Winter. Pies. Made for each other? This started with slow-braised shoulder of pork. Then I remembered I had some baby parsnips, so these were diced and browned in ghee. I decided to do a pot pie, because I liked the alliteration. The pastry is one of my favourites - and one that scares some people: lard pastry. I always have a large jar of this glorious and neglected shortening, home-rendered from pork fat. It makes brilliant pastry. The cabbage was slowly braised with eschallots, bay, juniper, salt, pepper and white wine. Delicious.
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