(Serves 4-6)

500g short crust pastry
450g cooked ham, gammon or bacon slices
225g spinach, washed, blanched and dried
225g tender leeks, washed, rinsed, thinly sliced and blanched
Bunch of rocket, washed, dried and chopped
Chervil
Parsley
French tarragon
4 eggs
4 tablespoons cream or stock
Freshly ground pepper
Beaten egg and milk glaze

Line a pie dish with half the pastry. Cut the ham or bacon into pieces, and place in the pie. Chop the green vegetables and herbs, and mix with a couple of tablespoons of chervil and parsley and rather less of tarragon. Beat the eggs, cream or stock and a little pepper, and pour over the filling.

Roll out the remaining pastry to make a lid. Seal the edges, and brush with the glaze. Place on a baking tray, and bake in a pre-heated oven at 180˚C/350˚F, gas mark 4 for 45 to 60 minutes.

Chicken breasts which have been lightly poached can replace the ham, or you can use a mixture of ham and chicken.