UPSIDE-DOWN CHICKEN PIE

I can’t enthuse enough about the flavour of slow-roasted chicken. This takes longer than a classic pot pie, but you can prepare the chicken and vegetables up to 2 days in advance to save time.

Serves 4

1 free-range chicken, about 1.5kg (3lb 3oz) Olive oil

Sea salt

600ml (1pt) chicken stock

20g (¾oz) cornflour, dissolved in a little cold water

280g (10oz) frozen peas, thawed 2 parsnips, peeled and cut into 5mm cubes

2 carrots, peeled and cut into 5mm cubes 3 x 500g blocks of all-butter puff pastry 1 small egg, beaten, to glaze

Preheat the oven to 130°C/fan 110°C/gas ½. Place the chicken in a flameproof roasting tin, oil and generously salt the skin, then roast for 3 hours, until the skin is golden and crispy and the meat flakes off the bone. Remove from the oven, then increase the temperature to 180°C/fan 160°C/gas 4.

To make the gravy, pick the skin and meat off and set aside, leaving the bones and cooking juices in the tin. Add the stock to the tin and cook on the hob for 10 minutes, until reduced by half. Strain the juices into a small pan and bring to a low simmer. Gradually add the cornflour, whisking. Season and set aside.

Place the chicken skin on a baking tray lined with parchment and bake for 30 minutes, until golden and crispy. Crumble the skin and then set aside until later. Increase the oven temperature to 200°C/ fan 180°C/gas 6. Meanwhile, break up the meat into 1cm pieces.

Place the vegetables in a small pan of salted water. Bring to a simmer, then immediately remove from the heat, drain, and plunge into ice water. Drain and set aside.

Roll out the pastry on a lightly floured surface to 1cm thick. Cut out 8 rounds using a 15cm pastry cutter. Place 4 rounds on 2 lined baking sheets, glaze with beaten egg, then stick the other 4 rounds on top. Glaze with egg, then bake for 20-25 minutes, until risen and golden. Leave to cool for a few minutes, then use a sharp knife to cut a circle in the top layer, half the diameter of the pastry. Remove each circle and fill the holes with spoonfuls of chicken and vegetables then return to the oven for 5 minutes. Garnish with crumbled chicken skin and serve with a jug of chicken gravy.

Extracted from MasterChef: The Classics With A Twist, published by DK, £25. Recipe and images © Shine TV Limited, 2018. Offer price £20 until 20/10/18. Order at mailshop.co.uk/ books or call 0844 571 0640, p&p free on orders over £15.

2009 CHAMPION MatFollas