Gregg Wallace explores the Vale of Mowbray pork pie factory in Northallerton, Yorkshire, which began making pork pies in 1928. He visited the factory in May 2022, following production of their 75g snack-sized traditional pork pie – of which they make 425,000 every week.
Cherry Healey reveals hacks for the perfect vegan shortcrust pastry, makes piccalilli as a pork pie accompaniment, and learns how to drive one of the HGVs that transport food products every day.
In Cornwall, Ruth Goodman fishes for the history of one of Britain's most unusual pies, the star gazey pie, and she explores the story of powdered egg during the Second World War.
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