Tony Singh served up Mcsingh’s Scotch pie with lamb mince and spices on Saturday kitchen.

The ingredients are: 2 tsp cumin seeds, 1 tbsp rapeseed oil or vegetable oil, plus extra for greasing, 2 medium red onions, finely chopped, 6 garlic cloves, crushed, 3 green chillies, seeds removed (optional), finely chopped, 1 large red pepper, seeds removed, finely chopped, 1 tsp ground mace or grated nutmeg, 2 tsp ground coriander, 1kg lamb mince, 1 tsp freshly ground white pepper, 3 tbsp chopped fresh coriander and salt.

For the hot water pastry: 340g plain flour, plus extra for dusting, ½ tsp salt, 90ml milk, 150g lard, chopped into cubes, plus extra for greasing, 1 free-range egg, yolk only, beaten, for brushing.