Vol-au-vent

Step 1: Put 4 ¼ cups water, 1 carrot, 1 celery stick, 1 onion, 1 bay leaf and 1 chicken stock cube in a pan and bring to the boil. Add 1 ⅓ lb chicken breasts and thighs, boneless, lower to a bare simmer and poach for 20 minutes, until a thick piece is white right through and reads 165°F.

Step 2: Lift out the chicken, let it cool slightly and cut or tear it into bite-sized pieces. Keep the stock simmering.

Step 3: Mix 7 oz pork mince, 2 tbsp dried breadcrumbs, 1 egg, ¼ tsp ground nutmeg and a pinch of salt. Roll into marble-sized balls (about 25).

Step 4: Drop the meatballs into the simmering stock and cook for 5–6 minutes until they float and are firm and cooked through (160°F). Lift them out with a slotted spoon. Strain the stock and measure 700 ml.

Step 5: Heat the oven to 350°F (325°F fan). Melt a third of ½ oz butter in a large pan over a medium-high heat and fry 9 oz button mushrooms for 5 minutes until browned and their liquid has gone. Set aside.

Step 6: Melt the rest of 1 ¼ oz butter in the same pan, stir in 1 ¾ oz plain flour and cook for 2 minutes. Whisk in the hot stock gradually until smooth, then simmer for 5 minutes, stirring, until thick.

Step 7: Stir in ½ cup single cream, the chicken, meatballs and mushrooms and heat through for 3–4 minutes until piping hot. Season with 1 tbsp lemon juice, 1 tsp salt and ½ tsp ground white pepper.

Step 8: Meanwhile, warm 4 large puff pastry vol-au-vent cases in the oven for 5–6 minutes until crisp.

Step 9: Set each case on a plate, fill it to overflowing with the ragout, top with its pastry lid and ⅓ oz fresh parsley and serve at once with chips. Keep leftover filling (not the pastry) in the fridge for 2 days and reheat until bubbling.