Chicken, bacon and leek pie

Preheat your oven to 190°C/375°F/gas mark 5.

Heat a little olive oil in a frying pan and fry the leeks and garlic over a medium heat for 10 to 15 minutes, until the leeks are soft. Remove them from the pan and set aside, then put the pan back on the heat. 

Add some more oil to the pan and add the chicken and bacon. Cook until the chicken starts to brown, then add the leeks, squash, thyme and flour and stir for a few minutes. Then add the stock and simmer for 10 minutes.

Meanwhile, dust a clean work surface with floor and roll out the pastry, using a rolling pin, to about 5mm thickness and big enough to fit over your pie dish. Beat the egg and milk together and place to one side. Tip the chicken filling into the pie dish and brush the edge of the dish with the egg mixture. Then roll the pastry around the rolling pin and drape it over the top. 

Use a fork to press the edges of the pastry to the side of the dish, then trim off any excess and brush the top of your pie with the egg mixture. Make a little hole in the middle to allow some air to escape, and use any leftover pastry to decorate the top with leaves, shapes of the names of all the pie eaters, remembering to brush any decorations with egg mix.

Bake in the oven for about 45 to 50 minutes, until the pastry is golden brown. To balance out this treat of a tea, serve with a big scoop of bright mash and some steamed broccoli.

You can also make the pie up to the stage just before you brush with egg, then allow to cool completely and freeze - it will keep for a few months.