Mary Berry served up a tasty coq au vin pie with poached chicken, brandy and smoked bacon lardons on Mary’s Foolproof Dinners with Sara Davies.

The ingredients for the poached chicken are: 2kg whole chicken, 2 celery sticks, sliced, 1 large onion, halved, 2 carrots, sliced, 2 bay leaves and 2 chicken stock pots or cubes.

For the filling: 450ml red wine, 2 tbsp olive oil, 450g shallots, peeled and left whole, 200g smoked bacon lardons, 200g button mushrooms, 3 large garlic cloves, crushed, 2 tbsp tomato puree, 4 tbsp brandy, 60g plain flour, 400ml chicken stock, 2 tbsp chopped fresh oregano, 2 tsp Worcestershire sauce, dash gravy granules (optional), pinch caster sugar (optional), salt and freshly ground black pepper.

For the pie: 500g block ready-made puff pastry, 1 free-range egg, beaten and freshly streamed green vegetables, to serve.

See recipes by Mary in her book titled: Mary’s Foolproof Dinners available from Amazon now.