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Current Features
The Manchester Food and Drink Festival
www.foodanddrinkfestival.com
The biggest event of its kind, the Manchester Food and Drink Festival will once again play a starring role in the Manchester City Council’s autumn season of events.
Core activity this year will include an International Food Pavilion on Albert Square, local producers’ markets on St Ann’s Square in association with North West Fine Foods and Manchester Markets. A grow-your-own Urban Harvest Festival on Exchange Square, National Sausage Week and the now infamous MFDF cocktail competition in association with Bulleit Bourbon. As well as exhibitions, farmers’ markets, competitions, food and drink trails and a spectacular gala dinner, there are over 300 events and initiatives taking place in restaurants and bars across Greater Manchester.
Cheshire Pye
Ingredients
Serves: 10-12
1 loin of pork, skinned and cut into steaks
salt and freshly ground pepper
1/2 tsp nutmeg, freshly grated
450g shortcrust pastry (1 lb) or puff pastry
6 Cox'’s Orange Pippin apples, peeled, cored, sliced into rounds
sugar, to taste
300 ml (10 fl oz) white wine, more if required
25s butter (1 oz)
Method
1 Season the pork with salt, pepper and nutmeg. Roll out the pastry and use it to line a large pie dish. Make sure there is plenty of pastry around the sides to close the pie.
Lay half of the pork on the pastry. Place the apple slices in a layer on top of the pork and add a little sugar to sweeten.
2Add the remaining pork in a layer and pour over the wine. Lay some butter on the top and close the pie.
3Preheat the oven to 190 °C/375 °F/Gas 5. Bake for 50-60 minutes until golden brown and the meat is cooked through. If your pie is very large it may need longer, check the meat is cooked.
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