This recipe is one of my absolute favourites and with a few simple twists elevates your traditional chicken pie to the next level. The filo topping adds texture and crunch which works so well with the creamy filling with mustard, leeks and a slight smoky heat from sliced chorizo. Served with moreish sun-dried tomato parmesan mash which has a lovely salty tang from the cheese and some sautéed green beans with caramelised shallots, olives and almonds - the sides really make this dish. This is a special meal which everyone will love.

I created this delicious veg-packed spiced potato filo pie for Scotty Brand. It is not only vegan, it also works out at just £1.30 per portion. It would make a great centrepiece to any dinner party, but is also an easy recipe to follow for a midweek dinner. It has everything I love in a recipe - ease, flavour, texture and lots of healthy goodies.

I love the zesty sharpness of key lime pie at the end of a meal. Although you can’t beat this retro classic I decided to mix things up a bit with this recipe for my yuzu and lemon key lime pie with lemon and lime curd. The yuzu adds another layer of distinctive sharpness which goes so well with the ginger in the nut crust. This recipe can be made ahead and is perfect for your next dinner party.

I love using filo pastry brushed with butter to top pies. It adds such a lovely crunch and texture and is also lighter and healthier than using puff or shortcrust pastry. Served with some simple roasted veg, this is the perfect comfort dinner.