2 leeks, trimmed, and thickly sliced
2 tbsp finely chopped flatleaf parsley
5 sprigs rosemary
5 sprigs thyme
2 tbsp hot English mustard
600ml/21fl oz chicken stock
85g/3oz plain flour
750g/1lb 10oz plain flour
1 tsp black peppercorns
salt and white pepper
85g/3oz unsalted butter
125²µ/4½´Ç³ú unsalted butter, diced
50g/1¾oz mature Cheddar, grated
50ml/2fl oz double cream
2 large free-range eggs, lightly beaten
2 large free-range egg yolks, beaten with a pinch of salt, for glazing
125²µ/4½´Ç³ú lard, diced
10 skinless, bone-in chicken thighs
300g/10½oz cooked smoked ham hock, flaked