DAILY DINNERS

Heat a third of the butter in a large saucepan, cook the spring onions until softened, then tip onto a plate and repeat with the other third of the butter and the mushrooms. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Leave on a low heat to simmer for 5 mins, then stir in the chicken, spring onions, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and pepper. Spoon into a 20 cm pie dish and leave to cool.

Heat the oven to 190C/ 170C Fan/ gas 5. Lay a sheet of filo on a chopping board and brush with olive oil, then place on top of the pie with the borders resting on the sides of the dish, then repeat the process, placing the next sheet slightly off-centre - the idea is to fan the sheets of filo. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edge of the dish. Bake for about 1hr until the pastry is deep golden, then remove from the oven and serve.