Chicken and Ham Hock Christmas Pie

This Christmas Pie is a seasonal twist on my favourite Chicken and Ham Hock Pie and full of festive flavours. Don’t be put off by the long recipe, it’s worth the wait and makes the perfect addition to the larder if you have guests staying over Christmas. The cranberries and chestnuts add a cheerful and colourful layer of stuffing to the pie.

HAPPY CHRISTMAS TO ALL!! 

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MY CHICKEN AND HAM CHRISTMAS PIE 

Ingredients

• 1 lb 5¼ oz (600g) home-cooked ham hock
• 1 lb 5¼ oz (600g) boned weight of chicken thighs, skinned
• 800 ml chicken stock
• 4 tsp. chopped thyme
• 3½ oz (100g) fresh cranberries
• 7 oz (200g) cooked chestnuts
• 1 onion, peeled and finely chopped
• 1 oz (30g) butter
• Salt
• Freshly ground black pepper
• 4 gelatine leaves

For the hot-water crust pastry:

• 0.4 pt (200 ml) water
• 6 oz (170g) lard
• 15¾ oz (450g) plain flour
• 1 tsp. salt
• 1 free-range egg, beaten

For the cranberry topping:

• 150g cranberries
• 100ml orange Juice
• 1 heaped tablespoon sugar
• 1 tsp thyme

METHOD

First make the pastry.

On a low heat cook the onion in the butter for 4-5 minutes until soft. Leave to cool.

In a food processor mince a third of the chicken thighs, a third of the ham and a pinch of salt. In a large bowl mix the processed meat with the chopped onions, cranberries, chestnuts and parsley and season.

Slice the ham into slices roughly 3cm thick. Put the chicken thighs between 2 sheets of clingfilm and batter them out with a rolling pin till roughly the same thickness as the ham.

Pre-heat the oven to 175°C/gas mark 6.

Mix the flour and salt in a bowl and make a well in the centre. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Leave the pastry for 5 minutes if too hot to handle.

Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a lined grease proofed baking tray.

Take two thirds of the dough and on a lightly floured table, roll it into a circle so it is large enough to line the pie ring and overlap the edge. Roll and place the pastry into the flan ring, carefully press into the corners and allow it to just hang over the edge. Roll the remaining pastry into a circle for the lid.

Cover the bottom of the pie with a layer of ham and season, then a layer of chicken and season again. Next add a thick layer of cranberry and chestnut mixture pushing down firmly. Finish the filling with a layer of ham and finally a layer of chicken remembering to season each layer.

Brush the pie edges with egg wash and place the lid on top. Trim the edges of the pastry with a knife and pinch the base and top pastry edges together with your thumb to crimp the pie and create a seal.

Brush the top of the pie all over with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Once the pie is cold refrigerate for 2-3 hours.

Now for the jelly, soak the gelatine leaves in cold water until they soften and squeeze out any water. Heat about a third of the chicken stock in a saucepan and stir in the gelatine until it's dissolved then stir into the rest of the stock. Leave to cool but do not let it set.

For the cranberry topping, to a pan add all the ingredients except the thyme and over a medium heat bring to the boil and cook for 5 minutes reducing just a little. Allow to cool.

Grab your cold pie and check around the pastry for any holes and fill them with softened butter so that the jelly doesn't escape. Cut the top of the pastry off in a circle keeping the edges intact, I use a small plate to guide me. Pour the jelly into the pastry until the pie is filled with jelly. Cool in fridge until jelly is set. Grab your cranberry topping and carefully place a layer over the exposed top of the pie, then sprinkled some loose thyme for the finishing touch. Enjoy!

Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustines

This epic sharing platter is perfect for any dinner party where you wish to make a dish the centrepiece. And halibut is definitely one of my favourites, a meaty fish with mild, sweet tasting white flesh with a firm but tender texture. Because of its leanness halibut can become dried-out if overcooked and the key to not overcooking is all about the timing. Hence, slightly under cooking the halibut and leaving to rest for 10 minutes will yield a perfectly cooked piece of fish. 

Place on the middle of the table for everyone to tuck in and serve with saffron beurre blanc. 

Substitute with haddock, cod, hake or king prawns for a budget alternative. 

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My Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustines

Ingredients

• 1.5kg halibut
• 500g samphire
• Olive oil
• 1kg mussels, de-bearded and cleaned
• 12 langoustines, cooked
• 3 lemons cut into halves and grilled
• 150ml white wine
• 1 tbsp white wine vinegar
• 2 shallots
• 1 tsp peppercorns
• 1 bay leaf
• 1 spring of thyme
• 100ml double cream
• Pinch of saffron
• 250g cold unsalted butter, cut into cubes
• Salt and pepper

Method

Pre-heat the oven to 180°C. Lay the samphire on a baking tray and lay fish on top, brush with olive oil, season with salt and pepper, wrap with foil, and roast for 18-20 minutes. Allow to rest for an additional 10 minutes.

