Preheat the oven to 200°C fan. Place the chicken breasts on a tray, drizzle with a little Mellow Yellow Rapeseed Oil and season well with salt and pepper. Add a slice of lemon on top of each breast if using, then roast for 18–20 minutes until cooked through. Allow to rest, then slice or tear into chunks.

Heat the remaining Mellow Yellow Rapeseed Oil in a large pan and gently cook the leek and garlic until softened. Add the asparagus and cook for 2–3 minutes.

Stir in the flour and cook for one minute, then gradually pour in the chicken stock, stirring until smooth. Add the cream, lemon zest and Aspall Cyder Vinegar, allowing the sauce to gently simmer until slightly thickened.

Add the chicken and fresh herbs, stirring to coat everything evenly. Remove from the heat and allow the filling to cool slightly.

Transfer to a pie dish, top with puff pastry, seal the edges and brush with beaten egg. Bake at 190°C fan for 25–30 minutes until golden and crisp.

Serve with the charred hispi cabbage for a delicious, balanced meal.