I have never been a fan of Cornish pasties, observes Mrs. M, but maybe I've never had a good one.  I read the humble pasty is about to join the quality control appellation of Parma ham and champagne.  Anyone trying to pass off a sub-standard one or one made in a different region could face prosecution from trading standards.

This all made me wonder what exactly is a Cornish pasty and why all the fuss?   Apparently the pasty was the staple food of tin miners in the 18c.  They could eat the meat and veg pie with their dirty hands and throw away the grimy crust.  It all makes sense.  The original recipe calls for uncooked mince or chunks of beef mixed with potato, onion, swede, or turnip and a light pepper seasoning.  The secret of a good one is the freshness of the vegetables, the hand-crimping of the edge and the glazing of the crust with milk or egg.

Other protected food names include Melton Mowbray pork pies, Jersey Royal potatoes, Whitstable oysters, Ardennes ham, Feta cheese, Dutch Gouda, and Welsh lamb.

Maybe I'll have to give the Cornish pasty another chance if it's joining these prestige products.