Creamy Chicken, Leek & Bacon Pie With Parsley Pastry

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Boil half a kettle, then chop your parsley finely

Add your chicken breast portion[s] to a baking paper-lined tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper, then put the tray[s] in the oven for 18-20 min or until cooked through (no pink meat!)

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your bacon lardons and cook for 3-4 min or until golden and crisp

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely chop your garlic, then chop your waxy potatoes in half

Once the lardons are crisp, add the sliced leek and cook for 4-5 min or until beginning to soften

Dissolve your chicken stock mix in 80ml [90ml] [100ml] boiled water and add 50ml [60ml] [80ml] milk, your soft cheese and your wholegrain mustard – this is your stock

Once the leek has softened, add half the chopped garlic (save the rest for later!) with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for a further 1-2 min

Add the stock to the pan with your Chinese rice wine and a generous crack of pepper, bring to the boil over a high heat and cook for 3-4 min or until slightly thickened

Once the chicken is cooked, transfer it to a clean board and shred it apart using two forks – this technique is known as 'pulling'

Reserve the tray[s] with the baking paper and add the chopped waxy potatoes, a drizzle of vegetable oil and a generous pinch of salt

Put the waxy potatoes in the oven for 25-30 min or until golden

Dust your work surface with a generous sprinkling of flour and unwrap your puff pastry, then roll it out to approx. 0.5cm thickness with a rolling pin

Wash with a little milk and press the chopped parsley into the pastry – this is your parsley pastry

Add the pulled chicken to the pan with a generous grind of black pepper and give everything a good mix up – this is your creamy chicken pie filling

Transfer the creamy chicken pie filling to an oven-proof dish, then lay the parsley pastry over the oven-proof dish and trim off any excess

Press the edges with a fork to seal the pastry to the dish and put in the oven for 15-20 min or until the pastry is puffed up, golden and cooked through

Trim, then add your green beans to a large piece of tin foil (or two!) with the remaining chopped garlic, a large knob of butter and 2 tbsp [3 tbsp] [4 tbsp] cold water

Scrunch the edges of the foil around the green beans to form a sealed parcel[s] and add to a separate baking tray (or two!)

Put the tray[s] in the oven for 10-12 min or until tender with a slight bite – these are your garlicky green beans