Kate and Sidney

When it’s as cold as this, I find that good, hearty home-made food is what I want, so today I’m making a steak and kidney pie. 
Good quality ingredients are, of course, essential. Some lovely shin of beef (which is very inexpensive, as a bonus); ox kidneys, which I prefer to lamb’s as they keep their texture better; and some dark beer to make the gravy. Today I’m using St Peter’s Old Style Porter, which has a deep, rich chocolatey flavour - I find it much better than Guinness.
Then just let it all simmer slowly for at least two and a half hours with some onions, celery and carrot, let it cool (preferably overnight so that the flavours develop) and stick a pastry lid on - voila!