CRANBERRY TOPPED RAISED PIE
A MAGNIFICENT CENTREPIECE FOR A CHRISTMAS OR BOXING DAY BUFFET
Prep: 1hr
Cook: 2hrs, 20mins
Serves: 12-15
INGREDIENTS
For the Filling
500g boneless pork shoulder, skin removed, chopped into 2cm/¾ in pieces (ask your butcher for 300g/11oz pork bones if you want to make your own stock)
250g pork belly, skin removed,...
Top Island chef Robert Thompson guides us through the perfect poached egg.
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