Name: Mutton Pie with a Balti Twist
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 1 kg Diced Mutton; 3 large onions, peeled and finely sliced; 10 cloves of garlic, peeled and chopped; 75g butter; ½ tsp of fennel seeds; 1 tbsp of curry leaves (fresh if possible but dried if not); 1 ½ tsp ground coriander; 2 tsp ground cumin; 1 tsp ground turmeric; 2 tsp curry powder; 3 tbsp plain flour; 1 L homemade lamb stock, hot; 1 tbsp local honey; 400g self-raising flour; 200g beef suet; cold water; sea salt flakes; 1 organic egg, beaten with a fork

Mutton Pie with a Balti Twist

George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.