TBC Aug Event Leaderboard
BLW Promo Price Leaderboard

Ingredients

  • 225 g/8 oz potatoes, peeled and diced
  • 225 g/8 oz carrots, peeled and diced
  • 20 g/¾ oz butter
  • 2 small leeks, trimmed and roughly chopped
  • 185 g/6 oz cooked chicken meat, cubed (or 2 skinless, boneless chicken breasts, cut into 2 cm/¾ in cubes)
  • 3 mushrooms, thinly sliced
  • 2 tablespoons plain flour
  • 200 ml/7 fl oz whole milk
  • 50 g/2 oz grated Cheddar cheese
  • 25 g/1 oz tinned drained sweetcorn
  • A little salt and pepper (for babies over 12 months old)

Method

  1. Put the potatoes and carrots in a saucepan of water, bring to the boil and simmer for 10–12 minutes until soft. Drain, then mash until smooth.
  2. Melt the butter in a saucepan. Add the leeks and sauté for 5 minutes, until just soft, then add the chicken and fry for 2 minutes. Next, add the mushrooms and cook for 2 minutes. Sprinkle over the plain flour, stir for 1 minute, then gradually stir in the milk and bring to the
  3. boil. Simmer gently for 5 minutes, until the chicken is cooked. While it’s simmering, preheat the grill.
  4. Add three-quarters of the grated cheese to the sauce, season with salt and pepper (if using) and add the sweetcorn. Divide the mixture between 4 ramekins.
  5. Spoon the potato and carrot mash on top and sprinkle with the remaining cheese.
  6. Place under the grill for 4–5 minutes, until lightly golden on top and bubbling.
AK Club
Forgot Password?

Don't have an account?

Join for these great benefits

Join Now >