Ingredients

For the pie

600ml/1 pint chicken stock

10 cooked leftover sausages, cut in half lengthways

8 rashers cooked bacon, cut into 0.5cm/in-wide strips

200g/7oz mushrooms, sliced, fried in butter until golden-brown

4 hard-boiled eggs, peeled and halved

1 tbsp Worcestershire sauce

2 tbsp chopped fresh parsley

150ml/ pint double cream

375g/13oz ready-made shortcrust pastry

plain flour, for dusting

1 egg, plus 1 egg yolk, beaten together

For the juniper creamed cabbage

150ml/ pint double cream

1 Savoy cabbage, outer leaves and root removed, leaves shredded

large bowl iced water

50g/2oz Wensleydale, grated

6 juniper berries, ground to a powder

salt and freshly ground black pepper

Recipe tips

Method
1. Preheat the oven to 180C/160C Fan/Gas 4. Heat the chicken stock in a pan
until reduced in volume by half.
2. For the pie, in a large pan, mix together the sausages, bacon, mushrooms,
eggs, Worcestershire sauce and and parsley until well combined. Pour over the
 reduced chicken stock, bring the mixture to the boil, then add the cream and return
to the boil. Season, to taste, with salt and freshly ground black pepper.
3. Pour the pie filling into a heatproof pie dish. Brush the lip of the dish with a
little of the beaten egg.
4. Roll out the shortcrust pastry onto a lightly floured work surface, then cover
the pie with the pastry, sealing the edges to the pie dish.
5. Brush the top of the pie with the remaining beaten egg, then bake the pie in
the oven for 25-30 minutes, or until the pastry is crisp and golden-brown and the
filling is bubbling.
6. Meanwhile, for the juniper creamed cabbage, boil the double cream gently for
3-4 minutes, until it has thickened slightly.
7. Blanch the shredded cabbage in a pan of salted, boiling water then drain well
and plunge into the bowl of iced water. Drain in a colander and set aside to dry for a
few minutes.
8. Stir the cheese into the warm cream until melted. Stir in the blanched
cabbage and ground juniper, then season, to taste, with salt and freshly ground black
pepper.
9. Serve the pie in slices with some of the juniper creamed cabbage piled
alongside.