Matt Tebbutt showcased a tasty Cajun chicken pie with chorizo, crayfish, mushrooms and cider on Saturday Kitchen.
The ingredients are: 4 tbsp olive oil, 1 onion, diced, 6 garlic cloves, crushed, 2 celery sticks, finely chopped, 150g chestnut mushrooms, roughly chopped, 2 tsp smoked paprika, 2 tsp dried oregano, 2 tsp dried thyme, 2 tsp old bay seasoning, 2 tsp Cajun seasoning, 1 green pepper, roughly chopped, 8 chicken thighs, boneless, skin removed, 30g unsalted butter, 1 chorizo sausage, roughly chopped, 150ml cider, 2 tbsp plain flour, 200ml shellfish stock, 200ml chicken stock, 100ml double cream, 250g crayfish tails, salt and freshly ground black pepper.
For the pastry: 225g self-raising flour, plus extra for rolling, 85g beef suet, shredded, 60g cold unsalted butter, coarsely grated, 1 medium free-range egg, beaten, to glaze and 1 tsp salt.
To serve: chips and green salad.
See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.