Chicken pot pie with spicy coleslaw

Ingredients

• 375g/13oz boneless chicken thighs and breasts, skin removed, halved
• 125ml/4fl oz chicken stock
• 4 tbsp single cream or full-fat milk
• 3 stalks celery, chopped
• 1 leek, cut into 1cm/1in pieces
• 125g/4½oz new potatoes, halved
• 2 garlic cloves, chopped
• 250g/9oz cooked ham, cut into 2cm/1in cubes
• 25g/1oz salted butter
• 3 tbsp plain flour
• ¼ tsp freshly grated nutmeg
• 2 tbsp chopped fresh flat-leaf parsley
• salt and freshly ground black pepper
• 1 sheet of ready-rolled puff pastry
• 1 egg yolk beaten with 1 tbsp milk, for glazing
• ¼ white cabbage
• ¼ red cabbage
• 1 medium carrot
• 1 medium beetroot
• ½ red onion
• 3 radishes
• 2-3 tbsp mayonnaise
• ½ lemon, juice only
• 1 red chilli, seeds removed and finely chopped

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