HEAD chef Matt Adamson has been busy transforming the food at the Harts Head Inn, Giggleswick, since it was refurbished last year. He hopes to create a tantalising place for both villagers and visitors alike to sample seasonal British food. The inn, which has seven rooms, as well as its newly refurbished bar and restaurant, was taken over at the end of 2016 by Cricketers Inns, which also has in its stable, The Plough at Lupton, Cumbria and The Crown and Kettle, in Manchester.

Here, Matt shares with us his recipe for the Hart's Head steak and ale pie.

Ingredients (makes four)

800g of beef blade, diced

100g of flour

50ml of sunflower oil

200ml of butter

600ml of brown chicken stock, reduced

50g of tomato purée

300g of puff pastry


1 Roll the beef blade in the flour and shake off any excess. Place in a shallow frying pan, adding the oil in stages, and cook until browned. Transfer the beef to a casserole pan. De-glaze the pan with the bitter and bring to the boil, pour over the beef

2 Add the tomato purée, pour in the reduced chicken stock and bring to the boil

3 Once boiling, pour into the casserole dish containing the beef. Cover the dish tightly with tin foil and place in an oven set to 140°C for three hours, or until the beef is tender

4 Once the beef has cooked, allow to cool with the foil still on. Pour some of the mixture into 3 inch by 2 inch casserole dishes or ramekins 3/4 of the way up

5 Roll out the puff pastry to the thickness of a pound coin and cut to fit each dish. Place on top of each dish, and brush with egg wash. Bake in an oven set 180°C for 10 minutes. The pastry should be golden and well risen and the beef mix should be hot in the middle