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These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom Kerridge. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!” Chicken and mushroom pot pies Serves: 4 Ingredients: 750g chicken thigh fillets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, finely diced 2 garlic cloves, finely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain flour, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml crème fraîche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground pepper Method: 1. To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for two minutes. Add the shallots and garlic, stir and cook for three to four minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. 3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for two minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between four individual pie dishes and place in the fridge to chill. 5. Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out four rounds, two centimetres wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. 6. Preheat the oven to 200C/180C fan/gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like. Paneer and pea fritters “These spicy, rustic-looking nibbles are my take on South Asian fried street food,” says Kerridge. “Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea) flour, which adds a nutty, earthy flavour. They need little else other than mango chutney for dipping, and a cold drink to wash them down!” Makes: about 24 Ingredients: Vegetable oil, to fry 1 tsp cumin seeds 1 onion, finely chopped 150g frozen peas, defrosted 1 green chilli, deseeded and finely sliced 175g gram flour 1 tsp chaat masala 3 tbsp finely chopped coriander leaves 250g paneer, coarsely grated Salt and freshly ground pepper To serve: Mango chutney Method: 1. Heat two tablespoons of oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for five to seven minutes until the onion is softened, then remove from the heat and leave to cool. Preheat the oven to 150C/130C fan/gas 2. 2. Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200 millilitres of water and mix well. Add the grated paneer and stir through gently. 3. You will need to cook the fritters in three or four batches. Heat a 4-5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for two to three minutes on each side or until golden and crispy. 4. Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. 5. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side. Sticky date and banana pudding “This naughty, boozy pud is one of our pub classics,” says Kerridge. “Sticky, caramelised bananas shine alongside a sweet date pudding, and the easy-to-make toffee sauce served alongside takes it to another level of indulgence.” Serves: 4 Ingredients: 1 tbsp softened butter, to grease the dishes 100g plain white flour, plus 1 tbsp to dust 100ml dark rum 1 tsp bicarbonate of soda 150g pitted dates, chopped 85g vegetable suet 85g soft dark brown sugar 1 tsp vanilla extract 2 large free-range eggs For the toffee sauce: 200ml double cream 100g soft dark brown sugar 75g butter A small pinch of salt To finish: 2 small bananas 2 tbsp demerara sugar Method: 1. Brush four individual ovenproof dishes (250 millilitre capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2. Pour the rum and 100 millilitres of water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10–15 minutes to allow the dates to soak up the liquid and cool down. 3. Meanwhile, preheat the oven to 180C/160C fan/gas 4. 4. Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5. Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for two to three minutes, then remove from the heat. 6. Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7. Serve the date and banana puddings with the toffee sauce in a jug on the side. ‘Pub Kitchen’ by Tom Kerridge (Bloomsbury Absolute, £27). Read More From Nepal to Tibet: Eight warming dishes from the coldest places on earth Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

