Simon Rimmer served up a tasty butter chicken and leek pie with mash potatoes on Sunday Brunch.

The ingredients for the pastry are : 150g cubed butter, 400g flour, 60ml iced water, Tsp salt and Egg wash.

For the filling : 2 leeks, finely sliced, 50g butter, 3 cloves garlic, 1 diced chilli, 1 tbsp garam masala, 1 tsp fenugreek, 1 tsp fennel seed, 45g tomato puree, 200ml cream, 200ml chicken stock, 2 tbsp flour and 1kg skinless, bonelwss chicken thighs cut into bit size chunks.

For the marinade: juice 1 lemon, 1 tbsp cumin, 1 tbsp smoked paprika, 2 tsp chilli flakes and 200g yoghurt.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.