This dish takes time. It’s a labor of love and it’s worth making in bulk due to the large scale process. It can be frozen and it can also be halved if you’d just prefer to make less. Japanese curry is not hot like Indian or Thai curries and instead is made with a roux and has a thick, stew-like texture to it.
Scotch eggs are British/Scottish/English pub food and they’re usually fried but since I’m not a big fan of fried food I went ahead and baked them instead. They’re actually fairly simple to make but they do make a bit of a clean up job since they need to be dipped in multiple things (plus there’s no way to make them except for sticking your hands in everything!).
Who doesn’t love a chicken pot pie? This recipe is a little time intensive but you can save time by making the crust and filling ahead of time or just using ready made pie crust. You can freeze this pie pretty well before baking and cook from frozen (adding some time to the final bake) but it’s also delicious piping hot out of the oven and makes great leftovers for several days.
I first had piroshki at Pike Place Market at the aptly named Piroshki Piroshki and they were delicious so I’ve tried my hand at making them. Make sure all your inside bits are nicely chopped before you start it’ll speed up the cooking and cook more evenly as well.