Recipe: Lucy's Chicken, Chorizo and broccoli bake

Serves 6

Ingredients:
At least two floury potatoes(I used Marris pipers) per person
head of brocolli
Cup of frozen peas
6 chicken breasts
seasoning - salt, pepper and nutmeg
2 TBSP of flour
2 TBSP of butter (plus some for mashed potato)
parmesan shavings
chorizo sausage sliced into disks
pint of milk ( and some extra for mash)
250ml cream
Chicken stock cube
Bay leaf


Method:
peel and cut spuds into even sizes and either steam or boil them
when theyre cooked, mash them with salt, pepper, butter and some milk.

make a roux by melting your butter in a pan and adding your flour, whisking the mixture while cooking out the flour, when done leave to side.

In a large pot add chicken stock cube to boiling water bring to the boil and add in the diced chicken breast.
Boil chicken in stock until it is white and cooked through.
Take chicken out but retain stock. Leave chicken on a plate.

Chop broccoli into bitesized florets and blanch in the same stock for a few minutes.
Remove brocolii and set aside on plate.
Retain the stock.

Meanwhile, Make the white sauce by adding cream, stock (i used about 200ml) and milk to the roux. (Quantities vary for size of pie)
Add salt, pepper,nutmeg (to taste) and the bay leaf.
Simmer the sauce on a low heat until it is the right consistency. It should be thick but not too thick.

Chop chorizo and add the chorizo, chicken, peas and brocolli to the white sauce making sure everything is coated in the sauce.

Pour mixture in to a dish and top with the mashed potato and sprinkle over parmesan shavings.

Put in oven for about 30 minutes at 180 degrees!

Enjoy