Chicken, Bacon & Leek Pie

Posted on January 29th, 2017 by Zoë

I am still in the process of devising an acceptable grain free pie crust, but for the moment, this will do nicely!

Serves 2


Pie Filling

  •  100g leftover roast chicken
  •  500ml chicken stock
  •  One large leek
  •  4 rashers of bacon
  •  4 large chestnut mushrooms
  •  50 g of butter
  •  2 tbsp crème fraiche
  •  1 tbsp (approx.) double cream
  •  1 tsp tarragon
  •  Couple of sprigs of thyme
  •  Salt & pepper
  •  Splash of white wine


  •  2 medium potatoes
  •  Knob of butter
  •  Splash of whole milk
  •  Salt & pepper
  •  Handful of cheddar cheese



  1. Heat up the butter in a large frying pan.
  2. Fry the leeks and chestnut mushrooms until softened.
  3. Add the bacon and fry until slightly browned.
  4. Add in the roast chicken and warm through.
  5. Add in the tarragon and thyme.
  6. Meanwhile, boil the potatoes until soft.
  7. While the potatoes are boiling, pour the chicken stock into the leek and chicken mixture and simmer for approximately 15 minutes.
  8. Mash the potato with the butter and milk, adding in a bit of salt and pepper to taste.
  9. Add in the crème fraiche, splash of white wine and double cream to the chicken and leek mixture, and simmer for about 5 minutes.
  10. Season to taste.
  11. Put the chicken and leek mixture into a pie dish with the mash on top.
  12. Sprinkle on some cheddar and grill until golden and bubbly.

Philly Steak Stuffed Peppers

Posted on September 9th, 2016 by Ben

I ate it too quickly!

This is a nice easy dinner, perfect as a Friday night treat. Use a good quality minute or frying steak, and we’ve used the French cheese Morbier because it has a tang to it and goes lovely and melty. You can use Emmental or anything like that as an alternative.

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