Leftover roast chicken
500g/1lb potatoes
2 leeks
120g/¼ lb diced bacon
½ red pepper
120g/¼ lb frozen peas
2 heaped tsp cornflour

1. Remove and reserve any/all the chicken meat.
2. Put the carcase and any other bits (skin, bones, etc.) into a saucepan
3. Just cover this with water.
4. Bring to the boil and simmer for an hour.
5. When done, drain thoroughly and discard the carcase debris
6. Dice and boil the potatoes, just covered with water, keeping the potatoes in the water when done
7.  Soften the chopped leeks in olive oil
8. Add the diced bacon/lardons
9. Add the chopped red pepper
10. Add the chicken stock
11. Add the potatoes in their water
12. Add peas
13. Mix cornflour with cold water and add
14. Bring to the boil and then simmer, covered, for half an hour, stirring occasionally to stop sticking
15. Add the cooked chicken meat just before serving
16. Serve with crusty bread