Black treacle and orange pork pie

Combine the water, lard, rosemary and salt in a medium saucepan. Bring to the boil then reduce to a simmer until the lard fully melts. Remove from the heat

In a stand mixer with the paddle attachment fitted, mix together the flour and egg on a medium speed for 2-3 minutes until the egg is fully dispersed

Bring the water mixture back up to a boil, remove the rosemary then slowly pour into the flour mixture while mixing. After you’ve added half the water, stop the mixer and scrape down the sides to prevent any lumps

Once all the water is added, continue to mix for 3 minutes or until the edges of the mixing bowl are clean

Place the dough between two pieces of baking paper and allow to cool for 10 minutes before wrapping and chilling in the fridge for at least an hour

Combine all the filling ingredients and mix thoroughly by hand until everything is evenly dispersed, then rest in the fridge for 30 minutes

For the jelly, soak the gelatine sheets in enough cold water to cover and leave to soften for 10 minutes

Bring the pork stock to the boil and add the salt, orange juice, sugar and orange liqueur. Turn down to a simmer and gently stir until everything is dissolved

Squeeze the gelatine to remove excess water and whisk into the hot stock. Pass the liquid through a sieve and back into the pan to use later

When ready to assemble, remove the pastry from the fridge and split it into a 250g ball for the base and a smaller 50g ball for the lid. Keep the excess

Manipulate the pastry with your hands for a few seconds to bring it back to a slightly softer consistency which will make it easier to work with

On a lightly floured surface, roll out each ball to 5mm-thick circles

Line your pie tin with the large circle of pastry, carefully pressing all the way into the bottom edges without it tearing. Allow a 2cm overhang around the top of the edge. Place it into the freezer for 15 minutes to firm up

Pack the meat filling into the lined pastry case until it’s full – any leftover filling can be saved for another pie or would make a great stuffing

Brush the edge of the pastry with the egg yolk and then add the lid. Pinch the edges to seal the gap, then use a sharp knife trim off any excess pastry. Pinch around the edge to make a crimp

Take a small piece of the leftover rolled out pastry, and cut it into a circle. Then, take a smaller cutter and cut out a hole from the centre of the circle so you have a ring

Use the smaller cutter to cut a hole in the centre of the lid of the pie, and top the hole with the ring of pastry, pressing firmly to secure it to the lid

Use a sharp knife to create curved scores in the lid from the hole to the edge

Place into the fridge for half an hour 

Towards the end of the chilling time, preheat the oven to 200°C (180°C fan) 

Brush the top of the pie with egg yolk and bake on a tray in the pre-heated oven for 1 hour

Once baked, allow the pie to cool on the tray for at least an hour before removing it from the tin

Chill in the fridge until the temperature is below 30°C 

Bring the jelly to the boil then remove from the heat. Carefully pour the hot jelly into the chilled pie using a funnel through the hole until it is filled up. Refrigerate for at least one hour before serving