Chicken and Leek Bake

Method

Step 1

• Pour 500ml milk into a large saucepan and 50g butter.

Step 2

• Turn on the heat to medium, start to whisk the mixture and add 4 tbsp plain flour gradually. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.

Step 3

• Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.

Step 4

• Heat the oven to 200C/fan 180C/gas 6. Heat 2 tbsp of the oil in a non-stick frying pan, season the chicken fillets well and fry with the bacon for 3-4 minutes, turning, until golden brown. Tip into a 20cm x 30cm baking dish. Add the leeks to the pan with a pinch of salt and cook gently for 10 minutes until softening, then add the thyme sprigs, mustard, cheese sauce and 50ml of water, and mix well. Tip into the baking dish and mix well again.

Step 5

• Mix together the cheese and breadcrumbs, then sprinkle evenly all over the chicken and leeks, drizzle the rest of the oil and sprinkle over the thyme leaves.

Step 6

• Bake for 25-30 minutes or until golden and bubbling. Serve with a big green salad, if you like.