"Everyone’s favourite bougie butcher makes bits and bobs for its bakery in the traditional style, because — it says — historically, pastry was a way of making meat go further (see also: Yorkshire puddings). They do sausage rolls and hot pies, but the picnic pies are where it’s at. The ingredients in this one are layered up a treat inside a hot water crust, with jelly made the old-fashioned way with pigs’ trotters." - Laura Goodman, James Hansen
