Chicken, leek and asparagus crumble

Ingredients

• 30g butter
• 500g leeks, trimmed and thickly sliced
• 250g asparagus, roughly chopped
• 500ml skimmed milk
• 30g cornflour
• 2 tbsp Dijon mustard
• 200g skinless cooked chicken (eg leftovers from a roast), roughly torn
• 40g panko or other dried breadcrumbs
• 15g Parmesan, finely grated
• 20g mixed sunflower and pumpkin seeds

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7.
2. Melt the butter in a medium saucepan, then spoon 1 tablespoon out into a bowl; set aside. Mix the leeks into the butter in the pan with 2 tablespoons of water; season. Cover and cook for 5-6 minutes or until starting to soften.
3. Meanwhile, cook the asparagus in boiling water for 2 minutes until al dente. Drain and rinse in cold water.
4. Gradually blend the milk into the cornflour in a bowl until smooth. Pour into the leek pan and bring to the boil, stirring until thickened. Cook for 1-2 minutes, then remove from the heat and stir in the mustard, asparagus and chicken. Tip into a shallow baking dish.
5. Mix the breadcrumbs with the reserved melted butter, Parmesan and the seeds and sprinkle on top. Bake for 10-12 minutes or until bubbling hot and crisp.

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Pippa Gawley

Tel/What's App: +44 7980 921030