Truffled Chicken, Bacon and Mushroom Pie

Pop your (now empty) frying pan back on medium-high heat. Add a drizzle of oil and the bacon lardons. Stir-fry for 1-2 mins, then add the mushrooms and shallot. Stir together and cook until the mushrooms are browned and the shallot has softened, 5-6 mins, stirring occasionally. Add the garlic and browned chicken, stir and cook for 1 min. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly

Pour the water for the sauce (see ingredients for amount) into the pan, then add the wild mushroom paste. Stir to combine and bring to the boil. Simmer until reduced by half, 3-4 mins. Stir in the creme fraiche and bring to the boil. Remove from the heat, then mix through the truffle zest. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Pour the pie filling into an appropriately sized ovenproof dish. Lay the pastry on top and trim the edges to the size of the dish. TIP: Don't worry if the pastry goes over the edge of the dish. Brush the pastry with a little milk if you have some. Make a small hole in the middle of the pastry lid with the tip of a sharp knife to allow the steam to escape. Pop the dish onto a large baking tray (to catch any drips) and bake on the middle shelf of your oven until golden brown and bubbly, 15-20 mins. Meanwhile, trim the carrots and halve any large ones lengthways (no need to peel).

Pour the water for the carrots (see ingredients for amount) into a saucepan. Add the carrots, honey, butter and a pinch of salt. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Bring to the boil on high heat, then cover the pan with a lid or some foil. Reduce the heat to medium and cook the carrots until tender, 10-12 mins. Once tender, remove the lid and allow the liquid to boil until it's glossy and coats the carrots, 2-4 mins. TIP: If your sauce needs longer to get sticky, transfer the carrots to a bowl and continue boiling on a high heat until reduced.