Chicken and Ham Hock Pie

Method

1. Preheat your oven to 200°C/fan 180°C/gas mark 6.

2. Start off by combining the chickpea flour, mustard powder and cayenne in a large bowl. Then slice the chicken thighs into large bite-sized chunks and toss them in the flour mixture.

3. Heat 1 tbsp of olive oil in a large, shallow casserole or a large frying pan. Over a medium heat, fry the shallots for 3-4 minutes or until they have just begun to caramelise. Remove from the pan and set aside. Add a further tablespoon of olive oil to the pan and, over a high heat, fry the chicken for 2-3 minutes before turning the pieces over and cooking for 2-3 minutes more. The chicken should be nice and golden.

4. Lower the heat slightly, return the shallots to the pan, add the hot chicken stock and give the mixture a good stir. Reduce the heat to low and simmer, covered, for 6-7 minutes. You may need to stir the sauce halfway through to stop the mixture ‘catching’ on the bottom of the pan. Remove from the heat, stir in the ham and 100g of the mascarpone (saving 150g for the mash). Season with salt and freshly ground black pepper, tip into an ovenproof dish.

5. To make the mash: heat the oil and butter in a nonstick pan until sizzling. Add the garlic, kale and 50ml of water. Turn the heat to low, cover and cook for 8 minutes or until the kale has wilted and is tender. Meanwhile, drain the beans and rinse well under the tap. Then, with a fork or potato masher, squish the beans to a nobbly mush. Stir the beans into the kale and garlic mixture, add the zest and juice of the lemon and remaining mascarpone cheese. Season with salt and black pepper.

6. Spoon the mash over the chicken pie filling and cook for 25-30 minutes in your preheated oven. Serve piping hot.