Chicken Crumble

Ingredients

• 4 chicken breasts - cooked and diced
• 1 leek
• 125g button mushrooms - chopped
• 1 chicken stock cube
• ¼ pt water
• ½ pt milk
• 1 tbsp plain flour
• pinch nutmeg
• pinch thyme

Topping

• 100g flour
• 50g oats
• 50g margarine
• 50g grated cheese
• pinch mixed herbs

Method

Chop the leeks and put into a pan with the water, stock cube and thyme. Bring to the boil, add the chopped mushrooms, cover and simmer for 5mins.

Meanwhile add the tablespoon of flour to the milk and whisk. Take the leek mixture off the heat and gradually add the flour mixture. Return to the heat, bring to the boil and stir until thick. Add the cooked chicken and nutmeg, season with black pepper and put into an ovenproof dish.

To make the topping rub together the flour, oats and margarine. Add the herbs and grated cheese then spread over the chicken and leek mixture.

Put into a pre-heated oven, gas mark 5 / 200^oC until the top is just brown.

N.B. Use double the quantities for the topping if a more generous thickness is desired.