Paul went back in time with his ingredients for his next dish on today’s ‘Paul Hollywood pies and puds’ episode.

He made a pork and apple pie with a special ingredient that has been around since medieval times but is now making a comeback, it is know as verjus.

Verjus is an acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour.

To make his pie, Paul enlisted the help of verjus specialist Richard Perton to identify the best verjus that could complement his pie.

Richard started make his own verjus from his kitchen a few years ago and today runs a striving business producing a variety of fruit products.

Paul’s pie plays on the wonderful affinity between pork and apples. The fruit gives a subtle sweetness to the cider-enriched gravy and by using sage and apple verjus elevates it to a whole new level.