This homemade Chicken Stew with Olives and Capsicum will cure all your takeaway cravings and have you serving yourself a second bowl. What do they call it now? Fake-away? LOL, I just can’t keep up with the new terminologies! This simple and quick Chicken Stew is a favourite of mine, not only due to the sweet aromatic flavours from the capsicum and tomatoes but also because it is so simple to make. I recorded myself cooking and you will see just how easy it is. Okay, so let’s talk about simple meals. I am all about cooking the most flavourful dishes in the simplest way and in the quickest time possible, so let’s begin! How can so few ingredients taste this good? Well, that’s my goal. I want every person to be able to get home from work or school and know that a wholesome, delicious and healthy meal doesn’t take long and doesn’t have to be complicated. If you want to save even more time, make a big batch on the weekend and freeze it. Then all you need to do after work is cook rice. Watch How to Make It Chicken Stew with Olives and Capsicum Serves 4-6 Chicken Stew: 1kg chicken thigh fillets, diced 400g or 1 cup kalamata olives, pitted 400g or 1 cup crushed tomatoes 250ml or 1 cup chicken stock 2 red capsicum, diced 1 large brown onion, diced 2 bay leaves 2 tbs extra virgin olive oil 1 tsp dried oregano Sea salt / pepper To Garnish: fresh basil leaves and optional crumbled feta (dairy free option) Boiled Rice: (Alternatively serve with millet, quinoa, steamed vegetables, and baked vegetables) 1 cup basmati, long grain or jasmine rice 2 ½ cups boiling water 1 tsp sea salt 1 tbsp extra virgin olive oil Instructions: 1. In a wide base pot add the oil along with the onion and sauté. 2. Add the chicken and fry until it begins to brown. Season with salt, pepper and oregano. 3. Add the capsicum, olives, tomatoes, bay leaves and stock. Bring to boil and then reduce heat and cover. Simmer for 20 minutes. After 20 minutes, take off lid and boil over high heat for 8 minutes to reduce excess liquid. 4. In the meantime prepare the rice. 5. Add oil and rice to pot and over medium heat stir to coat with oil for 2 minutes. Have boiled water prepared and cautiously add to pot along with the sea salt. Stir to even out rice and boil over high heat for 8 minutes. 6. After 8 minutes cover pot (without releasing steam), take off heat and allow to sit for another 8 minutes at least and until all liquid has been absorbed. You will notice steam holes on the surface of the rice. This tells you all liquid has been absorbed. 7. Prepare to serve equally between plates and garnish with plenty of basil leaves and optional crumbled feta.

This simple Mushroom and Onion Omelette recipe is a quick and easy meal. Brilliantly fragrant with olive oil and onions, meaty from the mushrooms, and light and fluffy from the perfectly cooked eggs – it makes for a brilliant breakfast, lunch, or even dinner. Enjoy! Now, since this recipe is pretty straightforward (and I have attached a video to show you how easy it is), I will give you a little back story of how I first remembered this meal. Both my parents cooked efficiently and effectively. By the end of the working week, whatever ingredients needed using up – that was dinner. But every now and then, my parents whipped up a meal combining either, eggs with potatoes, or eggs with mushrooms. It was a special treat. The house had that deliciously warm fried olive oil and onion aroma; if you know… you know! And I loved walking into the kitchen while they fussed about making the most perfect fluffy eggs. My father made sure we had a fresh loaf of bread from the bakery, and my mother added to the table creamy feta and of course, olives. Funny how these simple meals are the most memorable for me. They were a triumph of taste and togetherness. As my father has passed many years ago now, there is a