This looks magnificent when presented steaming at the table – full of different flavours and good for lunch on a cold winter’s day. You could use suet instead of butter in the pastry. Great for hungry boys.
Coat the chicken pieces with the plain flour seasoned with salt and pepper. Heat the olive oil in a heavy-bottomed pan over a high heat. Add the chicken pieces and brown on all sides and then leave on one side to cool.
Mix together the self-raising flour, spices, breadcrumbs, chervil, cayenne pepper and salt to taste in a bowl. Hold the butter in a damp cloth at one end and grate it into the mixture, mixing it with your hands. Whisk the egg in a measuring jug and top it up with water to a total of
Cut the chicory into thick slices and mix with the coriander, spring onions, garlic, chicken, lemon rind and soy sauce. Add the lemon juice and season. Spoon this mixture into the basin so that it forms a mound at the top. Fold the pastry over the filling and wet the edges. Roll out the saved dough into a circle big enough to form the top. Seal the edges by pressing them lightly. Take a buttered piece of greaseproof paper and make a pleat in the middle before putting it over the top of the pudding. Put a piece of foil loosely over the paper and tie both securely with string. Make a handle with string and lower the pudding into a saucepan of boiling water. Cover and boil gently for 3 hours, check the water level at regular intervals and top up as required.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.