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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/English+Provender+Co?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/English%20Provender%20Co"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"1"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2793052121720475204"},"published":{"$t":"2015-09-18T04:00:00.000+01:00"},"updated":{"$t":"2015-09-18T05:59:10.042+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"English Provender Co"}],"title":{"type":"text","$t":"Pork and Piccalilli Pies, Cheese and Caramelized Red Onion Muffins and Mustard and Horseradish Beef Cobbler"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo 2015-Rugby-World-Cup_zpsps8ffvn7.png\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/English%20Provender\/2015-Rugby-World-Cup_zpsps8ffvn7.png\" height=\"291\" width=\"400\" \/\u003E\u003Cbr \/\u003E\nThe Rugby World Cup 2015 commences today, Friday the 18th of September and will be hosted this year on home soil.\u0026nbsp; The England team need the support of home fans and whether you're watching from home or make it along to the hallowed grounds of some of ruby's most inspiring pitches, you'll need some very English sustenance to keep you going. \u0026nbsp; To that end, \u003Ca href=\"http:\/\/www.englishprovender.com\/\" target=\"_blank\"\u003E\u003Cb\u003EThe English Provender Co\u003C\/b\u003E\u003C\/a\u003E has come up with some of the best recipes for snacks and nibbles to watch each match,\u0026nbsp; beginning with these delicious Pork and Piccalilli Pies!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo image003_zpsy2foqyf4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/English%20Provender\/image003_zpsy2foqyf4.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pork and Piccalilli Pies*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pork-and-piccalilli-pies\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nGreat for packing up and taking along to a match.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n500g prepared shortcrust pastry (a generous pound)\u003C\/div\u003E\nlittle flour for rolling\u003C\/div\u003E\n75g of dry white bread crumbs (2\/3 cup)\u003C\/div\u003E\n400g of good Cumberland Sausages (about 6, spicy thick sausage)\u003C\/div\u003E\n125g smoked back bacon rashers, finely chopped (about 5 ounces)\u003C\/div\u003E\n1\/4 teaspoon each ground black pepper and dried sage\u003C\/div\u003E\n1\/2 X 275g jar of The English Provender Co Posh Piccalilli (about 1\/2 cup of mustard type of pickle)\u003C\/div\u003E\n1 egg, beaten with 1 tsp water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C.400*F\/ gas mar 6.\u0026nbsp; Line each hole of a 12 holemuffin \ntin with a thin strip of baking parchment across the middle that's long \nenough so that the ends stick out one to two inches.\u0026nbsp;\u0026nbsp; Use a dap of \nbutter to keep in place.\u0026nbsp; Roll out two thirds of the pastry on a lightly\n floured surface and stamp out 12 X 10 cm circles (4 inch).\u0026nbsp; You may \nneed to reroll trimmings.\u0026nbsp; Press a circle into each hole to line.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSprinkle\n 1 teaspoon of bread crumbs into the base of each pie.\u0026nbsp; Tip the \nremainder of the bread crumbs into a mixing bowl.\u0026nbsp; Squeeze the meat out \nof the sausage skins into a bowl and add the bacon, pepper, sage and a \nlittle salt.\u0026nbsp;\u0026nbsp; Using your hands, mash and squish everything together \nuntil the bread crumbs have just about disappeared.\u0026nbsp; Divide the mixture \nbetween the holds, packing in firmly and leaving a 1\/4 inch space from \nthe top.\u0026nbsp; Add a heaped teaspoon of the piccallili in the middle of each \npie.\u003C\/div\u003E\nRoll out the remaning pastry and cut out 12 X 7cm \ncircles (3 inch)\u0026nbsp; Brush with a little egg and apply to the top of each \npie, egg side down to stick, carefully pressing the edges together to \nseal.\u0026nbsp; Brush with more egg.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 35 minutes, until \ngolden brown, then carefully remove the pies from the tin, using the \nparchment ends to help you lift them out.\u0026nbsp; Allow to cool before serving \nwith extra piccalilli and salad leaves.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo image005_zpstnxdg3bp.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/English%20Provender\/image005_zpstnxdg3bp.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Cheese and Caramelized Red Onion Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMaes 10\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheese-and-caramelised-red-onion-muffins\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThe tasty treat goes down well with the whole family.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n275g of plain flour (2 1\/4 cups)\u003C\/div\u003E\n1 TBS baking powder\u003C\/div\u003E\n1 tsp salt\u003C\/div\u003E\n125g mature cheddar cheese, grated (generous cup)\u003C\/div\u003E\n1 tsp dry mustard powder\u003C\/div\u003E\n2 tsp freshly chopped thyme leaves\u003C\/div\u003E\n2 eggs, beaten\u003C\/div\u003E\n200ml semi-skimmed milk (7 1\/4 fluid ounces)\u003C\/div\u003E\n4 TBS The English Provender Co Caramelized Red Onion Chutney\u003C\/div\u003E\n75g butter, melted (1\/3 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 190*C\/375*F\/ gas mar 5.\u0026nbsp; LIne a muffin tin with 10 paper \ncases.\u0026nbsp;\u0026nbsp; In a large bowl sift together the flour, baking powder and \nsalt.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nStir in 3\/4 of the cheese, thyme and mustard powder \ninto the flour mixture and\u0026nbsp; mix well.\u0026nbsp; Season with a little freshly \nground black pepper.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nIn another bowl, beat together the \neggs, milk, caramelised onion chutney and melted butter and pour over \nthe dry ingredients.