To complement this savoury pie you could try the Strawberry and Orange Cream Tart, which combines the delicious flavours of strawberries, oranges and almonds. Both are eaten cold, so they're ideal for trips to the great outdoors. And the pork pie is so filling that it will feed a lot of hungry mouths.

Before you start baking, make sure you have a large pie tin handy - I used a 10 in x 3.5 in (25cm x 9cm) rectangular, sprung-sided pie mould but you can use a loaf tin.

I've added red peppers to the pie recipe and a spicy tomato salsa to accompany it and give it an extra kick. The pie does take a little time to prepare but it really is well worth the extra trouble to make this super summer treat. Serve it in slices and accompany it with a fresh mixed salad of your choice as well as the salsa.

And don't forget to take along some delicious fresh cream to go with the tart!

Preheat oven to 180 C/350 F, gas mark 4. Mix pork, garlic, chilli and season. Put red peppers on baking tray and prinkle with oil and salt. Bake for 20 minutes - then leave oven on. Cool, skin and set aside. Mix butter, parsley, potato and set aside. Hard-boil 4 eggs, shell and set aside.

To make the pastry, boil water with salt. Stir in lard and butter. Put flour in a bowl, make a well in the centre, stir in water with wooden spoon. Knead to a smooth dough. Grease tin. Roll pastry to 0.25 inch (5mm). Line tin with 3/4 pastry and leave a 0.5 inch (1cm) overhang.

Spread half the potato mix over base, top with 6 slices of red pepper. Follow with half of pork mix, lay hard-boiled eggs in a line on top, cover with rest of pork, peppers and potato. Beat remaining egg and brush over pastry edges. Roll out remaining pastry, fit lid and crimp edges. Cut hole in centre. Brush lid with beaten egg. Bake for 30 minutes. Remove from oven, brush with egg. Reduce heat to 150 C/300 F, gas mark 2, return to oven for 1 hour. Cool and chill.

For the salsa, mix tomatoes, chilli, onion, balsamic vinegar and season.