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So good, all you need is a few green leaves to serve with these

Makes 10-12
Ready in 45 minutes


For the white sauce
25g butter
25g plain flour
250ml milk
Grated cheese (optional)

For the filling
Chopped leftover chicken
Finely chopped fresh herbs

For the batter
115g plain flour
2 large eggs
270ml milk
2tbsp butter, melted
2-3tbsp vegetable oil
Grated Cheddar or Parmesan

How to Prepare

To make the sauce, melt the butter in a pan, add the flour and stir over a very low heat until combined and bubbling a little. Add the milk gradually, whisking all the time, until the sauce is smooth and thick. Add cheese, if you like.

Preheat the oven to 180C/160C Fan/Gas 4. Make the filling by mixing together the chicken and herbs with the white sauce.

Make the pancake batter by mixing together the flour, eggs, milk, butter and a little salt until the consistency of pouring cream.

Heat some oil in a frying pan and, when very hot, pour it into a bowl, leaving enough to coat the pan. Pour a little batter into the pan and swirl around. Cook for 30-60 seconds, flip it over and cook the other side. Turn on to a plate.

As each pancake is made, add chicken filling, roll the pancake up and put into an ovenproof dish. Repeat until all the batter is used up.

Grate cheese over the pancakes and bake for 10-15 minutes or until the filling has heated through and the cheese melted. Serve with a green salad.


There are so many things you can do with meatballs: crumble over pizzas as toppings or serve with rice or pasta and a bought or home-made spicy tomato sauce

Serves 4
Ready in 50 minutes


½ onion, finely chopped
About 450g leftover chicken, very finely chopped
Handful chopped fresh parsley
1 egg, beaten
Teacup (100g) of cold leftover mashed potato
Breadcrumbs, to coat
Olive or vegetable oil

How to Prepare

Using a fork or your hands, mix the onion, chicken, parsley, egg, mash and some salt and pepper in a bowl until it all comes together without being crumbly or sloppy (add a bit more mashed potato or some breadcrumbs if you need to dry it out, or a drop of milk if it seems too dry).

Shape into balls about the size of a golf ball, then roll them evenly in the breadcrumbs. Chill in the fridge on a baking tray for 30 minutes.

Generously cover the base of a large frying pan with oil and heat until shimmering. Fry the balls in a single layer, turning as necessary, until golden and crunchy all over. Serve immediately.



Use ready-made shortcrust for these. You can make small pasties or a big one to slice. Serve with chutney

To make enough filling for two, soften a small, chopped onion and chopped garlic clove in a little oil in a pan. Add a big handful of sliced mushrooms and cook until tender. Add a teacup (75g) of leftover veg (peas, potatoes, beans, carrots and leeks are all good) and a teacup of chicken (125g). Cook for 2 minutes.

Add half a glass (75ml) of white wine or stock and a squeeze of lemon juice and bubble until slightly reduced.

Stir in 1tsp Dijon mustard and a drop of cream. Sprinkle with chopped parsley and cool.

Roll out 500g shortcrust pastry to 3-4mm thick. Cut two circles, about 15cm diameter, using a plate. Spoon in the cooled filling. Dampen the edges of the pastry, draw up the sides and pinch together.

Brush with milk or beaten egg. Chill for 20 minutes, then cook in a preheated oven at 200C/180C Fan/Gas 6. Bake for 15-20 minutes, then serve, or leave until cold for lunchboxes. Serves 2.

Find out some more about chicken recipes here.

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