There’s a pie in the case at the moment that smells like nothing else on the shelf. Crack it open and you’ll know why, it’s a rendang. Made with Blackmore Wagyu beef, slow-braised until it falls apart.

The beef’s the whole point here. Blackmore’s about as good as Wagyu gets, and rather than mess with it too much, we let it sit low and slow in a proper rendang spice base until it’s rich, dark and falling apart at the fork. Coconut, a bit of chilli, a touch of sweetness underneath, classic rendang character, built around beef that can actually carry it.

Then we wrap the whole lot in pastry, the way we do everything else in the case. Buttery, flaky, holding in all that slow-cooked Wagyu until you break it open.

Launching Thursday, 13 August, it won’t be around for long, so if you’re keen, don’t leave it too late.