Giraffe Campbell

This might be the last entry here – the blog seems to lack the interactive element of the emails it replaced. So I thought I might as well go out with a bang. The picture above shows my giraffe Campbell pie. I didn't use the whole giraffe, obviously. I don't have a pie dish big enough, and even if I did, I didn't fancy a pie that contained only giraffe. This one also contains egg, crème fraîche and a big lump of grated cheddar. I'm afraid I'm not at liberty to tell you where I got the giraffe from. Judging by the skin still attached to the big lump my supplier cut my chunk off, it was either genuine or a very convincing fake. I'm told it was a neck cut, which I guess makes sense. The recipe was based on the egg and donkeydick recipe from Pie, but with added giraffe and subtracted donkey. Sadly, no one seems to have posted it on the internet, though Amazon UK will let you have a look inside the book. And before anyone has a pop, there's loads of giraffes left. It's not as if I've been eating cod or anything (or its dirty little cousin).
The pie itself was pretty delicious. Giraffe is a little bland, but has a nutty aroma and is surprisingly tender. My pastry didn't really do it justice – I'm out of practice – and the cheese was perhaps a little too dominant. If I cook it again, I'll probably slice it thinly into medallions, flash-fry it and serve it on top of linguine, with just a hint of truffle oil and some sugarsnap peas on the side.
This is genius.