Butternut, Sage and Pancetta Pie

Pick the sage leaves and discard the stalks. Chop the leaves as finely as you can. Heat a large frying pan over medium heat and add a splash of oil. Add the pancetta and butternut squash and cook for 5 mins. Stir in your sage and then add the water (amount specified in the ingredient list).

Stir in half the chicken stock pot until it has dissolved and then increase the heat to high. Cook for 5 minutes more until the liquid has reduced by half. Stir in the crème fraîche and then check the seasoning. Add a pinch of salt and some black pepper if needed. Pour this mixture into a deep sided ovenproof dish

Allow your butternut mixture to cool for 5 minutes and then unroll the puff pastry sheet and pop it on top of your butternut mixture. Squeeze your pastry around the edge of the dish so that it sticks to the dish. Trim off any excess pastryand then make a small hole in the centre to allow steam to escape as it cooks. Pop your pie on the top shelf of your oven for 20 mins until golden brown. Tip:For a truly golden finish to the puff pastry, brush the top of the pie with some egg yolk or milk

While your pie cooks, prepare the veggies. Cut the tops and bottoms off the carrots and green beans. Peel your carrots and then slice into 1cm thick discs

Put a pot of water onto boil on high heat and add your remaining chicken stock pot. When the water is boiling, pop your carrots in the water for 7 mins. After 7 mins add your green beans for another 4 mins.

Drain your carrots and beans in a colander and then return to the pot. Keep them off the heat and then mix in the honey.