Chicken & leek filo pie

■ Serves 4 ■ Prep 15 mins plus cooling ■ Cook 1 hr 30 mins

75g butter

2 leeks, halved lengthways and sliced

300g chestnut mushrooms, sliced

25g plain flour

300ml chicken stock (from the

pot-roast on p64)

300g cooked chicken (from the pot roast on p64), shredded

75ml double cream

2 tbsp wholegrain mustard small handful of parsley sheets filo pastry

60ml olive oil

1 tsp thyme leaves

1 tsp nigella seeds cabbage and mash, to serve (optional)

1 Heat a third of the butter in a large saucepan and cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms.

Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook for 1 min, then stir in the chicken stock a ladleful at a time. Leave on a low heat to simmer for 5 mins, then stir the chicken, leeks, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and cracked black pepper. Spoon the mixture into a 20cm pie dish and leave to cool.

2 Heat the oven to 190C/170C fan/ gas 5. Lay a sheet of filo on a chopping board and brush with oil, then place on top of the pie dish with the corners resting on the sides of the dish and repeat the process, placing the next sheet slightly off-centre – the idea is to fan the sheets of filo. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edges of the dish. Bake for 1 hr until the pastry is deep golden, then remove from the oven and serve with buttered cabbage and mash, if you like.

PER SERVING 820 kcals, fat 54g, saturates 21g, carbs 46g, sugars 5g, fibre Çg, protein 33g, salt 1.Çg