Tom Kerridge’s.

Appealing from the moment he added powdered porcini mushrooms to this shortcrust pastry. It works! It fills the kitchen with a lovely smell, adds to the flavours of the pie.

The fillings’s made of fried chestnut mushrooms, fried red onion, chopped, good quality ham, all this brought together by a thick white sauce flavoured with chicken stock and dijon mustard. Filling cooled before assembling with the pastry.  Baked in 190 degrees for about 40 minutes, served with green salad.  Very good indeed.