I chose to showcase a chicken pie because it perfectly captures the joy of cooking for my family and the warmth of our shared meals. There’s something truly special about gathering in the kitchen with my daughter, Georgia Mae, as we bake together.

Chicken pie often makes its way on to our menu because it’s such a convivial dish – easy to make and loved by everyone. Its flaky pastry and hearty filling create a comforting experience that brings us all together at the table, allowing us to enjoy not just the food, but each other’s company and laughter.

Method

1. Preheat your oven to 200 degrees (Gas Mark 6). In a medium-sized pot over medium heat, melt some butter and then increase the heat to high. Add the mushrooms and sauté them for about five minutes until they turn golden brown. Next, add the shallots and cook for another two minutes until they soften.

2. Sprinkle in the flour and cook for an additional two minutes to remove the raw taste. Gradually stir in the chicken stock and cream, allowing the mixture to simmer for four minutes.

After that, mix in the chopped tarragon and soy sauce, then taste and adjust the seasoning with salt and pepper. Turn off the heat and fold in the chopped chicken, ensuring everything is well combined.

3. Pour the mixture into an oven-safe pie or casserole dish and let it cool slightly. While it cools, crack an egg into a bowl and beat it for the egg wash. Roll out your pastry and place it over the dish, using a bit of the egg wash to seal the edges. Brush the top of the pastry with the egg wash and sprinkle sea salt on top.

[ Spiced pumpkin soup ]

4. Lower the oven temperature to 180 degrees and bake for about 40 minutes, or until the pastry is golden brown and the filling is piping hot.

5. For the carrot and parsnip crush, peel and chop the carrots and parsnips, then cook them in boiling salted water until tender. Drain the water and return the vegetables to the pot. Using a potato masher, crush them to your desired consistency. Season with butter, salt, pepper, sherry vinegar and maple syrup to enhance the flavour.

6. Serve the carrot and parsnip crush alongside your golden pie for a comforting and delicious meal.

• Gareth Mullins is the executive chef at Anantara The Marker Dublin Hotel. He has more than 20 years of culinary experience in luxury kitchens across Ireland and Australia. A proud Dubliner, Gareth’s love for local produce is showcased in his innovative menus at Forbes Street restaurant. He is a senior member of the board of Euro-Toques Ireland, which champions a community of chefs and producers dedicated to Ireland’s culinary excellence, founded by Myrtle Allen.