CHICKEN AND MUSHROOM HUMBLE PIE

INGREDIENTS (SERVES 6)

1tbsp olive or vegetable oil 115g frozen chopped onions 4 skinless, boneless chicken thighs, cut into bite-sized pieces

300g chestnut mushrooms, sliced

2tbsp plain flour

240ml chicken stock

200ml milk

1tsp wholegrain mustard 1 sheet pre-rolled puff pastry

1 egg, beaten

Salt and freshly ground black pepper

Method

1. Heat the oil in a large, deep-sided frying pan over a medium heat, then add the onions and chicken pieces and cook, stirring, until the onions are soft and the chicken is sealed. Add the sliced mushrooms to the pan and stir to combine with the chicken and onions, then cook, stirring occasionally, for five to seven minutes until the chicken is cooked through and the mushrooms have released all their water.

2. Add the flour to the pan and stir to coat the chicken and vegetables, then pour in the chicken stock and stir well. Slowly pour in the milk, stirring and thickening the sauce as you do, then bring the mixture to the boil, reduce the heat to low and leave to cook for 10–15 minutes, until thickened, then stir through the mustard and season well with salt and pepper. Remove from the heat and set aside.

3. IF YOU’RE COOKING NOW… Preheat the oven to 180˚C/350˚f/gas mark 4. Pour the pie filling into a large, ovenproof baking dish smaller than the sheet of pastry, then lay the pastry over the top of the filling and tuck in the edges. Brush the top of the pie with the beaten egg, then transfer the pie to the oven for 30–35 minutes, until golden and well risen. Cut into generous wedges and serve hot with mash and veg alongside, if you like.

4. IF YOU’RE MAKING AHEAD TO FREEZE… Leave the filling mixture to cool to room temperature, then ladle into a large, labelled freezer bag and freeze flat with the sheet of pastry alongside for up to three months.

5. Then… Remove the pie filling and pastry sheet from the freezer and leave to defrost in the fridge, ideally overnight. Once defrosted, preheat the oven to 180˚C/350˚f/gas mark 4 and assemble, cook and serve the pie in the same way described above.

over the ice cream mixture, levelling it out in an even layer. Dot a little more peanut butter over the surface, then use a knife or skewer to ripple through the ice cream.

5. Crush the remaining Oreos and sprinkle over the top, then cover the ice cream cake with clingfilm and transfer to the freezer for at least three hours to set.

6. IF YOU’RE SERVING Now… Once the ice cream cake has fully set, remove from the freezer and leave to thaw slightly for around 10 minutes. Run a knife around the inside edge of the tin, then open the springform tin, cut the cake into wedges and serve.

7. Or, simply leave the cake in the freezer for up to three months. Then… remove the cake from the freezer and leave to thaw slightly for around 10 minutes. Run a knife around the inside edge of the tin, then open the springform tin, cut the cake into wedges and serve.

Recipes courtesy of The Batch Lady: Cooking On A Budget by Suzanne Mulholland. Photography by Haarala Hamilton. Available now.