Corned Beef & Potato Pie

There's a bakers near Knott End that has a huge tray of this available every day, but you have to be early to get a portion. This comfort food gives you a great big hug, and when you eat it you'll feel full, warm and loved. Though some scran seems to taste tastier on dull drab days, and this is on that list.

Pastry for the pie above, 1oz butter, 1oz lard 4oz plain flour. I make pastry in a food processor so put in the flour add salt and blitz, then add butter and lard and blitz until you have fine breadcrumbs. Run your cold tap till it's really cold. Now add the water a little at a time, and stop blitzing when a ball forms. Wrap in clingfilm and put in a fridge for at least 30 mins.

Filling - Simple to put together and easy. So fry some onions in a little butter and olive oil, chop carrots into small pieces and dice potatoes, add these to the onions and push around for a few minutes. Add a beef oxo stock just enough to cover. Season with salt and lots of pepper. Bring to a simmer and keep going until the potatoes are almost cooked. Pour a mug of frozen peas over. Take off the heat and allow to cool. Then mash slightly, dice corned beef and mix into the potatoes etc Place in a dish, roll out pastry and cover. Paint with a beaten egg and then bake until a beautiful brown colour.

Serve with pickles and red cabbage.