Chicken pie

3 chicken fillets, chopped
2 onions, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped into 1 cm cubes
1 parsnip, peeled and chopped into 1 cm cubes
150 g (half a cup) red lentils
1 can of chopped tomatoes
1 tbsp tomato puree
350 ml vegetable or chicken stock
3 oz spinach, stalks chopped off and leaves coarsely chopped
1 kg rooster potatoes, peeled and chopped
Half a head of cauliflower, chopped into florets
1 tbsp garlic and herb butter
2 tsp garlic puree
50 ml milk
4 oz grated cheese

Method
Sweat the onions and the garlic until in rapeseed oil for 5 or so minutes until softened. Add the chopped chicken, carrots and parsnips and fry for 5 minutes; add more oil if needed.

Stir in the lentils, stock, tinned tomatoes and tomato puree. Season and bring to the boil; reduce to a simmer and cook for 30 minutes until the veg and lentils are softened and the chicken is cooked through.

Turn the heat off and add the spinach and stir in. Pour into a large dish and leave to cool slightly.

Meanwhile,  preheat the oven to 190 C. Boil the potatoes for 15 minutes until tender. Add the cauliflower for the last 6-8 minutes of cooking. Drain.

Add the milk and butter and mash. Add the garlic puree and cheese and stir through well. Top the filling with the potato and smooth over.

Bake in the oven for 20 minutes until the filling is bubbling and the potato is turning golden. The filling may spill over so it might be a good idea to put a baking tray under the cooking dish in the oven.

Fisherman's Feast

2 chicken fillets
1/2 packet prawns
1/2 packet smoked pancetta
1/2 bag spinach, stems cut off
1/2 red pepper, chopped
1 tbsp garlic and herb butter
1 tbsp garlic puree
1 tbsp chilli puree
2 tsp basil pesto
1/2 lump mozzarella, sliced

Method
Preheat the oven to 190 C. Rub the stick of garlic and herb butter around the bottom of an ovenproof dish to grease it. Place the two chicken fillets in the dish and place in the oven while it is preheating to partially cook.

While the oven is preheating, melt the butter on the pan and fry the peppers with the garlic and chilli purees. Add the spinach and cook until wilted.

Take the dish of chicken from the oven. Pile the spinach and pepper on top. Spoon some pancetta on top of both. Place five or so prawns on top. Spoon the pesto on in small dollops around the prawns.

Return to the oven and cook for 30 minutes. Take out 10 minutes before it's done and add the mozzarella on top, to melt and brown.