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surface to the thickness of a £1 coin. Cut out 2 or 3 rounds, using a small saucer as a template. Carefully place the pastry rounds on a large, non-stick baking sheet and score the surface in a diamond pattern, using the tip of a small sharp knife.
    5 . Brush the pastry with the egg yolk glaze and bake for about 10 minutes until risen and golden. Bake for a further 2 minutes with the oven door slightly ajar, to help crisp the pastry. Remove from the oven and slide onto a wire rack.
    6 . Meanwhile, add the chicken to the sauce and reheat until the meat is warmed through. Check the seasoning and divide the chicken mixture between your warmed serving plates. Top each pile with a pastry round and serve.



TREACLE-GLAZED
GAMMON
    SERVES 8
    I’ve always loved gammon, not just hot with mashed potato and a cider gravy, but cold with salads and pickles. The sweet sticky glaze steals the glory here, but the poaching liquor has just as big a part to play. It’s the chance to really inject extra flavour, especially when you replace most of the water with a couple of bottles of stout.
    1 unsmoked, boneless gammon joint, about 2kg, soaked overnight
    1 large onion, peeled and roughly chopped
    1 large carrot, peeled and roughly chopped
    1 large leek, trimmed and roughly chopped
    1 large cinnamon stick
    2 bay leaves
    1 tsp black peppercorns
    2 × 500ml bottles stout
    Cloves, to stud
    FOR THE GLAZE
    60ml treacle
    2 tbsp Dijon mustard
    1 tbsp soy sauce
    1 tbsp Worcestershire sauce
    60g light soft brown sugar
    1 . Drain the gammon and place in a stockpot or large saucepan. Fill with enough cold water to cover and slowly bring to the boil, skimming off any froth and scum that rises to the surface with a large metal spoon. Lower the heat and simmer for a few minutes, then carefully pour off the water along with any more froth and scum.
    2 . Add the onion, carrot, leek, cinnamon stick, bay leaves and peppercorns to the gammon in the pot and pour in the stout. Top with enough cold water to ensure the gammon is completely covered. Bring to a simmer and cook, partially covered, for 2½ hours over a gentle heat. Skim off any scum during cooking and top up with boiling water as necessary.
    3 . Remove the gammon from the pot and rest on a board until cool enough to handle. Preheat the oven to 190°C/Gas 5. Peel the skin off the ham, leaving behind an even layer of fat about 5mm thick. Using a sharp knife, score the fat in a crisscross diamond pattern at 1.5cm intervals, then stud each diamond with a clove. Transfer the gammon to a roasting tray.
    4 . Mix together all the ingredients for the glaze and brush half of it over the gammon. Roast for 15 minutes, then pour over the rest of the glaze and continue to roast for a further 10–15 minutes, basting every 5 minutes. Remove from the oven and give the meat a final basting with the pan juices. Leave to rest before carving into thin slices.
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    HOW TO STORE THE GAMMON
    The boiled gammon can be chilled for up to 2 days, and once roasted will keep in the fridge for a couple more days. If you aren’t going to roast it straight away, leave it to cool in the cooking liquor so that it absorbs even more flavour.

LEMON CURD
TREACLE TART
    SERVES 8–10
    I love the tangy sharpness that lemon curd adds to a classic treacle tart. Do make sure the pastry base is well cooked before you add the curd or it will go soggy, and take the tart out of the oven while it still has a slight wobble. It will firm up more as it cools.
    450g golden syrup
    60g butter, melted
    70ml double cream
    Zest and juice of 1 lemon
    150g white breadcrumbs
    3 large egg yolks
    3 tbsp lemon curd
    FOR THE SWEET PASTRY
    125g unsalted butter, softened to room temperature
    90g caster sugar
    1 large egg
    250g plain flour
    1 . First make the sweet pastry. Place the butter and sugar in a food processor and whiz until just combined. Add the egg and whiz for 30 seconds.
    2 . Tip in the flour and process for a few seconds until the dough just comes