All hail the almighty, yet humble, pork pie. It’s an absolute delicious feast on its own, but sometimes it’s nice to add a certain little pizzazz and an additional savoury twist. Frankly, if you can eat it then chances are it’ll go well with a Vale of Mowbray Pork Pie, whether it’s a favourite crisp, a crunchy salad, or some warming soup, but here are a selection of our favourite savoury pork pie accompaniments.
Our Yorkshire Pal, Wensleydale
Sometimes a region comes up trumps once, but in the case of Yorkshire, we’ve got a whole heap of foodie delights. Two that go beautifully together are a meaty pork pie and a good chunk of creamy Wensleydale cheese. Somehow these are a marriage made in heaven, probably getting a good balance between saltiness and creamy goodness.
The Feisty Gherkin
Piccalilli, pickled onions, even a jar of Branston’s, all have something in common: the vinegar swipe that cuts through your palette and gets you started all over again. Whilst the complex pickles have their place, we just love a munch of pork pie followed by a crunch of gherkin. One to the other, they are a great savoury combo.
Sticking with the savoury theme, but adding in a touch of sweetness, a workday lunch can be made divine with a pork pie and a good dollop of spicy tomato chutney. This tomato chutney from BBC Good Food gives the perfect balance of sweet and sour, and works perfectly to create a whopper of a flavour.
Mushy Peas & Mint Sauce
If you’re a southerner you’ll be turning your nose up at the mushy stuff, let alone putting it with something other than fish, but if you’re a northerner at heart, hear us out: pork pie and mushy peas, with a ripple of mint sauce equals pure taste-bud heaven. Get on and make it, and thank us later! Having just dissed our friends the southerners, we actually love this recipe from Londoner himself, Jamie Oliver. You won’t think twice about our suggestions again.
Our pork pies are meaty, soft, luscious tongue-comforters, but what they’re not is crunchy. That’s why a crisp crunchy punchy coleslaw sits alongside them so well. And whilst you’re getting the texture variation from the coleslaw, you’re also getting a creamy hit from the dressing, and it works. Of course you could just pop out and pick up your favourite supermarket pot of the stuff, but it’s easy as pie to make and we should know. Lap up this recipe; the mustard and onion give it a gentle kick.
So grab a plate, serve up some Vale of Mowbray Pork Pie and get cracking with a new savoury accompaniment. Lunches, snacks, and heck, even breakfast, can be transformed with the right side-kick. And we’ll forgive you if you want to try them all.