Posh chicken and porcini filo bake

no last-minute stressing – make it ahead and chill until ready to cook.

SERVES 6 PREP 30 MINS COOK 40 MINS

✱ 1 onion, chopped ✱ 2tbsp olive oil ✱ Few sprigs thyme ✱ 375g chestnut mushrooms, sliced ✱ 15g dried porcini mushrooms, soaked

in 200ml boiling water for 10 mins ✱ 60g butter ✱ 25g plain flour ✱ 100ml white wine ✱ 150ml single cream ✱ 1tbsp wholegrain mustard ✱ 750g chicken breasts or thigh fillets, simmered in water for 15 mins until cooked, then shredded ✱ Small bunch parsley, chopped ✱ Small bunch tarragon, chopped ✱ 5 sheets filo pastry

1 Heat the oven to 200°C, Gas 6. Fry the onion in the oil with the thyme for 5 mins,

to soften. add the chestnut mushrooms and cook for a further 3 mins. Remove from the pan and set aside.

2 Drain the porcini mushrooms, reserving the liquid. Chop and add to the cooked mushrooms. Strain the liquid through a kitchen paper-lined sieve into a jug.

3 melt 20g butter in the pan, add the flour and cook for 1 min, stirring. Pour in the wine, stirring until smooth. add the mushroom liquid, cream and mustard; heat, stirring, until thickened. Season and stir in the mushrooms, chicken and herbs.

4 melt the remaining butter. Lay 1 sheet of filo pastry on a work surface and brush with some of the butter. add another sheet, overlapping the long edge by 5cm. Top with two more sheets of filo. Spoon the filling down the centre, fold over, tucking in the ends to make a neat parcel.

5 Transfer to an oiled baking sheet. Butter the final sheet of filo and loosely scrunch on top to cover. Brush with the rest of the butter; bake for 20-25 mins until golden. Per serving: 553 cals, 23g fat (10g saturated), 28g carbohydrates

Food Ed’s tip Replace the pancetta with chopped red pepper to make a veggie meal. Food Ed’s tip Make it meat-free with an extra 300g mushrooms, plus 280g marinated artichokes and 25g Parmesan.