Come the 1st of March, we will be celebrating in honour of St. David, the patron saint of Wales. It is a tradition to wear either a leek or a daffodil on these days as these are the national symbols for Wales. 
Did you know according to legend, St David advised the Brits on the night before battle with the Saxons, to wear leeks in their caps so as to easily differentiate friend from foe. Doing this helped to secure a great victory!
Honour St David by making the most of the 1st of March by either simply wearing a daffodil or cooking your favourite leek inspired dishes. Make this day a day to remember with this delicious and hearty Leek and Chicken Hotpot – it only takes 20 minutes and can be cooked straight from your microwave!

Ingredients:
2 baking potatoes, peeled and cut into chunks
2 leeks, cut into thick slices and washed
3 medium carrots, peeled and cut into 3cm/1¼in slices
300ml hot chicken stock
4 skinless, boneless chicken breasts, diced
3 tbsp double cream
1 tbsp chopped fresh parsley
bread rolls, to serve

Method:
1. Cook the veg: Toss the potatoes, leeks and carrots together in a shallow microwave-safe dish with some salt and pepper. Pour over the stock. Cover the dish with cling film and pierce a few times with the point of a knife. Cook on High for 10 minutes until the potatoes are just starting to become tender.
2. Cook the chicken: Remove the dish from the microwave, peel off the cling film and stir in the chicken. Cover the dish with fresh cling film and pierce again, then cook on High for 6 minutes or until the chicken is cooked and succulent.
3. Finish the dish: Remove the dish from the microwave, uncover and stir in the cream and parsley plus black pepper to taste. Serve straight from the dish, with bread to mop up the juices.
Recipe taken from BBC Good Food.