Pie to the people: Roberta Hall McCarron on pastry, perfect fillings and avoiding a soggy bottom
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