Gala pie

Pre-heat the oven to 180C/160C Fan/Gas 4. Cut the pork loin into 5mm pieces (or chop in a processor). Chop the bacon. Slit open the sausages and squeeze the meat into a large bowl. Add the pork, bacon, herbs and mace. Season with pepper and a little salt (you wont need much because of the sausages and bacon). Use your hands to mix together, then put it in the fridge to chill.

To make the pastry, sift the flour and a pinch of salt into a large bowl. Heat the lard and 225ml water in a pan until the lard melts, then heat until it starts to boil. Immediately pour this onto the flour. Take care – it will be hot! Mix to a soft dough, then knead gently until smooth – work quickly so that it doesn't get cold. Wrap in clingfilm and leave until ready (see tip below).

Grease a 24cm loaf tin and cover the base and short sides with a double strip of foil. Put 3/4 of the pastry into the tin and press it evenly up the sides and over the rim. Make sure there aren't any holes or cracks, or the juices will run out. Sprinkle the semolina into the base. Put half the meat mixture in the tin. Lay the peeled boiled eggs on top.

Cover the rest of the meat in a dome shape. Beat the remaining egg and brush the pastry edges with it. Roll out the leftover pastry, place on top and crimp the the edges together. Make three small holes in the top. Bake for 45 minutes, brush with more egg, then bake for 35-45 minutes. Remove from the oven, cool for 45 minutes, then lift out.

Tip: Leave for 20-40 minutes. The dough needs to be warm and pliable – however, if it's too hot, you'll find that it won't hold its shape and if it's too cold, it will be too brittle to mould.