Chicken, Baby Artichoke & Black Truffle Pie

A proper chicken and black truffle pie: shredded poached chicken and baby artichokes in a Madeira velouté with Gruyère, Dijon and crème fraîche, in a hot water crust made with duck fat and butter.

I build it in three stages so the truffle actually comes through. The chicken legs are poached slowly with bay, thyme and garlic, then shredded by hand and folded through the velouté with lemon-poached artichokes, slow-cooked onions, chives and parsley. The pastry water is infused with rosemary, garlic and bay before it goes into the dough, so the crust tastes of something. And rather than stirring the truffle through the sauce, I set a disc of black truffle butter in the centre of every pie. It stays sealed in the core while the pie heats and only melts through the filling in the last few minutes, so when you cut in, the truffle is right there.

In the pack

• One chicken, artichoke & black truffle pie, 220g filling, baked and ready to heat
• Serves one generously

Serving Suggestion: Pomme purée — my butter-rich mash, made the Robuchon way, is the natural partner. Add a portion to your order and heat it alongside the pie.