This recipe (which started off as Boxing Day Pie) comes from Beryl Scoffield, the mother of one of my oldest friends, and a woman with a reputation for her pies. It’s wonderfully old-fashioned and comforting. It is undeniably good over the holidays when you easily use chopped slices of your Christmas ham, but I have since come to the conclusion that it’s at its best in the summer months, when a slice of cold pie is a deeply appealing proposition (and very much worth bearing in mind for picnics). But having said that, I love it all year round. And I must tell you that it makes for a pretty unsurpassed breakfast! I leave the pie unglazed, which gives it a plain, pale crust, but if you wish it to have a more burnished, golden appearance, keep a little of the beaten eggs back (a tablespoon should do) and mix with a little full fat milk then gently brush this glaze over the top of the pie before it goes in the oven. For US cup measures, use the toggle at the top of the ingredients list.