Chicken and Bacon Hotpot

Ingredients – Serves 4

2 tbsp olive oil

4 -6 white potatoes

1 tsp salt

6 rashers unsmoked streaky bacon

4 – 6 skinless chicken breast fillets

1 medium leek sliced into rounds

2 tbsp plain flour

400 ml chicken stock

1 tbsp wholegrain mustard

4 tbsp double cream

4 -6 tbsp grated cheddar & mozzarella cheese

Method

Fill the kettle and put it on to boil, pre heat the oven to 200C, fan 180C and line a deep baking tray with non-stick foil

Add 2 tbsp olive oil to a large frying pan on a medium to high heat until the oil starts to smoke

Peel the potatoes and cut into slices around 0.5 cms thick. Place in a saucepan with boiled water and add 1 tsp ordinary salt

Cut the bacon rashers into pieces and the chicken breasts into strips around 4 cms long

Add the bacon to the frying pan and fry for 2 -3 minutes until the rind starts to become see through

Add the chicken and cook for 15 – 20 minutes until there is no pink meat visible

Put the sliced potatoes on a high heat, allow to come to the boil and then remove from the heat and set aside, leaving the slices in the hot water

Add the chopped leeks to the frying pan and cook for another 10 minutes until they have visibly softened

Stir in the plain flour and gradually add the chicken stock, stirring constantly

Add the wholegrain mustard and the double cream, stirring to make sure everything is thoroughly mixed, then leave to simmer for 5 – 10 minutes until the sauce has visibly thickened

Pour the contents of the frying pan into the foil lined baking tray

Drain the potato slices and carefully arrange across the top of the baking tray so that the entire surface is covered

Spray the potato slices with fry light and put the baking tray in the oven for around 30 minutes until the potatoes have started to turn golden brown

Scatter the grated cheese on the top of the potatoes and return to the oven for another 10 minutes until the cheese is bubbling and starting to go golden brown

Serve immediately with mixed vegetables