Chicken, Broccoli & Cheese Parcel (In memory of a very special bird's-eye lattice!)

Set your oven to Gas mark 6 (400° Fahrenheit or 200° Celsius) Cut the Broccoli tops into smaller pieces and put them on to simmer for 2 to 3 minutes. Drain and set aside.

Get the pastry out of the fridge to prevent it breaking when unrolled and your chicken out to reach a slight room temperature to ensure even cooking.

Make the cheese sauce - Get your flour and butter into a saucepan and stir as the butter melts. Don't be alarmed by it forming into a paste - this is what we want to cook off the flour a touch. Slowly add your milk bit by bit while whisking into a smooth base. Once this is all formed it should resemble a consistency of double cream ( see tips and tricks) Add your grated cheese and keep stiring until fully melted and then take it off the heat.

Mix the broccoli in to the cheese sauce and set aside to cool.

Placing your chicken breast on the chopping board lightly place your hand on top of it while using a sharp knife to slice it in half in between the top and bottom - making 2 chicken steaks from the one breast. Repeat with the second bit of chicken.

Get your pastry unrolled and laid out and use the chicken to gauge the size needed in the middle to hold the breast. Score a line lightly with a knife down the middle on each side of the middle section. Using the same knife cut from the line outwards to the edge of the pastry in a diagonal cut.

Place your chicken steaks down the middle, season with salt & pepper ( I like to add a little sprinkle of onion & garlic powder at this point too) and use a knife or spoon to smear them in the garlic and herb boursin cream cheese.

Top this with the broccoli and cheese mixture and whatever other filling you fancy- some more grated cheese never hurt anyone!

Then take the second strip of pastry on one side, over to the next. Tucking it under as you take the opposite sides strip and repeat. Once it's all overlapped to the bottom you should have a strip left at the top and bottom end. Use this to tuck over and under the first strips or just tuck it under each end to envelope it in a parcel.

Using the paper under the puff pastry transfer to a tray or using the oven shelf if you've not got a tray wide enough like me - and use the egg yolk or milk to glaze the pastry before putting into the oven, around the middle, for 45 minutes to a 1 hour. Keeping an eye as you go. You want to ensure the chicken is cooked and the pastry isn't burning. If it's browning quicker then needed for chicken cooking time cover lightly with tin foil until the last 10-15 minutes.

Slice up into portions and enjoy while that lovely cheesey sauce is still melty and delicious!