tender sadness within me that I will never see them cooking together again - fussing around in the kitchen - as they once did. It is not often you get both parents, of that generation, cooking together and teaching each other the skill of cooking. In the early years of their marriage, this may have not been the case, but as my father retired and was at home full time, by the time I reached 12 years old, he often was involved in what my mother was doing, and so, I was very fortunate to see them bond in this way. So, I hope you enjoy this recipe as much as I do as it holds a beautiful memory for me. It is the perfect quick meal that is not only delightful but loaded with nutrition. Enjoy! Mushroom and Onion Omelette Serves 4 Prep Time: 10 minutes Cooking Time: 10 minutes 200g oyster mushrooms, sliced in half 100g white button mushrooms, thinly sliced 200g shiitake or enoki mushrooms, sliced in half 1 brown onion, sliced 1-2 green onions, sliced on the diagonal 2 tablespoons parmesan cheese, finely grated (dairy-free option) 3 tablespoons extra virgin olive oil 8 eggs, whisked Sea salt and freshly ground pepper Optional: Add a large handful of baby spinach at the same time you add the mushrooms. 1. Add extra virgin olive oil to a wide pan and sauté onion. 2. Add the mushrooms to the pan and continuously stir for 2 minutes then pour the whisked eggs in the pan over the onions and mushroom. Season well and cook for 2 minutes without touching it. 3. As soon as the edges begin to set, lift it gently and move it around until the excess liquid pours from the top of the mixture into the pan. Cook for a further minute then flip in sections to cook the top side. 4. Once set, sprinkle over the green onions and parmesan cheese. 5. Remove from heat and serve. Note: Optional to serve alongside feta, olives, and fresh crusty bread. #mushroomandonionomelette #mushrooms #omelette #easyrecipe

Creamy Black Eyed Beans and Baked Vegetables, along with Aioli Mayonnaise and crunchy Toasted Sunflower Seeds makes the perfect healthy comfort food for any season. Easy to make and a great meal prep option too, you'll be making this every week as your routine meat-free Monday recipe. As we head towards the end of summer in the southern hemisphere, I start to crave roasted vegetables. Maybe it's because baking releases the natural sugars in vegetables and I get a craving for that caramelised flavour. Who knows! Nevertheless, it made me want to create, cook and share this healthy recipe with you all and I am pretty confident that many of you will fall in love with it too. Let's begin! Helpful Tips SPECIAL INGREDIENTS REQUIRED: Black Eyed Beans: these beans are grown throughout the world and are rich in fibre and protein which make them an excellent energy source. They have a creamy consistency with a nutty and earthy flavour. They pair perfectly with the cumin, paprika and garlic seasoning on the vegetables. Dutch Carrots: these are smaller, thinner and much sweeter than traditional carrots. Their sweeteness is the perfect balance to the spicy, rich, smoky and nutty flavours of the spices added. Baby Potatoes: these potatoes have been dug and harvested before they mature and hence have a delicate and light flavour. Their skin is paper thin and usually do not need peeling. Aioli Mayonnaise: you want the mild and creamy aioli and NOT the pungent, super intense flavoured aioli you usually find in a middle eastern restaurant. The reason for this is because you do not want the aioli to overpower the flavour of the vegetables and black eyed beans. For this reason I love to use "Pimp My Salad - Vegan Mayo Aioli" Sunflower Seeds: I have used for this recipe the "Spiced Activated Sunflower Seeds from Pimp My Salad" as well, however, I am aware many of you do not live in Australia so this is what I suggest- Add the 1/4 cup sunflower