Cauliflower chicken pot pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C. Click off and discard only the tatty outer leaves from the cauliflower, then cut it into quarters. Blanch in a pan of boiling water for 5 minutes, then drain. Meanwhile, peel the onion and chop into sixths. Halve the chicken thighs. In a 28cm non-stick ovenproof frying pan on a medium-high heat, fry the chicken and onion with 1 tablespoon of olive oil, a pinch of sea salt and lots of black pepper until lightly golden, stirring occasionally.

Step 2

Add the cauliflower to the pan. Cook and turn for 5 minutes, then push it all to one side of the pan and add the pancetta to crisp up. Now add the tomatoes, mustard, honey and 1 tablespoon of red wine vinegar, and mix well. When it's looking realy golden, roll the pastry out a little to fit the pan and place it over the top, using a wooden spoon to push it right into the edges. Bake for 25 minutes at the bottom of the oven, or until golden and puffed up. Using oven gloves, pop a large plate over the pan and confidently but very carefully turn out and serve.