Pie Shed: where people eat pie, in a shed. We make pie, people eat pie, everyone brings a thing, no cash changes hands. Simples.
Our inaugural pie shed involved a splendid beast made from beef, ale and aubergines, and a veggie number along these lines which even the beefies declared a fine specimen of pastry-topped goodness. Pots of herby mash, two types of gravy, bowls of buttery green cabbage and honey drizzled carrots completed our pie-fest.
Attendees eat for free, but they have to bring something into the mix. And by golly they did well. Our guests brought:
* a scrummy handmade rhubarb and strawberry cordial
*12 individual lemon possets set in dinky little espresso cups, the latter of which was gifted to us. Lovely! The possets were finished with a strip of zingy homemade candid lime, and were absolutely delicious. Kavey needs to share her recipe…
* an outstanding home-made banana cake – the best I’ve tasted – and a bottle of Champagne to ring in the Vietnamese New Year
* mountains and mountains of fabulous quality cheese, posh biscuits, oatcakes, good bread and fine French plonk.
And last, but by no means least….this!
My very own branded apron!! Bloody brilliant. Thank you Gail, I love love love it.
Cheers to our lovely guests, we had a wonderful night. Roll on #pieshed mk II…