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Crunchy topped vegetable gratin
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300-350g cooked chicken or turkey (or use cooked salmon or other firm fish)
About 600g cooked vegetables, such as broccoli and cauliflower florets, carrots, leeks, mushrooms, cut into similar sized chunks (or use raw)
35g plain flour
2 tsp medium curry powder
500ml mixed milk and chicken stock (using up whatever you have)
4-6 tbsp grated hard cheese, depending on the strength
25g ground or flaked almonds
Large pinch cayenne pepper
1. Preheat the oven to 200ºC, gas mark 6. Discard any poultry skin and arrange the meat in the bottom of a 1.5L ovenproof dish.
2. If using vegetables from raw, steam over a pan of simmering water for up to 5 minutes, or until just tender. Arrange the cooked vegetables over the chicken in the dish.
3. Melt the butter in a medium pan and stir in the flour and curry powder. Off the heat, gradually whisk in the milk and stock. Return to the heat and stir until thickened. Simmer for a further 3 minutes, stirring to cook out the flour. Season to taste and stir in ½ the cheese.
4. Spoon the sauce over the vegetables. Mix the breadcrumbs, almonds and cayenne together. Sprinkle over the bake along with the remaining cheese. Bake for 20-25 minutes, until golden and bubbling. Serve right away.
Waste not This is a great way to use leftover roast chicken and vegetables after a weekend roast, or you can start from scratch to use up ingredients from the fridge. Alternatively, leave out the meat and use all vegetables. You can use either all milk or stock for the sauce, depending on what you have.
Typical values per serving:
This recipe was first published in March 2022.