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Not only is this pie quick to throw together, it’s gluten free, too. If you don’t have butterbeans, you can use any white bean such as cannellini or gigante
Recipes taken from Higgidy: The Cookbook by Camilla Stephens, is published by (£20, Mitchell Beazley)Preheat the oven to 200°C/ Fan 180°C/Gas 6. For the filling, mix together the chickpea flour, mustard powder and cayenne in a large bowl. Slice the chicken thighs into large bite- sized chunks, then toss in the chickpea flour mixture to coat.
Heat a tablespoon of the oil in a large, shallow casserole pan or a large frying pan over a medium heat, add the shallots and fry for 3–4 minutes or until they have just begun to caramelise.
Lift out of the pan and set aside. Add a further tablespoon of oil to the pan and fry the chicken pieces over a high heat for 2–3 minutes, then turn over and fry for a further 2–3 minutes or until golden.
Lower the heat slightly, return the shallots to the pan, add the hot chicken stock and give the mixture a good stir. Reduce the heat to low and simmer, covered, for 6–7 minutes.
minutes. You may need to stir the sauce halfway through to stop the mixture catching on the bottom of the pan. When the chicken mixture is done, remove the pan from the heat and stir in the ham and 100g of the Mascarpone.
Season with salt and pepper and tip into a two litre ovenproof pie dish.
To make the mash, heat the oil and butter in a non-stick frying pan over a medium heat until sizzling. Add the garlic, kale and 50ml water. Turn the heat to low, cover and cook for 8 minutes or until the kale has wilted and is tender.
Meanwhile, drain the beans and rinse well under the tap. Using a fork or potato masher, squish the beans to a knobbly mush.
Stir the beans into the kale and garlic mixture and add the remaining Mascarpone and the lemon juice and zest, reserving a little zest for sprinkling. Season with salt and pepper.
Spoon the butter bean mash over the chicken mixture and bake in the oven for 25–30 minutes. Sprinkle over the remaining lemon zest and serve piping hot.
Preheat the oven to 200°C/ Fan 180°C/Gas 6. For the filling, mix together the chickpea flour, mustard powder and cayenne in a large bowl. Slice the chicken thighs into large bite- sized chunks, then toss in the chickpea flour mixture to coat.
Heat a tablespoon of the oil in a large, shallow casserole pan or a large frying pan over a medium heat, add the shallots and fry for 3–4 minutes or until they have just begun to caramelise.
Lift out of the pan and set aside. Add a further tablespoon of oil to the pan and fry the chicken pieces over a high heat for 2–3 minutes, then turn over and fry for a further 2–3 minutes or until golden.
Lower the heat slightly, return the shallots to the pan, add the hot chicken stock and give the mixture a good stir. Reduce the heat to low and simmer, covered, for 6–7 minutes.
minutes. You may need to stir the sauce halfway through to stop the mixture catching on the bottom of the pan. When the chicken mixture is done, remove the pan from the heat and stir in the ham and 100g of the Mascarpone.
Season with salt and pepper and tip into a two litre ovenproof pie dish.
To make the mash, heat the oil and butter in a non-stick frying pan over a medium heat until sizzling. Add the garlic, kale and 50ml water. Turn the heat to low, cover and cook for 8 minutes or until the kale has wilted and is tender.
Meanwhile, drain the beans and rinse well under the tap. Using a fork or potato masher, squish the beans to a knobbly mush.
Stir the beans into the kale and garlic mixture and add the remaining Mascarpone and the lemon juice and zest, reserving a little zest for sprinkling. Season with salt and pepper.
Spoon the butter bean mash over the chicken mixture and bake in the oven for 25–30 minutes. Sprinkle over the remaining lemon zest and serve piping hot.
15 minutes
Serves 18-22 scones
