Simple Simon's Pies - Simply Scrumptious!

All pie fillings, except the Coulter Porker Pie and the Game Pie, are placed on top of a bed of steamed potatoes.

Tender strips of chicken filet casseroled with white wine, thyme and soft green peppercorns then finished with the delicious award winning Durham Cow Blue cheese and green grapes.

Diced Organic Perthshire pork is browned at a high temperature with rosemary and thyme which gives depth of flavour. Our locally made spiced apricot chutney is added right at the end of cooking - a real tastebud tingler!

Chunks of prime Turkey fillets sautéed in butter with onions and cubes of Blackmount's organic gammon and chipolata sausage, flavoured with sage, and finished in a creamy white wine sauce with fresh cranberries.

Delicious chunks of Organic Aberdeen Angus beef are slowly casseroled in Orkney's delicious Dark Island Beer - twice winner of CAMRA's Champion Beer of Scotland! The chocolate and coffee notes in the beer that give way to rich warm winter fruits make this filling so good we've filled the pie extra full!

Duck breasts are rubbed with Chinese 5 spice and cut into strips before being sealed at a high temperature and finished with star anise, pak choi, spring onion and Pernod.

This pie serves at least two people and is delicious with ice cream, fresh cream or brandy butter. Mincemeat is braced with cognac and allowed to mature. Apple is lightly fried in butter and mixed then filled into a pie and baked with a sugar crust. Use a deep dish to reheat as the pie sometimes leaks.

Pears are chopped and roasted with chopped chilli peppers and some coarse ground black pepper. Meanwhile a fudge is made with dark brown sugar, butter and cream. Bananas are pureed into the fudge and dark chocolate melted into it. Juice from morello cherries is reduced with kahlua and then added to the chocolate banana fudge together with the roasted chilli pears. The filling is crowned with the addition of morello cherries. Puff pastry moulds are then filled with the mixture and baked. Topped with chocolate icing.

Delicious Spanish chorizo sausage with creamy French goat's cheese, black eyed beans, chilli, peppers and tomato.

A very traditional recipe of exceptionally fresh Lambs kidneys cooked with Manzanilla sherry, shallots, flat parsley, mushrooms and chipolata sausages. A delicious way to rediscover offal and a fabulous addition to Simple Simon's Luxury Larder range!

A fillet steak in a pie complete with mushroom duxelle on a bed of steamed potatoes. This excellent creation is the first
in our Luxury Larder range.

Collops of venison from award winning Highland Game marinated in olive oil, red wine, juniper, oranges and herbs; cooked and finished with Heather Honey, placed on a bed of shredded steamed potatoes and baked in a pie.

Filled to the brim with sweet roasted onions and generous quantities of mature cheddar cheese this pie tastes like all cheese and onion pies should. A bold step some may say and a true celebration of a old favourite - this pie is proving a real hearty hit, the aroma in your kitchen as you warm it up is utterly mouthwatering and the taste is pure pie perfection!!

Organic black faced hill lamb from Easton Farm
is marinated in olive oil, white wine, carrots, onions
and rosemary before being casseroled and finished with
crab apple, mint and redcurrant jelly.
The finished casserole is then encased in light puff pastry
on a bed of steamed potatoes and baked ready for your table.

Caught in the North of Scotland, squid are sliced into strips and cooked gently in olive oil with Clyde Valley tomatoes, onions, garlic, pitted black olives, capers, red wine and a touch of red and green chilli peppers till tender and succulent. Finished with a sprinkling of cayenne, mint, basil and a generous grind of black pepper.

A full hearty breakfast in a pie. Base of shredded potato, bacon, egg, beef sausage, beans, tomato and mature cheddar. This will set you up for the day!

Simple Simon uses only prime Aberdeen Angus beef sausages from the Upper Clyde Valley hills for this tasty, traditional pie, casseroled in a rich onion gravy, and filled on a base of steamed Scottish potatoes from the Pentlands. All in this tall crispy puff pastry - a meal for the hungriest Horace.

