Poacher’s Pie

3 HOURS + CHILLING | SERVES 6 A LITTLE EFFORT

This is a twist on a classic steak and ale pie, swapping out the chunks of beef for mixed, diced game – this could include venison, wild boar, partridge and pheasant pieces.

FILLING vegetable oil 3 tbsp celery 2 sticks, diced carrots 2 large, diced onion 1 large, diced garlic 2 cloves, crushed bay leaf 1 rosemary 1 sprig thyme 2 sprigs mixed diced game meat 500g (order from a butcher) plain flour 3 tbsp, well seasoned stout 500ml chicken stock 350ml prunes 100g, destoned and chopped in half PASTRY self-raising flour 200g, plus extra for dusting shredded suet 100g egg yolk 1, for glazing

• Heat the oil in a casserole over a medium heat and fry the vegetables, garlic and herbs until golden, then scoop out onto a plate. Toss the game meat in the seasoned flour and brown in batches, until really golden, then scoop out onto a plate.

• Pour in the stout and scrape all the chewy bits off the bottom of the casserole with a wooden spoon. Add the stock and prunes, along with the browned meat and vegetables, lower the heat and cook gently for 2 hours or until the meat is very tender. Tip into a pie dish and cool.

• For the pastry, mix the flour and suet together in a large bowl. Add 100-120ml of cold water and a good pinch of salt, and work by hand until the dough comes together – don’t overwork it and let it become sticky. Wrap and chill for 30 minutes.

• Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out on a lightly floured worksurface until a little bigger than the pie dish. Drape over, then crimp to seal. Brush with a little beaten egg then put into the oven for 30 minutes or until golden brown and crispy on top.

PER SERVING 585 KCALS | FAT 28.9G SATURATES 11.7G | CARBS 48.3G | SUGARS 12.5G FIBRE 5.4G | PROTEIN 25.4G | SALT 0.8G