Ingredients

• 600ml/1 pint chicken stock
• 10 cooked leftover sausages
• cut in half lengthways
• 8 rashers cooked bacon
• cut into 0.5cm/¼in-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/¼ pint double cream
• 375g/13oz ready-made shortcrust pastry
• plain flour
• for dusting
• 1 egg
• plus 1 egg yolk
• beaten together
• 150ml/¼ 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

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Heat the chicken stock in a pan until reduced in volume by half.
• 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.
• Pour the pie filling into a heatproof pie dish. Brush the lip of the dish with a little of the beaten egg.
• 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.
• 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.
• Meanwhile
• for the juniper creamed cabbage
• boil the double cream gently for 3-4 minutes
• until it has thickened slightly.
• 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.
• 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.
• Serve the pie in slices with some of the juniper creamed cabbage piled alongside.