Chicken Pie and that sky

*"Now, listen girls, if you want to keep your fella sweet, don’t just feed him — romance him… Victory Farm style.

Last night, I whisked Jamie down to the orchard after the sun went down. I’d strung up fairy lights between the apple trees, packed a blanket, and popped a thermos of hot spiced cider in my basket. The old gramophone was crooning away, and there we were — slow dancing between the rows like we were in a picture show. He gave me a bunch of thyme from the garden — said it was ‘for the lady who’s always on time.’ Cheeky devil.

For supper, I’d baked my Wartime Luxury Chicken Pie. Nothing says ‘I adore you’ quite like buttery pastry and a hearty filling. Here’s how you do it, and I expect no excuses — this one’s ration-friendly and lover-approved."*

Harriet’s Wartime Luxury Chicken Pie

Serves: 2 (with a bit left for breakfast… if you’re lucky)

You’ll need:

• 250g cooked chicken (leftover roast is perfect)

• 1 leek, sliced

• 1 carrot, diced

• 2 tbsp butter

• 2 tbsp plain flour

• 250ml chicken stock

• 75ml milk

• 1 tsp mustard powder

• Fresh thyme (a sprig or two)

• Salt & pepper to taste

• Ready-made puff pastry (or shortcrust if you’re feeling rustic)

• 1 beaten egg (for glazing)

How to:

1. Heat the oven to 200°C (180°C fan).

2. Melt butter in a pan, add the leek and carrot, and cook until softened.

3. Stir in flour, cook for 1 minute, then gradually whisk in the chicken stock until thickened.

4. Add the milk, mustard, thyme, salt, and pepper.

5. Fold in your chicken and let it bubble for 2 minutes. Fish out the thyme sprigs — you’re courting, not flossing.

6. Tip the mixture into a pie dish, top with pastry, and brush with egg.

7. Bake for 20–25 minutes until golden and irresistible.

"Serve it hot, sit close, and make sure you get your fair share — Jamie’s been known to ‘help himself’ a little too enthusiastically. And remember, ladies: love may make the world go round, but a good pie keeps it spinning in your favour."