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A spicy blend of mushrooms, green lentils, red kidney beans, smoked paprika, onions and piri piri chilli peppers, my spiciest pie.
Filled with butternut squash, red lentils, chana dhal, carrot, ginger and cumin, a mild Moroccan inspired warming flavour. A bronze award winning pie in 2019 at The British Pie Awards.
My newest hand crimped pie flavour, taste tested with my regulars at local markets, all voted it a hit! Filled with beetroot, carrot, red onion and apple roasted with balsamic vinegar, maple syrup and dill. Added to the mix are chick peas that I smoke over cherry wood chips then blend to give a full bodied smoky flavour. Awarded a bronze award at The British Pie Awards in 2019.
The first of my hot gravy style pie flavours, so a different shape, cooked in individual tins. Organically sourced tempeh and black chick peas, with mushrooms and vegetables in a rich stout and onion gravy. Launched after many successful taste tests with family and friends at Sunday dinner get-togethers.
A double award winning pie in 2016 and 2019 at the British Pie Awards. Full to the brim with sweet potato, chick peas, coconut, lime, tamarind and turmeric, very moreish!
My first vegan pork pie flavour, inspired by the traditional flavourings of a pork pie, filled with mushrooms, green lentils, vegan cheese alternative, onions, white pepper, parsley and tarragon, deliciously savoury.
A spicy blend of onions, mushrooms, green lentils, red kidney beans, smoked paprika and piri piri chilli peppers on the outside with a homemade vegan sour tofu centre, encased in breadcrumbs. Inspired by the scotch egg.
Vork to the Beet Scotch Egg.
Beetroot, carrot and apple with a smoked hummus centre encased in breadcrumbs.