Graham Kerr

Graham Kerr · The Galloping Gourmet: The Graham Kerr Cookbook

I have found from experience that an old heavy-based frying pan makes the best pie dish — that is, for a top-crust pie like this one. The handle has to be taken off but this doesn't prove too difficult once you make the decision, and the end results are worth the trouble. (Parramatta Chicken Pie shown coming out of the oven in the photo)