During my recent to the west country, I found myself in need of refreshment. After a row with my mildmannered sat nav, I found myself going in the wrong direction, heading north into Somerset rather than southwest as I had intended.

Eventually, I came across a small inn which advertised local produce, in a little village called Priddy.

I steered my little silver machine into the car park, stretched, and entered, to be greeted by stares from the few people in the bar and a shrug from the chef, sitting at the counter with a mug of tea.

I cautiously approached, ordered a small libation, smiled at him, and asked what was good today.

“Depends who you ask,” was his retort. The words of a pop song came to mind: “Should I stay, or should I go?”.The dilemma was that I was hungry and it did say ‘local produce’ outside.

The famous Farr persistence came through and, after reading the blackboard, I asked: “What’s a Priddy Oggie?”

He was a changed man, his face lit up, and he enthusiastically explained: “Well my lurver” (clearly a Devonian), “Let me tell you the story”. He went on to tell me how the original ‘tiddy oggie’ was inspired by the depression in Cornwall, following the closure of the tin mines. It was basically a potato pasty. The idea was adopted by neighbouring counties and, in the more economically comfortable surroundings of Somerset, a recipe was devised using local Cheddar.

This is where the chef became a little vague, explaining that it originated at The Miners Arms. As he slumped over the bar, I realised I was not going to find out any more, nor get anything to eat, so I drank up and left.

On my eventual return to Pinner, I searched the Farr archives and found a recipe, which I’ve adapted for more modern tastes.

PS: Thanks for all your recipes for Stone Cream. I’ve now got six!

Oriddy Oggies

Ingredients (makes 4)

? 400g pork fillet, cut into four lengthways.

? 350g cheese pastry (short pastry mixed with 50g grated cheddar)

? 50g thinly sliced smoked bacon ? 50g grated mature cheddar

? 1 tbsp fresh chopped parsley

? 1 egg

? Fat for deep frying


1) Bat the pork fillet with a mallet or rolling pin until flat.

2) Make a stuffing with the cheese, parsley, half the beaten egg, a pinch of salt and a little cayenne.

3) Spread it evenly over the fillets, roll up tightly, and leave to set in the fridge for 30 minutes.

4) Roll out the pastry into four rectangles, each 6in x 3in.

5) Wrap each fillet with a slice of bacon and place on a piece of pastry.

6) Moisten the edges of the pastry with a little beaten egg, draw the edges in together, seal and crimp the edges to get a scalloped effect, brush with the remaining egg, and bake in a hot oven for 10 minutes.

7) To serve, deep fry the little pasties in hot fat for 10 minutes until golden brown.