- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 leeks, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 3 medium potatoes, cut into small cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp plain flour
- 700ml skimmed milk
- 2 ready roasted chicken breasts, skin removed and cut into chunks
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 thick slices ham, chopped
- 175g each frozen sweetcorn and frozen peas
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.
Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.
Make it with fishReplace the cooked chicken breast and ham 300g/10oz skinned smoked haddock or any firm-fleshed white fish. Cut the fish into chunks and add at the same time as the peas and sweetcorn. Sprinkle over a handful of chopped fresh herbs to serve.