PLATES FOR SHARING

SPRING CHICKEN PIE

SERVES 4-6

6 bone-in, skin-on chicken thighs
500ml chicken stock
100g frozen peas
100g wild garlic leaves
1tbsp olive oil
1 leek, washed, trimmed and sliced
Sea salt and freshly ground black pepper
40g butter
60g plain flour
30ml dry white wine
2tbsp sour cream
Nutmeg, for grating
320g puff pastry, rolled
1 egg, beaten

• Put thighs in a saucepan and pour over stock. Cover, bring to a gentle boil then simmer for 20-25 minutes, until a pierced thigh yields no blood. Remove thighs and leave to cool before picking the meat from the bone.

• Boil the stock until reduced by a third, then add the peas and cook for a minute, followed by the