The Hour

Jacqueline O’Donnell, from The Sisters restaurant in Glasgow, explains how easy it is to make a simple and satisfying meal of Simple Simon pies, from Biggar.

Take some white wine, some garlic and butter, and “a wee zest of lemon just at the end to give it a wee bit of zing”. Add some curly kale, a lovely winter vegetable that starts to sweeten up in March, then add a tablespoon of olive oil (or butter) to a pan and fry the kale for a couple of minutes, keeping it crunchy and healthy looking.

Add the garlic whole, so that it can be lifted out again – this gives more flavour than do chopped-up pieces.

Add some chopped parsley and the juice from a lemon. Warm the pies in the oven for 20 minutes – Lanarkshire pork with white wine and garlic butter, or butter bean and brie pie for the vegetarians.

The pies have lovely flaky pastry, with tender and flavoursome pork. They’re big enough for a main-course portion, or one pie could be split between two.

http://www.thesisters.co.uk/

http://www.jacquelineodonnell.co.uk/