Traditional Warwickshire Pork and Apricot Lattice Pie

Coarsely chop pork meat (shoulder or leg) and mix with sage, salt, and black pepper.

Stir in plenty of chopped dried apricots for a sweet and savory contrast.

Line a deep pie dish with shortcrust pastry.

Pack the meat mixture into the dish.

Cut strips of pastry and weave a lattice pattern over the top.

Glaze with beaten egg and bake at 190°C for 45-50 minutes until golden.

Delicious served either hot with gravy or cold for a summer picnic.