NOT content with inspiring the nation to go barmy for bread and crazy for cakes, master baker Paul Hollywood is hoping to reignite our appetite for those traditional British staples of pies and puddings.

Paul and his Great British Bake Off co-judge Mary Berry’s show has led to a staggering revival in home baking.

His Bread series and accompanying book were huge hits earlier this year and he’s never been more in demand.

Just two weeks after filming finished for Bake Off, he went straight to work on his latest offering, Pies & Puds.

There’s no shortage of mouth-watering recipes in Pies & Puds. In the same way Bread introduced novices to basic techniques and walked them through more advanced methods, Pies & Puds includes basics like sausage rolls and quickly moves on to more challenging tasks.

Here’s a recipe from Hollywood’s Pies & Puds.

Bacon and egg pie (Serves 6) n For the rich shortcrust pastry 275g plain flour Pinch of fine salt 135g cold unsalted butter, diced 1 medium egg, beaten 1tsp lemon juice 2-3tbsp very cold water 1 egg, beaten, to glaze n For the filling 1tbsp vegetable oil 1 large onion, finely chopped 1 garlic clove, crushed 200g unsmoked streaky bacon, diced 200g pork loin, cut into roughly 1.5cm dice 5 medium eggs 100g cream cheese 100g mature Cheddar, grated 1tbsp chopped chives Salt and pepper To make the pastry, put the flour and salt in a bowl. Add the diced butter and rub in with your fingertips until the mixture looks like fine breadcrumbs.

Alternatively, do this in a food processor or a mixer and then transfer to a bowl.

Mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the rubbed-in mixture and pour in the egg mix. Mix the liquid into the flour and fat mixture, using one hand; avoid overworking the dough. If it is too dry, add a splash more water.

When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes.

For the filling, heat the oil in a wide frying pan over a medium-low heat and add the onion and garlic. Cook gently for about eight minutes, until soft. Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, stirring from time to time, until any liquid from the meat has been driven off. Leave to cool completely. Heat your oven to 200C/gas 6 and have ready a 20cm loose-based sandwich cake tin, 4cm deep.

Beat two of the eggs with the cream cheese until smooth. Add the Cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture.

Roll out two-thirds of the pastry and use to line the cake tin. Roll out the remaining pastry ready to form the lid.

Put the filling mixture into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them. Brush the rim of the pastry with water and place the lid on top.

Press the edges to seal and trim off the excess neatly. Brush the top of the pie with beaten egg and make a steam hole in the centre. Bake in the oven for 50-55 minutes, until golden brown.

Leave the pie to settle for at least 15 minutes before cutting. Delicious hot or cold.