By Edward Hayden

Serves 12

Time 1 hour

Easy

You will need

For the topping

175g/6oz fresh white breadcrumbs

75g/3oz melted butter

3 dsp of chopped fresh herbs, parsley and thyme

2oz/50g flaked almonds

2oz/50g grated parmesan cheese

For the filling

1 carrot, cubed

1 leek, thinly sliced

6 mushrooms, sliced

1 medium sized onion, diced

2 sticks celery, chopped

25g/1oz butter

2 cloves of crushed garlic    

2 tbsp plain flour

1 glass white wine

350ml/12fl oz chicken stock

250ml/9fl oz pouring cream          

1 head broccoli, in florets

900g/2 lb cooked chicken, diced into pieces

Seasoning

 

Method

1. Begin by making the savoury crumble. This is very simple topping to prepare. All you need to do is mix all the  ingredients together in a large mixing bowl.

2. Sauté the carrots, leeks, mushrooms, onions and celery in the butter with garlic and thyme until they are glazed but without colour. Scatter in the plain flour at this stage and use it to coat all of the vegetables and dry up all the juices.

3. Add in white wine and chicken stock together with cream, then add in the broccoli spears and allow the vegetables to cook out slightly. Entirely cook this mixture out before adding your cooked chicken

4. Reheat , very gently, for 5-6 minutes, stirring occasionally. Season lightly at this stage. Transfer to a casserole dish and top with savoury crumble.

5. Transfer to a hot oven 190˚C/375˚F/Gas Mark 5 for 20 minutes until the topping is golden brown and the dish is piping hot. Serve with a large green salad and or crunchy roasted potatoes.