Chicken, mushroom and asparagus pie

1. To prepare, dice the chicken thigh and peel and cut the vegetables.
2. Pour the water into a large sauce pan and add the stock. Then, add the chicken and poach until cooked. Reserve the cooking liquid for the sauce.
3. Roll the pastry out and line 10 deep 4inch foil pie dishes. Allow for some overlap and pie lids. Allow the pastry to rest in the fridge.
4. Melt the butter in a pan and add the sliced shallots, leeks and sauté for a few minutes until softened.
5. Stir in the flour and cook out, then add the reserved stock a little at a time.
6. Add the cream, mustard, bay and thyme and bring this to a simmer. Reduce until the sauce has become rich and velvety.
7. Quickly cook the wild mushrooms and add to the sauce, then allow to cool completely.
8. Peel and blanch the asparagus and then cut into 1inch lengths. Set to one side.
9. Mix the cooked chicken with the sauce. Spoon even amounts into each pie, and then add the blanched asparagus and a little more sauce.
10. Place the lids onto the pies and crimp. Brush with egg yolk wash, and some mustard seeds. Bake the pies for 25-40 minutes or until the pastry is cooked underneath.
11. Serve with a side of Pease pudding and a small pot of herb liquor.

Pease pudding (15 minutes)

1. Peel and dice the carrots and shallots into 15mm pieces.
2. Place the split yellow peas into a large saucepan and cover with water.
3. Add the chopped vegetables, bay and thyme and bring to the simmer. Skim regularly.
4. Once the peas are tender and the water has absorbed, remove the thyme sprigs and bay.
5. Blend until almost smooth and then add the salt, vinegar and butter. Stir it all through.
6. Keep it warm until required.

Herb and liquor for pie (5 minutes)

1. Peel and dice the carrots and shallots into 15mm pieces.
2. Heat the water and whisk in the stock. Then reduce it slightly.
3. Add the herbs and continue to cook, then slurry the cornflour with 60ml of water and add this to the stock.
4. Whisk in the butter and keep warm until required.