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.