Nadia Sawalha makes a delicious chicken, leek and ham pie with puff pastry on the Alan Titchmarsh show.

To make the pie filling use: 450ml chicken stock, 3 chicken breasts, 75g butter, 2 leeks, trimmed and cut into 1cm/½in slices, 2 garlic cloves, crushed, 50g plain flour, 200ml milk, 2-3 tbsp white wine (optional), 150ml double cream, 150g piece thickly carved ham, cut into 2cm chunks, sea salt flakes, freshly ground black pepper.

For the pastry: 350g plain flour, 200g butter, 1 free-range egg beaten with 1 tbsp cold water, plus 1 free-range egg, beaten, to glaze.