Matt Tebbutt served showcased a tasty chicken pie with mashed potatoes and liquor on Saturday Kitchen.

The ingredients for the pastry are: 350g plain flour, plus extra for dusting, pinch salt , 175g lard and 4–6 tbsp ice-cold water.

For the pie: 2 tbsp olive oil, 2 onions, diced , 2 celery sticks, peeled and diced, 1 tsp chopped fresh thyme leaves, 2 garlic cloves, chopped , 6 chicken thighs, cooked and meat picked, 1 bay leaf , 250ml chicken stock , 300ml double cream , 1 tbsp chopped fresh tarragon, 1 tbsp unsalted butter, 1 tbsp plain flour , salt and freshly ground black pepper, 1 free-range egg, beaten.

For the liquor: 500ml chicken or fish stock , 3 tbsp plain flour , 3 tbsp unsalted butter , 1 bunch fresh curly parsley, finely chopped , salt and freshly ground black pepper.

To serve: mashed potato and malt vinegar.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.