225g plain flour

100g chopped cold butter

Pinch salt

1 egg

Rub the flour and butter until the mixture resembles fine crumbs. Mix in the salt. Mix in the egg to dough, wrap in cling and chill.

Filling

4 boneless, skinless chicken thighs

Oil for brushing

25g butter

1 large leek, split, washed and chopped

25g plain flour

150ml chicken stock

1 tablespoon cream

1 teaspoon Dijon mustard

Brush the chicken with oil and cook on a hot grill pan for about 4 minutes each side or until cooked through. Allow to rest.

Heat the butter in a pan and add the leeks. Cook until wilted down and mix in the flour well. Add the stock and mix to a stiff smooth sauce. Add the cream and mustard and check seasoning. Add any resting juices from the chicken and then cool and chill. Chop the chicken and mix into the sauce.

To assemble

1 egg yolk.

Divide the pastry in half and roll to fit a buttered pie dish. Trim off the edges and keep in cling.

Line with foil and fill with baking beans. Chill for an hour then bake in a 180oc oven for 12 minutes. Remove beans and foil and bake for another 5 minutes. Fill with the chicken mixture. Roll out the remaining pastry and cover the chicken mixture. Crimp the edges and brush with egg yolk. Roll out the ends of pastry and make leaves. Place on pie and cover with more egg yolk. Bake in a 180oc oven for 30 minutes.

Broccoli with pickled shallot

2 shallots, peeled and finely sliced

25ml white wine or cider vinegar

25ml water

1 teaspoon sugar

¼ teaspoon turmeric

1 teaspoon mustard seeds

Salt to taste

350g tenderstem broccoli

1 tablespoon oil

Place the vinegar, water, sugar, turmeric and mustard seeds in a pan and simmer until the sugar has dissolved. Check seasoning and pour over the shallots. Leave for an hour to pickle.

Blanch the broccoli in salted boiling water for a minute and then drain, place on kitchen paper and top with kitchen paper.

Heat the oil in a frying pan until smoking add the broccoli. Cook for a couple of minutes then add the shallots ( not the liquid) and warm through.