Pieminister Blog
Introducing Pieminister’s No 10 chutney – belly heaven in a jar! It’s your pie’s best friend. We asked Bristol-based nutritionist George Cooper and award-winning picklers Tracklements to help us create the perfect accompaniment for a Pieminister pie. We asked George to explain how he helped select the ingredients….. “I’m a nutritionist and specialist in read more …
The first ever Bristol Food Connections kicks-off today and as part of this 11-day food extravaganza, we’re offering the ultimate Bristol Pie and a Pint Experience to anyone in town! Head to either of our two Bristol shops from the 1 to 11 May for a legendary ‘Mothership’ (that’s a pie with your favourite sides read more …
We’ve cleared out the fridge and the cupboard of all things colourful and used them to dye eggs… the results were eggceptional! Naturally colourful ingredients from the kitchen Soaking The results! To try naturally dying your own eggs you will need: A batch of organic or free range eggs White wine read more …
In Western Kenya I was struck by just how effective some of the simplest ideas can be. Take Send a Cow’s pass it on principle; kick-starting one small farm with the giving of seeds, skills and livestock sends waves of hope through villages as the newly-learned skills and yield are shared with neighbours, who then read more …
One of the great things about Easter is that you can get all your friends and family together, but without the build up and pressures of Christmas. Most of the work for this sunny, zesty and classy pie can be done in advance…which means you can just chill out and enjoy yourself. Easter Lamb Pie Serves read more …
After much anticipation we opened the doors to our brand new restaurant on St Mary’s Street, Cardiff this week serving up our award-winning pies and a range of British craft beers and ciders. If you haven’t been yet you can download a £2 off voucher here and check out the menu Over the weekend we read more …
Perfect for Boxing Day, this recipe will neatly clear you out of turkey, the king of leftovers. If you have used other fowl, such as goose, pheasant of swan (if you’re reading this, your Majesty), then feel free to pie them up. Serves 6 500g leftover cooked turkey 300g leftover cooked ham About 300g read more …