Chicken pie

Ingredients
4 chicken fillets, chopped
1 leek, chopped
100g sweetcorn
300ml milk
2 chicken stock cubes
puff pastry (enough to cover 4 pie dishes)
1tsp sage

1. Preheat oven to 200°C / 400°F / gas 6

2. Fry the chicken and leek for 10 minutes until cooked

3. Dissolve the stock cube in the milk and pour over the chicken and leek

4. Add the sweetcorn and sage and mix well. Heat for about 2 minutes until the sauce has thickened slightly

5. Cut the pastry into the shapes for the pie dishes

6. Divide the mixture between the 4 dishes and place pastry on top of each one

7. Brush with milk, make a hole in the middle of each pastry lid and bake for 30 minutes

Serves 4

Potato cakes

Ingredients
400g potatoes, boiled and grated
200g carrots, grated
1 onion, chopped
1 egg, beaten

1. Preheat oven to 200°C / 400°F / gas 6

2. Fry the onion until soft.

3. Mix together the potato, carrot and onion. Season and stir in the egg.

4. Shape the mixture into burger shapes and place on a greased baking tray

5. Bake for 15 minutes, turn over then bake for another 15 minutes

Makes approx 12

Toad in the hole

Ingredients
2 sausages
1 egg
60g flour
150ml milk

1. Preheat oven to 200°C / 400°F / gas 6. Grease a baking tin

2. Put the sausage in the tin and bake for 20 minutes

3. Meanwhile mix the flour, egg and milk together, season then whisk until smooth.

4. Remove the tin with the sausages from the oven, immediately pour the batter over the sausages and return to the oven for another 20 minutes until batter has puffed up and cooked

Serves 1