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I do a lot of activities alone. Not because I don’t have any friends or family who love me and share similar interests, but I’ve grown to enjoy my own company and stepping outside of my comfort zone. The first time I took the plunge was when I went to the Apollo Theatre in Victoria, London, to watch the iconic Wicked The Musical alone for my 21st birthday. I hated it and silently cried throughout the interval, watching people converse with their loved ones. But it taught me several lessons and I have since stopped thinking twice about going anywhere alone. Now, you’d happily find me at the cinema, gig, concert, restaurant, on a solo travel trip and yes, even the theatre, alone. For those thinking about it, but still need convincing, here are some of the reasons why you should try doing activities alone this summer. Increased independence and confidence Apart from learning to appreciate the peace that comes from silence, you could also start learning a new skill or invest in a talent, such as playing an instrument or knitting. “Trying out activities alone can boost your independence and confidence,” said Natalie Viglione, a life, business and spiritual coach who runs Team Gu and the Disrupt Now Program, which helps people and their businesses. “It’s an opportunity to rely on your own judgment and decision-making skills, which can make you feel empowered and more self-assured.” You learn more about yourself It may be easier to coast through life, but taking the time to be self-reflective to learn more about who you are – your likes, dislikes, values and how you are in uncomfortable situations – will provide you with great insight, direction and depth. You might discover new things and experience personal growth along the way too. “The lessons are endless, because the opportunities are too,” said Radha Vyas, CEO and co-founder of group adventure travel company Flash Pack. “Outside of the safety net of your friends and family, you are more open to meeting others, making new friends and creating new connections. The fear of loneliness dissipates almost immediately. Taking on new adventures and experiencing new things [like] solo travelling is life-affirming, and also brings with it a triumphant sense of achievement.” Making new friends Making new friends as an adult isn’t straightforward. But doing activities alone will provide you with countless opportunities to meet people who have similar interests as you. Using solo travelling as an example, Vyas said: “People often feel nervous to travel alone for fear they will be lonely or feel isolated. I’ve travelled solo a lot and have met others at every stage of my journey. “In fact, it’s often hard to have time alone. I think that’s the beauty of travelling solo – you are more open to meeting others and, as a result, wonderful and interesting new friendships form.” Reduced stress and improved mental health There’s a difference between doing activities alone and being lonely. For Lowri-Dowthwaite Walsh, a senior lecturer in psychological interventions at University of Central Lancashire, some people may be more reluctant to spend time alone, because we are often told that we should be with other people. “We are social creatures and tend to crave companionship. We are also aware of negative messages and stereotypes around solitude,” said Walsh. “Some people feel a sense of loneliness when they are alone and may not spend a great deal of time in their own company. Introverted individuals may be more used to being alone than extroverts.” But Walsh goes on to explain that throughout the centuries many philosophers, artists, poets and spiritual leaders have advocated for solitude. “Spending time alone enables you to get to know yourself better. Being alone with one’s thoughts and feelings deepens the relationship with oneself. It also allows for more spiritual and philosophical reflection. Being alone in nature has also been shown to improve wellbeing.” Walsh recommends journaling as a good reflective activity that can be done alone with plenty of time and space. Going for a walk in nature, doing some crafting or painting are also valuable ways to spend time by yourself. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How to make your summer tan last longer Why do I get sick when I go on holiday? As Katie Boulter takes Wimbledon by storm, we look at her best on-court fashion so far

The Harford County Sheriff’s Office believes it has a DNA match to the person who killed Maryland woman Rachel Morin earlier this month. DNA found at the crime scene matches genetic material found at a home were an unknown man violently attacked a young girl in Los Angeles in March of this year, then was filmed leaving on a security camera, police said during a press conference on Thursday The break in the investigation comes nearly two weeks after Morin, a mother of five, was last seen heading to the Ma & Pa Trail in Bel Air at around 6pm on 5 August. Her boyfriend Richard Tobin reported her missing that night after she failed to return home. Her body was found the following day and her death was ruled a homicide. Read More Rachel Morin’s mother breaks silence on daughter’s killing Maryland sheriff calls out ‘heinous coward’ who killed mother-of-five Rachel Morin

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Ancient clay tablets unearthed from ancient ruins in Turkey by archaeologists have revealed a language lost to the passages of time. The new language was discovered in the ancient capital of the Hittite Empire at Hattusa (known as Boğazköy-Hattusha). The well-preserved tablets are among many incredible artworks found at the site - a UNESCO World Heritage Site. Over the past four decades, researchers have dusted off nearly 30,000 unique tablets - with most written in Hittite. New research, however, shows that some of the tablet haul shows that they are written in a language previously unknown to modern man. Of course, the meaning and words of this language have not been deciphered, but it appears from early inspection to branch off from languages used within the Hittite Empire - and is being referred to as Kalašma. archaeologist Interestingly though, researchers from the Istanbul Department of the German Archaeological Institute have noted that the new language is found within a recitation in a 'cultic ritual text'. While that's usually the basis of a middling horror movie, we're certain that there's nothing to worry about - it stems from an ancient Hittite practice. Professor Daniel Schwemer explains that the discovery wasn't unexpected. "The Hittites were uniquely interested in recording rituals in foreign languages," he said. These ritual texts provide insight into little-known languages, and thanks to this discovery, one more has been added to the list. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.