1. Pass the broth from the chicken through a fine sieve & reserve.

2. Pull the chicken, discarding the skin & bones into bite size pieces, i used half the chicken & made a curry with the rest.

3. Preheat the oven to 200°C/180C fan/gas 5.

4. Heat some butter in a large frying pan & gently fry the bacon, add the leeks & sweat over a medium heat until tender, around 5 minutes.

5. Dust with flour then gradually add the hot stock, stirring regularly until the sauce has a nice consistency & coats the back of the spoon, add the herbs , mustard, cabbage & chicken then taste for seasoning, then spoon it into an oven proof dish.

6. Slice the potatoes to ½ cm thick, then layer them over the filling & brush with melted butter, & a sprinkling of sea salt.

7. Bake for 45 minutes, until the potatoes are golden & crispy.

To serve 

• Leave to stand for a few minutes before serving with crusty bread & a glass of chilled white wine.