Britain's classic comfort food, wholesomely reinvented.
Forget the motorway service station pasty — we've mapped a proper foodie pilgrimage across the South West, from spelt-pastry pioneers in Falmouth to a Devon bakery stuffing lentils and wild mushrooms into the crimp. Here's where to stop, what to order, and how much change you'll need from a tenner.
Shrinking pasties won't make us healthier — it'll just make us hungrier. An argument for better ingredients over smaller portions, with a bit of mining history and two bakers who refuse to downsize.
Yes, you can track your calories and still eat a proper pasty on a Friday night. We crunched the numbers on a classic Cornish and three lighter versions — pastry, filling and crimp intact — so you don't have to guess.
Cornwall has the PGI status, the tourism board and the crimped monopoly on our affections — but up in God's Own County, the Yorkshire pastel has been quietly feeding miners and mill workers for generations. It's time this underrated hand pie got its flowers.
Twelve freezer-ready pasties for less than the price of two meal-deal lunches — it sounds like a prank, but the maths checks out. Here's the full method, from one dough batch to three flavour twists, plus the reheating trick that keeps the pastry properly crisp.
We strapped on walking boots and empty Tupperware for a two-day pilgrimage across Cornwall and the South West, hunting down the independent bakers quietly reinventing Britain's favourite hand pie. Spoiler: spelt pastry is a thing, and it's brilliant.
Forget £4.50 meal deals and sad desk sandwiches. With one hour on a Sunday, you can batch, freeze and reheat pasties that beat any supermarket lunch on cost, nutrition and sheer crimp-per-bite value. Here are ten hacks to get you started.
We gathered three generations of proper Cornish pasty devotees, blindfolded them, and served five plant-based fillings alongside the real thing. Jackfruit, mushrooms, lentils and one very smug uncle — here's how it all went down, plus the recipe that fooled everyone.
Can you make a pasty that's genuinely better for you without losing the buttery, crimped magic? We rolled up our sleeves, raided the wholefood aisle, and put five classic swaps to the test. Here's what worked, what flopped, and what we're baking every week from now on.
Cornwall may own the pasty crown, but Britain's regions have been folding, crimping and baking their own portable lunches for centuries. We take a whistle-stop tour of the clanger, the bridie, the pork pie and more — with a wholesome twist for each.
Long before meal prep containers and zero-waste lunchboxes, Cornish miners were eating a perfectly engineered portable meal. We dig into the pasty's working-class origins and sketch out what a 2025 reinvention looks like.
Who says comfort food can't pull its weight at the gym? We've reworked seven classic pasty fillings to deliver serious protein without losing that golden, flaky magic.