It may not be the first thing couples think of when they are planning the menu for their big day, but it seems as though pasties can be a popular choice for wedding fare.

Pam Sweetland, who owns a farm with her husband in Farway, near Honiton, decided to put her knowledge of cooking to good use and use meat from her Aberdeen Angus cows to make pies and pasties.

Now she says that she often caters for weddings, functions or parties and sometimes gets some very strange specifications, This is Exeter reports.

"We always do unusual requests," said Ms Sweetland. "We were asked to do octopus and squid at a wedding, which is different."

Her first recipe was for a traditional East Devon pasty and the range of fillings for the pies has now expanded to include duck and orange, duck and Champagne, turkey and cranberry and vegetarian options like apricot, butter beans and carrot.

Something more traditional for the big day is the cake and Ruth Shin of Brookyn Cakes recently told the Brooklyn Paper that a sprig of holly and a dusting of icing sugar can add a wintery feel to the dessert.