This is a pie to be eaten hot on a cold wintery day after the sort of walk that leaves your ears and toes tingling and your hands reaching for the warmth of a log fire. A classic country recipe, it can be made from any mix of game - try venison, pheasant, partridge, pigeon or rabbit. If you're short on game you can bulk it out with some stewing beef.
Paul Ainsworth Cooking time: 1 hour plus chilling time Raspberry filling: 6 bronze gelatine leaves 6 egg yolks 3 eggs 120g
Chicken-Chorizo Pie (serves 6) 500 g (1 lb 2 oz) pâte brisée, or 2 packets shortcrust (pie) pastry 2 cervelas Lyon sausage
Now that winter is upon us, there's been a better time to get pickling, salting and baking. Take a sneak peek into Tim Hayward's