• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and half the butter to potato and season with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, preheat grill to high. Thinly slice leek and celery. Thinly slice carrot into half-moons. Drain and rinse half the cannellini beans. • Cut chicken thigh into 2cm chunks. • In a large frying pan, melt the remaining butter with a drizzle of olive oil over high heat. Cook chicken, leek, celery and carrot, tossing, until browned, 5-6 minutes. • Add cannellini beans and garlic & herb seasoning and cook stirring, until slightly tender and fragrant, 2 minutes. TIP: Chicken is cooked through when no longer pink inside.

• Reduce heat to medium and stir in light cooking cream, the water and salt, until slightly thickened, 1-2 minutes. • Remove from heat and add half the Parmesan cheese, stirring, until combined. Season to taste.

• Transfer bean filling into a baking dish and evenly spread mashed potato over the top. Sprinkle with remaining Parmesan cheese. • Grill until lightly golden, 8-10 minutes.

• In a medium bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. • Add mixed leaves and toss to coat.

• Divide homestyle chicken, cannellini bean and veggie pie and salad between plates to serve. Enjoy!