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Diarist Samuel Pepys is one of our best sources of information on what an aspiring 17th Century man might sit down to eat at midday. Pepys’ preference was for venison, a luxury that was only available to someone with connections to nobility, and he usually ate it in a pasty. Pasties then were not a small cheap snack, but large and elaborate creation. Clarissa visits food historian, Ivan Day, who demonstrates how they were made.