Pork Pies with Dips

Gary Rhodes serves pork pies with Cumberland sauce, piccalilli dip, celeriac remoulade and a fresh cucumber salad
By Gary Rhodes
Pork Pies with Dips
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the Cumberland sauce

  • 6 tbsp redcurrant jelly
  • 1 lemon, zest only
  • 1 orange, zest only
  • 4 tbsp port
  • 1/4 tsp mustard powder
  • 1/2 tsp ground ginger

For the piccalilli dip

  • 100 ml piccalilli

For the celeriac remoulade

  • 1/2 celeriac
  • 2 tbsp mayonnaise
  • 2 tbsp soured cream
  • 1 tbsp wholegrain mustard

For the cucumber salad

  • 1 cucumber, peeled, salted and sliced
  • 2 tbsp olive oil
  • 1 lemon, juice only

For the pork pies

  • 4 pork pies


1. For the Cumberland sauce: warm together all the Cumberland sauce ingredients in a small saucepan. Leave to cool, before pouring into a dipping bowl.

2. For the piccalilli dip: blend the piccalilli in a food processor or blender until smooth and liquidised. Transfer the piccalilli into a dipping bowl.

3. For the celeriac remoulade: stir together the celeriac, mayonnaise, soured cream and mustard in a mixing bowl and transfer to a dipping bowl.

4. For the cucumber salad: combine all the cucumber salad ingredients in a small bowl.

5. Serve the four bowls of dips and salad with the pork pies.

Made with produce from Berkins Butchers - finalist of the Local Food Hero Awards 2007

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