Charlie Bigham's Chicken & Ham Fresh Pastry Pie

Chicken (28%), Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Milk, Sustainable Palm Oil, Cream (Milk), Leeks (6%), Onions, White Wine, Rapeseed Oil, Smoked Ham Hock (2%) (Pork, Salt, Preservatives: Potassium Nitrate, Sodium Nitrite, Antioxidant: Sodium Ascorbate*), Butter (Milk), Smoked Bacon (2%) (Pork, Water, Preservatives: Potassium Nitrate, Sodium Nitrite, Sodium Nitrate, Antioxidant: Sodium Ascorbate*), Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Wheat Flour, Salt, Sunflower Oil, Cornflour, Lemon Juice, Parsley, Garlic Purée, Chicken Stock (Chicken, Potato, Water, Yeast Extract, Salt, Chicken Fat), Black Pepper, *Don't worry, these are these are part of the traditional curing method for smoked ham hock and smoked bacon Contains: Cereals Containing Gluten, Milk, Mustard, Nuts, Peanuts, Sesame, Wheat Additives: None

Chicken (28%), Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Milk, Sustainable Palm Oil, Cream (Milk), Leeks (6%), Onions, White Wine, Rapeseed Oil, Smoked Ham Hock (2%) (Pork, Salt, Preservatives: Potassium Nitrate, Sodium Nitrite, Antioxidant: Sodium Ascorbate*), Butter (Milk), Smoked Bacon (2%) (Pork, Water, Preservatives: Potassium Nitrate, Sodium Nitrite, Sodium Nitrate, Antioxidant: Sodium Ascorbate*), Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Wheat Flour, Salt, Sunflower Oil, Cornflour, Lemon Juice, Parsley, Garlic Purée, Chicken Stock (Chicken, Potato, Water, Yeast Extract, Salt, Chicken Fat), Black Pepper, *Don't worry, these are these are part of the traditional curing method for smoked ham hock and smoked bacon Contains: Cereals Containing Gluten, Milk, Mustard, Nuts, Peanuts, Sesame, Wheat Additives: None

Directions for use: Oven cook - From Chilled This recipe is made with some raw ingredients and isn't suitable for microwaving, so please follow these cooking instructions carefully. 1. Preheat your oven to 220°C/200°C fan/gas mark 7. 2. Remove pie from the box. For best results, brush the pastry with milk or whisked egg*. 3. Place the pie (still in its case) on a tray in the centre of the oven and bake for 30 minutes until the pastry turns golden brown. If using a gas oven, cook for an extra 5 minutes. 4. Leave to stand for a few minutes. Remove pie from the case by using scissors to make a cut from the rim downwards to the base, or by slowly pulling the edges of the case away from the pie. Be careful, it will be hot. Make sure it's piping hot throughout. * Don't worry, they taste just as good without doing this. It just makes them look even better if you want to impress. Keep in a fridge below 5°C. It's at its best when cooked from fresh. If you do freeze it, do so before the use by date, eat within one month and defrost fully before cooking. For use by date, see top of pack. Storage recommendation: Keep in a fridge below 5°C. It's at its best when cooked from fresh. If you do freeze it, do so before the use by date, eat within one month and defrost fully before cooking. For use by date, see top of pack. Chilled

Directions for use: Oven cook - From Chilled This recipe is made with some raw ingredients and isn't suitable for microwaving, so please follow these cooking instructions carefully. 1. Preheat your oven to 220°C/200°C fan/gas mark 7. 2. Remove pie from the box. For best results, brush the pastry with milk or whisked egg*. 3. Place the pie (still in its case) on a tray in the centre of the oven and bake for 30 minutes until the pastry turns golden brown. If using a gas oven, cook for an extra 5 minutes. 4. Leave to stand for a few minutes. Remove pie from the case by using scissors to make a cut from the rim downwards to the base, or by slowly pulling the edges of the case away from the pie. Be careful, it will be hot. Make sure it's piping hot throughout. * Don't worry, they taste just as good without doing this. It just makes them look even better if you want to impress. Keep in a fridge below 5°C. It's at its best when cooked from fresh. If you do freeze it, do so before the use by date, eat within one month and defrost fully before cooking. For use by date, see top of pack. Storage recommendation: Keep in a fridge below 5°C. It's at its best when cooked from fresh. If you do freeze it, do so before the use by date, eat within one month and defrost fully before cooking. For use by date, see top of pack. Chilled