Camilla Stephens
When I was little, I used to read cookbooks by torchlight under my duvet, but I never dared to dream that I’d get to write one of my own. Last year, though, I got the opportunity to do so; The Higgidy Cookbook came out in September and I’m so proud of it. I had such fun creating all the recipes, being able to share my ideas and encourage people to have a go in the kitchen. The book is full of easy recipes for pies, quiches, tarts and puddings to make at home for family and friends.
Why are Higgidy pies so quirky?
Higgidy is all about using good quality ingredients like you would use in your kitchen at home, and making the pies by hand, using hands not machines. The way that we do things means that each pie looks a little different to the last – a child described them as looking ‘all Higgidy’ and the name stuck.
Please tell us about the beginnings of the family run business.
I’ve always worked in food. I started at Leiths straight out of school, edited the food section of Good Housekeeping magazine and ended up at the Seattle Coffee Company – which was then bought by Starbucks – developing their food range. In 2001 I went freelance and, inspired by companies like Innocent and Green & Blacks, decided to set up Higgidy. I was looking around the shops for a good pie, and couldn’t find one – they’d been neglected, relegated to cheap, nasty snacks, and didn’t reflect the heart-warming comfort of their homemade cousins. Thankfully, things are different now and I love that I’ve been part of that.
Which is your favourite recipe from the book?
I can’t choose! It changes according to the seasons, so at this time of year it’s the hearty No-nonsense Steak and Ale Pie, which is perfect for a chilly evening in, but in the summertime I love making a batch of the Pea and Parmesan Parcels to eat in the garden or take down to the beach. The pudding pies and sweet treats were the most fun to write – my daughter Kate and I enjoyed ‘testing’ those best of all!
How can the book accommodate those who are not the great at cooking?
I’d really encourage anyone who says they’re ‘not good at cooking’ to have a go – it doesn’t matter if the results are a little ‘higgledy piggledy’! Wobbly pastry and filling spilling out just adds to the charm, and it’s a wonderful feeling to make something for family and friends. I absolutely advocate ‘cheating’ by using ready-made pastry – there are lots of good quality options available, and it makes everything much more straightforward.
Which recipes are the most suited to Christmas?
There are some lovely festive recipes in the book. The Cranberry Crackers and Mincemeat and Apple Croustade go perfectly with a cup of coffee when you have guests drop in, and the Chocolate Snowflake Tart makes a real centrepiece for the table. The most Christmassy recipe, though, has to be the Turkey Pie with all the trimmings.
What is next for Higgidy?
I’m very proud of the innovation and creativity at Higgidy – we have a brilliant New Recipes Team who are always working hard to keep improving what we make and coming up with new ideas. We have a special kitchen where they test things out, and we’re all used to being called in to sample a stew, comment on the ‘puff’ of some pastry or compare quiches! We’ve just created a new range called our ‘special guest’ pies that are really exciting flavours. We hope to bring in a new one every few months, inspired by the seasons, and our next one is Venison, Cranberry & Red Wine Pie, which is one of my favourites.