Pork pies with dips

For the Cumberland sauce: warm together all the Cumberland sauce ingredients in a small saucepan. Leave to cool, before pouring into a dipping bowl.

For the piccalilli dip: blend the piccalilli in a food processor or blender until smooth and liquidised. Transfer the piccalilli into a dipping bowl.

For the celeriac remoulade: stir together the celeriac, mayonnaise, soured cream and mustard in a mixing bowl and transfer to a dipping bowl.

For the cucumber salad: combine all the cucumber salad ingredients in a small bowl.

Serve the four bowls of dips and salad with the pork pies.

Made with produce from Berkins Butchers - finalist of the Local Food Hero Awards 2007