Tiddy-oggies.

So the Cornish Pasty is in danger of going he same way as the Melton Mowbray pork pie (see post dated 22/12/05). One of the more silly arguments being put forward in support of this idea, is that to be a genuine Cornish pasty it must be made of specific ingredients. Oh, come on! We know that pasties were working men's food, and as such would have traditionally been made from whatever the wife or mother or whoever had to hand - and doubtless they would all have had their own personal recipes, which they would each have seen as the "real thing". The idea that they all somehow got together and decided that they would put nothing in other than "beef, potato, onion, swede or turnip" is comical. And pasties were in no way specific to Cornwall - the basic idea of food in a pastry case with a handle can be found in many other areas of the country. If anything marks out the Cornish version from the rest, it is that the handle is traditionally on the side rather than the top. All a bit daft, isn't it?