World War Two brought rationing and a need to be clever and creative regarding food for the table - whether you lived in Exeter or Ushaw Moor! Woolton pie was a creation of a Savoy Hotel chef and it was named after Lord Woolton, who was head of the Ministry of Food.
A version of Woolton Pie:
1lb of diced potatoes, 1lb of diced cauliflower, 1lb of diced carrots, 3 spring onions, 1 teaspoon of oatmeal, a little chopped parsley and then add anything else that you might have, can spare and think suitable.
Cooking method:
Cook everything together for about ten minutes with just enough water to cover it. Stir often to prevent it sticking to the pan. Let it cool. Spoon it all into a pie dish and then sprinkle it with chopped parsley. Cover with a crust of potatoes or wholemeal pastry. Bake in a modest oven until golden brown. Serve hot with gravy.
Good luck - WB
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Hi Wilf, I hope you have not got the recipe for PIGEON PIE. Cheers Alf R
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