Palfrey & Hall game pie

First, you need to make the filling for your pies.

Pre-heat your oven to 160°C/gas mark 3.

Heat a large casserole dish on a medium/high heat and fry the bacon, onion and mushrooms in a little oil until softened and they start to turn crispy. Set aside.

Put the carrots, leek, and celery in the same pan and soften, then set aside with the bacon and onions.

Put the plain flour in a large bowl and mix in a teaspoon of salt and pepper. Toss the diced game in the seasoned flour and stir until coated. Add a little more oil to the pan and, in batches, brown off the game, setting it aside with the bacon mixture once coloured.

Once all the game is browned, add the red wine to the pan and de-glaze the sticky bits off the bottom of the pan. Add the bacon and game mix back to the pan. Then add the mustard, jelly/jam, Worcestershire sauce, herbs and star anise into the pan along with the chicken stock. Stir well and bring to the boil, then simmer for 10 minutes. Cover the casserole dish and place in the oven for 3 hours or until tender. If the sauce looks a little thin, take the lid off for the last 20 minutes. Once ready, set aside to cool.

When you are ready to make your pies, pre-heat your oven to 180°C/gas mark 4.

Butter one large or several individual pie dishes and line with greaseproof paper.

Use one pack of shortcrust pastry to line the base and spoon in the game mixture. Use the other pack of pastry to crimp on some pie lids. Egg-wash the pies and put in the oven for 35-45 minutes until golden and the pastry is cooked. Cool for five minutes, then use the greaseproof paper to lift out the pies.

Serve with buttery mash, braised red cabbage, and green beans.