Chicken & Leek Casserole

Boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a high heat

Once hot, add your diced chicken thigh with a very generous pinch of salt and pepper and cook for 6-7 min on each side or until golden

While the chicken is cooking, peel and chop your shallot[s] into wedges

Wash your leek[s] thoroughly to remove any grit, then top, tail and slice into rounds

Dissolve your chicken stock mix and Henderson's Relish in 300ml [400ml] [500ml] boiled water – this is your chicken stock

Once the chicken is golden, reduce the heat to medium-high

Add the shallot wedges and leek rounds to the pan and cook for 3-4 min or until starting to soften

Meanwhile, peel and finely chop your garlic

Top, tail, peel and slice your carrot[s] on the diagonal

Peel and chop your potatoes into bite-sized pieces

Once the shallot & leek have softened, add the chopped garlic, dried thyme and a large knob of butter to the pan and cook for 30 secs or until fragrant

Once fragrant, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs

Add the chopped potatoes, chopped carrot, chicken stock and a generous pinch of salt to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 15-18 min or until the chicken is cooked through (no pink meat!) and the potatoes are tender – this is your chicken & leek casserole