Joe Wicks served up a tasty chicken with cauliflower, leek and bean pie on Saturday Kitchen.

The ingredients are: 1 head cauliflower, leaves removed and cut into bite-sized florets, 3 tbsp light olive oil, plus extra for drizzling, 1 large leek, trimmed and cut into 2cm pieces, 400g chicken thighs, boneless, skin removed and diced, 3 tbsp plain or wholemeal flour, 500ml chicken stock, 200ml milk (any type), 1 bay leaf, 4 fresh thyme sprigs, leaves picked, 2 tbsp reduced fat creme fraiche, 400g tin cannellini beans, drained and rinsed, 6–8 sheets filo pastry, salt and freshly ground black pepper.

To serve: 400g purple sprouting broccoli and 2 tbsp olive oil.

See recipes by Joe in his book titled: Feel Good Food available from Amazon now.