Simon Rimmer served up a tasty Chicken Pie with Lemon Sauteed Asparagus on Sunday Brunch.

The ingredients for the filling are: 1 chicken (approx. 1-1.2kg), 1 chopped onion, 1 chopped carrot, 1 lemon and 1.5 litres of chicken stock.

For the pastry: 125g of cold butter, 125g of lard and 450g of plain flour.

For the sauce: 50g butter, 50g of flour, 1 tbsp of Dijon mustard, 250ml of whole milk and 100ml of chicken stock left over from the cooked chicken, 1 tbsp of tarragon, the cooked veg, 1 tbsp of peas and shredded chicken.

For the asparagus: 250g of blanched asparagus, 100g of butter, zest and juice of 1 lemon and a tbsp of pine nuts.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.