A mid week rummage …

… in your freezer.

It's Wednesday and I've no idea what's for supper – not a clue. That's the trouble with this endlessly tedious “hamster wheel” of producing food. I'm off for a rummage in my freezer, in the faint hope that I'll find inspiration and, hopefully, a solution that will not involve too much work.

Five minutes later and I've the answer to all my problems and I give myself a pat on the back for all the occasions I've bagged and frozen leftover bits and pieces along the way – hurray!

I've pulled out a small bag – 145g approximately – of slow cooked gammon, which I'd frozen in chunks and ditto of slow cooked chicken, together with a box of sauce supreme. They are all out defrosting ready for assembly later. Now is the time I use my supply of baked jacket potatoes that are in my fridge.

No cooking required, unless you count sliding the “pie” into a pre-heated oven – that would be nit picking in my book!

Ingredients

Serves 2 generous portions

145/150g cooked gammon

145/150g cooked chicken

200g sauce supreme

1 large baked jacket potato, sliced thinly

skin on or off, whichever is preferred

50/75g grated cheese – mature cheddar or gruyere

to sprinkle over sliced potato topping

salt and black pepper

Mix your chicken and gammon in a medium size bowl. Add a drop of boiled water to the sauce and whisk to loosen, then fold into the gammon and chicken. Tip your filling into a small casserole or a foil tray measuring 20x11x5cms approximately. Add the sliced potatoes, salt and pepper and top with the grated cheese.

Bake in a preheated oven 180fan/200c/Gas 6 for 25 minutes or until golden.

Equal or exact amounts of, in this case the chicken and gammon, aren't important. Check out your fridge – you may find a leek lurking – or is it a lurking leek. Slice finely and soften in a small saucepan with a glug of rapeseed oil.

The moral of the rummage …