Chicken and Mushroom Pie

While the potatoes cook, peel and grate the garlic (or use a garlic press). Chop the chicken thighs into 2cm pieces. Heat a splash of oil in a large frying pan over medium-high heat. Add the chicken with a pinch of salt and a grind of black pepper. Fry until nicely browned on the outside, about 10 mins. Add the garlic. Cook for 1 minute more, then pop the chicken in an ovenproof dish. Wipe the pan clean we will use it again later.

While the chicken is cooking, remove the root and dark green top from the leek and slice into 1cm thick rounds. Pick the leaves from the tarragon and roughly chop them (discard the stalks). Halve the button mushrooms.

Put the (now empty) frying pan on a medium heat and add a splash of oil. Cook the mushrooms until browned, 4-5 mins. Add the leek. Cook until softened, another 5-6 mins. Stir in the tarragon, chicken stock pot, crème fraîche, dried thyme and bay leaf. Bring to the boil then transfer the mixture to your ovenproof dish with the chicken.

Cut the carrots in half lengthways (no need to peel). Place them on a baking tray with a drizzle of olive oil and the honey. Season with salt and black pepper. Pop on the middle shelf of your oven. Cook for 25-30 mins.