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, stirring occasionally, until the mushrooms are browned and the shallot has softened, 5-6 mins.

Add the chicken back into the pan, then stir in the garlic 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 pantry for amount) into the pan, then add the wild mushroom paste. TIP: If your wild mushroom paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir to combine and bring to the boil. Simmer until reduced by half, 3-4 mins.

Stir in the creme fraiche and bring back to the boil, then remove from the heat and 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. Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf of your oven until tender, 20-25 mins. Turn halfway through.

After 5 mins, bake the pie on the middle shelf until golden brown and bubbly, 15-20 mins.