Celebrate Father’s Day


In celebration of Father’s Day on Sunday 16th June, we’re giving you a free Serving Spoon, worth $18, when you buy our Pie Set.

Give the gift of good food and quality time this Father’s Day and try our simple recipe for Chicken, Mushroom and Kale Pie below. It only takes 10 minutes to prep, and 40 minutes to cook direct on the hob and oven.

Simply add the Pie Set and Serving Spoon to your basket and enter 'FATHERSDAY' at the checkout, and the cost of the Serving Spoon will be automatically deducted from your shopping cart. Offer expires at 11.59pm on Sunday 16th June 2019.

Buy a pie set and get a free utensil with code 'FATHERSDAY'. Simply add the bake set and utensil of your choice to your basket and enter the code at checkout. 

Offer expires 16 June.

Chicken, Mushroom and Kale Pie



  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4 thyme sprigs, leaves picked for cooking and serving
  • 2 garlic cloves, finely chopped
  • 350g organic chicken breasts, cut into small chunks (use Quorn chicken if vegetarian, or substitute for vegetables such as leeks, carrots, celery and potatoes)
  • 250g chestnut mushrooms, sliced
  • 300ml organic chicken stock
  • 100g crème fraîche
  • 1 tbsp wholegrain mustard
  • 100g kale
  • 2 tsp cornflour, mixed with 1 tbsp water
  • 375g pack puff pastry rolled to fit over your Falcon Pie Dish
  • 1 egg yolk, to glaze


Heat oven to 390°F/355°F fan/gas 6.

Heat 1/2 tbsp oil over a gentle heat in a frying pan. Add the onion and cook for a few minutes until softened. Add the thyme and garlic, and stir for a further minute. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining 1/2 tbsp oil.

After a couple of minutes, add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.

Remove from the heat, add to your Falcon Pie Dish and cover with the puff pastry, pressing into the sides of the Pie Dish. Slice your signature pattern to the top and glaze with the egg yolk. Bake for 30 mins until the pastry is golden.