All fresh fish-lovers will fall for these delectable pies. Simple Simon crafts them with undyed and fresh fillets of North Sea haddock, gently poached in a leek and white wine sauce. This is flavoured with Tayside grown dill and parsley and finished with double cream, "Mmmmm. They're good!"

Delicious organic Lanarkshire pork, naturally reared on green, grassy pastures, is sautéed in butter with garlic and wine. Then it is finished with fresh parsley and lemon juice for a zesty, hugely satisfying meal in a pie case.

Prime Scottish Highland sea-raised salmon fillets are blended in a horseradish cream sauce with ground, pink peppercorns and fresh broccoli spears. Then Simple Simon bakes them in his famous puff pastry, and turns this pie into a delicious healthy eating experience.

Divine strips of succulent chicken breast, sautéed in butter along with chopped onion, fresh tarragon and white wine, then finished with cream for a flavour wow. A favourite with Simple Simon's chums, so why not join them now?

A Scottish Favourite - simple and so tasty - just like granny used to make it. Simple Simon's Mince and Tattie pie combines prime organic Lanarkshire ground beef, sauteed with chopped onions and fresh herbs, and mixed with local potatoes.

A rich, intensely tasty pie dish. Organic prime Lanarkshire beef is ever so slowly casseroled with mushrooms, chopped onion, and red wine, then baked to perfection in a pie. It'll make your taste buds tingle.

Succulent strips of chicken breast are stir fried with peppers, onions and chilli to a recipe created by Edinburgh Taverners' in the nineteenth century. Hot and satisfying.

I borrowed this recipe from the Indian restaurant next door. Medium hot curry made with traditional ingredients and strips of chicken breast are blended together and casseroled gently to allow the flavours to combine.

Aubergine, Courgette, Peppers, Onion, Garlic, Black Olives and Capers fried in olive oil then casseroled gently with feta cheese. This pie is very nice hot or cold.

Award-winning mutton is reared on a hill farm in the Southern Uplands. It's minced and sealed at high temperatures, thus ensuring a lean, flavoursome pie. Onion and spices are added, then the finished stew is placed on a bed of steamed potatoes, and sealed and baked in light puff pastry.

This is our first cold pie using the finest organic pork with fresh thyme and sage and flavoured with spices and mustard. Enough for two.

Plump butter beans are casseroled in a vegetable and white wine stock with a good dose of garlic and finished with parsley, cream and lemon juice. Brie is then added to the cooled ingredients prior to baking.

These wonderful cocky little beans were designed to be spiced up and in our version they are cooked with chilli peppers, pimentos, garlic, tomatoes and olives.

To celebrate Rabbie Burns and his poetry, Jimmy Bogle's magnificent haggis is enhanced with a dram of scotch whisky. It's then folded in a creamy sauce and set on a bed of neeps and tatties, and baked in light puff pastry.

Game in season is casseroled with redcurrants and port wine then baked in a pie with herbs and spices, finished with red current flavoured wine jelly.

Pies are cooked freshly to order.

Order and Delivery Schedule
Order by 2pm	Pies cooked and despatched	Delivered (between 9am and 5.30pm)
Monday	Tuesday	Wednesday
Tuesday	Wednesday	Thursday
Wednesday	Thursday	Friday
Thursday	Monday	Tuesday
Friday	Monday	Tuesday
No deliveries are made on Saturday, Sunday or Bank Holidays.

Pie boxes are packed with ice gel which retains suitable temperatures for 48 hours.
Orders over £50 or more - post and packaging is free of charge.
Orders to the value of between £30 & £49.99 - postage and packaging charge £7.95.
Orders below £30.00 - post and packaging £9.95.

Orders can be placed online using our secure online shop or direct to the factory on 01899 220118 between 8am and 3pm Monday to Friday. Outside these hours you can order from Bernard Alessi on 0780 960 6395.

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Additive and preservative FREE Locally Reared Meats Fresh Fish Hand Crafted Succulent Fillings Prepared to order