Ian Jalland's family have farmed on the Leicestershire and Nottinghamshire border near the Vale of Belvoir since 1603. A few years ago, Ian started making a range of pies using rare breed meat from his and other local farms. Since then, he's been sweeping up awards – both for his eco-friendly practices and for the superb taste of his pies. He gets his flour from the working windmill in Whissendine, Leicestershire. The drum of this mill is so old that it creates "Mids" which are rather like bran flakes which give the flour (despite being white flour) a distinctive speckled colour and texture. Ian and his small team at Brockleby's Farm Shop make their own lard and jelly. Their pies are hand-raised in the traditional way without the use of a mould or tin, giving them a distinctive bow-sided shape.
Wheat Flour, Mixed game - Venison and Pheasant* (23%), Pork , Pork lard, Pork jelly, Water*, Salt*, Egg, Juniper berries* (* = approved non-organic ingredient)
Dietary information: Contains Gluten, Egg.
Storage and prep
Store in the refrigerator. Remove from the refrigerator up to 1 hour before eating and serve.