A little while back I’d noticed that my website was getting lots of search hits for “Tiddy Oggies”, a variety of which were developed by my grandfather back in the 1960’s alongside snails, of course. It was a pork based pasty (with a nice cheese pastry), and called the “Priddy Oggy” as a play on “Tiddy Oggy”, Priddy being the village in Somerset which my grandfather’s restaurant was located (and I grew up).
I’d been rather perplexed as to where all this traffic was coming from, but Frances popped up to my office earlier to announce she’d stumbled on the reason, and that was the ‘Somerset Tiddy Oggy’ was featuring as a candidate for “Britain’s Best Dish”, on ITV. It seems to have made the cut as the “best starter”, but lost out in the final to the main course.
The “Priddy Oggy” does seem to appear every now and then in various recipe guises - frequently and bizarrely dubbed as “Cornish”, “Celtic” or even “traditional” (I’m puzzled that 1960’s culinary concoctions can be construed as such!). So I don’t think I’m stretching things that far to suggest that this recipe is in many ways a derivative of my grandfathers own. But certainly I could be getting a bit carried away after Wednesday’s Snail segment on BBC1 West.
No matter, I can’t help but get a little excited by the thought that my grandfathers culinary legacy is being picked up all over again, and I’m very minded to see about transcribing some of the other recipes I have available. LLEBS anyone?
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