Drop everything – you’re going to want to read this.

When I first got married, all the dinners I prepared were my mum’s recipes. Mum is an amazing cook. She makes meals you dream about for days later and look forward to for months.

My attempts at her classic Italian dishes were pretty lame at first but I slowly improved.

But it wasn’t until I started trying out new dishes that I felt like a real cook. Then, I invented my own pie recipe that was absolutely delicious. That’s the moment I felt like I had really nailed this whole cooking thing.

This pie recipe has been my little secret for over a decade but it’s time to share it with the world. If you involve your children in the cooking process they are more likely to try it and then to love it. And nothing looks better on the dinner table than a gigantic, golden brown family pie.

Seeing as I invented this recipe I suppose I get naming rights. So let’s go with:

Jo’s Scrumptious Chicken and Vegetable Pie Recipe

INGREDIENTS:

4 sheets Pampas Puff Pastry

500 grams of chicken tenderloin or chicken thighs

1 enormous mushroom or 2 cups of sliced smaller mushrooms

2 rashers of bacon, diced (leave out if desired)

1 sliced medium brown onion

4 tablespoons olive oil

150 grams butter

2 medium sliced potatoes

1 large zucchini, peeled, grated

½ cup white wine

1 tablespoon chicken stock powder

1 teaspoons salt

1 tablespoon plain flour

Pepper and fresh parsley optional (my kids don’t like spices or green things so I leave them out, unless I’m cooking for grownups only)

METHOD:

What family recipe will you pass on to your kids?

And this is how it's done ladies and gentleman ...