It's a beautiful day today and I'm gonna show you
a lovely gorgeous chicken pie. It's from my new book together. I'm really proud of it. There's
all kinds of meals for different occasions. This chapter is called laid back feast. It's a
puff pastry pie with sausage, bacon, chicken and that beautiful watercress sauce is so, so good.
I'm actually gonna cook it today for my crew. Yes we're gonna feed them for once. Let's give
these a little wash and let's get cooking. So two rashers of smoky bacon. Finely slice this
up. You don't need loads, right. It's gonna give that beautiful smoky flavour. Render that fat out. Two
chicken thighs; free range, organic. Everything's getting cut up into little 3 centimetre
chunks. So get that chicken into the bacon fat on a medium-high heat. 2 sausages, pinch the sausage
out into nice little chunks like that. Brown off the chicken and the sausage in the bacon. Look at
that. Season it fairly generously with black pepper. If you wanted to add some herb, what do you like?
I've got a little bit of savory which I love. Two potatoes, cut them exactly
the same size. 3 centimetre. Every time we add an ingredient, just stir
it through all those beautiful flavours and fats. Two leeks, the white part is very tender
and the green part has seen the sunlight so it's got more flavour and more structure. It's a bit
tougher. So the way I fix that is by finely slicing the green part and helping the cooking.
You know, kind of break it down a little bit. And then when you get to the lovely white part just
clank it up into 3 centimetre chunks again. Yes! It smells amazing. While that's frying
I'll have a quick little clean down. The sound that you're hearing is a good one,
sizzling. So we're browning off the chicken, the bacon, the sausage, and the potatoes are absorbing all of that lovely flavour. Achieving that colour is achieving like 20 percent extra
flavour. And now we're going to add some more flavour. 2 teaspoons of english mustard
and 2 tablespoons of plain flour. So, two, two, two, all through the story. Easy to
remember; two, two, two, two, two. We're gonna go in now with 500 millilitres of chicken stock or
veggie stock. You can see the flour thickening and shining up this beautiful stew. Now to make
a really creamy but simple sauce, add some milk. Bring that up to a simmer now and let it just
tick over for about 15 minutes, that simple. This method now is the unusual bit. We're going
to use a colander to basically separate the gravy from the meat, the potatoes and the veg.
It's going to give you the perfect texture for the filling. So when nearly
all of the liquid has come out, pour it into here. Tender, tasty and gorgeous.
So let's have a little try of the gravy. Really, really good. So we can take that to
another level. Not just in flavour, but in colour. Beautiful watercress, it's got that nice mustardy
flavour. Pour that gravy on top, whizz that up for a minute. Look at that colour. You've taken something
gorgeous but quite simple and every day and now it's exciting. Put most of it in here and then
about 100 mils of it, you can put in here. So amazing colour, amazing flavour. Now onto the pastry.
We're going to use puff pastry. It's so convenient, it's so good, it's an all butter puff pastry. Grab
a little pastry cutter and just do little random sort of cuts. Odds and sods, whatever you do make
it completely erratic. Think patchwork quilt. No matter what you do it's all going to kind of like
cook and puff up into a gorgeous topping. Because there's little kind of gaps, that lovely green
sauce will kind of find its way through and blip through and make nice little crispy bits, I love
that. If you want to, you can glaze or egg wash your pastry. Just crack one egg into a little jar like
that, give it a little mix up and we just brush. Don't trim it, don't try and be neat, go with
the flow, joy. So that goes in the oven now for 45 minutes at 180° Celsius which
is 350° Fahrenheit, until golden and gorgeous. Then we can feed the crew. Mighty fine. The
crew will most definitely destroy this. Lovely new potatoes, peas and asparagus.
I've got another dish here from the book, Vegetables à la Grecque. So guys, what
are you waiting for? Get involved, have a go. Please look out for the
book. But for now, crew tuck in! Thanks, you left me the asparagus.
