These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom Kerridge. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!” Chicken and mushroom pot pies Serves: 4 Ingredients: 750g chicken thigh fillets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, finely diced 2 garlic cloves, finely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain flour, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml crème fraîche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground pepper Method: 1. To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for two minutes. Add the shallots and garlic, stir and cook for three to four minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. 3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for two minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between four individual pie dishes and place in the fridge to chill. 5. Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out four rounds, two centimetres wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. 6. Preheat the oven to 200C/180C fan/gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like. Paneer and pea fritters “These spicy, rustic-looking nibbles are my take on South Asian fried street food,” says Kerridge. “Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea) flour, which adds a nutty, earthy flavour. They need little else other than mango chutney for dipping, and a cold drink to wash them down!” Makes: about 24 Ingredients: Vegetable oil, to fry 1 tsp cumin seeds 1 onion, finely chopped 150g frozen peas, defrosted 1 green chilli, deseeded and finely sliced 175g gram flour 1 tsp chaat masala 3 tbsp finely chopped coriander leaves 250g paneer, coarsely grated Salt and freshly ground pepper To serve: Mango chutney Method: 1. Heat two tablespoons of oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for five to seven minutes until the onion is softened, then remove from the heat and leave to cool. Preheat the oven to 150C/130C fan/gas 2. 2. Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200 millilitres of water and mix well. Add the grated paneer and stir through gently. 3. You will need to cook the fritters in three or four batches. Heat a 4-5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for two to three minutes on each side or until golden and crispy. 4. Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. 5. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side. Sticky date and banana pudding “This naughty, boozy pud is one of our pub classics,” says Kerridge. “Sticky, caramelised bananas shine alongside a sweet date pudding, and the easy-to-make toffee sauce served alongside takes it to another level of indulgence.” Serves: 4 Ingredients: 1 tbsp softened butter, to grease the dishes 100g plain white flour, plus 1 tbsp to dust 100ml dark rum 1 tsp bicarbonate of soda 150g pitted dates, chopped 85g vegetable suet 85g soft dark brown sugar 1 tsp vanilla extract 2 large free-range eggs For the toffee sauce: 200ml double cream 100g soft dark brown sugar 75g butter A small pinch of salt To finish: 2 small bananas 2 tbsp demerara sugar Method: 1. Brush four individual ovenproof dishes (250 millilitre capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2. Pour the rum and 100 millilitres of water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10–15 minutes to allow the dates to soak up the liquid and cool down. 3. Meanwhile, preheat the oven to 180C/160C fan/gas 4. 4. Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5. Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for two to three minutes, then remove from the heat. 6. Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7. Serve the date and banana puddings with the toffee sauce in a jug on the side. ‘Pub Kitchen’ by Tom Kerridge (Bloomsbury Absolute, £27). Read More From Nepal to Tibet: Eight warming dishes from the coldest places on earth Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

