METHOD

1. Mix half of the oil in a small bowl with two teaspoons of the garlic & herb seasoning and rub all over the chicken, inside and out.Take the bacon and use three rashers to cover each leg completely. Lay out
five of the remaining rashers on a piece
of parchment paper and weave them to create a tight lattice. Use this to cover the chicken, tucking the wings underneath and leave on a plate for 1 hour to allow the flavours to develop and for the chicken to come up to room temperature.

2. Preheat the oven to 200°C (400°F/Gas Mark 6). Fry the onion over a medium to high heat in the rest of the oil for 20-25 minutes until softened and golden brown. Season with a little of the garlic & herb seasoning.

3. Peel the potatoes and thinly slice by hand, with a food processor or with a mandolin. Spread a third of the potatoes in a small roasting tin and season lightly with the remaining garlic & herb seasoning. Sprinkle over half of the onions and continue layering, finishing with a layer of potatoes. Mix the stock and cream in a jug and pour over the potatoes. Put the lattice-covered chicken on top, then roast in the oven for 1 hour and 30 minutes until the chicken is cooked through and tender.

4. Carefully transfer the chicken to a warm plate and leave to rest for 20 minutes. Increase the oven heat to as high as it will go and return the potatoes to the oven for that time to crisp up.Warm the rest of
the gravy in a small saucepan, stirring in any juices from the rested chicken. Remove the lattice, then carve the chicken into slices and arrange on plates with the potatoes and some of the lattice, then gravy, adding some vegetables to serve if you like.

METHOD

1. Preheat the oven to 160°C (320°F/ Gas mark 3).Add the garlic and herb seasoning to the flour in a bowl and use to coat the beef pieces. Heat a casserole pot or skillet pan over a medium heat and add half of the oil. Quickly sear half of the beef until golden brown, turning regularly.Transfer to a plate while you continue to cook the remainder in the rest of the oil.
Add all the beef back into pan and then stir in the tomato purée. Sauté for 2-3 minutes until evenly combined.

2. Pour in the wine and stir with a wooden spoon to remove any sediment. Pour in the stock and add the chutney, onion and carrots. Bring to a gentle simmer, then transfer to the oven and cook for 3 hours or until the beef is meltingly tender but still holding its shape.

3. Carefully drain the meat through a colander set over a bowl to catch the gravy. Tip the beef and vegetable mix into a bowl and cool, then chill covered with clingfilm for a couple of hours – up to 2 days is fine.

4. Remove the sausages from their casings and mix with the beef and vegetables until combined. Roll out half of the puff pastry on a lightly floured board to a circle that is about 28cm in diameter and place on a large non-stick baking sheet. Shape the beef and sausage mixture into a large dome shape, leaving a 3cm border.The dome should be about 6cm in the middle at its highest. Roll out the remaining pastry to a 31cm circle and use to cover the filling and base, brushing the edges with egg yolk to secure.

5. Using a small sharp knife, make a small slit on top of the pie and then carefully make a pinwheel shape around the pie, gently twisting the knife as you draw it down the pastry rim to make an attractive pattern. Mark scallops around the rim as well using the knife. Brush the pie all over with the egg yolks, being careful not to let it dribble down the edges of the pastry as this will prevent the pastry from puffing up and rising. Set aside to rest for 1 hour in the fridge, up to 4 hours is fine.

6. Preheat the oven to 190°C (375°F/ Gas mark 5). Place the beef pie in the oven for 25 minutes, then reduce the oven temperature to 160°C (300°F/ Gas mark 3) and bake for another 55 minutes until cooked through and
golden brown. Leave to rest for at least 10 minutes to allow the juices to settle. Reheat the reserved gravy in a small saucepan, stirring occasionally. Cut the rested beef pie into slices and arrange on warmed plates with a quenelle of mashed potatoes and drizzle over a little of the gravy.The remainder of the gravy can be served at the table in a gravy boat. Put the cabbage gratin in a separate dish and place on the table so everyone can help themselves.