Potatoes: Peel and chop 2 large potatoes. Heat a large pot of water to a boil and boil potatoes until soft, around 10-15 minutes, then drain and set aside. Pre heat the oven to 200ºC fan bake.

Filling: Heat a large oven proof pot to medium heat. Add 10g butter. Meanwhile, finely slice 1 leek and 1 onion. Add to the pan, season with 1 tsp salt and 1 tsp pepper. Dice 200g bacon and add to the pot. Stir occasionally and cook for 5 minutes. Add 1 tsp thyme, 1 tsp oregano and 1 tsp crushed garlic. Mix well.

Chicken: Dice 2 chicken thighs and add to the vegetables in the pan. Follow with 1 cup vegetable stock, 1 tsp paprika and 1 tbs cornflour. Stir well to combine, and let cook for 8-10 minutes.

Mash: Mash the potatoes with 20g butter and season with 1 tsp salt.

Finish off: Add 1 cup baby spinach and ½ cup cream to the chicken and mix well. Squeeze half a lemon and taste, adjusting seasoning if required. Carefully spoon the mashed potatoes on top of the chicken. Sprinkle 1 cup of grated mozzarella cheese over, and bake for 20-25 minutes until golden & bubbling away.