2 tbsp olive oil
1 large onion, peeled and chopped
1 large leek, trimmed, washed and sliced
1 eating apple, cored and chopped
1 tsp dried sage
2 tbsp plain flour
300ml hot chicken stock
2 tbsp wholegrain mustard
2 tbsp clear honey
300g leftover roast chicken, skin removed and discarded and meat shredded
300g leftover roasted vegetables, such as parsnips and carrots, chopped
4 giant Yorkshire puddings
1. Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion, leek and apple and cook for 5 minutes until soft. Stir in the sage and cook for 1 minute, then stir in the flour until combined.
2. Gradually pour in the stock, then stir in the mustard and honey. Bring to a simmer, add the shredded chicken and shopped vegetables, then cover and cook gently for 15 minutes until the chicken is piping hot throughout.
3. Meanwhile, preheat the oven to 200C, fan 180C, gas 6. Heat a baking tray to hot. Transfer the Yorkshire puddings to the hot tray and heat for 6 minutes.
4. Spoon the chicken casserole mixture into the Yorkshire puddings and serve with mash.