Serve up these wholesome and delicious family favourites from 2014 Bake Off winner Nancy Birtwhistle
Get some serious satisfaction with these homemade comfort food from the series five GBBO winner
THE Great British Bake Off is well and truly back and we couldn't be more excited to see our favourite faces again.
But who can forget Nancy Birtwhistle, who bagged the crown back in 2014?
Here, the series five winner shares some of her most comforting recipes...
Chicken, mushroom and tarragon pie
Serves 6
Prep time 40 minutes, plus 30 minutes chilling
Cooking time 1 hour 15 minutes
Cals 918
Sat fat 26g
For the pastry
*500g plain flour
*125g salted butter, cubed and chilled
*125g lard, cubed and chilled
For the filling
*Small handful dried wild mushrooms
*200ml white wine
*400ml chicken stock
*4 skinless chicken breasts
*1tbsp olive oil
*40g butter, softened
*1 onion, finely chopped
*150g chestnut mushrooms, finely sliced
*20g plain flour
*2tsp mustard powder
*Pinch ground mace
*4 spring onions, finely chopped
*60g frozen peas
*80ml double cream
*2tbsp fresh tarragon leaves
*1 egg, beaten
1 Start by steeping the dried mushrooms in boiling water for 30 minutes, drain, then chop. Reserve the liquid.
2 Meanwhile, make the pastry. In a food processor, blitz the flour, the butter, lard and a pinch of salt until the mixture resembles breadcrumbs. Gradually add 8tbsp cold water and mix in the processor until a ball of dough is formed. Divide in two, then wrap in cling film and chill for at least 30 minutes.
3 In a saucepan, bring the white wine and stock to a simmer, then add the chicken breasts and poach for 15 minutes. Remove, reserving the liquid, and allow the chicken breasts to cool. Chop into 2cm chunks and set aside.
4 In a large frying pan, heat the oil and half the butter, then fry the onion gently for 10 minutes until golden and soft. Add the rehydrated and fresh mushrooms and fry for a few minutes before adding the rest of the butter, the flour, mustard powder, mace and a pinch of salt and pepper. Stir for 1-2 minutes, then gradually pour in some liquid from the stock pan, stirring continuously, until you have a thick sauce. Pour over the chicken, then add the spring onions, peas, 50ml cream and most of the tarragon leaves. Stir well, then leave the pie filling to go cold and thicken further.
5 To make the pie, roll out half the pastry, then use to line a greased 23cm x 5cm pie dish. Put the cold filling inside the casing, then roll out the remaining pastry to form the lid. Dampen the edges, then place the lid over and seal. Decorate using any leftover pastry to make an attractive leaf design.
6 Brush the beaten egg over the pie, then chill for 30 minutes. Preheat your oven to 200°C/400°F/gas mark 6. Egg wash again, then bake for 40-45 minutes, or until golden. In a frying pan, reduce the remaining stock, add the reserved mushroom liquid, then the remaining cream. Stir and season to taste. Add the remaining tarragon leaves to the sauce and serve with the pie.
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Full English stromboli
Serves 8
Prep time 40 minutes, plus 2 hours 10 minutes proving
Cooking time 45 minutes
Cals 377
Sat fat 5g
For the bread dough
*500g white bread flour
*7g dried yeast
*10g table salt
*10ml olive oil
For the filling
*Small handful dried wild mushrooms
*12 quail’s eggs, boiled
*100g streaky bacon
*4 chipolata sausages
*1tbsp mixed dried herbs
*6 sun-dried tomatoes, finely sliced
*50g Cheddar, grated
*Egg white, for brushing
1 Put the flour, yeast, salt and oil into a mixer fitted with a dough hook, then add 300ml of water and mix until a dough is formed, adding more water if necessary. Knead until the dough is smooth and stretchy. Place in a greased bowl covered with cling film and leave to rise for 1 hour 30 minutes, or until it has doubled in size.
2 Place the dried mushrooms in a small bowl, cover with boiling water and leave to soak for 30 minutes. Meanwhile, boil the quail’s eggs for 1 minute, then plunge into cold water and remove the shells. Thinly slice the bacon and cook until crispy in a large frying pan. Set aside and in the same pan cook the sausages until brown. Slice and set to one side. Strain the mushrooms, then chop and lightly fry before leaving to cool.
3 When the bread dough has risen, turn out on to a floured tea towel then roll into a 25cm x 36cm rectangle. Sprinkle the dried herbs over the dough, then at one end lay the eggs in a row. Add a row of sausages, then one of bacon, then mushrooms and tomatoes, and repeat. Sprinkle the Cheddar on top of everything and season.
4 Starting at the egg end of the rectangle, use the tea towel as an aid and start to roll up the stromboli, finishing with the seam underneath. Tuck the ends under, then transfer to a baking sheet lined with baking parchment. Leave to prove for 30-40 minutes. Gently brush with egg white.
5 Preheat your oven to 200°C/400°F/gas mark 6. Before baking, use a metal skewer to make 5 or 6 air holes in the dough, then sprinkle with salt. Bake in the oven for 30-35 minutes until golden brown. Serve hot or cold – it’s delicious both ways!