seeds to a pan and spray them with extra virgin olive oil or avocado oil. Turn on heat to high and season with sea salt flakes, a little cumin, a sprinkle of cayenne pepper and garlic powder and continuously stir for 3-4 minutes or until lightly toasted. Allow cooling. Do not 'burn'. Here is the link to what I used: https://pimpmysalad.com.au/collections/healthy-vegan-product-store HOW TO MAKE MEDITERRANEAN BAKED VEGETABLES WITH BLACK EYED BEANS This recipe takes only 3 steps to bring it together: Soak the beans, drain, boil and drain. Season, add dressing and set aside until needed. Prepare vegetables, season with suggested spices and bake. Bring it together in serving bowls and top with aioli mayonnaise and sunflower seeds. COOKING TIPS AND IDEAS Want to save time cooking the black eyed beans from scratch? Grab a can of organic beans instead, drain, rinse and season as suggested in the recipe. Prefer to use another type of bean? Why not! This recipe goes well with lentils, cannellini beans and so many more. Feel free to add eggplant and brussel sprouts to the vegetable mix as well. They go superbly with the aioli mayonnaise. But whatever you do, try not to overcrowd when baking the vegetables. Make sure they are baked in a single layer which helps them brown and crisp up. You can make this recipe in advance and even prepare a big batch as a meal prep lunch idea. Watch How To Make It Other Vegetarian Recipes Roasted Cauliflower with Sweet Thai Seasoned Sauce https://www.createcookshare.com/single-post/roasted-cauliflower-with-sweet-thai-seasoned-sauce Spaghetti Pesto with Roasted Vegetables https://www.createcookshare.com/single-post/spaghetti-pesto-with-roasted-vegetables Briami - Greek Vegetable Bake https://www.createcookshare.com/single-post/briami-greek-vegetable-bake Pastryless Spanakopita https://www.createcookshare.com/single-post/crustless-spinach-and-feta-pie Rustic Style Greek Lentils https://www.createcookshare.com/single-post/rustic-style-greek-lentils And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Cooking, Margaret x Mediterranean Baked Vegetables with Black Eyed Beans Serves 4 Prep 20 Cook 40 INGREDIENTS: Black Eyed Beans: 1 cup dried black eyed beans Juice of 1 lemon 2 tablespoons extra virgin olive oil Sea salt Freshly ground pepper Vegetables: 1 bunch Dutch carrots, peeled and washed 1 large zucchini, sliced on the diagonal 1 cm thick 2 large red onions, peeled and quartered 12 baby potatoes, quartered 1 teaspoon cumin 1 teaspoon smoky paprika 1 teaspoon granulated garlic (or 3 garlic cloves, minced) Sea salt and pepper 4 tablespoons extra virgin olive oil To Serve: Fresh parsley, finely chopped 4 tablespoons aioli mayonnaise (I used PimpMySalad Vegan Mayo Aioli) 4 tablespoons toasted sunflower seeds (I used PimpMySalad Spiced Activated Sunflower Seeds) METHOD: 1. Begin by soaking the dried black eyed beans either overnight or for a minimum of 4 hours. Cover them with water by at least 10cm. 2. Once soaked, drain and rinse them before adding to a pot of water. Bring to boil and cook for 15 minutes. Drain again. Pour over the lemon juice, olive oil, sea salt, and pepper, and allow to sit and soak up the dressing until ready to serve. Stir occasionally to evenly coat with dressing. 3. In the meantime, preheat the oven 190C fan-forced and line a large baking tray with baking paper. 4. Place the carrots, onions, and zucchini in a bowl and pour over half the seasoning and extra virgin olive oil. Stir to evenly coat. Spread out over baking tray. Repeat with potatoes and remaining seasoning and oil and add to the baking tray. 5. Place in preheated oven for 45 minutes. 6. Once cooked, arrange the vegetables on 4 plates and top with a few spoonsful of the black eyed beans and a good drizzle of aioli mayonnaise. Sprinkle the toasted sunflowers seeds over the black eyed beans and garnish with freshly chopped parsley. Sunflower Seeds Recipe if you do not live in Australia- Add the 1/4 cup sunflower seeds to a pan and spray them with extra virgin olive oil or avocado oil. Turn on heat to high and season with sea salt flakes, a little cumin, a sprinkle of cayenne pepper and garlic powder and continuously stir for 3-4 minutes or until lightly toasted. Allow cooling. #mediterranean #mediterraneanbakedmeal #glutenfreerecipes #blackeyedbeans #veganaustralia #veganrecipes

