As British Pie Week rolls in, Hannah Twiggs speaks to Roberta Hall McCarron – the chef behind The Little Chartroom, Eleanore and Ardfern – about the secrets to the perfect pie. From crisp pastry to saucy fillings, she shares why a double egg wash is non-negotiable, why filo pastry is for someone else and how her Great British Menu showstopper scored a perfect 10
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