Rick Stein served up a tasty chicken parmentier with leftover chicken and mash potatoes dish on Rick Stein’s Long Weekends.

Rick says: “Try using up leftover roast chicken in this tasty potato-topped pie.”

The ingredients for the potato topping: 1.5kg floury potatoes, such as King Edwards, peeled, 30g butter, 5 tbsp double cream, 2 free-range egg yolks and salt and black pepper.

For the filling: 30g butter, 6 large or 8 small shallots, peeled and halved, 3 carrots, chopped, 2 sticks celery chopped, 1 garlic clove, finely chopped, 4 tbsp dry white wine, 1 tbsp tomato purée, 4 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes), 350ml chicken stock, 600g cooked chicken meat (from a roast or rotisserie chicken), shredded, 16 black olives, stones removed, halved, 2 tbsp chopped fresh parsley and 50g Gruyère cheese.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.