• 1 large onion, peeled and chopped
  • 1 large leek, trimmed, washed and sliced
  • 1 eating apple, cored and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried sage
  • 2 tablespoons plain flour
  • 300ml hot chicken stock (made with 1 stock cube)
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons honey
  • 300g leftover roast chicken, skin removed and meat shredded
  • 300g leftover roasted vegetables
  • 4 Aunt Bessie's giant Yorkshire puddings
  • Aunt Bessie's mashed potato


  1. 1

    Fry the onion, leeks and apple in the oil in a casserole or deep pan, until softened. Stir in the sage for 1 minute, and then stir in the flour.

  2. 2

    Gradually stir in the stock, followed by the mustard and honey. Bring to a simmer and stir in the chicken and leftover vegetables. Cover and let gently simmer for 15 minutes until the chicken is piping hot.

  3. 3

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Place a baking tray in the oven to heat through. Heat the giant Yorkshire puddings for 6 minutes on the hot baking tray.

  4. 4

    Heat the mashed potato as per pack instuctions.

  5. 5

    Divide the mash between the Yorkshire puddings and spoon over the chicken and veg casserole to serve.

  6. 6

    *All information included in this recipe has been provided by Aunt Bessie's.

Nutritional Details

Each serving provides
  • Energy 1813kj 433kcal 22%
  • Fat 9.9g 14%
  • Saturates 6.6g 33%
  • Sugars 4.6g 5%
  • Salt 5.5g 92%

% of the Reference Intakes

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