Brian Turner served up a tasty ox-tongue with chicken and ham pie for Mary Berry on My Life On a Plate.

Brian’s recipe is a tribute to Mary’s past, taking her back to her childhood in Bath.

The ingridents for the rough puff pastry are: 125g flour, plus extra for dusting, Pinch salt, 125g chilled chopped butter and 50ml iced water.

For the filling: 8 pieces of cooked chicken (preferably poached), 225g boiled ham, 225g cooked tongue, 2 medium leeks, sliced, 570ml chicken stock, 2tbsp chopped parsley, Salt & pepper, 1 egg, beaten and 25g butter.

For the glazed carrots: 100g butter, 275ml chicken stock, 1tsp sugar, Pinch salt and 8 small carrots, peeled and quartered.

See recipes by Brian in his book titled: A Yorkshire Lad: My Life with Recipes available from Amazon now.