Chicken & Chorizo Pie With Herby Mash And Greens

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to soften

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person

Add the pastry to a non-stick baking paper-lined tray (or two!) and carefully score the pastry with a criss-cross pattern

Season with a grind of pepper and put the tray[s] in the oven for 15 min or until the pastry is golden, cooked through and puffed up – this is your pie lid[s]

Once the onion has softened, add your diced chorizo to the pan

Chop your chicken breast portion[s] into bite-sized pieces

After the chorizo has been cooking for 4-5 min, add the chopped chicken to the pan and cook for 6-7 min further or until browned all over

Boil a full kettle

Whilst the chicken is cooking, peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Add 1 tsp [1 1/2 tsp] [2 tsp] flour to the pan with the chicken and give everything a good mix up, then add 150ml [225ml] [250ml] milk and your crème fraîche

Season with salt and pepper and cook for 6-7 min further or until the chicken is cooked through (no pink meat!) and the sauce has thickened to a double cream-like consistency

Stir through your Chinese rice wine and cook for 1 min further – this is your chicken & chorizo pie filling

Meanwhile, reboil half a kettle and trim your green beans

Add the trimmed green beans to a separate pot and cover them with boiled water (just enough to cover them!)

Bring to the boil over a high heat and cook for 2-3 min or until tender

Once tender, add your blanched peas and cook for 1 min further or until warmed through

Drain the veg and set aside for serving

Whilst the veg is cooking, chop your chives finely, including the stalks

Return the drained potatoes to a low heat with a knob of butter and a splash of milk and season with a pinch of salt

Mash together until smooth, then stir through the chopped chives – this is your herby mash