In a pan, sweat the onions in a knob of butter, add the white wine, herbs and peppercorns, reduce by half, then add the mussels and cook till open. Reserve cooked mussels in a bowl, strain cooking liquid into a saucepan and discard onion mix.

For the saffron beurre blanc, add saffron and cream to the strained cooking liquid. Bring to a boil and reduce for 2 minutes, remove from heat and whisk in butter cube by cube until smooth and emulsified.

Find my full episode of '12 Chefs of Christmas' HERE

Broad Bean & Almond Hummus and Smoked Aubergine Dip

A great alternative to the usual deep fried canapés or starters at a party and can be made in advance giving you more time to spend with friends and family this festive season. 

These dips will work just as well served with grilled meats at a summer bbq, particularly with lamb.

Also, try the almond butter from the butter bean and almond hummus as great alternative to peanut butter.

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My Broad Bean & Almond Hummus and Smoked Aubergine Dip

Ingredients

For the broad bean and almond hummus:

• 400g broad beans, peeled
• 2 tablespoons almond butter (see method below)
• 1 clove garlic, puréed
• Juice of half a lemon
• 1 tablespoon fresh chopped mint
• 60-75ml olive oil
• Salt and white pepper

For the aubergine dip:

• 2 medium aubergines
• 60ml tahini
• 60ml lemon juice
• 2-3 garlic cloves, finely minced
• ¼ teaspoon ground cumin
• ½ teaspoon salt
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon olive oil, optional
• 100g crème fraiche

Method

For the almond butter, in an oven at 180°C, roast 300g of whole almonds for 10 minutes, allow to cool then in a food processor blitz for around 10 minutes, stopping occasionally to scrap the sides, until a creamy consistency. Scoop into a container reserving around 2 tbsp in the processor. The butter can be kept in an airtight container for up to three weeks.

For the broad bean & almond hummus, add all the remaining ingredients with the reserved 2 tbsp of almond butter and blitz till smooth. More olive oil can be added if too thick. Season to taste.

For the aubergine dip, char the aubergines over a flame on the hob, then roast the aubergines in an oven for 45-50 minutes at 170°C. Allow them to cool for about 10-15 minutes in a ziplock bag. Remove the skin and transfer the flesh into a blender. Blitz with crème fraiche, tahini, garlic, lemon juice, olive oil and cumin until smooth. Season with the salt and black pepper, then transfer to your serving dish. The dips can also be placed in the fridge, they taste just as good if not better the next day.

Serve with flatbread, pitta, crisps or can even be spread on toast. 

Find my full episode of '12 Chefs of Christmas' HERE

Avocado and Smoked Bacon Sandwich with Bacon Jam

This sandwich combines two of my favourite ingredients, BACON AND AVOCADO and makes for a perfect mouthful and an indulgent morning rescue after a big night out. For the most bacon-y goodness, don't clean the pan after frying the bacon and fry the sandwich in the same pan. 

For a lighter option, toast the bread with or without butter instead. 

And for the secret ingredient...  the bacon jam is a flawless addition to this sandwich and it's uses are endless. I say you make bit extra for yourself or as a gift this festive season. It keeps refrigerated for up to five days in a sealed container or can be preserved in jars and refrigerated. Enjoy!

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My Avocado and Smoked Bacon Sandwich with Bacon Jam

Ingredients

(makes 1 sandwich)

• 3 slices thick-cut smoked bacon
• ½ avocado
• 50g butter
• 2 slices sourdough bread

For the bacon jam:

(makes approx. 400 grams of jam)

• 500 grams smoked bacon, cut into 2 centimetre pieces
• 1 onion diced
• 1 cooking apple, grated
• 2 garlic cloves, minced
• 50g dark brown sugar
• 1 tablespoon chilli flakes
• 100ml coffee
• 75ml white wine vinegar
• 100ml maple syrup
• Pinch of white pepper
• Olive oil

Method

In a heavy-based saucepan cook the bacon in some olive oil until just starting to brown and crisp, remove from the pan and reserve.

Add the onion and sweat off for 5 minutes without colour. Add the rest of the ingredients and cook on a medium heat for an hour stirring regularly.

Add a touch of water if becoming too sticky. Allow to cool for 30 minutes then pulse in a food processor to a jam like texture.

For the toastie, grill the bacon to your liking, butter the bread on both sides of each slice.

Slice the avocado, layer one side of bread with the bacon then avocado, spread the jam on the remaining slice and bring together. In a frying pan on a medium heat, cook the sandwich on each side till golden brown.

Find my full episode of '12 Chefs of Christmas' HERE