For the relish:
Using a mandelin thinly slice the cucumber and onion into a large bowl.
Pour the sugar, mustard seeds, vinegar, and salt over the cucumber and onion.
Cover with a towel and leave for about 2 hours. Then give the cucumber pickle a good stir and leave for a further hour.
Either store covered in a fridge or in a sterilized jar.
For the pie:
Pre-heat oven to 160C/320F/Gas Mark 2.
Melt a knob of butter in a frying pan over a medium heat.
Add the apples and honey and leave for 10 minutes to caramelise, tossing frequently.
Grease a casserole dish with butter.
Place a third of the sausage meat along the base of the dish, and a third of the bacon.
Season, sprinkle one tbsp of herbs, and layer with caramelised apples. Repeat the layers until you reach the top.
Roll out the pastry and cover the pie.
Prick the top with a fork and brush with a beaten egg (this gives a lovely golden colour).
Place in the oven for 55-60 minutes.
Serve a generous slice of the pie with some pickle and a green salad.
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