\u0026nbsp; Stir until just combined.\u0026nbsp; The batter will be \nlumpy.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSpoon the mixture into the muffin cases, then \nsprinkle the tops with the reserved cheese.\u0026nbsp;\u0026nbsp; Bake for 20 to 25 minutes \nuntil risen and firm.\u0026nbsp; Delicious eaten warm or cold.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ECook's\n tip:\u003C\/b\u003E\u0026nbsp; These muffins are best eaten the day they are prepared.\u0026nbsp; \nAlternately stire in an airtight container for 2 to 3 days in the \nrefrigerator.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo image007_zpsfdyqexle.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/English%20Provender\/image007_zpsfdyqexle.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Mustard and Horseradish Beef Cobbler*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mustard-and-horseradish-beef-cobbler\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n dinner that will fuel the whole team for a match of your own, the \nMustard and Horseradish Cobbler from The English Provender Co can be \nmade as strng as the players with extra helpings of the Wholegrain \nmustard With Horseradish on the side.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the beef:\u003C\/div\u003E\n500g lean minced beef (a generous pound)\u003C\/div\u003E\n1 large onion, peeled and chopped\u003C\/div\u003E\n2 large carrots, peeled and chopped\u003C\/div\u003E\n250g chestnut mushrooms, halved (1\/2 pound)\u003C\/div\u003E\n1 TBS plain flour\u003C\/div\u003E\n600ml hot beef stock (generous 2 1\/2 cups)\u003C\/div\u003E\n4 TBS The English Provender Co Wholegrain Mustard with Horseradish\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the cobbler:\u003C\/div\u003E\n200g self raising flour (1 1\/4 cup plus 2 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and pepper to season\u003C\/div\u003E\n100g butter, diced (7 TBS)\u003C\/div\u003E\n2 TBS chopped fresh parsley\u003C\/div\u003E\n50g mature cheddar cheese, grated\u0026nbsp; (scant 1\/2 cup)\u003C\/div\u003E\n6 to 8 TBS milk\u003C\/div\u003E\n2 TBS The English Provender Co Wholegrain Mustard with Horseradish\u003C\/div\u003E\n1 egg, beaten\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nDry\n fry the mince with the onion in a large pan with a lid, for 5 to 7 \nminutes, or until the meat is browned.\u0026nbsp; Add the carrots and mushrooms \nand cook for 2 minutes more, then stir in the flour.\u0026nbsp; Add the stock and \nwholegrain mustard with horseradish, bring back to the boil, then cover \nand simmer for 15 to 20 minutes.\u0026nbsp; Season to taste with salt and freshly \nground black pepper.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Transfer the mince mixture to an ovenproof dish\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMeanwhile\n for the cobbler, sift the flour into a bowl and season.\u0026nbsp; Add the butter\n and rub in until the mixture resembles fine breadcrums.\u0026nbsp;\u0026nbsp; Stir in the \nparsley and cheese.\u0026nbsp;\u0026nbsp; Make a well in the centre, then add the milk and \ngently bring together to make a soft and pliable dough.\u0026nbsp; If it is too \ndry, add a little more milk.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nRoll out the dough on a \nlightly floured surface to 5 mm thick.\u0026nbsp; (about 1\/4 inch).\u0026nbsp; Cut the dough\n into 16 rounds using a 5 cm pastry cutter. (2 1\/2 inch).\u0026nbsp; Reroll the \ntrimmings and cut out more rounds until all the dough is used up.\u0026nbsp;\u0026nbsp; \nArrange the circles of dough on top of the mince.\u0026nbsp; Brush with the beaten\n egg.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook, uncovered, in the oven for 20 to 25 minutes until well risen and golden.\u0026nbsp; Serve with shredded green cabbage.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo posh-piccalilli-3_zps9ugg6gr9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/English%20Provender\/posh-piccalilli-3_zps9ugg6gr9.jpg\" height=\"400\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EThe English Provender Co Posh Piccalilli\u003C\/b\u003E - Naturally delicious and perfect for picnics! Perk up your sausage rolls, pork pies \u0026amp; scotch eggs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo caramelisedredoonionspoon_zpsigopimix.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/English%20Provender\/caramelisedredoonionspoon_zpsigopimix.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EThe English Provender Co Caramelized Red Onion Chutney\u003C\/b\u003E - An award winning Caramelised Onion Chutney! Naturally delicious with just about everything! It’s gorgeous with quiches, scrumptious with scotch eggs \u0026amp; makes an outstanding addition to any sandwich!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo wholegrain_mustard_with_horseradish_spoon_zpsx2xgcfr4.jpeg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/English%20Provender\/wholegrain_mustard_with_horseradish_spoon_zpsx2xgcfr4.jpeg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EThe English Provender Co Wholegrain Mustard with Horseradish \u003C\/b\u003E- The perfect combination of wholegrain mustard and our famous grated hot horseradish."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2793052121720475204\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/poork-and-piccalilli-pies-cheese-and.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2793052121720475204"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2793052121720475204"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/poork-and-piccalilli-pies-cheese-and.html","title":"Pork and Piccalilli Pies, Cheese and Caramelized Red Onion Muffins and Mustard and Horseradish Beef Cobbler"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}}]}});