Chicken and leek pie

We still had a handful of leftover chicken to use up… we throw NOTHING away food-wise!

Today I decided to send it out in style, by transforming it into a chicken and leek pie… so simple, but so delicious.

First up, I heated a little oil and butter in a pan and tossed in two cloves of finely chopped garlic. I added a couple of sliced leeks and a good glug of white wine. After the wine had cooked off, I added a good glug of cream and the leftover chicken. We also had a handful of leftover onions and roasted purple sprouting broccoli from the weekend, so that all went in too. Once warm, I spooned the mixture into a pyrex dish, rolled out some puff pastry and made a lid. This I brushed with beaten egg so it will go lovely and brown.

I then cooked for about 35 minutes at 180 – just until the lid had puffed up and was brown.

Verdict? Delicious!20170412_120832[1]

Supermarket scavenging

We all love a good bargain, right? Well, currently I’m taking this to another level. I’ve set myself a challenge on how much we can reduce our grocery bill. But it’s not eating cheap food… it’s being creative with cut price food.

You know the stuff – the ones with yellow labels on at the end of the day in the supermarket. The stuff that attracts a milling crowd who have an overwhelming urge to touch everything before they snaffle it up and triumphantly add it to their trolley.I

I am now one of those supermarket scavengers… Oh yes! And I love it!

So as well as bringing you highlights from the garden, I’ll be sharing creative ways of transforming cut-price food into gourmet delights*

*Actually I’ll be having a bit of help with that… my chap trained as a chef so he’s pretty handy in the kitchen