There’s a lot of meat and fat in a pork pie including the hot crust pastry which is made with lard and butter. I bought a whole tub of dripping, which is basically like lard (pig fat) but from beef, as my local Coles didn’t have any lard. I’ll be making Yorkshire puddings with the remainder in a few weeks. And, bugger, I can’t make the Roy Hattersley joke now. The acid in the piccalilli cuts through the fat in […]