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2 onions

2 carrots

2 small potatoes

2 medium leeks

Olive oil

300 g free-range chicken thighs skin off, bone out

300 g skinless boneless free-range chicken breast

4 rashers of higher-welfare smoked streaky bacon

1 knob of unsalted butter

50 g plain flour

700 ml quality organic chicken stock

2 teaspoons English mustard

1 heaped tablespoon creme fraiche

½ a bunch of fresh woody herbs, such as thyme, bay, rosemary (15g)

300 g higher-welfare minced veal (20% fat)

White pepper

3 sprigs of fresh sage

300 g minced higher-welfare veal (20% fat)

1 large free-range egg

300 g plain flour plus extra for dusting

100 g shredded suet

100 g unsalted butter (cold)

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1. Preheat the oven to 180ºC/350ºF/gas

2. Peel and roughly chop the onions and carrots, and peel and chop the potatoes into 2cm chunks

3. Trim, halve and wash the leeks, then finely slice

4. Roughly chop the bacon.

5. Chop all the chicken meat into 3cm chunks

6. Tie the herb sprigs together with string to make a bouquet garni

7. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and bacon, then cook for a few

   minutes, or until lightly golden

8. Add the onion, carrot potatoes and leeks, then cook for a further 15 minutes, or until softened , stirring

   occasionally

9. Next, add a knob of butter, then stir through the flour to coat

10. Gradually pour the chicken stock into the pan, then stir in the English mustard, creme fraiche, and the

    bouquet garni, and continue cooking for 10 minutes, stirring regularly

11. Season with white pepper

12. Meanwhile, for the meatballs, pick and finely chop the sage, season with salt and pepper, then using you

    hands, scrunch and mix with the veal. Roll into 3cm balls, then gently place into a large pan with a splash

    of oil and cook for 10 minutes, or until golden

13. Add the filling to a large oval pie dish (roughly 25cm x 30cm), discarding the bouquet garni, then leave to

    cool slightly, then dot the balls on top.

14. Roll out the pastry on a flour-dusted surface so it’s slightly bigger than your pie dish. Beat the egg, then

    brush over the edge of the pie dish, drape over the pastry, press lightly to stick, then trim away the excess,

    pinching or crimping with a fork to seal.

15. Eggwash the top, then use the excess pastry to decorate the top of the pie, if you like.Bake in the oven for

around 50 minutes, or until golden, then leave to stand for 10 minutes before serving with some steamed,

seasonal greens.