The Secret to a Successful Church Food Shop

When Dom first started he was just doing sausage but wanted to do the Christmas bazaar down at the European school. He couldn't have gone in there just with sausages so I started to make all pies and garlic pies, chicken ham and mango pies and mini pulp pies. Then we did burgers, then we did chicken cordon blurred, the chicken kiabs, the Moroccan bulk loins, the ribs. And they've been really successful. We're opening up in Carrefour in three weeks time. So our first thing was to make the five different flavours of pie. The pies worked out really really well and we didn’t have a problem making them right first time again