This is a slice of the chicken and leek pie that I made last night. The pastry is really short being 50% butter/lard. The leeks are softened, with finely sliced onions, in butter. A tablespoon of flour is shaken over them, stirred and cooked for a couple of minutes. Warmed milk and creme fraiche are added followed by chunks of Challans chicken. I love the fact that the pie has a pastry base as well as a lid. Apart from being delicious when hot, it is superb cold the next day. The recipe is from “Classic Conran” that I use a great deal. You can’t teach that man much about food. You could try, but I wouldn’t like to be there.