We’ve combined two picnic classics – the pork pie and the scotch egg – to make this sunny-day centrepiece. There’s some skill required, which includes making your own pastry, but the result is something much more impressive than anything you can buy from the shops.
SERVES 8-10 PREP 1 hr 15 mins plus cooling COOK 1 hr 10 mins MORE EFFORT
400g plain flour, plus extra for dusting1 tbsp mustard powder100g cold butter, cut into cubes100g lard (or use 200g butter), cut into cubes1 egg, beatensalad and piccalilli, to serve
