Heat the oil to a moderate heat in the fry pan and add all the flavourings, mustard, paprika, garlic and Worcestershire Sauce. Stir well, it should make a thick paste and stir on the heat for a minute or two to bring out the flavours.Add the chicken and bacon, stir thoroughly to coat the meats and continue cooking for 5 minutes taking care not to burn.Add the diced and sliced Leek and continue stirring and cooking for a few minutes before adding the hot chicken stock. Stir well to mix all through and start to thicken the sauce by leaving on a slow simmer for about 5 mins.Depending on the size of your chicken dice and the heat of your pan the chicken may be cooked by now. Check it and if not nearly cooked through leave for a few more minutes before adding the honey, a good grind of black pepper and the asparagus. Stir these thoroughly through the mixture. Pop the lid on. Turn the heat off and it’s now ready to go when you are.
Note at this stage you can also stir though some warm cooked penne pasta and either serve it straight away or pour the whole pan into a lidded oven proof dish and keep warm in the oven for later …or re-heat for later. The addition of 2/3 tablespoons of yoghurt to the sauce will give the dish a more creamy taste, texture and look.