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Chicken pie, gravy, mash and fancy leeks
Fruit and vegetables
2
celery
sticks, chopped
½
fennel
bulb, chopped
1
onion
, chopped
3
garlic
cloves, sliced
1 tbsp chopped fresh
thyme
1 tbsp fresh
tarragon
stalks, plus 1 tbsp chopped fresh
tarragon
3
garlic
cloves, smashed
few fresh
thyme
sprigs
500g/1lb 2oz boiled
potatoes
2
onions
, finely chopped
3
garlic
cloves, crushed
few fresh
thyme
sprigs
3
leeks
, trimmed and cut into 10cm/4in pieces
1 tsp chopped fresh
tarragon
Tins, packets and jars
2 tbsp
plain flour
500ml/18fl oz
chicken stock
500ml/18fl oz
chicken stock
1 tsp
Dijon mustard
Cooking ingredients
1
bay leaf
salt and freshly ground
black pepper
400g/14oz
self-raising flour
, plus extra for dusting
1 tsp
nigella seeds
1 tsp
fennel seeds
1
bay leaf
salt and freshly ground
black pepper
1
bay leaf
salt and freshly ground
black pepper
1 tbsp
olive oil
salt
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
100ml/3½fl oz
crème fraîche
150g/5½oz
butter
, cold and cut into cubes
1 free-range
egg
, beaten, plus extra for brushing
125ml/4fl oz full-fat
milk
125ml/4fl oz
double cream
130g/5oz unsalted
butter
Meat, fish and poultry
6
chicken thighs
, skin removed, meat cut from the bones (skin and bones reserved)
chicken thigh
bones (see above)
chicken
skin (see above)
Other
250ml/9fl oz dry
cider
3–4 tbsp cold water
2 tsp
cider vinegar
Back to recipe
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