'The Pie King is back with another beauty of a book' Jamie Oliver'What Calum doesn't know about pies is not worth knowing' Angela HartnettFrom the iconic Pork Pie to the little-known Buckinghamshire Bacon Badger, in this delicious new book, Calum Franklin, best-selling author of The Pie Room, gives British pies the appreciation they deserve. One of the oldest forms of British cooking, every region has their own pie specialties. Focusing on these pastries - both sweet and savoury - from across the British Isles, Chef Calum showcases 80 contemporary takes on classic, deep-rooted traditional pies, along with a little history of each of these beloved recipes.Expect to see:- Stargazy Pie a luscious fish pie from Mousehall in Cornwall with a decorative and edible surprise - Macaroni Pie practically a national dish in Scotland- Balti Pie a pie born out of the Midlands, and a favourite at football terraces across the nation- Welsh Oggie traditionally a lunch for Welsh miners, close to it's cousin the Cornish pasty- Norfolk Plough Pudding the steaming suet pudding that sparked the idea for the book- Shepherd's Pie an Irish classic with a sweet potato twist- Manchester Tart a lighter take on the traditional dessert from Manchesterand many moreAs well as a full range of sauces and sides, and not forgetting sweet pies, plus the secrets to show-stopping decoration and making the perfect pastry, this is a deliciously modern tribute to a rich culinary heritage.Like this? Then you'll love Calum's first book, the best-selling The Pie Room, available now:'I'd happily spend eternity eating chef Calum Franklin's pies' – Grace Dent'There is no one else I know who has the passion, heart and soul for meat wrapped in hot water pastry. If you want to know how to make a pie, Calum is your go-to man!' – Tom Kerridge

'The Pie King is back with another beauty of a book' Jamie Oliver'What Calum doesn't know about pies is not worth knowing' Angela HartnettFrom the iconic Pork Pie to the little-known Buckinghamshire Bacon Badger, in this delicious new book, Calum Franklin, best-selling author of The Pie Room, gives British pies the appreciation they deserve. One of the oldest forms of British cooking, every region has their own pie specialties. Focusing on these pastries - both sweet and savoury - from across the British Isles, Chef Calum showcases 80 contemporary takes on classic, deep-rooted traditional pies, along with a little history of each of these beloved recipes.Expect to see:- Stargazy Pie a luscious fish pie from Mousehall in Cornwall with a decorative and edible surprise - Macaroni Pie practically a national dish in Scotland- Balti Pie a pie born out of the Midlands, and a favourite at football terraces across the nation- Welsh Oggie traditionally a lunch for Welsh miners, close to it's cousin the Cornish pasty- Norfolk Plough Pudding the steaming suet pudding that sparked the idea for the book- Shepherd's Pie an Irish classic with a sweet potato twist- Manchester Tart a lighter take on the traditional dessert from Manchesterand many moreAs well as a full range of sauces and sides, and not forgetting sweet pies, plus the secrets to show-stopping decoration and making the perfect pastry, this is a deliciously modern tribute to a rich culinary heritage.Like this? Then you'll love Calum's first book, the best-selling The Pie Room, available now:'I'd happily spend eternity eating chef Calum Franklin's pies' – Grace Dent'There is no one else I know who has the passion, heart and soul for meat wrapped in hot water pastry. If you want to know how to make a pie, Calum is your go-to man!' – Tom Kerridge