25 g (1 oz) unsalted butter, plus extra 1 tablespoon, melted
1 tablespoon olive oil
175 g (6 oz) leek, trimmed and sliced
150 g (5 oz) ready-made cheese, carbonara or béchamel sauce
225 g (7 1/2 oz) shop-bought roasted chicken breast fillets, shredded
75 g (3 oz) mature Stilton cheese, crumbled
1 tablespoon chopped chives
3 thinly sliced spring onions
green salad, to serve
Cook the potatoes in a saucepan of lightly salted boiling water for 8 minutes until just tender.
Meanwhile, heat the butter and oil in a frying pan. Add the leek and cook, stirring occasionally, for 7–8 minutes until softened. Tip into a bowl, then add the cheese sauce, shredded chicken and crumbled Stilton and mix until combined.
Drain the potatoes and, wearing rubber gloves to protect your hands from the heat, coarsely grate them into a bowl. Add the chives, spring onions and the 1 tablespoon melted butter and toss together.
Spoon the leek and chicken mixture into 4 x 200 ml (7 fl oz) individual pie dishes, then heap the potato mixture on top. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–18 minutes until crisp and golden.