Simple Chicken Breast, Leek & Gnocchi Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Add a drizzle of olive oil to a large oven-proof dish, then add your diced chicken breast to one side of the dish

Coat your gnocchi in a little olive oil and add it to the other side of the dish

Put the dish in the oven for an initial 30 min or until the chicken is cooked through (no pink meat!) and the gnocchi are crispy and golden

Tip: Check your gnocchi after 20 min and give them a stir for even crispiness!

While the chicken is cooking, chop your leek[s] in half lengthways, wash thoroughly to remove any grit from between the leaves, then top, tail and slice finely

Top, tail, peel and dice your carrot[s] finely

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced leek, diced carrot and chopped garlic to the pan and cook for 5-6 min until the leek is softened

Dissolve your chicken stock mix in 350ml [450ml] [550ml] boiled water, then add your soft cheese and a very generous grind of pepper – this is your creamy stock

Wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Line a baking tray with a large piece of tin foil, add the sliced spring greens to the middle with a few small knobs of butter and 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water, then scrunch the edges of the foil around the greens to form a sealed parcel

Put the tray in the oven for 15 min or until the greens are tender

Tip: Cooking for 3 or more? Make 2 separate parcels!

Once the leek and carrot are tender, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and cook for 1 min, then gradually add the creamy stock and cook for 1 min further

Remove the gnocchi & chicken from the oven, pour over the creamy leek sauce and give everything a good mix up

Return the dish to the oven for 8-10 min further or until the sauce has thickened