Ingredients

Method

• 2 T butter
• 2 T olive oil
• 6 baby leeks, chopped
• 6 brown mushrooms
• 3 cloves garlic, minced
• 1 t thyme
• 1 cup cream
• 1 cup chicken stock
• 1 roast chicken, broken into pieces
• sea salt and freshly ground black pepper, to taste
• Top with either:
• 400 g puff pastry
• roasted smashed baby potatoes in duck fat
• mashed sweet potato and wilted kale

Method

Ingredients

Heat the butter and oil in a large cast iron or ovenproof pan. Add the leeks and cook over a medium heat until soft.

Tear the mushrooms into pieces and fry until golden brown. Add the garlic and thyme and cook for 1 minute. Add the cream and stock and cook for 4 minutes. Add the chicken and warm through.

Top with your desired topping and bake at 180°C for 20–25 minutes.

Cook's note: Make a double batch of this chicken ragù to serve a few times during the week – there are three different topping options for you to change it up.