• Preparation time: 50 minutes plus chilling
• Cooking time: 2 hours

This recipe makes two pies in the Rangemaster rectangular roaster, 25 X 15 X 6cm. Each pie cuts into approximately 6 slices.

Ingredients:

• 1 small chicken (approx 1.25kg /2lb 12oz)
• 600-750g /1lb 5oz- 1lb 9oz un smoked gammon joint
• 2 onions, halved
• 1 head garlic, with the top cut off
• Tied bundle of mixed herbs (any herb will work apart from mint)
• 2 tbsp chopped mixed fresh herbs
• ¼ lemon zest, finely grated
• Nutmeg, grated
• 500g pack ready-made shortcrust pastry
• 1 egg, beaten to glaze pastry

1. Using a large deep pan, put in the chicken and gammon joint and cover with water. Bring to the boil and spoon off any foam.  Add to this, the onion, bundle of your choice of herbs and season as desired.  Leave to boil gently for 45 minutes.  Leave to cool slightly.
2. Remove the meat from the stock and allow to cool slightly.  Remove the skin from the chicken and break the flesh into small chunks. Cut the gammon into small cubes.  Strain the stock into a clean pan, add the carcass and gently boil the stock until reduced down to about 500ml.  Sieve again and leave to go cold.
3. Pre heat the oven to 180ºC/fan, 200ºC conventional, gas mark 6.  Lightly grease the rectangular roaster. Divide the pastry in to two, roll out to the thickness of a £1 coin, then line the dish, ensuring the pastry is of the same thickness all over.  Trim off the over hang leaving a slight lip. Roll more pastry to create a lid.
4. Mix together the chicken and ham chunks, parsley, herbs, lemon zest, nutmeg and pepper.  It is unnecessary to add salt as gammon has a salty taste.  Fill the lined dish with the meat mixture, do not press the mixture down too much.  Brush the pastry over hang with egg and attach lid.  Slash the top with a sharp knife, brush with the beaten egg to give a golden colour and cook for 1 hour.
5. Allow to cool in the roaster, when cold pour half of the cold stock into each pie through one of the slits it the top. Using a funnel might be easier, failing this a spoon  Chill overnight, this allows the stock to set to a firm jelly, simply tip out, slice and serve.

Tip

The role of the jelly is vital for holding the pie together, this is why much care must be taken when making the jelly as it must be rich enough to be firm when set.