Leftovers from the roast generally get made into curry, rissotto or shepherd's pie or its equivalent but this is the family favourite for the chicken - so much so that it gets served up on Boxing Day using turkey instead.
Roughly 2oz diced cooked chicken, 1 sliced cooked carrot, 2 sliced mushrooms, 2 rashers streaky bacon, chopped, per person.
Fry the bacon for 2 minutes then add the mushrooms, stirring until they change colour. Add the cooked chicken and carrots and half pint chicken stock (made from boiling the carcass) thickened with two teapoons cornflour.
Cook until the sauce thickens then turn everything into a ovenproof dish. Top with a cobbler topping made from 4oz SR flour and 2oz block baking fat mixed to a crumb and formed into scone-like dough with water. Roll out and use the smallest biscuit cutter to cut into rings. Arrange on top of mixture and place in the oven on Mark 6, 200degC for 15-20 minutes until golden brown and crisp.
Although I generally use cooked carrots any cooked root vegetables or even peas and beans can be added. The carrots just add more colour to the finished dish. Indeed, if I know I am going to be making this dish next day I cook a double portion to save doing it on the day.
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