Marcus Everyday. Marcus Wareing

the week. Use leftover cooked chicken from a Sunday roast instead of the chicken legs, if you’ve got it. The mashed potato and mustard sauce can be made ahead, and it can be assembled in advance, too. See my mashed potato masterclass for the ultimate pie topping.

       SERVES: 4–6 | PREP TIME: 25 MINUTES, PLUS COOLING | COOKING TIME: 50 MINUTES

      4 chicken legs, or 4 ready-roasted chicken legs

      2 tbsp butter (plus an extra 2 tbsp if using uncooked chicken)

      4 leeks, thinly sliced into 5mm-thick rounds and rinsed

      100ml good-quality chicken stock

      100g Cheddar cheese, grated (optional)

      sea salt and freshly ground black pepper

       FOR THE MASHED POTATO

      400g King Edward potatoes (or other floury variety), peeled and cut into large equal-sized chunks

      50g butter, melted

      75–100ml warm milk

      pinch of table salt

      2 egg yolks

       FOR THE WHOLEGRAIN MUSTARD SAUCE

      60g butter

      60g plain flour

      300ml milk

      200ml good-quality chicken stock

      1 tbsp Dijon mustard

      2 tbsp wholegrain mustard

      1 Preheat the oven to 220°C/200°C fan/gas 7.

      2 If using uncooked chicken legs, lay a sheet of foil on your work surface. Place the chicken legs, 2 tablespoons of the butter and a generous pinch of salt and pepper on top then gather the foil around it. Place the package on a baking tray and bake for 25–30 minutes. Remove from the oven and allow to cool in the foil for 20 minutes, then unwrap and roughly shred the chicken, discarding the bones and skin. If you are using ready-roasted chicken legs, do the same with those.

      3 Melt the remaining butter in a large frying pan, add the leeks, season generously with salt and pepper and cook for about 5 minutes over medium heat until they start to wilt, then add the chicken stock and simmer for 3–4 minutes until the leeks are almost cooked through.

      4 Put the potatoes for the mash in a saucepan of salted water and bring to the boil. Simmer for around 20 minutes, until tender, then drain well, return to the pan off the heat and mash with the melted butter and milk until smooth. Add the table salt and egg yolks and mix well.

      5 To make the wholegrain mustard sauce, melt the butter in a medium saucepan and when it starts bubbling whisk in the flour. Cook for 30 seconds, stirring, then gradually whisk in the milk and stock, a little at a time. When all the milk and stock have been added, bring the sauce to a gentle simmer and cook for 5 minutes, whisking regularly to prevent it catching on the bottom of the pan. Remove from the heat, add both mustards and season with sea salt. Add the chicken and leeks and mix well.

      6 Pour the chicken and leek mix into a casserole dish or deep pie dish (about 26cm). Top with the mashed potato, smoothing it over, then fluff up the surface with a fork, and sprinkle over the grated cheese (if using). Bake in the oven for 15–20 minutes until lightly golden on top and bubbling, remove from the oven and serve.

       Chicken, Split Pea and Kale Curry

      There often seems to be a jar of split peas lurking in the back of store cupboards, and this is a great recipe to get the most out of them. They add a lovely richness to this nutritious curry, and also help bulk it out. I prefer to use chicken legs or thighs in a curry, rather than chicken breast, as the fat content makes them a bit more flavoursome, and stops them drying out as chicken breasts can tend to do.

       SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: 55 MINUTES

      4 tbsp vegetable oil

      4 boneless, skinless chicken thighs, diced into large chunks

      200g kale, thick stems removed and leaves roughly chopped

      180g yellow split peas, rinsed well under cold running water

      1 × 400ml tin coconut milk

      sea salt

      steamed rice, to serve

       FOR THE SPICE BASE

      2 onions, halved and sliced

      3 garlic cloves, peeled and finely grated (use a Microplane if you have one)

      4cm piece of fresh ginger, peeled and finely grated (use a Microplane if you have one)

      8cm piece of fresh turmeric, peeled and finely grated (or 1 tbsp ground turmeric)

      1 green chilli, finely diced

      2 bay leaves

      12 green cardamom pods, bashed well

      1 tsp ground cinnamon

      1 tbsp cumin seeds

      1 tbsp black mustard seeds

      1 Heat half the vegetable oil in a large frying pan over medium-high heat. Season the chicken pieces with salt and pepper then fry them in the hot oil for around 5 minutes. Once browned, but not cooked through, remove them from the pan and set aside. Return the pan to the heat and turn the heat up to high. Add the kale and fry for 3–4 minutes until browned, then set aside.

      2 Heat the remaining vegetable oil in a large saucepan over medium heat. Add all the ingredients for the spice base, season with a little salt and cook for 5 minutes, until fragrant.

      3 Add 300ml warm water and the split peas, stirring well. Cover with a lid and simmer gently over low heat for 20 minutes, stirring regularly.

      4 Mix in the coconut milk then add the browned chicken and simmer for a further 15 minutes, covered.

      5 Mix in the kale and cook for a further 5 minutes, covered.

      6 Remove from the heat, discard the cardamom pods and bay leaves and serve with steamed rice.