1 celeriac, 1 swede & 4 carrots

2 garlic cloves

1lb/454g chicken (cooked)

Fry Light

200g button mushrooms

1 large tub quark cheese

2 tbsp freshly chopped mixed herbs

Preheat the oven to 200oC/400oF/Gas 6.  Peel and chop the celeriac, swede, and carrots, place in a pan of boiling water and simmer for 15 mins or until tender.

Meanwhile, crush the garlic and chop the chicken.  Fry the garlic in Fry Light for 2-3 mins.  Add the chicken for 5mins and then the mushrooms for a further two minutes.  Remove from the heat, stir in the quark and half of the herbs and transfer to a pie dish.

Drain and mash the celeriac mixture, stir in the remaining herbs, spread over the chicken and bake until piping hot.