Pre-heat the oven to 200C/400F/Gas 6. In a saucepan add the chicken, peppercorns, onion, and bay leaf. Cover with milk, bring to a boil and simmer for 25 minutes until the chicken is cooked. Meanwhile, fry the bacon in the butter and add the sliced leeks and allow to soften. When the chicken is cooked remove from the milk and flake the chicken meat into the pan with the leeks, discarding the bones. Add the flour and cook through for two minutes before adding the milk through a sieve to remove peppercorns and bay leaf. Add the Dijon mustard and stir constantly to make a thick sauce. Roll out the sheets of puff pastry to a rectangular shape of a euro coin thickness. Lay the filling on one sheet and then cover with the second sheet and crimp the edges. Brush the pie with a beaten egg and bake in the oven for 35-45 minutes.   Visit Our Shop

  To make the caramelized banana: 1. Slice the banana into thick slices and heat a non-stick pan over medium heat. Place the butter on the pan and, when melted, add the banana. Cook for approx. 30 seconds. Then drizzle with 1 1/2 tablespoon of maple syrup and gently turn the slices of banana. Cook for another minute or until the banana turns golden brown (add more butter if necessary). To make a stack of pancakes for 2 to share: Place the caramelized banana on top of a stack of warm pancakes. Then sprinkle the chocolate and hazelnuts all over them. Add a drizzle of maple syrup (approx. 1 tablespoon) to finish.   Visit Our Shop