...And Two Pints of Greene King IPA Please

Sunday 14/8/2005

Back to noshblog site (click here)

Diary and Notes

This is what the punters want - not goats cheese brioche with balsamic vinegar dressing, not goujons of marlin with pancetta - what we want is a big slice of pie, some pickled onions, bread and a pint of beer.

I am talking about pubs again, those bastions of British culture which seem to be under such an attack from trendy bars and cafés of late. I'm talking about pub food and what it should be - simple, tasty and filling.

I bemoan the demise of great British cuisine, like a great slab of rabbit pie. Nobody makes big rabbit pies anymore, or at least nobody I know. I can't get a good home made pie anywhere.

If I went into a pub and on the menu was proper home made rabbit pie - not highly flavoured or spiced, just some rabbit in a little gravy, with pastry on the bottom as well as the top, and the meat actually baked in the pie not just spooned in and a slab of dry old puff pastry dropped on as an afterthought, I would be a happy man.

I think I would cry.

It doesn't have to be rabbit - any tasty meat will do - just as long as it's a real pie.

And I'll have a pint or two of beer and be a happy man for days on end, full of the memory of the day I went into a pub and got a real home made pie.

Sadly no pub sells home made pies - you'll just have to make your own like I did. But they should sell home made pies, this is exactly what they should sell.

Great rabbit pie by the way, simple, nothing fancy, just meat and gravy and a little sage for flavour, a truly great thing indeed.

Cake Blog

A very excellent home made chocolate and nut cookie sent to me by my friend Mark. The cookie travelled all the way from Germany. Mark didn't make it, they were made by a friend of his, Kathryn. This is what I want, people sending me cakes and cookies to try. Any more will be gratefully received.


  • Rabbit Pie
  • Pickled Onions
  • Wholegrain Mustard
  • Salad
  • Crusty Bread


    Rabbit Pie
    1 Rabbit
    1 Onion
    1 Tbsp Olive Oil
    500 ml Chicken Stock
    1 tsp Flour
    Knob Butter
    1/2 tsp Dried Sage
    Salt and Pepper
    500g Pastry


  • Joint the rabbit. Brown the pieces all over in a little olive oil. Add the chopped onion and sage. When the onion is soft add the stock and simmer gently for 40 minutes. Remove the rabbit and let cool a little. Make a roux from the butter and flour and pour the hot stock in. Thicken and season. Remove the meat from the rabbit bones and mix into the thicken sauce. Bake the base of the pie for 15 minutes. Fill pie, put on lid and bake. Wash with a little beaten egg to brown top.


    *All quantities are very approximate and for two people