McSingh’s Scotch pie

There’s nothing better than a juicy, crispy, lush Scotch pie – unless of course you add spices to it. The sweet, fatty taste of the lamb mince is paired with white pepper, nutmeg, coriander, cumin and some chilli. It’s fantastic for picnics or lunches. Ideally, you need to make this a day in advance to give the pie time to set. If you have time, refrigerate the cooled pie for at least 2 hours before trying to remove it from the tin.