Coq au Vin Inspired Pie

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken, season with salt and pepper and cook until browned, 5-6 mins, turning occasionally. Add the bacon lardons and cook until golden, 2-3 mins, stirring. Transfer the chicken and bacon to a bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.

Pop your pan back on medium-high heat with a drizzle of oil. Once hot, add the mushrooms and onion to the pan and cook until browned and softened, 4-5 mins. Add the chicken and bacon back into the pan, then stir in the tomato puree and garlic. Cook for 1 min. Pour in the water for the sauce (see ingredients for amount) and the red wine jus paste. Bring to the boil, reduce the heat to medium and simmer until the mixture has thickened and the chicken is cooked, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.

Meanwhile, add the potatoes to the boiling water and cook until you can easily slip a knife through, 15-20 mins. Transfer the chicken mixture into an appropriately sized ovenproof dish. Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some. Bake the pie on the top shelf of the oven until golden brown, 20-25 mins.

While the pie bakes, pop your carrots onto a baking tray. Drizzle with oil and honey (see ingredients for amount), season with salt and pepper, then toss to coat. Roast on the middle shelf until tender, 15-20 mins. Meanwhile, grate the Cheddar cheese.