by Marksman

WELCOME TO MARKSMAN CHICKEN & CEP PIE

Here’s everything you need to know about how to cook and assemble your chosen dishes.

HOW IT WORKS

1 Find your dishes in the booklet

2 Lay them out in order of cooking time

3 Get cooking – follow the instructions, working from longest to shortest cooking time

ABOUT MARKSMAN

Chef-owners Jon Rotheram and Tom Harris met at St. JOHN. Their careers took them down separate paths (Jon the executive chef at Jamie Oliver’s Fifteen and Tom the head chef at St. JOHN Hotel in Chinatown) before they reunited to open The Marksman, a respectfully refurbished East End pub. Awarded Michelin Pub of the Year in its opening year, the pub quickly became known for its sophisticated British food and is widely regarded as serving London’s best pies and Sunday roast.

CHICKEN AND CEP PIE Remove the chicken pie mix (1) and from the fridge and bring up to room temperature.

Preheat the oven to 200°C/180°C fan

1. Empty the chicken pie mix (1) into the pie dish provided and use roughly 1 tsp of the eggwash (2) to brush over the rim. If you do not have a brush, use the back of a teaspoon.

2. Place the pastry (3) onto the dish to make a lid over the filling. Tuck and fold the excess pastry under the corners of the pie dish.

3. Brush the remaining eggwash onto the pastry lid and leave it to dry for 5 minutes.

4. Place the pie in the oven for 30–35 minutes, until the pastry is golden-brown and the filling is steaming hot.

COOKING TIME:

40–45 Minutes

SERVES 2

IN THE BOX

(1) Chicken pie mix(2) Eggwash(3) Pastry

Pie dish

ADD-ONS

TRUFFLE SAUSAGE ROLL

20–25 minutes cooking timePreheat the oven to 200°C/180°C fan

1. Unwrap the truffle sausage roll (7) and line a baking tray with the baking paper. Place the sausage roll onto the baking tray and into the oven for 20–25 minutes, until golden-brown and crispy.

PRESSED POTATOES

30 minutes cooking timePreheat the oven to 200°C/180°C fan

1. Line a baking tray with baking paper and drizzle over some vegetable oil.

2. Spread the pressed potatoes (4) evenly onto the baking paper and place in the oven for 30 minutes, until golden-brown and slightly crispy on top.

BEEF AND BARLEY BUNS

12–15 minutes cooking timePreheat the oven to 200°C/180°C fan

1. Unwrap the beef and barley buns (5) and line a baking tray with baking paper. Place the buns onto the baking tray and into the oven for 12–15 minutes, until golden. Transfer the beef buns to a serving plate and serve alongside the horseradish cream (6).

STICKY TOFFEE PUDDING

10 minutes cooking timePreheat the oven to 200°C/180°C fan

1. When you’re ready for dessert, unwrap the puddings and line an oven dish with the baking paper. Run a knife between the foil and the sticky toffee pudding (8). Remove the puddings from the foil packaging and place them upside down onto the baking paper.

2. Spoon a dollop of the caramel (9) on top of the pudding and place into the oven for 10 minutes.

3. When the pudding has 5 minutes left in the oven, place a small saucepan over a medium heat and tip in the rest of the caramel sauce. Warm for 2–3 minutes. Alternatively, microwave the pot (without the lid) on high for 20 seconds.

4. Place the sticky toffee puddings into serving bowls, spoon over the rest of the caramel and pour over the cream (10).

ADD-ONS

INGREDIENTSChicken pie mix: chicken, butter (milk), wheat flour, Madeira (sulphites) (alcohol), stock (chicken carcass, carrots, leek, onion), cep mushrooms, tarragon, leeks, salt, pepper. Eggwash: eggs. Pastry: wheat flour, butter (milk), salt, water. Pressed potatoes: potatoes, olive oil, salt. Beef and barley buns: beef chuck mince, Worcestershire sauce (barley, fish), oatmeal (oats), barley, pickled walnuts (tree nuts), malt vinegar (sulphites), wheat flour, butter (milk), milk, malt, eggs. Horseradish cream: crème fraîche (milk), double cream (milk), vinegar (sulphites), horseradish, salt. Truffle sausage roll: wheat flour, butter (milk), pork shoulder, curing salt, truffle, mushrooms, garlic, thyme, sage, fennel seeds. Sticky toffee pudding: dates, bicarbonate of soda, self-raising wheat flour, brown sugar, black treacle, eggs, butter (milk), ginger, allspice. Caramel sauce: butter (milk), sugar, vanilla, cream (milk). Cream: Jersey cream (milk).

ALLERGENSFor allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.

STORAGE Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival; do not eat if warm.

CONSUME BEFORE The Monday after delivery. See date on the sticker inside the box’s lid.

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