Jeremy Lee served up a tasty chicken, leek and tarragon pie with seasonal greens on Saturday Kitchen.

The ingredients are for the pastry are: 360g plain flour, sifted, plus extra for dusting, pinch salt, 170g unsalted butter, cold and cut into small, even pieces, 60g lard, cold and cut into small, even pieces and 3–4 tbsp ice-cold water.

For the filling: 1 whole chicken, 1 onion, chopped, 1 carrot, peeled and chopped, 1 leek, cut into chunks, plus 4 leeks, sliced, 2 celery sticks, chopped, 5 unsmoked streaky bacon rashers, chopped, small bunch thyme or summer savoury, 5 bay leaves, 300ml white wine, 100ml double cream, plus 1 tsp to glaze, 1 tbsp Dijon mustard, 1 tbsp chopped fresh tarragon leaves, small bunch fresh flatleaf parsley, leaves picked and chopped, salt and freshly ground black pepper, 1 free-range egg yolk and 25ml double cream.

For the greens: 400g any seasonal greens, chopped, salt and freshly ground black pepper.

See recipes by Jeremy in his book titled: Cooking: Simply and Well, for One or Many available from Amazon now.