This hearty Mediterranean Spiced Black Eyed Bean Soup is not only perfect as a healthy and nutritious meal but is filling and delicious. The humble ingredients used in this dish mean that it is super budget-friendly, but the real surprise is the hearty flavours and rich, thick sauce. Helpful Tips: Black Eyed Beans: Just as any other dried beans, these will need soaking overnight or a minimum of 6 hours. This reduces the cooking time and makes them easy to digest. I then like to par-boil in the first lot of water, for 10 minutes, as this rids any impurities. Celery and/ or Silverbeet Stalks: As I love to use every part of the vegetable (leaves and stalks), I first created this recipe to use up the silverbeet stalks that I had leftover once I used the leaves to make my Spanakopita. There were times I did not have any silverbeet in my garden so I used celery instead hence you can use either or both for this recipe. Each gives it a slightly different flavour so why not try both and let me know which you prefer? Just remember, if you use celery, as it takes longer to cook, remove the strings and slice it finely so it cooks well and evenly with the remaining vegetables. Here is the recipe for my Spanakopita with Puff Pastry: https://www.createcookshare.com/single-post/spanakopita-with-puff-pastry Save Time: If you are running short on time, or you don't like to use dried beans, then why not use the canned black-eyed beans? Rinse the beans well and add them to the pot in the last 10 minutes of cooking time. As the canned beans are already softened, they do not need much time to cook. And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Watch How to Make It Spiced Black Eyed Bean Soup Serves 4-6 Soaking Time: Overnight Prep Time: 10 minutes Cooking Time: 1 hour 1 cup dried black-eyed beans 3 cups broth or vegetable stock 3 tablespoon extra-virgin olive oil, plus extra 1 tablespoon butter (dairy free optional) 400g crushed tomatoes 4 garlic cloves, chopped 3 celery sticks or 6 silverbeet stalks, strings removed and sliced 2 carrots, diced 1 red capsicum, diced 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground coriander Sea Salt and Pepper 20+ fresh mint leaves, chopped Garnish Greek Yogurt (Dairy-free Optional) Extra Virgin Olive Oil Lemon Zest to serve 1. Soak the black-eyed beans overnight or for at least 8 hours. Drain and rinse. Add them to a pot of boiling water and boil for 5 minutes. Drain and set aside. This process removes any impurities. 2. Add to a wide pot the extra virgin olive oil, butter, onion, carrot, and celery or silverbeet stalks. Over a high heat sauté for 3 minutes. 3. Add the garlic, cumin, coriander, and cinnamon, and sauté for a further minute before adding the red capsicum, tomatoes, and broth or vegetable stock. Bring to boil and then add the black-eyed beans. Combine well, cover with pot lid and cook over low heat for 45 minutes, stirring occasionally to make sure there is enough liquid. 4. Once cooked, remove the lid and increase to high heat. Stir through the mint leaves and season well with a good amount of sea salt and freshly ground pepper. Cook for 2 minutes and then remove from heat. 5. Allow resting for 5 minutes before serving with a dollop of Greek Yogurt (dairy free option), lemon zest, a good drizzle of extra virgin olive oil, and extra mint leaves. Enjoy!

