Serve this impressive-looking loaf-shaped pie, studded with quails’ eggs, in slices with salad and pickles. Keep any leftover pie in the fridge to snaffle later. Half-fill a saucepan with cold ...

But wait. Why would one want a long egg in the first place? I’ll leave this explanation to [Keef]. “Well, the main use is in a Gala Pie (a long pork pie baked in a loaf tin and often cut into ...