ARE YOU ready to celebrate British Pie Week which runs from now until March 10?
As any discerning Saddleworth diner will confirm, we are really spoiled for choice locally when it comes to one of our favourite dishes.
Pies here come in all shapes and sizes – with creative chefs adding their own unique touch to lift them to another level.
And, of course, it’s not just about the filling – but the delicious pasty topping that shows genius and passion.
Take the classic home-crafted cheese and onion pie baked at the popular Diggle Chippy on Huddersfield Road.
Here, Rachel and Steve Wood, who are celebrating their sixth year at the unique chippy, prepare delicious, melt-in-the-mouth portions which makes the delicate, classical pie a Number One favourite with their dedicated customers.
In Uppermill, the team of chefs at Addy Dearnaley’s popular Waggon Inn on the High Street – John, Janet and Jean – have produced a special Cock and Bull pie to praise British Pie Week.
It is a lip-smacking combination of freshly-cooked chicken and locally-sourced beer steak, with mushrooms and pepper sauce.
Meantime, Tom and Janette Harrop at the Old Original, Scouthead, are currying flavour with their customers who enjoy their unique Bombay Cottage Pie.
Made with their own special recipe of spicy Keema beef, creamy potatoes and leeks tucked under a cheese- flavoured thatch, its guaranteed to put a smile on the coldest winter face.
And at much-visited Albion Farm on Oldham Road Delph foodies ARE drawn to the marvellous selection of luscious homemade pie and savoury specialities.
With a flavoursome crust, their beef steak (from their farm) and Black Sheep ale pie is hugely popular with customers.
And at the Church Inn, Uppermill, a range of homemade pies produced by Michelle Child are making their mark.
The chicken and ham pie (pictured) is a favourite along with lamb. “Michelle has become our Queen of Pies,” says landlady Christine Taylor.
Yes, if you want the very best of British pies … Saddleworth definitely has them.