Margot Henderson’s Recipe for Bacon-and-Egg Pie

“This pie feels as if it is too simple to work – but it does and very easily,” according to London-based chef and caterer Margot Henderson, who dishes up her bacon-and-egg-pie recipe to Guardian readers.

“This is an old-school pie from New Zealand; you are not a proper mother there if you don’t pack your kids off with a bacon-and-egg pie for their sports day,” Henderson writes for the newspaper. “I found it was also very successful on a cold, sandy bank in Scotland after the children had spent a night camping. I think their camping involved running around all night and not sleeping, starving because they had eaten all their sausages very early on, so I was ‘top mum’ for arriving with a warm bacon-and-egg pie. It feels as if it won’t work, but it does and very easily. Peas can be added – it’s always good to get a bit of green in.”

Henderson is chef/co-owner of Rochelle Canteen.

Original article by Margot Henderson, The Guardian, March 7, 2019.


Tags: Bacon and Egg pie  Guardian (The)  Margot Henderson  Rochelle Canteen  

Sharna Osborne’s Shots Like Nothing Else in Fashion

Sharna Osborne’s Shots Like Nothing Else in Fashion

The videos and stills made by the New Zealand-born artist Sharna Osborne don’t look like anything else in the fashion world – or at least not like anything else being produced…