Bighams – delicious handmade meals for two

1. Preheat your oven to 220ºC/200ºC fan/gas mark 7.
2. Remove the film and place the two en croutes with their greaseproof paper on a baking tray. For best results, brush the pastry with milk or whisked egg*.
3. Place in the centre of the oven and cook for 25 minutes until the pastry turns golden brown.
4. Leave to stand for 2 minutes before serving. Be careful, they’ll be hot.
Make sure they’re piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.
*Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress!

Serving Suggestion

DELICIOUS WITH STEAMED SEASONAL VEGETABLES OR A GREEN SALAD

• Fresh chicken breast (36%)
• Puff pastry (34%)
• Creamy ham hock and mushroom sauce (30%)

Puff pastry: wheat flour, water, sustainable palm oil, butter, rapeseed oil, salt.
Creamy ham hock and mushroom sauce: fresh milk, fresh mushrooms (7%), smoked ham hock (5%), fresh cream, white wine, butter, sunflower oil, wheat flour, white wine vinegar, fresh parsley, salt, garlic puree, chicken stock, white pepper.
Smoked ham hock: pork, water, preservatives (sodium nitrite and potassium nitrate*), salt.
Chicken stock: chicken bones, meat and fat, water, salt.
*Don’t worry this is part of the traditional curing method of ham hock.

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This recipe contains gluten 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 very best to take out all the bones, some may remain.