Auntie Sue's Chicken & Leek Pie

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6 and boil a kettle

Meanwhile, wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Heat a large, wide-based pan with a drizzle of olive oil over a medium heat and once hot, add the sliced leeks and cook for 6-7 min or until they've softened

Meanwhile, peel and chop the potatoes into rough, bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt over a high heat and cook for 10-15 min or until fork-tender

Once cooked, drain and return them to the pot

Return the drained potatoes to a low heat and add a splash of milk and a large knob of butter and mash until smooth

Meanwhile, cut the chicken thighs into bite-sized pieces

Once the leeks have softened, add the chopped chicken to the pan with a generous pinch of salt and pepper and cook for 3-4 min

Strip the thyme leaves from their stalks and add them to the pan (don't worry if some of the stalks make it into the pan too)

Add 15g [30g] butter to the pan

Once melted, add 1 tbsp [2 tbsp] flour and stir with a wooden spoon for 1-2 min

Gradually stir in 200ml [400ml] milk and cook for 3-4 min or until a smooth, thick sauce remains 

Add the wholegrain mustard and season with a pinch of salt and pepper – this is your chicken and leek mixture

Pour the chicken and leek mixture into the base of an oven-proof dish 

Spread the mash evenly on top and run a fork over the top to give it an extra crunch

Put the dish in the oven and cook for 15-20 min or until it's golden and bubbling

Meanwhile, wipe the pan clean

Top, tail, peel and chop the carrot[s] into quarters lengthways

Cut at an angle into small bite-sized pieces

Boil a kettle

Return the pan to a medium heat with a drizzle of olive oil

Once hot, add the chopped carrot and cook for 3-4 min or until it's starting to brown

Once the carrots are lightly browned, add the green beans with a knob of butter, a pinch of salt and 50ml [100ml] boiled water

Cook, covered, for 8-9 min or until the carrots are tender