Julius Robert served up a tasty poached chicken, leek and tarragon pie with purple sprouting broccoli on Saturday Kitchen.

The ingredients for the poached chicken are: 1 good-quality chicken, olive oil, for frying, 1 onion, roughly chopped, 2 celery sticks, roughly chopped, 1 carrot, peeled and roughly chopped, 3 bay leaves and pinch salt.

For the pie: 6 rashers good-quality smoked streaky bacon, rind removed then cut into chunks, 30g unsalted butter, 3 celery sticks, halved lengthways then sliced, 3 large leeks, cleaned and chopped into 2cm/¾in rounds, 600ml poaching broth, from the chicken (made above), 50g plain flour, 150ml white wine, 200ml double cream, 1 heaped tbsp Dijon mustard, 20g fresh tarragon, finely chopped, 1 free-range egg, 2x 320g sheets ready-made all-butter puff pastry, 1 tsp fennel seeds, salt and freshly ground black pepper.

To serve: 250g purple sprouting broccoli, 1 lemon, juice only and 2–4 tbsp olive oil.

See recipes by Julius in his book titled: The Farm Table available from Amazon now.