Venison’s on menu with Sheffield chef’s recipe

Cooking up a treat: Tom Lawson shares his recipe for a venison, ox cheek and oyster mushroom pie, with a baked suet crust.
Cooking up a treat: Tom Lawson shares his recipe for a venison, ox cheek and oyster mushroom pie, with a baked suet crust.
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A TASTY blend of venison, ox cheek and mushrooms could be on the menu at pie and peas suppers across Sheffield – thanks to a recipe devised by a top city chef.

Tom Lawson, who heads the kitchen at the acclaimed Devonshire Arms in Middle Handley, has suggested the delicious pie for The Star’s Great Pie & Peas Up campaign.

All this week, top chefs have been sharing their recipes for the appeal, which urges readers to hold pie and pea suppers in aid of Sheffield’s St Luke’s Hospice.

The campaign is being launched to fund a new inpatient unit at the Whirlow hospice – and The Star has pledged to raise £100,000 to fund one of 14 single rooms.

Readers are asked to host pie & pea suppers in March, asking guests for donations in return.

Everyone who registers receives a special pack with invitations, a poster and place mats. Suppers can be hosted in homes, pubs, restaurants, workplaces and community centres.

Other activities can also be added to events to raise extra funds, such as raffles.

Visit www.stlukeshospice.org.uk/pieandpeasup to register.

Do you have a plan for an outlandish or novel supper? Email richard.blackledge@thestar.co.uk with ideas.