Greek fennel and leek pie (marathopita)
Chef and restaurateur Jonathan Barthelmess shares the secrets to one of his favourite family recipes.
Kangaroo, ale and mushroom pie
This wild red meat benefits from a slow bath with unctuous portobellos and ale.
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Charred apple custard pie
Fire cooking transfers to desserts with the help of a blow torch. Prep in advance up to the final step then brûlée table side, keeping the flame moving.