Rosemary Shrager served up a tasty Father’s Day chicken and mushroom pie on Steh’s Packed Lunch.

The ingredients are: 2 large whole chicken legs, boned and skinned cut into 2cm dice, 2 chicken breasts, skinned and boned 2.5cm diced, 250g button mushrooms, 900ml chicken stock, 60g unsalted butter, plus extra for greasing, 3 tbsp olive oil, 1 onion, peeled and finely diced, 2 leeks, white part only, thinly sliced, 2 garlic cloves, peeled and finely chopped, 2 celery sticks, finely chopped, 1 tbsp dried tarragon, 300g back bacon, cut into batons, 40g plain flour, plus extra for dusting, 150ml white wine, 200ml double cream, 450g puff pastry and 1 egg, beaten, to glaze.

See recipes by Rosemary Shrager in her book titled: The Proof in the Pudding available from Amazon now.