Christmas dinner pie with roasted veg

You can use bought shortcrust if you don’t want to make this sage-flavoured one. ■ Serves 1 ■ Prep 35 mins plus chilling and drying ■ Cook 1 hr 5 mins

200g plain flour, plus extra for dusting 2 sage leaves, finely chopped grating of nutmeg

110g cold butter, cut into cubes

1 egg yolk gravy, to serve

FOR THE FILLING

1 tbsp fresh breadcrumbs

1 skinless chicken breast, cut in half to

make 2 thinner fillets, then cut into strips 2 tbsp cranberry sauce, plus extra to serve 1 pork sausage, skin removed

FOR THE ROAST VEG

1 large Maris Piper or King Edward potato,

cut into 4-6 chunks

3 tbsp vegetable oil

80g Brussels sprouts, trimmed

2 baby carrots

3 mini parsnips, peeled

1 To make the pastry, put the flour, sage, a pinch of salt and grating of nutmeg in a bowl. Rub in the butter. Beat the egg yolk with 1-2 tbsp water. Add most to the pastry, reserving 1 tsp. Mix, then bring together into a dough. Flatten into a disc. Wrap. Chill for 30 mins.

2 Set aside a third of the pastry, then roll out the rest on a lightly floured surface to 2mm thick. Line a 10 x 3cm deep pie dish, leaving an overhang. Scatter over the breadcrumbs, then layer in half the chicken. Season, then spoon in half the cranberry sauce, the sausagemeat, then remaining cranberry sauce and chicken.

3 Roll out the reserved pastry so it’s large enough to make a lid. Brush a little of the reserved egg around the edge of the pie, then top with the lid, pressing to seal. Trim off any excess. Brush with the rest of the egg and cut a small steam hole in the centre. Will keep chilled for up to 24 hrs, or frozen for two months.

4 Cook the potatoes in a pan of boiling water for 5-8 mins until fluffy but still holding their shape. Drain and leave to steam-dry. Heat the oven to 200C/180C fan/gas 6. Toss the potatoes in half the oil on a large baking tray. Season. Bake with the pie for 30 mins.

5 Push the potatoes to one end of the tray, then add the rest of the veg to the other. Toss with the rest of the oil and season. Roast for 20 mins, covering the pie with foil if it darkens too much. Remove the pie and roast the veg for 10-15 mins more until tender and the potatoes crisp. Serve with the gravy and extra cranberry sauce.

PER SERVING 2,460 kcals, fat 133g, saturates 66g,

carbs 240g, sugars 29g, fibre 25g, protein 63g, salt 2.9g