Leek, Kale and Potato Filo Scrunch Pie with Bacon Lardons

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the bacon lardons and cook until golden, 2-3 mins. Add the leek to the bacon and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the garlic, stir and cook for 1 min, then add the potatoes, boiling water for the filling (see ingredients for amount) and vegetable stock paste.

Stir everything together and bring to the boil. Reduce the heat to medium, then cover with a lid or foil and simmer until the potatoes are tender, 15-20 mins. Stir every few mins to ensure the mixture isn't sticking to the bottom of the pan. TIP: Add a splash of water if it becomes too thick or the potatoes haven’t yet softened.

While everything simmers, grate the Cheddar. Once the potatoes are cooked, stir the kale into the pan a handful at a time. Cover again and simmer until wilted, 3-4 mins. Stir in the creme fraiche and Cheddar. Bring to the boil, then remove from the heat. Taste and add salt and pepper if needed, then transfer into an ovenproof baking dish.

Halve the filo pastry sheets to make squares (see ingredients for amount). Scrunch each sheet into a very loose ball and place on top of the filling. Repeat until the whole dish is covered, making sure not to overcrowd the pastry. Drizzle the pie with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.

Meanwhile, put the mustard, sugar and olive oil for the dressing (see ingredients for both amounts) into a large bowl. Season with salt and pepper and mix to combine. Trim the baby gem and separate the leaves. Once the pie is cooked, add the baby gem to the dressing and toss to coat. Serve the pie on plates with the salad alongside. Enjoy!