A hearty mix of fish and vegetables, this PSAROSOUPA – Greek Fish Soup, is my parent's favourite way to enjoy and warm, hearty and low-calorie meal. Before we begin, I know many may think they just don’t want to deal with a whole fish and remove the bones, but you need to know that the head and bones are the actual parts of the fish that create the deliciously hearty and aromatic stock. It’s like chicken soup. You boil the bones along with the meat and then remove the bones. Trust me, it's worth it. Greek Fish Soup Serves 4 Prep Cook Ingredients: 500g Whole Red Snapper Fish (head intact, cleaned and descaled) 500g Leather Jacket Fish (head and skin removed) 2+ litres water 2 large potatoes diced 3 large carrots, peeled and diced 3 celery stalks, strings removed and thinly sliced 2 brown onions, finely chopped 3 bay leaves 1-star anise 2 tbs Extra Virgin Olive Oil Zest and Juice of 1 lemon Sea salt and pepper, a generous amount To garnish: Juice of 1 Lemon 2 tbs Extra Virgin Olive Oil ¼ cup finely chopped parsley freshly ground pepper Making the Broth: Place fish into a wide and deep pot and fill with water. You may need to add a half a litre extra. Cover and bring to boil. Then reduce heat and simmer for 40 minutes. Remove fish from the pot and strain stock in a separate cooking pot in case there are any scales or bones. Soup: Place the stock over high heat and add all the remaining ingredients making sure you season well with salt. Bring to boil. Reduce heat and cover for 30 minutes. In the meantime separate the fish meat from the bones. Be careful to not leave any small bones. The best way to do this is to flake the fish and feel it with your fingers. After the 30 minutes, add the lemon juice, parsley, EVOO and freshly ground pepper into the pot and boil for 1 minute. Ladle the soup into bowls and place a handful of fish meat over the top. Serve alongside crusty bread and olives. #fishsoup #fish #greekfood

These Healthy Carrot Cake Cookies have the goodness of cauliflower flour, fresh carrot, sweet sultanas and the health benefits of quinoa. Enjoy them freshly made, in your lunchbox or cold straight from the fridge! But they come with a warning: they are highly addictive! On a more serious note, as we are facing difficult times ahead, I would like to send out a message of love, kindness and health. We are all in this together, facing this virus that has overtaken the world and I encourage you all to remain calm, logical and hopeful. And so I hope you find some fun and joy in making these Healthy Carrot Cake Cookies either for yourself or for your loved ones or even as an activity in the kitchen with your children. Health, kindness and courage to all. Note: I am aware that many of you are overseas and can not access this flour. I would suggest replacing it with gluten free all-purpose flour. Watch How to Make It Healthier Carrot Cake Cookies Makes: 16-18 Cookies: Ingredients: 1 cup PomPom Paddock Flour or Gluten Free all-purpose flour 1 cup quinoa flakes 1 cup grated carrot 1 egg, whisked ¾ cup sultanas ¼ cup coconut sugar ½ cup coconut oil, melted and cooled 1 ½ teaspoon vanilla bean extract 1 tablespoon water 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon nutmeg ½ teaspoon ground ginger ½ teaspoon salt Cookie Glaze: ½ cup icing sugar 1 ½ teaspoons milk of choice Instructions: 1. Line baking tray with baking paper and preheat oven 180°C fan forced / 200°C conventional oven / 400°F. 2. Soak sultanas in hot water for 5 minutes, drain and set aside. 3. In a bowl add the flour, baking powder, cinnamon, nutmeg, ginger, salt and quinoa flakes. Combine well. 4. In a separate bowl add the coconut oil, coconut sugar, vanilla bean and egg. Combine well. 5. Fold the flour mixture, carrot and sultanas into the egg mixture. Combine well. 6. Using a small ice cream scoop or spoon, drop a scoop onto the baking tray and using a fork gently flatten. Repeat with the remaining mixture. 7. Bake for 10 minutes then turn the tray around in the oven and bake a further 5 minutes. Cool on wire rack. 8. In the meantime, combine the icing sugar and milk. Once cookies have cooled down, drizzle over the top. Allow to set before serving. 9. Store in the fridge for up to 10 days.

