Mix flours and salt then add cold butter and press each piece between your fingers to create thin flat strips. If using all butter, rub half into fine crumbs before adding the larger pieces.

Add the suet and briefly mix before adding the water bit by bit and forming a rough dough. Turn onto your counter and roll out to be about 1.5cm thick- fold into three like a letter to add layers of flakiness and then wrap. Chill for an hour before rolling out.

In a large casserole or frying pan on medium heat, add the oil. Season the chicken thighs with salt and pepper, particularly on the skin side.

When your pan is hot, lay in the chicken thighs skin side down. Cook gently for 10-15 minutes until the skin is golden brown. Turn the thighs and fry for one more minute, then add chicken stock, scraping up any gold on the bottom of the pan.

Add the chunked onion, celery, and tarragon stalks. Bring to a simmer and cook for 20 minutes on low heat. Set aside the chicken to cool and strain the stock.

In the same pan, add the lardons and render. Once cooked, melt in the butter and add the vegetables. Sweat the veg for 10 minutes until the leeks have wilted.

Add the flour, stir to combine, and cook out the flour for about a minute. Add the sherry and stir well.

Gradually add the warm stock, whisking until the sauce is bubbling. Simmer for 3-4 minutes, then add double cream, nutmeg, salt, and pepper.

Flake in the cooked chicken, mix well, and let cool completely.

Pre-heat oven to 180c fan. Roll out the pie dough and cut in half. Grease your pie dish and lay one half into the dish.

Fill the pie dish with the chicken mix and create a lattice with the remaining dough. Trim excess and crimp the edges.

Egg wash and add caraway seeds if desired. Bake for 50 mins - 1 hr until bubbling and golden. Let stand for 10 minutes before serving.