- 4 boneless, skinless chicken breasts, cut into bite-size pieces
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g asparagus, cut into bite-size pieces
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 100g spring green vegetable (we used baby spinch and defrosted peas)
- 100g ham, torn
- 100ml low-fat crème fraîche
- 50g fresh breadcrumbs
Heat grill to medium. Spread the chicken out evenly in a shallow baking dish. Dot with half the butter and grill for 7-10 mins, turning occasionally until cooked through. Meanwhile, put the vegetables in a bowl and pour a kettle of boiling water over them. Leave for 2-3 mins, then drain.
Scatter the veg and ham over the chicken, dollop on the crème fraîche and season to taste. Sprinkle on the breadcrumbs, dot with remaining butter, then slide under the grill for 5 mins more until heated through and the topping is crisp.
Make it with potato, in portions or with fishTo make it with potato top with a pack of ready-made mash and grill until heated through and crisp on top. Or to make it in portions, use small gratin dishes for single servings. And to use fish, grill 4 fish fillets and a handful of raw prawns until cooked through, then follow from step 2, leaving out the ham.