Recipe OF THE WEEK

CHICKEN AND HAM HOCK PIE WITH BEAN MASH

Serves 6

2–3tbsp chickpea flour

2tsp mustard powder

1tsp cayenne pepper

500g chicken thighs, cut into bite-sized chunks

2tbsp olive oil

4 large banana shallots, quartered

350ml hot chicken stock

200g cooked ham hock, pulled or shredded into finger-length pieces 250g mascarpone

Salt and freshly ground black pepper For the mash

1tbsp olive oil

25g butter

2 garlic cloves, crushed

75g kale, shredded

2x400g tins of butter beans

Finely grated zest and juice of 1 lemon

1 Preheat oven to 200°C/fan 180°C/gas mark 6. Mix chickpea flour, mustard powder and cayenne in bowl. Toss chicken chunks in mixture to coat.

2 Heat a tablespoon of oil in a large frying pan over a medium heat. Fry shallots for 3–4 minutes. Remove and set aside. Add a tablespoon of oil. Fry chicken over a high heat for 2–3 minutes each side.

3 Return shallots to pan, add stock. Reduce heat to low and simmer, covered, for 6–7 minutes. Remove from heat. Stir in ham and 100g of mascarpone. Season and tip into two-litre ovenproof dish.

4 Make the mash by heating oil and butter in a non-stick frying pan. Add garlic, kale and 50ml water. Turn heat to low, cover and cook for 8 minutes. Drain beans, rinse and squish to a mush.

5 Stir into kale mixture and add remaining mascarpone, lemon juice and zest. Season.

6 Spoon mash over chicken mixture. Bake for 25–30 minutes and serve.

■ The Higgidy Cookbook by Camilla Stephens (Mitchell Beazley)