Fish, potatoes and tomatoes are the three main ingredients you need for this Wrapped Fish with Potatoes and Tomatoes recipe. Simple and quick with Mediterranean flavours, it's the perfect mid-week meal! So, is it really that easy? Yes! Place the potatoes, fish and tomatoes onto a sheet of baking paper, season, add the herbs and dressing and bake for 15 minutes. Ridiculously easy right? What’s even better is that you do not necessarily need an expensive fish for this recipe. The rosemary, oregano, lemon, olive oil and balsamic vinegar enhance any fish fillet you may use which makes this recipe even more versatile. Furthermore, cooking the fish in its own juices keeps the fillet moist and extra juicy which is what you want especially if you decide to serve it with rice or quinoa. Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Wrapped Fish with Potatoes and Tomatoes Serves 4 Prep 10 Cook 250g x 4 white fish fillets, cod fish, ling or snapper 250g cherry tomatoes 2 medium potatoes, sliced into 12 x 2mm slices 2 tbs fresh rosemary leaves 2 tsp dried oregano 2 tbs extra virgin olive oil (plus extra if needed) 1-2 tbs balsamic vinegar 1 tbs fresh lemon juice Plenty of Sea salt and pepper Garnish with fresh parsley or coriander 1. Preheat oven 200°C fan forced / 220°C conventional oven / 425°. Arrange 4 large sheets of baking paper. 2. In a bowl whisk together the olive oil, balsamic vinegar and lemon juice. 3. Place onto each piece of baking paper 3 slices of potatoes overlapping then top each with a piece of fish and the tomatoes. 4. Season, add the herbs, and then drizzle over the top the olive oil mixture. 5. Fold the paper over the fish and seal it together. 6. Bake for 30 minutes depending on the thickness of the fish fillet. 7. Allow standing for a few minutes before serving. Garnish with fresh herbs and drizzle EVOO. 8. Optional to serve with steamed rice, broccoli, sweet potato wedges or a lettuce salad.

Planning your meals for the week ahead? Look no further! Try creating these Crispy Noodle Salad with Quinoa in a Jar for a filling workplace meal. Meal prep is key to continuous healthy and balanced eating habits. Trust me, I know this from experience. When I haven’t meal prepped my lunch, I tend to grab a packet of chips or something on the go which NEVER ends up being healthy. On the other hand, when I make something very light, I end up being hungry by 3pm and grab a chocolate bar. I’m DOOMED! So, when Chang’s Asian Food asked me to create a lunch meal with their crispy fried noodles I jumped on the opportunity. Firstly, why create any other salad when their Famous Crispy Noodle Salad is delicious? Many people from many cultures in Australia have made it and rave about it, instead, why not enhance it to create a filling meal? So here it is. Nothing fancy but it sure does hit the spot and I can guarantee you, that you will be serving this on a platter on the weekend to your family and friends. Helpful Tips Do not add the salad dressing in the jar as it may soften the crispy noodles. My suggestion would be to store the sauce in separate little containers which you can find at your local supermarket. In Australia décor sells packs of 6 dressing tubs. These are fantastic. If you're worried about the crispy noodles softening in the fridge then you can add these each morning to your ready-made salad-filled jars. I usually do this myself. Crispy Noodle Salad in a Jar with Quinoa Makes 5 large jar servings ¼ green cabbage, finely shredded ¼ purple cabbage, finely shredded 6 green onions 1 cup slivered almonds 1 bottle Chang’s Crispy Noodle Salad Dressing 1 packet Chang’s Crispy Fried Noodles (choice of Original, Crunchy or Gluten Free) 1 large carrot, grated 1 cup quinoa 1. Prepare quinoa according to packet instructions. (Suggested to cook 1 cup quinoa to 2.5 cups of boiling water and simmer until all the water has been absorbed. Lightly season with sea salt). Allow to completely cool. 2. Add to the jars the ingredients in the following order. Quinoa, purple cabbage, green cabbage, carrot, almonds, green onions and top off with crispy noodles. Store sauce in separate jars that fit approximately 40-60ml. *If you're worried about the crispy noodles softening in the fridge then you can add these each morning to your ready-made salad-filled jars. I usually do this myself.

