Spring Chicken, Leek and Bacon Filo Pie

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Peel and grate the garlic (or use a garlic press). Grate the Cheddar. 

Trim the bottom 2cm from the asparagus and discard. Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside for now.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken, bacon and leek to the pan. Season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. It's cooked when no longer pink in the middle. Cook bacon thoroughly.

Add the garlic and fry for 1 min more, then stir through the creme fraiche, mustard, chicken stock paste and water for the sauce (see pantry for amount). Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins.  

Once your sauce is ready, transfer to an appropriately sized ovenproof dish.

Halve the filo pastry sheets to make squares. Scrunch each filo pastry sheet into a very loose ball and place on top of the pie. Repeat until the whole pie is covered, making sure not to overcrowd the pastry (discard any excess pastry).

Drizzle the whole thing with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.

Transfer the asparagus to the middle shelf to roast until tender, 10-12 mins. Add the peas to the tray for the last 2 mins.

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Stir through the cheese, then season with salt and pepper. Cover with a lid to keep warm.

When the pie has 3 mins left, remove from the oven, drizzle over the honey (see pantry for amount) and return to the oven for the remaining time.