Our curated collection celebrates the ultimate winter comfort food with three completely different takes on the classic. From hearty and traditional, to rich and luxurious, plus something a bit different – there’s a pie for every kind of craving. Why choose just one?

<p><meta charset="utf-8">Our curated collection celebrates the ultimate winter comfort food with three completely different takes on the classic. From hearty and traditional, to rich and luxurious, plus something a bit different – there’s a pie for every kind of craving. Why choose just one?</p>

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<div class="p-rich_text_section">A hearty seafood feast for four, starting with scallops grilled in their half-shell with hazelnut and coriander butter, served with warm sourdough. For the main event, Rick’s pie for four is generously filled with meaty lobster tail, king prawns and cod in a silky velouté made with shellfish reduction, cream and cognac, brightened with parsley and tarragon. “The secret of a good fish pie is really packing it with whatever’s in there,” Rick says. Baked in a reusable enamel dish, the filling is topped with buttery, latticed puff pastry, with overhanging corners for dipping and an unmissable lobster head proudly poked through the centre. Serve with buttery spring onion mash and a fresh watercress salad with lemon vinaigrette.</div>
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Luxurious Lobster Pie

<p><span data-sheets-userformat='{"2":48003,"3":{"1":0},"4":{"1":2,"2":15134719},"10":0,"11":4,"12":0,"14":{"1":2,"2":0},"15":"Work Sans","16":10,"18":1}' data-sheets-value='{"1":2,"2":"Shredded ham hock is piled onto sourdough with punchy green hot sauce. Chicken legs are simmered in white wine with trompette, porcini and shiitake mushrooms, mirepoix and pancetta, finished with a little cream and fluffy potato and herb dumplings. For dessert, fudgy chocolate cake is flavoured with a splash of Ireland’s much-loved Guinness, topped with vanilla cream. \n"}' data-sheets-root="1">There is no more perfect dish than a pie. And within - what delights! The delicious bird, flavoursome and plump, studded with sumptuous, succulent ox tongue which infuses the juices with a richness which has depth, but somehow retains that summery lightness. A dream pie for spring. And for dessert? The deep comfort of a classic steamed pudding: currant-studded spotted dick, bathing in a pool of cream.</span></p>

Chicken & Ox Tongue Pie

<p>A veg-led feast for four that's effortless to prepare. “There's an art to well-balanced spicing,” explains Sabrina. Her bastilla layers coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas and tangy feta, all wrapped in crisp filo pastry. Persian-inspired sides include baked halloumi with harissa and honey; a date, orange and toasted almond salad with cinnamon vinaigrette; and a refreshing yoghurt layered with cucumber and fresh mint, then finished with golden raisins, rose petals and walnuts. </p>

Moroccan Bastilla for Four

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<p>I<meta charset="utf-8"><span>ntroducing our brand new range of four-person menus designed to impress guests and take the hassle out of hosting. Stress-free, mess-free, and guaranteed to wow, browse our curated collection of crowd-pleasing feasts.</span></p>

Dinner Parties Test

<p class="max-w-[360px]">Our full collection of menus from the UK’s most inspiring chefs and restaurants.</p>

Restaurant Meal Kits

<p><meta charset="utf-8">Cornwall-based chef, restaurateur, author and presenter Rick Stein is known for his love of quality British seafood, standing by his ethos that “nothing is more exhilarating than fresh fish, simply cooked”. Rick’s son Jack Stein, is Chef Director of the multi award-winning Rick Stein group – including flagship restaurant The Seafood Restaurant. Rick has written more than 25 cookery books and a memoir, and has made over 30 much-loved food and travel TV programmes. In 2018 Rick was awarded a CBE, and has cooked for everyone from royalty to presidents to prime ministers.</p>

Rick Stein

<p>Introducing our brand new range of four-person menus designed to impress guests and take the hassle out of hosting. Stress-free, mess-free, and guaranteed to wow, browse our curated collection of crowd-pleasing feasts.</p>

Dinner Parties

Menus For 4

<p>Hot on the pass. Discover the latest arrivals in our seasonal menu line-up</p>

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<p><meta charset="utf-8">Dine together around a chef-prepared feast</p>

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<p>Our curated collection of fish and seafood menus</p>

Fish Lovers

6th March 2026

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14th March 2026

A generous seafood feast for four, centred around Rick Stein’s showstopping lobster and king prawn velouté pie.

6th March

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<p>Fergus Henderson and Trevor Gulliver opened London’s St. JOHN Smithfield in 1994. Since then, Fergus and Trevor have been recognised as the original pioneers of nose-to-tail cooking, with the accolades to prove it. Where Fergus is responsible for putting food on the plate, Trevor is responsible for the wine in the glass, and crafting St. JOHN’s highly reputable all-French wine list, including from their own winery. Serving up elegantly simple yet heartfelt food, St. JOHN is considered to be one of the cornerstones of the British restaurant scene.</p>

St. JOHN

<p>A restaurant experience at home for two</p>

Menus For 2

<p>Spend less time in the kitchen and more time enjoying your evening</p>

Night Off Cooking

<p class="max-w-[360px]">Discover our ever-changing collection of British-inspired menus</p>

British

<p>Discover our ever-changing collection of European-inspired menus</p>

European

<p>Meaty feasts for all the carnivores</p>

Meat Lovers

<p class="max-w-[360px]">Whether celebrating together or spoiling from afar, here is our curated collection of birthday treats</p>

Birthday

<p>Infinitely better than a casserole, treat tired parents to a restaurant-quality dishes they can make in minutes</p>

New Parents

What could be more glorious than a chicken pie? A juicy bird, flavoursome and plump, contained within glossy golden pastry and rich with sumptuous, succulent ox tongue. Follow with steamed suet pudding and pouring cream.

BANKHOL15

<p>British-Iranian chef and food writer Sabrina Ghayour specialises in Persian and Middle Eastern flavours. She is the multi-award winning, bestselling author of several books including Persiana and the follow-up Persiana Everyday. Her recipes and work feature regularly in national newspapers and magazines, and she regularly appears on Saturday Kitchen, Sunday Brunch, Celebrity Masterchef and Great British Menu.</p>

Sabrina Ghayour

<p class="max-w-[360px]">Let vibrant veg take the spotlight in these flavour-packed menus</p>

Vegetarian

<p>Discover our ever-changing collection of Middle Eastern-inspired menus</p>

Middle Eastern

<p class="max-w-[360px]">There's plenty to get through, two courses will do</p>

2 Courses

<p>Keep it casual. Small plates made for sharing</p>

Sharing Plates

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Moroccan Bastilla for Four Feast sabrina-ghayour 

An effortless vegetarian feast for four, centred around Moroccan spiced feta & chickpea bastilla and Persian-inspired nibbles.

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27th March

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The newest addition to the Waitrose family, Dishpatch partners with the UK's best chefs to bring their creations to food lovers across the country. Sign up to our mailing list to receive news and offers about our ever-changing seasonal menus.

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British Pie Week

Moroccan Bastilla for Four

Luxurious Lobster Pie

Chicken & Ox Tongue Pie

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