Joe’s wow chicken, cauliflower, leek and bean pie recipe
 Top this comforting chicken and bean pie with scrunched up filo pastry – it's lighter and quicker to make than a traditional shortcrust, and adds a satisfying crunch. 1 head cauliflower, leaves removed and cut into bite-sized florets3 tbsp light olive oil, plus extra for drizzling1 large leek, trimmed and cut into 2cm/¾in pieces400g/14oz chicken thighs, boneless, skin removed and diced3 tbsp plain or wholemeal flour500ml/18fl oz chicken stock200ml/7fl oz milk (any type)1 bay leaf4 fresh thyme sprigs, leaves picked2 tbsp reduced fat crème fraîche 400g tin cannellini beans, drained and rinsed6–8 sheets filo pastrysalt and freshly ground black pepper 1 head cauliflower, leaves removed and cut into bite-sized florets 3 tbsp light olive oil, plus extra for drizzling 1 large leek, trimmed and cut into 2cm/¾in pieces 400g/14oz chicken thighs, boneless, skin removed and diced 3 tbsp plain or wholemeal flour 500ml/18fl oz chicken stock 200ml/7fl oz milk (any type) 1 bay leaf 4 fresh thyme sprigs, leaves picked 2 tbsp reduced fat crème fraîche 400g tin cannellini beans, drained and rinsed 6–8 sheets filo pastry salt and freshly ground black pepper 400g/14oz purple sprouting broccoli2 tbsp olive oil 400g/14oz purple sprouting broccoli 2 tbsp olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower and 1 tablespoon oil in a 2.5 litre/4½ pints pie dish or large roasting tin. Roast for 30 minutes until starting to turn golden brown.Meanwhile, heat 1 tablespoon oil in a large frying pan over a medium heat. Add the leek and gently cook for 7–10 minutes until softened. Transfer to a bowl and set aside.Return the pan to the heat and add the remaining tablespoon of oil. Once hot, add the chicken pieces and cook until golden, turning as needed. Sprinkle the flour over the chicken in the pan and stir through, then gradually stir in the chicken stock, using a spoon to scrape up any golden crusty bits from the bottom of the pan. Once all the stock has been added, add the leeks back to the pan, along with the milk, bay leaf and thyme leaves. Stir until the sauce thickens, then take off the heat and stir in the crème fraîche and cannellini beans. Remove and discard the bay leaf, then taste and season with salt and pepper.Once the cauliflower is roasted, pour the contents of the frying pan into the pie dish. Take a piece of filo pastry and scrunch it up in your hand. Place on top of the pie filling in the dish, then repeat with the remaining filo to cover the top of the pie. Drizzle with a little olive oil and bake for 25–30 minutes until the pastry is golden and crisp.To serve, heat a griddle pan. Massage the broccoli with the olive oil and griddle for 3–4 minutes, depending on the thickness of the broccoli stems. Serve alongside the pie. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower and 1 tablespoon oil in a 2.5 litre/4½ pints pie dish or large roasting tin. Roast for 30 minutes until starting to turn golden brown. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower and 1 tablespoon oil in a 2.5 litre/4½ pints pie dish or large roasting tin. Roast for 30 minutes until starting to turn golden brown. Meanwhile, heat 1 tablespoon oil in a large frying pan over a medium heat. Add the leek and gently cook for 7–10 minutes until softened. Transfer to a bowl and set aside. Meanwhile, heat 1 tablespoon oil in a large frying pan over a medium heat. Add the leek and gently cook for 7–10 minutes until softened. Transfer to a bowl and set aside. Return the pan to the heat and add the remaining tablespoon of oil. Once hot, add the chicken pieces and cook until golden, turning as needed. Sprinkle the flour over the chicken in the pan and stir through, then gradually stir in the chicken stock, using a spoon to scrape up any golden crusty bits from the bottom of the pan. Once all the stock has been added, add the leeks back to the pan, along with the milk, bay leaf and thyme leaves. Stir until the sauce thickens, then take off the heat and stir in the crème fraîche and cannellini beans. Remove and discard the bay leaf, then taste and season with salt and pepper. Return the pan to the heat and add the remaining tablespoon of oil. Once hot, add the chicken pieces and cook until golden, turning as needed. Sprinkle the flour over the chicken in the pan and stir through, then gradually stir in the chicken stock, using a spoon to scrape up any golden crusty bits from the bottom of the pan. Once all the stock has been added, add the leeks back to the pan, along with the milk, bay leaf and thyme leaves. Stir until the sauce thickens, then take off the heat and stir in the crème fraîche and cannellini beans. Remove and discard the bay leaf, then taste and season with salt and pepper. Once the cauliflower is roasted, pour the contents of the frying pan into the pie dish. Take a piece of filo pastry and scrunch it up in your hand. Place on top of the pie filling in the dish, then repeat with the remaining filo to cover the top of the pie. Drizzle with a little olive oil and bake for 25–30 minutes until the pastry is golden and crisp. Once the cauliflower is roasted, pour the contents of the frying pan into the pie dish. Take a piece of filo pastry and scrunch it up in your hand. Place on top of the pie filling in the dish, then repeat with the remaining filo to cover the top of the pie. Drizzle with a little olive oil and bake for 25–30 minutes until the pastry is golden and crisp. To serve, heat a griddle pan. Massage the broccoli with the olive oil and griddle for 3–4 minutes, depending on the thickness of the broccoli stems. Serve alongside the pie. To serve, heat a griddle pan. Massage the broccoli with the olive oil and griddle for 3–4 minutes, depending on the thickness of the broccoli stems. Serve alongside the pie.