COOKING WITH JAMIE
Much-loved celeb chef Jamie Oliver reveals his favourite family recipes made for sharing
CHICKEN, BACON AND SAUSAGE PUFF PIE
ENGLISH MUSTARD, LEEKS, WATERCRESS SAUCE
SERVES 4
• 2 rashers of higher-welfare smoked, streaky bacon
• 2 free-range chicken thighs (100g each), skin off, bone out
• 2 higher-welfare sausages
• 2 leeks
• 2 small potatoes
(100g each)
• 2 heaped tsp
English mustard
• 2 heaped tbsp plain flour
• 500ml organic chicken stock
• 500ml semi-skimmed milk
• 85g watercress
• olive oil
• 320g ready-rolled puff pastry
• 1 free-range egg
GET AHEAD
1 You can do this on the day, if you prefer. Slice the bacon and place in a large shallow casserole pan on a medium heat.
2 Chop the chicken and sausages into 3cm chunks. Add to the pan. Cook until lightly golden, stirring regularly, while you trim and wash the leeks, peel the potatoes, chop it all into 3cm chunks, then stir in with a good splash of water. Cook 10 mins, or until the leeks have softened, stirring occasionally, scraping up any sticky bits, and adding an extra splash of water if needed.
3 Stir in the mustard and flour, followed by the stock, then the milk. Bring to the boil, simmer 15 mins on a low heat, stirring regularly, then season to perfection, tasting and tweaking.
4 Carefully pour everything through a colander to separate the filling from the sauce. Pour the sauce into a blender, add the watercress and blitz until smooth.
5 Spoon the filling into a 20cm pie dish with 100ml sauce.
Let everything cool, then cover and refrigerate overnight.
TO SERVE
1 Preheat oven to 180°C. Brush the rim of the pie dish with olive oil.
2 Cut the pastry into 2cm-thick strips, using a crinkly pasta cutter if you’ve got one, then arrange over the dish – I like a messy lattice.
3 Eggwash all the pastry, then bake the pie 45 mins or until pastry is golden and the filling is piping hot. Gently heat up the watercress sauce to serve on the side.
VEGIE LOVE
Peel 500g of root veg of your choice. Chop into 2-3cm chunks and cook 20 mins with the leeks, potatoes, 3 tbsp olive oil, and the leaves from ½ bunch of thyme (10g). Use veg stock with the milk, top up with 12ml sauce on assembly, then finish in the same way.