EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)