mega-comfort chicken & leek pie with paris mash

1 tbsp sesame seeds (optional)

Heat butter in a large heavy based pan and cook onion, carrot, celery, leeks, bay leaves, and salt and pepper over a medium heat for 8-10 minutes until softened. Add thyme, ground cloves and 1/2 cup of the chicken stock. Cover and cook 10 minutes over a medium heat, remove the lid and cook a further 10 minutes. Lower heat to gentle and sprinkle over flour. Stir well with a wooden spoon, adding 1/2 cup more chicken stock and milk. Cook a last 5 minutes over a medium heat, or until thickened. Cool and add chicken. Store in the fridge while spraying a 25cm (or equivalent) metal pie dish with light olive or rice bran oil and lining it with pastry. Spoon pie filling into the pastry shell, then cover with a pastry ‘lid’ – as you do, ensure the lid is a little larger than necessary, then squash the edges together with your thumb before trimming. Make a couple of holes in the top with the tip of a sharp knife for steam to escape, decorate as you wish with pastry cut outs, brush with egg and sprinkle with sesame seeds. Pop in the fridge for 15 minutes while you preheat the oven to 180˚C (350˚F). Cook for 1 hour until the pastry is golden and flaky. Serves 6

30g butter extra (optional)
sea salt & freshly ground black pepper

Cut potatoes into large even quarters, put in a pot and cover with water. Add 1/4 tsp regular salt, cover, bring to the boil, reduce heat and simmer for 20 minutes or until potatoes are easily pierced with a sharp knife. Drain really well. If you don’t have a potato ricer, mash as you usually would, adding milk heated with cream, and butter, salt and pepper. If you do have a ricer, press the potato quarters through it into a clean bowl. Heat milk and cream and mix through potatoes with butter until smooth. Season to taste with salt and pepper and serve immediately or leave to cool. I never serve mash immediately once it is made, I put it aside, poking the extra piece of butter into the middle. Once I am ready, I just reheat it in the microwave and the extra butter melts into the middle ensuring it stays rich and smooth. Serves 6