Perfection in a pie

Prawn, pepper & chickpea filo pie

A lighter version of a traditional pastry-topped pie. The filo pastry also gives it an excellent crunch.

SERVES 4 PREP 10 mins COOK 20 mins EASY

1 tsp olive oil, plus

1 tbsp

1 onion, finely chopped

2 garlic cloves, crushed

1-2 tsp harissa paste

2 tbsp tomato purée

400g can chickpeas, drained and rinsed

300g raw king prawns, shelled 3 roasted red peppers from a jar, finely sliced

300ml vegetable stock

1 lemon, cut into wedges

1 small bunch of parsley, finely chopped

6 filo pastry sheets

1 Heat the oven to 200C/180C fan/gas 6. Heat the 1 tsp oil in an ovenproof pan over a medium heat and cook the onion and garlic for a few minutes until slightly softened. Stir in the harissa paste and tomato purée, and cook for 3 mins more. Tip in the chickpeas, prawns, peppers and stock.

2 Bring to a gentle simmer, then season and stir through a squeeze of juice from one of the lemon wedges, plus the parsley. Scrunch the pastry sheets on top and brush over 1 tbsp olive oil. Bake for 15 mins until golden and bubbling. Serve with the remaining lemon wedges.

PER SERVING 291 kcals • fat 7g • saturates 1g • carbs 36g • sugars 5g • fibre 7g • protein 18g • salt 1.3g

Poached chicken & pancetta pie with spring onion colcannon

Try cooking this hearty main topped with buttery colcannon mash as an alternative Sunday lunch.

SERVES 6 PREP 30 mins COOK 2 hrs 15 mins MORE EFFORT ❄

1.3-1.4kg whole chicken

1 litre milk

1 litre chicken stock

1 onion, halved

2 bay leaves

80g pancetta or prosciutto, cut into 1cm pieces

40g unsalted butter

40g plain flour

200ml dry white wine

1½ tbsp wholegrain mustard

100ml double cream

For the mash topping

1.5kg Maris Piper potatoes, cut into 2cm cubes

30g butter

2 bunches of spring onions, sliced

100ml milk

30g gruyère or comté, finely grated

1 Put the chicken in a large, lidded saucepan. Pour over the milk and stock, then add one half of the onion and the bay leaves. Bring to a simmer over a medium heat, then cover and cook for 1 hr 15 mins. When ready, the chicken should be opaque through the middle and the internal temperature should be 70C on a meat thermometer. Remove the chicken from the heat and lea