Tom Aikens: Food Spy
20.04.09
Grub pies are simple and delicious and are made with no nasty additives or fake flavours. Sue Gwilliam started making her pies for the shop at Pimhill Farm in Shropshire 12 years ago (her husband John is the farm manager), working in the farmhouse kitchen, using ingredients straight from the farm (www.grubasitshouldbe.co.uk). She has now teamed up with David Stacey (formerly of Rachel's Organic) and Tim Mead, an organic farmer and MD of Yeo Valley. My favourite pies are the British pork, bacon, apple & cider and the West Country cheese & onion. Buy them online at www.ocado.com.
Sainsbury's has launched a nationwide campaign to encourage us to try pollack, a tasty, cheaper and more sustainable alternative to cod. To increase the appeal, Sainsbury's has treated the fish to a French makeover, including giving it a new name, colin (the French name for hake), and offering recipes from London's oldest French restaurant, Mon Plaisir. The French have a love affair with pollack, importing huge quantities of it from our shores every year. I use it in my restaurants. It's delicious deep-fried in a crispy batter, marinated, or as a salted brandade.
