Giant pork and chicken pie

SERVES 10 READY IN 2 HRS 30 MINS, PLUS OVERNIGHT COOLING

●1 large onion, roughly chopped ● 25g butter ● 1tbsp chopped rosemary ● 1tsp ground allspice ● 600g boneless pork shoulder, cubed ● 400g bone-in chicken thighs ● 2 sprigs of fresh basil ● 2 sprigs of thyme ● 1 pack of streaky bacon ● 100g dried goji berries ● 350g chicken breast fillets, cut into long, 1cm-thick slices

FOR THE JELLY ● 350ml hot chicken stock ● 1 bay leaf ● 3 leaves gelatine

FOR THE PASTRY ● 375g plain flour ● 375g strong white flour ● 140g butter ● 175g lard 1 egg, for glazing YOU WILL NEED 20x10cm loose-based or springform cake tin, greased and lined TO DECORATE Seasonal fruits – we usedfigs, cranberries and physalis

1 Heat the oven to 180C/gas

4. In a frying pan, soften the onion in the butter with the rosemary and allspice, set aside to cool. In the same pan, brown the pork, then set aside to cool. In the same pan again, brown the chicken, cover and cook through for 10 mins. Set aside to cool, then remove the skin and bones, and place them in a pan with the 350ml stock and bay leaf, and simmer on the lowest heat. Add the chicken to the pork, mix in the basil and thyme, and season well.

2 For the pastry, mix together the flours and 2tsp salt, then make a well in the centre. Melt the butter and lard in a pan with 200ml water. Turn up the heat and, when just bubbling, pour into the well and mix with a flat-bladed knife.

3 Knead the dough so it all comes together. Save a piece big enough to make the lid. Roll the rest of the pastry into a large disc and work up the sides of the tin using your knuckles to push into the corners and over the sides to make a lip.

4 Cover the base with slices of bacon, trying to allow no gaps. Scatter a layer of goji berries, followed by a layer of chicken breast, then a layer of pork mix, more goji, more bacon and so on. Keep pressing each layer firmly down.

5 Roll the reserved dough into a circle to cover the pie. Brush the edge with some beaten egg and top with the lid. Press to seal, then trim the excess. Crimp with a fork to seal. You can decorate with any excess.

6 Make a small hole in the middle for a pie funnel. Brush the top with egg.

7 Bake for 1 hr. Carefully remove the pie from its tin, brush with more egg and bake for another 30 mins until browned. Leave to cool completely before putting in the fridge, preferably overnight. Bring to room temp before adding the jelly.

8 To complete the jelly, strain the stock to remove the bones. Soak the gelatine in cold water for 5-10 mins. Squeeze out the excess water, then dissolve in the hot stock. Allow to cool for 10 mins, then slowly pour it into the pie through the small hole until full. Chill the pie for a few hours then serve with fruits around it.