A side and a soup

Next ten minutes ...

The side is Honey Roasted Beetroot using vac packed beetroot. You'll see from the recipe given below that it probably takes less than 10 minutes. Use another foil tray and bake it when your pie is in the oven.

Honey Roasted Beetroot

Balsamic vinegar – 2 tsp

Olive oil – 2 tbsp

Clear honey – 2 tbsp

Cooked beetroot – 500g

Salt and black pepper

Chopped fresh thyme – 2tsp or a sprinkle

of dried if you can't get fresh

You can use the vac packs of cooked beetroot available in the supermarket for speed - as an indicator I chose beetroot that is approximately the same size – a 300g vac pack gives you 8 small to medium beets, which I will then cut in half.

(If fresh beetroot is in season, choose beets of a similar size and roast in foil - @ 180fan/200c/Gas 6 for an hour and the test, leave to cool and then peel – this obviously does not apply to a “10 minute bite of time”).

Pre-heat your oven to 220c/200fan/425f/Gas7.

Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined.

Cut the beetroot in half and place into the bowl with the honey mixture and season, to taste, with salt and black pepper.

Place the beetroot into your foil tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed.

Here's another photo of the beetroot with the pie.

Next ten minutes …

Sweat a finely chopped onion in a glug of rapeseed oil (and an optional knob of butter) (with a leek if you have one lying around doing nothing – or a stick of celery will do) for 2/3 minutes.

Next ten minutes ...

Add the stock from slow cooking the gammon to the onions and leeks – you'll need 1 litre and you should have it – if not then add water. Add 150g of frozen peas and simmer for 5 minutes. Whilst this is simmering chop the remaining gammon into small chunks and add to your simmering liquid.

Add 250g of risoni and cook uncovered, for 5 minutes, or until tender. Stir occasionally. Adjust your seasoning, add a large dollop of double cream (from the tub you've leftover from making your Sauce Supreme) and sprinkle with chopped flat leaf parsley.

For those who aren't sure what risoni is, it's tiny pieces of pasta shaped like large grains of rice - also known as orzo.

So, by my reckoning from the chicken and the gammon you've got four ordinary or six smaller portions of Gammon, Chicken and Leek pie – whatever isn't eaten can be frozen in individual portions for another day.

Plus a hearty soup.

Final Next ten minutes ...

The bonus - remember the remaining stripped chicken. You should have at least 200ml of double cream left from the large tub you bought to enable you to make an Alfredo sauce (see Faff free Friday) perfect with the chicken and penne pasta.