We start by trimming the bitter greenery off the leeks and leaving the good bits in water overnight so they are completely grit-free. They go into the filling with quality gammon and oven-roasted chicken
That delicious sauce is a velouté made with double cream, chicken stock, parsley, a squeeze of fresh lemon juice, and a butter and flour roux
The filling is frozen in a ring, then encased in shortcrust pasty handmade in our kitchen, sprinkled with thyme, and brushed with free range egg yolk. Freezing the filling first ensures it is the right shape and size. No wonky pies here!
"A huge chicken, ham and leek pie for 6 saved the day and drew oohs and aahs from the appreciative audience. "Did you make this grandad?" Oh no I didn't... but I wish had!"