Ainsley Harriott served up a tasty chicken, leek and ham hock pie on Ainsley’s World Cup Flavours.

The ingredients for the pastry are: 300g plain flour, ½ tsp salt, 1 tsp English mustard powder, 75g butter – diced, 75g lard – diced, 1 medium egg- beaten and 2 tbsp cold water.

For the Filling: 2 large chicken breasts, 400ml chicken stock, 75g butter, 2 leeks, washed, trimmed and cut into 1 cm discs, 60g plain flour, 200ml whole milk, 100ml double cream, 200g shredded ham hock, pinch of salt and white pepper.

To Glaze: 1 beaten egg.

See recipes by Ainsley in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.