Certainly got my mouth watering, Alan > A "Meat Pie" in our house was made on a flat, shallow (aluminium) pie > dish, often with mince and with a crust on top and bottom. Same here, Mum called it "plate meat cake" as she used to make it on a white enamel "dish" exactly the size and shape of a "dinner plate". I think with Hot Pot the potatoes are supposed to be the "crust". You're right about the "scrag end of neck" too, I can remember my Nan saying that. As for pickles, you certainly got that right! There were the big stripy onions they used to call "funeral pickles", and I love piccalilli still. Someone has now brought one out with Indian spices in, called Tikkalilli, I recommend it! Used to like Daddies' or HP sauce, too. Anything with a bit of "bite"! Cheers, Ian