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Potpie is an adaptable recipe

Why not experiment with pies

The size of a potpie can be adjusted to serve any number of people, from single servings to larger groups of diners.

Another benefit of the recipe is that it is very adaptable - the flavour pairings can be changed without significant alterations to the pastry or manner of presentation.

Experimentation is a great way of coming up with new menu options and McCormick's resident expert Chef Steve says this is one of his key inspirations.

In an article for the Guardian, Jason King - chef at The Wellington Arms in Hampshire and winner of the 2012 Gastropub Chef of the Year Award - suggested the use of venison with a root vegetable mash.

He recommended letting the ingredients to stew for a day or two in order to allow the flavours to intensify.

Culinary herbs such as bay leaves and thyme are also advisable, as they can really bring out the natural flavours of other ingredients. 

Related Products: Bay Leaves, Garlic Granules, Parsley, Thyme

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