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January's short days bring hot meals and evenings by the fire with family and friends. The ancient wisdom was to eat, at this time of year, food that "stuck to your ribs". Pies are our modern variations. Boeuf en Croute and resurgent original recipe Cornish Pasties fit the bill perfectly. We will provide our own home-made pies or be pleased to provide you with the ingredients.

Burgundy Lamb Pie

• 2 tablespoons butter
• 2 tablespoons olive oil
• 450gm (1lb) small white onions, peeled
• 1.1kg (2½lb) lamb, cut into bite-sized cubes
• 450gm (1lb) button mushrooms
• 2 tablespoons flour
• 2 tablespoons tomato puree
• 300ml (½pt) Burgundy
• Salt and Pepper
• 1 Bay Leaf
• Thyme and Marjoram
• Puff Pastry
• 1 Egg, beaten

Method: Heat the butter and oil in a frying pan. Add the onions and sauté until golden brown. Scoop out the onions and set aside. Add the lamb to the pan in small batches and brown on all sides. Remove with a slotted spoon and set aside. Take the pan off the heat and add the puree. Stir in the flour until smooth. Return the pan to the heat and gradually add the wine, stirring constantly until smooth. Put the lamb, onions, Burgundy gravy, mushrooms, Bay leaf and a good pinch of Thyme and Marjoram in to a casserole dish. Adjust the seasoning to taste. Cook at 180°C (350°F or gas mark 5) for 1½ hours or until the meat is tender. Remove contents to a pie dish, cover with rolled pastry and brush with the beaten egg. Cook for 25 minutes at 200°C (400°F or gas mark 6) or until the pastry is golden brown.