Chicken, leek and bacon bake

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Put the sliced potatoes in a pan of boiling salted water and simmer for 3 minutes. Drain, then set aside to cool.
2. Meanwhile, melt half the butter in a frying pan over a gentle heat, add the lardons and cook until beginning to crisp. Stir in the rest of the butter, the garlic, leek and thyme, then cover with baking paper and sauté gently over a low heat for 10 minutes.
3. Butter 2 shallow 300ml baking dishes, then add a layer each of potatoes, leek mix and chicken slices, seasoning as you go and finishing with a layer of potatoes.
4. Pour over the hot stock, scatter over the cheese, then sprinkle with extra thyme.
5. Bake for 20-25 minutes until bubbling and cooked through – cover with foil if the top begins to brown too much.