Grey skies. Cold fingers. That moment when your heating bill arrives and you consider moving into the oven.
Winter calls for serious food - and nothing answers quite like a golden gluten free pie surrounded by a gang of properly good sides. Not sad salad. Not lonely peas. We’re talking crispy, creamy, herby, gravy-loving plate perfection.
So consider this your winter sides playbook, pairing our favourite seasonal sides with pies from the range. Mix, match, and build your dream comfort plate.
Pair with: Steak & Kidney Pie
This one is rich, bold, and old-school hearty... so it needs sides that stand up to it!
Crispy roasties soak up that deep gravy, while a little thyme in the gravy adds a fragrant lift. Greens on the side make you feel vaguely virtuous. Balance.
Pair with: Chicken, Mushroom & Tarragon Pie
Creamy filling? Meet creamy mash. We’re leaning in.
The sharp cheddar mash brings comfort, while sweet carrots glazed with lemon cut through the richness and keep things fresh. Fancy but still fork-friendly.
Pair with: Veggie Tagine Pie
This pie is warm-spiced and fragrant, based on the fragrant flavours of Morocco. So... why not match these flavours with equal veggie equivalents? It's the ideal way to elevate this pie (in our opinion!)
Pair with: Steak, Ale & Chestnut Mushroom Pie
Malty, earthy, wintery.
Roasties are non-negotiable here, and a spoon of sauerkraut adds tangy crunch and makes the flavours pop. Unexpected? Yes. Delicious? Absolutely.
Pair with: Mushroom Stroganott Pie
Creamy, mushroomy, indulgent.
Boiled potatoes (masterfully seasoned!) for maximum comfort. Garlicky greens for contrast. This one truly is a plate that hugs you back!
Pair with: Chicken, Leek & Bacon Pie
Smoky bacon. Sweet leeks. Savoury gravy.
Add herby crisp potatoes and glossy carrots and you’ve got pub-lunch-at-home energy. Slippers encouraged.
Pair with: Homity Pie
Creamy potato filling meets… more potato? Yes. Yes it does.
Why not add some sauerkraut, too if you have any left over! It cuts through all that richness like a little punk rock crunch. Trust us.
No freezer bag in sight. Just real potatoes, hot fat, and crispy edges.
Potatoes (of course!)
Goose fat (or olive oil / veg fat)
Sea salt
Black pepper
Optional: rosemary or thyme
Peel (or don’t) — rustic is good. Cut potatoes into chunky chip shapes.
Parboil in salted water for 8–10 minutes until edges soften.
Drain and shake in the colander to rough up the edges — this is the crisp-maker.
Heat fat in a roasting tray in a hot oven (220°C / 200°C fan).
Carefully add potatoes to the hot fat. Toss to coat.
Roast for 35–45 minutes, turning once, until golden and crunchy.
Season generously and add herbs in the last 10 minutes.
Serve immediately. Preferably beside a pie. Preferably with gravy.
A good pie is only the beginning. The right sides turn it into a full-blown winter event — the kind that makes the weather outside irrelevant.
Now all that’s left to do is:
Choose your pie. Build your plate. Claim your sofa.
