• Chicken, artichoke and beer pot pies

    Serves: 6
    Cooking Time: 1 hour and 15 minutes


    • 40g butter, melted
    • 10ml (2 tsp) Maldon sea salt
    • 5ml (1 tsp) freshly ground black pepper
    • 10ml (2 tsp) fresh thyme, chopped
    • 1 large free-range chicken
    • 200g artichoke hearts, halved
    • 100g shiitake mushrooms, sliced
    • 180ml (¾ cup) beer
    • 250ml (1 cup) fresh cream
    • 5ml (1 tsp) brown sugar
    • 45ml (3 tbsp) spring onions, chopped
    • 2 x 250g rolls ready-made puff pastry
    • 5ml (1 tsp) squid ink
    • milk or water, to brush



    Preheat the oven to 200°C. Combine the butter, salt, pepper and thyme and rub over the chicken. Roast in the oven, breast side down, 20 minutes. Turn the chicken and roast until just cooked, about 15 minutes. Allow it to cool then remove the meat and skin from the bones.


    In a large saucepan over medium heat, combine the chicken, artichokes, mushrooms, beer, cream and sugar, and bring to a simmer until the cream has thickened slightly, 15 – 20 minutes. Remove from the heat, add the spring onions, and spoon into ovenproof dishes.


    Cut rounds of pastry and cover the bowls generously. Brush the squid ink onto the pastry offcuts and create your own design. Brush the pastry with milk or water and stick the painted pastry shapes on top. Bake in the oven until the pastry is golden brown, 18 – 20 minutes. Serve immediately.