Spring chicken and wild garlic puff pie

Remove the chicken from the fridge 30 minutes before you start to cook.

Put the chicken thighs in a saucepan and pour over the chicken stock. Cover, place over a medium heat and bring to a gentle boil. Once boiling, turn the heat down and simmer gently for 20–25 minutes, until a thigh which is pierced yields no blood. Remove the thighs from the stock with a slo!ed spoon and set aside on a plate to cool. Once cool, remove the skin from the thighs, pick the chicken meat from the bone and place it in a bowl, discarding any skin or excess fat.

Turn the heat under the pan of stock up to high and boil until the stock has reduced by a third, then add the frozen peas and cook for a minute, followed by the wild garlic leaves (or spinach and garlic). Cook for 30 seconds, then remove from the heat and pour into a food processor. Blitz until you have a green-"ecked stock – this is to make your wild garlic béchamel.

Preheat the oven to 200°C/180°C fan/gas 6. Heat the olive oil in a frying pan, add the leek with some salt and pepper and sweat for about 6 minutes, until so#ened but not browning, then remove from the pan and mix into the bowl with the chicken meat. Melt the bu!er in the same pan, then add the "our and cook for a minute or two, stirring, until it forms a thick paste (a roux).

Pour the wine into the pan, still stirring, and cook for a couple of minutes, then gradually add the green stock, whisking constantly. Cook for about 8 minutes, stirring until you have a silky, thickened green sauce. Remove from the heat, season to taste, and sharpen with a li!le lemon juice or vinegar if you think it needs it. Stir in the cream or crème fraîche and season with a li!le grated nutmeg. If the sauce is still a li!le thick, thin it slightly with a splash of water or milk – it should have the consistency of thick double cream. Stir in the chicken meat and asparagus (if using).

Pour the pie $lling into a 23cm pie dish and allow to cool a li!le. Cut a circle from the pu % pastry sheet a li!le larger than the dish and top the $lling with the pastry. Use a pie bird or cut a slit in the pastry to let out steam. Crimp the edges with a fork, brush the pastry with beaten egg, top with wild garlic leaves and paint over them with egg wash. Bake for 30 minutes, until the crust is pu %ed and golden.