On this week’s Nigel and Adam’s Farm Kitchen, Nigel went to Manchester to draw inspiration for his chicken pie dish.

He visited a number of foreign restaurants to sample their cuisine and returned to his kitchen to invent a dish drawing from what he had seen and tasted.

Nigel borrowed ideas from his visit to an Indian, Greek and Chinese restaurant, and produced his spiced chicken parcel pie.

To make is pie, Nigel browns chicken thighs in a little olive oil. He then adds cayenne pepper, turmeric and garma masala and stirred.

Nigel then adds basmati rice, chicken stock and seasoning, stirred and brought to the boil. He reduced the heat and allowed the chicken to simmer for about ten minutes.

He then laid out a sheet of filo pastry and spread peppery butter over it. The content of the pan is spooned over the pastry then fold to create a parcel. He finally decorates by ripping an additional piece of pastry, buttered and place on top of the parcel. He then placed the pie in the oven at 200C for 30 minutes.