Chicken, leek and mushroom pie with mustard mash and purple sprouting broccoli

Preheat the oven to 200°C/180°C fan. Place the chicken (2 packs) and flour (4 tbsp) in a bowl and season with 1 tsp each salt and freshly ground black pepper. Set aside.

Place the bacon (75 g) in a large frying pan. Crisp over a medium heat for about 3-4 minutes until golden. Remove the bacon, set aside and sear the chicken pieces for about 2-3 minutes until golden.

Pour away any remaining fat, add the oil (1 tbsp), onion (1), garlic (1 clove), thyme (1 tsp), mushrooms (200 g) and a pinch of salt, then sauté for 3 minutes over a medium heat until translucent. Add the wine (100 ml) and simmer to reduce for 3-4 minutes. Add the chicken breast, bacon, stock (300 ml), mustard (1 tbsp) and cream (50 ml), season again and bring to the boil. Add the cornflour (1 tsp) mixture and cook for 1 minute - It should thicken and coat the back of a spoon.

Stir in the leeks (1), tarragon (25 g) and parsley (1/2 pack) then transfer the mixture to a large (about 20 x 30cm) pie dish or individual pie dishes.

Unroll the pastry (360 g) and cut out a piece(s) the same size as the top of the pie dish/dishes. Cut out leaf decorations with a smaller cutter from the scraps. Brush the top of the pastry with beaten egg (1) and stick on the decorations. Bake in the oven for 20 minutes until golden and bubbling.

Meanwhile, make the mash: put the potatoes (800 g) and 1 tbsp salt in a large pan of water, bring to the boil then cook for about 15 minutes until very tender. Drain well and leave to steam dry in the colander for 1-2 minutes.

Push the potato through a potato ricer (or seive) back into the cooking pan. Melt the butter (50 g) in a small pan and add the milk (100 ml). Bring to a simmer, then pour into the potatoes, stirring as you go and adding enough to make a creamy consistency. Season, then add the cream (40 ml) and mustard (1 tsp). Keep warm until ready to serve.

For the broccoli: Place the butter (2 tbsp) in a small saucepan and melt over a medium/high heat until there are brown bits on the bottom, creating a beurre noisette. Cook the broccoli (400 g) in boiling salted water for 4 minutes.

To serve, scoop out portions of pie onto warmed plates (or plate up indivudally in their dishes) with the creamy mash and the broccoli, drizzled with the beurre noisette and garnished with the toasted hazelnuts (3 tbsp).