Bighams – delicious handmade meals for two

1. Preheat oven to 200°C/gas mark 6.
2. Remove all packaging, leaving the pies in their ramekins.
3. Place ramekins on a tray in the centre of the oven and bake for 25 to 30 minutes until the pastry turns golden brown.
4. Leave to stand for 4 minutes before serving in their ramekins. Be careful, they’ll be hot.
Make sure your pies are piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

Serving Suggestion

Fantastic with mashed potato and seasonal veg.

• Chicken and mushroom pie filling (65%)
• Puff pastry lid
• Free range pasteurised egg yolk

Chicken and mushroom pie filling is made from: fresh chicken (51%), fresh field mushrooms (18%), fresh cream, water, wheat flour, fresh onion, white wine, fresh milk, white wine vinegar, sunflower oil, salt, chicken stock, garlic purée, fresh tarragon, dried porcini and slippery jack mushrooms,
ground black pepper, cep aroma.
Puff pastry lid is made from: wheat flour, vegetable oil, water, butter, salt.
Chicken stock is made from: chicken bones, meat and fat, water, salt.

Our sommelier is busy tasting each of our dishes and finding wines to suit. It’s quite possible he has the best job in the world. In the meantime, if you have any suggestions for good matches, do let us know.

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This recipe contains gluten, egg, and milk. We made it in a busy working kitchen so it may also contain traces of nuts and sesame. WARNING: Although we do our best to take out all the bones, some may remain.