Fed up with serving up the same old ‛child friendly' dishes of Sheperd's pie, fish pie and lasagna? Then try this. It's a great way to use up leftovers from a roast chicken and I guarantee it to be a winner every time. For a super sophisticated, incredibly easy adult supper party dish serve with a large green side salad and a glass cold, white wine.

Recipe - Chicken Pancakes

Ready prepared wholemeal pancakes
or
Sheets of fresh lasagna

Filling:
75g butter
75g plain flour
750ml hot chicken stock
2 tbsp double cream
3 tbsp diced, cooked chicken
4 tablespoons of grated Cheddar cheese
10 fresh asparagus spears (If your children don't like asparagus try using spinach, small stems of broccoli or even peas)

1. Heat the oven to 200C/Gas Mark 6
2. Melt the butter in a pan, add the flour, stir well then add the hot chicken stock. Bring to the boil whisking constantly until smooth.
3. Simmer for 10 minutes, stirring regularly then add the cream and salt and pepper to taste.
4. Pour half the sauce into a jug then add the diced chicken. Bring back to the boil then remove from the heat and allow to cool.
5. Trim the asparagus (or broccoli if using), drop into boiling water for approximately 1 minute then drain.
6. Take a pancake or sheet or lasagna, spread with a tablespoon of the filling, lay an asparagus spear (or mini broccoli florets) on top and roll the pancake/lasagna up.
7. Repeat he process until you have filled a gratin dish with rolls. Do single rows for a narrow dish or alternatively fill a wider gratin dish with double rows of pancakes.
8. Pour the reserved sauce over the top and sprinkle the grated cheese over.
9. Bake in the oven until the top is golden brown and bubbling.

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