A classic British pie – golden pastry, tender pork, sweet apricots and a light sage jelly to finish. It looks impressive but is surprisingly simple to make ahead.

To prepare the pastry:

1. Grease the loaf tin with butter and line with a strip of parchment paper, leaving the ends overhanging for easy removal.
2. On a lightly floured surface, roll out one-third of the pastry to a strip about 5mm thick, long enough to cover the top of the tin. Place it on a tray and refrigerate until needed.
3. Roll out the remaining dough into a large rectangle, about 5mm thick, and use it to line the greased tin. Trim any excess pastry and reserve for decoration.
4. Place the pastry-lined tin in the freezer for 15 minutes, until set firm.

To make the filling:

1. Finely mince the pork shoulder in a food processor.
2. Add the bacon, apricots, sage leaves, butter, salt, pepper and mustard seeds and mix everything together thoroughly with your hands until the mixture becomes slightly sticky.

Assemble the pie:

1. Remove the chilled pastry case from the freezer.
2. Pack the meat mixture tightly into the lined tin, pressing it down and levelling the top.
3. Brush the overhanging pastry edges with egg wash. Lay the chilled pastry lid on top, brush lightly with more egg wash, then seal and crimp the edges firmly.
4. Make a small hole in the centre of the lid to allow steam to escape.
5. Brush the entire pie with egg wash and decorate with any reserved pastry trimmings. Brush again with egg wash and chill for 20 minutes before baking.

Bake the pie:

1. Preheat the oven to 180°C fan / 200°C / Gas 6.
2. Place the pie tin on a rack in the centre of the oven and bake for 1 hour, or until the pastry is golden and the internal temperature reaches 65°C.
3. Rotate the tin halfway through baking for an even colour.
4. Remove from the oven and cool completely in the tin overnight.

Make the jelly (next day):

1. Soak the gelatine leaves in cold water for 5 minutes.
2. Pour the cider into a small pan and boil until reduced by half.
3. Add the chicken stock and sage stalks, then remove from the heat.
4. Drain the gelatine, squeeze out the excess water, and whisk into the hot liquid until fully dissolved.
5. Strain through a fine sieve to remove the sage stalks.
6. Using a small funnel, carefully pour the jelly into the pie through the steam hole.
7. Refrigerate for 1 hour, until the jelly has set.

To serve:
Once chilled, remove the pie from the tin and slice neatly with a sharp knife. Serve cold with chutney, pickles, or a crisp green salad.

Professional Chef James Palmer Rosser has worked across the South East for a number of prestigious and Michelin starred eateries. He now heads up Kent Cookery School, where he shares his creative approach to food with cookery courses taught in a relaxed, informal setting where people of all abilities can come and learn, eat and make some great memories.

Find out more about the mouth-watering and comprehensive selection of cookery courses and classes run at Kent Cookery School, from Thai Street Food to Macaron Masterclasses, at kentcookeryschool.co.uk