Truffle Chicken, Bacon & Mushroom Pot Pie

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and diced bacon, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat, then add onion and mushrooms and cook until browned and softened, 4-6 minutes.

• Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute. • Reduce heat to medium, return chicken, bacon and any resting juices to the pan, then add cream and a splash of water. Stir to combine and cook until slightly thickened, 1-2 minutes. • Remove from heat, add parsley and a drizzle of truffle oil (if using).

TIP: Truffle oil has a strong flavour – add less if desired!

• Transfer filling to a baking dish. • In a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover. Gently brush melted butter over to coat. • Bake pie until pastry is golden, 15-20 minutes.

• Meanwhile, combine rocket leaves and tomato in a medium bowl. Add balsamic & olive oil dressing (see ingredients) and toss to coat. Season to taste.