Higgidy marks British Pie Week with new research revealing that sharing a meal is the most enjoyable part of our day (24 percent)

Higgidy

Higgidy

· A third of households are now regularly sitting down and eating at the table together for the first time ever

· Giving back to those who need it is more important now than ever before. Higgidy has teamed up with FareShare UK to donate over 100,000 pies to the charity during British Pie Week, sharing meals with those who need them most

It’s official: the sit-down family meal has become the most exciting part of the day for families across the UK, according to new research by Higgidy to mark British Pie Week.

24 percent say that sitting down with their families to share a meal together is the biggest highlight of their day, and 39 percent agree that cooking and sharing food as a family is one of the simple things in lockdown life that they most look forward to.

With over two thirds (67 percent) of households now sitting down to more family meal times together, the kitchen table has made a comeback, with 34 percent now regularly eating at a table together for the first time ever.

The study of 2000 British households found that seven in ten Brits think the silver lining of lockdown restrictions is being able to still enjoy eating together as a household (72 percent). So even when there is a return to a more ‘normal’ life, two thirds of Brits hope their family continues to sit down and eat together as often as possible (66 percent).

And although we’re spending more time together with our household, Brits haven’t forgotten the importance of other loved ones and the wider community. Over half call friends and family living alone (57 percent), 36 percent have offered to food shop for vulnerable people and 34 percent check in on their neighbours regularly.

Camilla Stephens, Founder of Higgidy said: “We know that family mealtimes are the best times, including the mess and mayhem! And now it’s the one simple pleasure we can all enjoy each day in lockdown life, which has been shown in our research to celebrate British Pie Week.

“But what’s even more interesting is that we have truly embraced the importance of giving back with 29 percent of people having donated to a food bank, one quarter giving leftovers or bakes to neighbours and 21 percent posting a card to someone who is feeling lonely.”

Giving back and sharing with the wider community is clearly more important now than ever before. This British Pie Week, Higgidy will be encouraging the nation to Share a #PieceOfThePie and has pledged to donate over 100,000 pies to FareShare via its ‘pie for a pie’ initiative on pack, whereby, for every Higgidy pie purchased this week, Higgidy will be donating a meal to those who need it most. What’s more, Higgidy will also be donating £1 for every pie enjoyed as part of its social media giveaway (giving 500 pie lovers the chance to get their hands on a freebie and gift one to a friend too!).

Lindsay Boswell, CEO at FareShare commented: “Higgidy’s donation of 100,000 pies throughout Pie Week will help to feed the most vulnerable in our society, whilst also help to bring people together. That’s what food does, it brings people together. Through food we help our charity partners to create occasions where people can eat, be respected and listened to, get help, and connect with others.”

Not only are we now sitting down together for supper but our attitude to mealtimes and our favourite meals of choice have changed too. The average UK household spends 26 minutes A DAY planning and discussing mealtimes together - and that’s before the cooking even starts.

When it comes to the cooking, convenient and easy to prepare sharing dishes are top of the menu with roast chicken taking the top spot (55 percent), followed by spaghetti bolognese (49 percent).

Traditional British fare is also popular, such as fish and chips (43 percent), sausage and mash (36 percent) and pie and chips (24 percent).

73 percent of British households admit that their kids have become more helpful when it comes to dinner time over the last year, lending a helping hand to load the dishwasher, set the table and even prep and cook food.

And 6pm is the time the average household will sit expectantly round the table, eagerly awaiting what’s for dinner.

Camilla Stephens continued: “Over a third of respondents said both parents work during the week, and 34 percent agreed that a weekday meal should be delicious and convenient. Food brings happiness and joy, but when time is limited it needs to be quick and easy to maximise the time we can spend together. There is no better sharing meal than the glorious British pie – voted one of the nation’s favourite meals to enjoy together ahead of British Pie Week.”

Higgidy’s Leftover Roast Chicken Pie 

The classic Sunday roast is a firm family favourite but, as delicious as it is, we often find ourselves with plenty leftover. So that’s why we’ve created this handy Higgidy recipe for a Leftover Roast Chicken Pie. Using up all the extra spuds, veggies and chicken, along with a splash of gravy, this flaky puff pastry pie makes a great comforting family meal and what’s more, helps to reduce food waste and save on the pennies too. What better way to celebrate British Pie Week?

Equipment:

1 x 1.5 - 1.8 litre oven-proof pie dish

Ingredients:

  • 2 generous knobs of butter
  • Approximately 8 stuffing balls, or 250g of sausagemeat rolled into balls
  • 2 tbsp plain flour
  • A pinch of dried thyme
  • 1 tsp Dijon mustard (optional)
  • A glass of white wine
  • Approximately 500ml of chicken stock (plus any leftover gravy)
  • 250g leftover cooked vegetables (such as carrots, potatoes, parsnips, peas, leeks)
  • 250g roast chicken, pulled apart or roughly chopped
  • 320g sheet of all butter puff pastry, ready rolled
  • 1 egg, beaten
  • Salt & cracked black pepper

Method:

- Melt one knob of butter in a large frying pan, add the stuffing balls and cook until crispy. Remove and set aside. If your stuffing has been cooked and is leftover from the day before, there’s no need to fry. 

- Melt the remaining knob of butter in the pan, stir in the flour, thyme and mustard (if using), and cook for about 1 minute. Add the wine and stir constantly to prevent the sauce from going lumpy. Add the stock and any remaining gravy, stir well, and bring to a gentle simmer. Stir through the leftover veggies and chicken, then crumble in the stuffing balls. Season with salt and pepper and set aside to cool. 

- Preheat the oven to 220°C/fan 200°C/gas mark 7. Spoon the filling into the pie dish and brush the edges of the dish with beaten egg before unrolling the pastry and laying it over the top. Trim away any excess pastry and gently press down on the edges to help create a seal. Cut a steam hole in the centre of the pie and, if you’re feeling creative, use the pastry trimmings to make some decorative shapes on top. Brush the pie lid with beaten egg. 

- Reduce the oven temperature to 200°C/fan 180°C/gas mark 6. Bake in the centre of the oven for about 30 – 35 minutes or until the pastry is golden and crisp.


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