Cauli Chicken Pot Pie

Smoked pancetta, sweet cherry tomatoes & puff pastry

Serves 4 Total time 50 minutes

• 1 head of cauliflower (800g)

• 1 red onion

• 4 free-range skinless, boneless chicken thighs

• Olive oil

• 4 rashers of higher-welfare smoked pancetta

• 160g ripe cherry tomatoes

• 1 heaped tsp wholegrain mustard

• 2 heaped tsp runny honey

• Red wine vinegar

• 1 x 320g sheet of all-butter puff pastry

1 Preheat the oven to 220°C. Click off and discard only the tatty outer leaves from the cauliflower, then cut it into quarters. Blanch in a pan of boiling water for 5min, then drain. Meanwhile, peel the onion and chop into sixths. Halve the chicken thighs. In a 28cm non-stick ovenproof frying pan on a medium-high heat, fry the chicken and onion with 1tbsp of olive oil, a pinch of sea salt and lots of black pepper until lightly golden, stirring occasionally.

2 Add the cauliflower to the pan. Cook and turn for 5min, then push it all to one side of the pan and add the pancetta to crisp up. Now add the tomatoes, mustard, honey and 1tbsp of red wine vinegar, and mix well. When it’s looking really golden, roll the pastry out a little to fit the pan and place it over the top, using a wooden spoon to push it right into the edges. Bake for 25min at the bottom of the oven, or until golden and puffed up. Using oven gloves, pop a large plate over the pan and confidently but very carefully turn out and serve.

PER SERVING 615kcal, 34.6g fat (16.9g sat fat), 30.3g protein, 45.7g carbs, 14.7g sugars, 1.4g salt, 6.3g fibre