Join Howard Middleton (GBBO, series 4) live from his kitchen in Sheffield as he shows you how to master the art of hot water crust pastry to make a delicious batch of savoury pies. Whether you choose classic pork or favour a veggie filling, these pies are the perfect addition to a picnic, ploughman's lunch or party buffet. Howard will also demonstrate the traditional tangy accompaniment of English mustard pickle, aka Piccalilli. This class will be on Saturday 6th February at 8pm UK.


We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat.


Our class will take around an hour and fourty-five minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard.


Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund.


All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 16 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.



12-Hole Muffin Tin, Small Pan, Wooden Spoon, Flat Baking Tray/Sheet, Mixing Bowls, Rolling Pin, Small Cookie Cutter (2 ¾in / 7cm) in Diameter, Large Round Cookie Cutter (4 ½in / 11cm) or Similar Sized Small Plate




For the pastry:

300ml Water, 125g Unsalted Butter, Pinch of Salt, 125g Lard OR Solid White Vegetable fat (Trex or Cookeen in UK, Crisco in US), 750g Plain Flour (or you can use 50% Plain Flour and 50% White Bread Flour) plus extra for rolling


For a Meaty Filling:

400g Pork Mince (or the meat from 400g herby Pork Sausages)*, 100g Lean Bacon, roughly chopped (or lardons with most of the fat removed), Fresh herbs, chopped (sage or chives for example), 2tsp Worcestershire Sauce or Henderson’s Relish (optional) and About tbsp Breadcrumbs or Cornmeal/Polenta


For a Vegetarian Filling:

Fresh Herbs, chopped, 2tbsp Breadcrumbs or Fine Oatmeal, 1 Egg, beaten, 100g Strong Cheese, Grated, 300g Cooked Potatoes, Carrots or Parsnips, mashed, 100g Cooked Chestnuts, roughly chopped (or other nuts, roasted and chopped) and 100g Mushrooms, chopped, sautéed and patted dry


For the Picalilli:

125g Raw Cauliflower Florets     

100g Small Onions or Shallots, left whole, halved or quartered depending on size

100g Cucumber, quartered lengthways and cut into slices (or use courgette/zucchini)

75g Dwarf Beans, trimmed and cut into 1inch (2.5cm) lengths

250ml Distilled Malt Vinegar/ White Vinegar, plus a spoonful extra

2tsp Cornflour (Corn starch) or Plain Flour           

Pinch of Grated Nutmeg               Pinch of Ground Allspice               50g Caster Sugar

Clove of Garlic, crushed                 2tsp English Mustard Powder      1tsp Tumeric



If you have any questions regarding this class please email us at


Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!


It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. 

We will, wherever possible provide alternatives to include gluten & dairy free options.

Howard's Online Pork Pie and Piccalilli Class - Sat 6th Feb - 8pm UK



    0208 202 6766


    office Address

    2b redbourne avenue


    N3 2bs

    Opening Hours: Mon-Fri, 9:30-18:00

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