1 head cauliflower, leaves removed and cut into bite-sized florets
1 large leek, trimmed and cut into 2cm/¾in pieces
400g/14oz purple sprouting broccoli
4 fresh thyme sprigs, leaves picked
400g tin cannellini beans, drained and rinsed
500ml/18fl oz chicken stock
1 bay leaf
salt and freshly ground black pepper
3 tbsp light olive oil, plus extra for drizzling
2 tbsp olive oil
3 tbsp plain or wholemeal flour
2 tbsp reduced fat crème fraîche
6–8 sheets filo pastry
200ml/7fl oz milk (any type)
400g/14oz chicken thighs, boneless, skin removed and diced