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Huddersfield Daily Examiner - - FRONT PAGE -

set aside. Leave the chicken to cool in the liq­uid.

Re­move the meat from the chicken, and cut into bite-sized pieces, dis­card­ing the skin and bones. Dice the veg­eta­bles.

Skim the fat from the cook­ing liq­uid, then bring 600 ml (1 pint) of the liq­uid to a boil. Melt the but­ter in an­other pan, add the flour, and cook, stir­ring oc­ca­sion­ally, for 1 minute. Stir in the hot stock, whisk­ing un­til it comes to a boil and thick­ens. Add the le­mon juice and sea­son with salt and pep­per.

Stir the chicken, diced veg­eta­bles, and peas into the sauce, then leave to cool.

On a lightly floured work sur­face, roll out the pas­try and cut out the lid, then fill, cover, and dec­o­rate the pie.

Bake in a pre­heated oven at 190°C (170°C fan, Gas 5) for 30 min­utes or un­til the top is crisp and golden brown. Serve hot. F YOU are miss­ing na­tional trea­sure Mary Berry on this year’s Great Bri­tish Bake Off, you might like to whip up some of her sig­na­ture bakes in­stead.

The 82-year-old has just pub­lished her big­gest ever cook­book con­tain­ing more than 650 recipes.

Mary Berry’s Com­plete Cook­book is an up­date of her mil­lion-sell­ing recipe book, with stun­ning pho­tog­ra­phy.

It offers end­less in­spi­ra­tion from clas­sics like Beef Welling­ton and Bakewell Tart to sim­ple fam­ily sup­pers like three cheese mac­a­roni, plus plenty of de­li­cious cakes and bakes from Best Ever Brown­ies to pink al­mond mac­arons.

Mary says the book has been up­dated to re­flect our chang­ing life­styles: “We lead busier lives, ful­fill­ing greater dreams. We en­ter­tain less for­mally than in the past, but so much more com­fort­ably, of­ten in the warmth of a cosy kitchen where guests can chat with the cook and en­joy the fun of pre­par­ing a meal to­gether.

“Travel has broad­ened our hori­zons, and given us a taste for dif­fer­ent foods.”

Each page is packed with Mary’s easy to fol­low in­struc­tions as well as calo­rie counts along­side each recipe.

Marys adds: “Now, we know what it means to eat well in the mod­ern sense, down­play­ing but­ter and sugar and rich sauces, pre­par­ing health­ier meals us­ing nat­u­ral in­gre­di­ents, and let­ting their flavour and fresh­ness shine through.”

Here are three great recipes to try at home.

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