Chicken, sprout and spring onion gyoza

Make a batch of these dumplings and keep them in the freezer for when you need a speedy canapé

Makes around 30 • Ready in 1 hr 15 mins, plus resting 5 To cook, drizzle a little oil in a large, lidded pan on a medium heat. Add the gyoza and, leaving a little space between each one, cook for 3 mins until the bottoms are turning golden. Add 30ml water and cover with the lid. If cooking fresh, steam for 3 mins; from frozen, steam for 5-6 mins. Add more water if it evaporates too quickly. Remove the lid; drizzle on a little sesame seed oil. Cook for 1-2 mins until the bottoms have crisped up.

6 Ensure the gyoza are piping hot and serve with a dipping sauce. We like a mix of chilli oil, soy, sesame seed oil and lime juice.

this the day before!

Serves 10 • Ready in 2 hrs 30 mins, 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.

2 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 with salt and pepper.

3 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.

4 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. 5 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.

6 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.

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

8 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.

9 To complete the jelly, soak the gelatine in cold water for 5-10 mins. Squeeze out the excess water, then dissolve in the hot stock and chicken bone mix. Allow to cool for 10 mins, then slowly pour it into the pie through the small hole until full – you may not need all the stock. Chill the pie for a few hours then serve with fruits around it. >>