It's Christmas Season and I wanted to send you all a recipe that you may like to add to your Christmas Menu. A few days ago I sent you my Fasolakia recipe and my Christmas Ham recipe. Well, now I want to share with you this. Before I tell you how easy it is to put together, let me say how mouthwateringly scrumptious! This classic summer salad is transformed into a whole new taste and texture with the addition of these three ingredients: Radicchio, Peaches and Honey. Super juicy, aromatic, and slightly bitter with a good amount of sweetness - this Greek Salad with a twist is the perfect addition to your menu. Enjoy! Greek Salad with Radicchio and Peaches Serves 6-8 as a side salad Salad Ingredients : 1/2 head radicchio, washed, dried and ripped into pieces 2 Lebanese cucumbers, thinly sliced 6 Roma tomatoes, ripe but firm 1 small red onion, thinly sliced 3 white peaches, thinly sliced 1/2 cup kalamata olives 150g Greek feta, crumbled Dressing Ingredients: 1/3 cup extra virgin olive oil (extra if required) 2 tablespoons red wine vinegar 1 heaped tablespoon honey 2 teaspoons Greek oregano 1. Combine the ingredients in a large bowl. 2. Whisk the salad dressing ingredients in a small bowl and pour over evenly just before serving.

This Chicken Celeriac and Leek Lattice Pie is a modern take on a traditional recipe. It is a real crowd pleaser and the centerpiece at any dinner gathering, whether you are entertaining friends or feeding family. Succulent chicken pieces, the subtle celery-like flavour with nutty undertones of the celeriac and the sweetness of leeks makes this pie what comfort food is all about. Let's not forget the buttery puff pastry that is, in itself, a temptation to any food lover. Even when the weather starts to warm up, you just can't go past a good pie, so why not grab the last of the winter produce and make this for your family and friends this week. This dish is just so beautiful that when you take it out of the oven, you feel warm and comforted. Helpful Tips Adding extra ingredients - The addition of carrots, bacon or even both would make an even more flavourful recipe. I have also added small diced pieces of potato and it made it even thicker and creamier. Why not give it a go! Swapping Celeriac and Leeks - If you do not like leeks then add the equivalent amount of brown onions plus two green onions in its place. Similarly, if you are not a fan of celeriac, then add 250g in potatoes, one celery stick finely sliced and one small carrot grated. Dairy-Free Option - You can replace the dairy cream with 250ml of your milk of choice + 1 tablespoon dairy-free butter. Serving - Serve your pie with a green salad, steamed vegetables or even mashed potatoes! And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Be Well, Margaret x Serves 4 -5 Prep Time: 15 minutes Cooking Time: 1 hour 800g-900g Chicken Thigh Fillets (I love using The Bare Bird) 300ml fresh cream 100g gluten-free plain flour plus 2 teaspoons of corn flour 300g celeriac, grated 2 large leeks, trimmed, quartered, and sliced 1 litre Chicken stock 1 teaspoon ground garlic or garlic granules ¼ cup fresh thyme leaves stalk removed ½ cup fresh parsley leaves, finely chopped 50g butter (dairy-free option) Zest of 1 large lemon 4 Puff Pastry Sheets (gluten-free) 1 egg lightly beaten 1. Add chicken thigh fillets to chicken stock and bring to boil. Reduce heat to a simmer and cook for 10 minutes. Remove chicken and using two forks roughly shred into chunky pieces or using a knife, dice into chunky pieces. Set aside the stock for later as you will only need half the amount of stock for the pie. 2. Melt the butter in a saucepan and add the leeks. Cook gently for 2 minutes until softened. Stir in the flour, the chicken stock (half of what was used to cook the chicken), and cream and cook for a further minute, stirring continuously. 3. Now add the celeriac, thyme, parsley, garlic, lemon zest and chicken pieces. Season with plenty of salt and pepper and cook over high heat for a further 3 minutes to thicken the sauce. 4. Preheat the oven to 180C fan-forced. Grease a pie dish 30cm in diameter and place the first pastry sheet (You may need to add a second pastry sheet if it does not cover the entire base and sides of the pie dish). Pour into the pie dish the chicken filling. 5. Cut the remaining pastry sheets into long strips. Brush the lip of the pie dish with a little of the beaten egg, then press down a strip of pastry around the edge to cover it. Brush the pastry with more egg, then weave the other pastry strips under and over each other, pressing down at the edges to make a lattice effect. 6. Brush the pastry lattice all over with the remaining egg and bake for 50 minutes, until the pie filling is bubbling and the pastry is golden. 7. Allow cooling 15 minutes before serving.