The Mini Book of Pies. Sophie Conran

the marinade into the casserole and mix it in thoroughly, scraping up all the gubbins stuck to the bottom of the pan. Allow it to bubble away for about 5 minutes until it thickens. Throw in the meat, any juice and the cinnamon stick. Simmer gently for 1½ hours. Stir in the plums and allow to cool while you make the pastry.

      Preheat the oven to 220°C (425°F/Gas 7). Make the pastry by mixing the suet, flour, white wine and salt together in a large bowl until you have a soft dough. Add a little more flour if it is sticky or water if it is too dry. Knead the dough for a couple of minutes until it becomes smooth and a little elastic and then set it aside.

      Spoon the venison mixture into a pie dish. Roll out the pastry to a size large enough to cover the pie dish. Brush the edges of the pie dish with a little of the beaten egg and cover with the pastry. Trim the edges, putting aside any excess pastry. Press down all around the rim with a fork. Cut shapes out of the extra pastry to decorate the top of the pie, cut a small hole in the top of the pie to let the steam escape and brush it again with beaten egg. Place it in the oven and bake for 25 minutes.

      I like to serve this pie with pommes dauphinoise, carrots and Savoy cabbage.

      Beautifully spicy and with a wonderful sweetness from the apricots, the herbs in this recipe add a lovely freshness.

      MOROCCAN LAMB WITH APRICOTS

       SERVES 4

      FOR THE MARINADE:

      3 tbsp harissa

      2 tbsp olive oil

      3 tbsp fresh lemon juice

      3 cloves garlic, chopped

      10g (¼oz) cinnamon sticks

      2 tsp sesame seeds