Head chef Ian Jefferies,

The Harrow Inn,

High Street, Wanborough, