
225g flour and pinch of salt
225g softened butter
225g cheddar cheese, finely grated
Eight dessert apples
2 tbsp brown sugar
Eight juniper berries
Zest of one lemon
Preheat oven to 220˚C, or gas mark seven. Sieve flour and salt into baking bowl and lightly rub in butter.
Stir in cheese and bind dough together by hand. Wrap in clingfilm and chill for about 20 mins.
To prepare filling, peel, core and slice apples. Crush juniper berries and add to the sugar. Stir in lemon zest.
Bring pastry back to room temperature. Carefully roll out just over half of the pastry and use to line base and rim of a large plate pie dish. Trim edges.
Pile apple into the dish, scattering with spiced sugar as you go.
Carefully and lightly roll out rest of pastry and use it to top pie. Crimp and flute edges and make a small hole to allow steam to escape.
Bake in hot oven for about 20 mins and then reduce heat to 180˚C, gas four, for a further 30 to 40 mins until pastry is cooked through and apples are tender. Serves six.