The Porky Pie...

Last Tuesday I arrived at the Charles Lamb to find a veritable plethora of pork goods. This isn't an unusual occurence, but notably they were all too small and annoying to become a main course so I was a bit flummoxed and contemplated eating them all throughout the day and thus disposing of them without waste.

There was pork mince, (probably a surplus from the weekend's scotch eggs), 3 slices of roast pork belly, some insignificant scraps of bacon, and a few confit pig cheeks.

Soon, there were shallots, celery, thyme, garlic and red wine, and some spectacular looking porky jellied stock/gravy all getting up close in a big vat with the pork goods, suet pastry happening in a large quantity, and pie on my mind.

It apparently didn't last long. It sat on the bar with its golden crust and Camille's porcelain blackbird still seated in the middle letting the steam out and people ravaged it. One man had it as a starter, followed by a smoked pork belly main, and then, as an afterthought, took an extra slice home with him for breakfast. That man has my great respect.