chicken and leek pie

serves 4. hands-on time 30 min, oven time 20-25 min

We used filo pastry, which is made with a little oil, rather than shortcrust (which is made with butter or lard) to reduce the fat content without sacrificing the crisp topping.

2 tbsp olive oil, plus extra for brushing
4 small carrots, cut into 2cm pieces
4 leeks, finely sliced
6 British free-range skinless and boneless chicken thigh fillets, cut into 3cm pieces
2 tbsp Dijon mustard
2 tbsp plain flour
200ml dry white wine
200ml hot chicken stock
20g fresh flatleaf parsley, chopped, plus extra to serve
4 filo pastry sheets

Heat the oven to 190°C/170°C fan/gas 5. Heat the oil in a deep frying pan over a medium-high heat, then fry the carrots and leeks for 4-5 minutes until the leeks are softening. Add the chicken, mustard and flour; season and fry for 5 minutes.

Pour in the wine and stock, and gently bubble for about 5 minutes or until the liquid has thickened and reduced by about a third. Stir in the parsley.

Transfer the filling to a 1.3-1.5 litre baking dish. Crumple the filo sheets on top, then brush with a little oil. Bake for 20-25 minutes until the filo is golden and the filling is bubbling.

PER SERVING 460kcals, 13.7g fat (2.3g saturated), 32.9g protein, 37.8g carbs, 19.lg sugars, 1.3g salt,. 8.8g fibre

Use chopped pork loin instead of chicken thigh fillets.