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BBC One’s Strictly Come Dancing has been “fantastic” for disability representation, says Jonnie Peacock MBE – the show’s first amputee contestant. The sprinter and paralympian, who was partnered with professional dancer Oti Mabuse in 2017, helped pave the way for celebrities with disabilities, including presenters Rose Ayling-Ellis and JJ Chalmers. The new 2023 series sees cyclist and swimmer Jody Cundy – who, like Peacock, had his right leg amputated just below the knee – compete with Jowita PrzystaÅ‚, who lifted the glitterball trophy last year with Hamza Yassin. “For me, going on Strictly was important to attempt to break people’s perceptions and make them realise the reason that I would be a bad dancer would absolutely not be my leg,” says the 30-year-old. “My leg is actually one of my strong suits! “Rhythm,” he laughs, “That was more the problem.” Peacock – who became a household name after smashing the world record and claiming gold in the 100m T44 final at London 2012 Paralympic Games – said by appearing on the popular dancing show, he was “trying to get people to understand that we look at someone and we instantly judge what they’re able to do, and put them in a box”. The World Health Organisation estimates that 16% of the world’s population is disabled. “But when you look at your TV – especially 20 years ago – it [looked like] 0.1%, and the same with race and gender,” notes Peacock. “Now people are starting to realise that we want our world to be reality, and we want our [TV] world to encompass what it actually looks like. “It’s not just Strictly, pretty much all of the reality TV shows have disabled contestants in [now]. It’s so important. It’s a way to show that we are an individual, and that we have something to give.” Peacock was recently made an ASICS ambassador (“It’s really cool to be working with a brand who actually care about a lot of the things I care about – that it’s so much more than sport,” he says). And after a difficult summer on the track, he’s looking ahead to the indoor winter para season and the Paris Paralympics next summer. “I felt the worst I’ve felt in years, as soon as I got past 50 or 60 metres [during Paris Para Athletics World Championships in July],” says the sprinter, who later discovered he had hamstring tendinopathy. “I’d kind of lost the love of the event. Even though I love training, I didn’t enjoy competing too much. Even though I love doing it, it was bringing me a lot of misery.” As well as injury niggles, he’s been having issues with the alignment of his prosthetic blade. For para athletes, this technical side of the sport adds additional complication. “I used to love that, but there was a couple of years where I just felt off balance and didn’t realise why,” he says. “We had to play with so many different settings… that was the moment where I was constantly [thinking], ‘I wish I had a foot there where it should be, I wish I didn’t have to worry about setting this up and could just go for it’.” Peacock was five when he almost died from meningitis and his right leg had to be amputated – a time he has few memories of (“I have one flashback in the back of the car being rushed to hospital, with my Power Rangers duvet wrapped around me”). Growing up, he had several bone revision surgeries – “because once you’ve had an amputation, the bone will carry on growing,” explains Peacock. Now though, he’s showing no signs of slowing down, even though sprinter careers are notoriously short. For the next Paralympics, “It’s gold or nothing – Felix [Streng of Germany] has got it now [after Tokyo 2020], but my plan is to hopefully make him the shortest Paraylmpian champion ever.” After being so dominant in the 100m for so long (he’s a two-time Paralympic gold medalist, two-time world champion, and two-time European Championship gold medalist), what keeps him motivated to win? “It’s probably greed,” he laughs, “It’s just never enough, you just want more, it’s an addictive feeling. It’s like you’re just constantly chasing to try be a better athlete – a better version of you.” And with age has come a better understanding of how his own happiness and mental health is tied to his physical health. “I don’t exercise for a period of time, I can get a little bit almost, not depressed, but edging on that, just not happy, very lethargic,” he reveals. Youth comes with a blissful naivety about health, he says. Before, “I never really realised that every time I exercised, I felt better afterwards. Now [my body] is more sensitive. I don’t feel fantastic 24/7, creaks and aches start to appear, grogginess, fatigue…” These days, when he’s not feeling his best, he’ll start a day with a 15-minute indoor bike session at home, where he lives with para athlete girlfriend Sally Brown. “I hate it, I literally hate it!” he laughs. “I want to sit on the sofa and watch TV [instead]. I feel atrocious for 10 minutes afterwards, but then I bounce up so high for the rest of the day, I’m so happy. “The closest thing that affects my mental health is my [physical] health. If I eat like crap, if I sleep like crap, if I don’t exercise, I will be in a bad mental health space. If I exercise, even just a little bit, if I eat well, if I sleep well, I don’t feel like that. It’s understanding there’s a cause and effect relationship to a lot of things.” He swears by the feel-good endorphins of a freezing cold shower everyday. “My friend told me about Wim Hof [the Dutch endurance athlete known as The Iceman] six or seven years ago. I hate hot showers now, to the point where I was in a hotel once and had to get the engineer to come up because the shower didn’t go cold [enough].” Peacock says he tries to remember that “life is a game” and “a gift”. He continues: “We waste it because we take it too seriously. And we’ve been forced to take it too seriously by the outside world – we’ve been given pressures, we’ve been given expectation, and you end up allowing the stress to enclose you and take you away from that childhood mentality of just going out and having fun. “When you’re dead, you’re not going to be sitting there going, ‘Oh, I wish I’d kept my boss a bit happier’.” Jonnie Peacock is sponsored by ASICS. To find out more visit asics.com. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live What you need to know about depression during menopause – as Carol Vorderman opens up Autumn pests to look out for and how to get rid of them in your home and garden How can I tell if my child has ADHD?

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There’s a major tournament for football fans to look out for this summer, with the Women’s World Cup set to take place. It’s the first time the tournament has been co-hosted, with both Australia and New Zealand set to play host to games in the biggest event in the women’s game. Things kick off on July 20 and the final will eventually take place on August 20. Sarina Wiegman’s England side are looking to add the World Cup to their collection after victory in the Euros in 2022. Sign up to our free Indy100 weekly newsletter However, they’ll be missing captain Leah Williamson as well as Beth Mead and Fran Kirby through injury. There are numerous places showing the games in London, but you’ll have to get up early to watch the games as they kick off in the morning for viewers in the UK. The list of England group games is below: Saturday July 22 - England vs Haiti, 10.30am Friday July 28 - England vs Denmark, 9.30am Tuesday August 1 - China vs England, 12pm These are some of the best places in London to catch the Lionesses in action. Boxpark (Shoreditch, Croydon and Wembley) Boxpark is always good for a party when the football is on, and all three venues in London are showing World Cup games. The Wembley and Croydon venues can hold up to 1,200 capacity, and you can guarantee the place will be rocking for England matches. It’s not just the live screenings either, as there’ll also be “fun-filled games, live performances, and a range of family-friendly activities” at the Croydon and Wembley locations as part of the family-friendly screenings. Boxpark, various locations, boxpark.co.uk Belushi's With chains in London Bridge, Hammersmith, Camden, Greenwich and Shepherd's Bush, Belushis offer plenty of dependable venues to watch the tournament from. If you pre-book, there’s also the chance to make use of their Prime Time Lager multi-buy offer of a five-bottle bucket for £25.00 across Belushi’s London locations. Various locations, belushis.com Four Thieves Battersea pub Four Thieves are going all in for the World Cup this year, showing all the England matches and offering brunch to fans watching the Lionesses’s first game of the tournament. Brunch tickets include a meal from the menu as well as bottomless mimosas and Bloody Marys until 2pm, with all the action shown on the venue’s HD projector screen. Stick around after for bingo, music and party games, too. 51, Lavender Gardens, Battersea, SW11 1DJ, the-four-thieves.com TOCA Social With the games starting early in the day, TOCA Social at the O2 is offering people the chance to work remotely while watching the games. A £20 ticket gets you unlimited tea and coffee and either breakfast or lunch, as well as plenty of plugs to power up your laptop. The ‘interactive football and dining experience’ could be a great place to check out the action this summer. Peninsula Square, SE10 0DX, sevenrooms.com Bar Kick One of the best sports bars in East London is opening its doors for the Women’s World Cup. If you fancy making a day of it afterwards, the venue also has interactive dart boards and foosball tables to hire out.Shoreditch High St, E1 6JE, barkicklondon.com Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

UPDATE: Jun. 30, 2023, 3:45 p.m. EDT This list has been updated with the latest

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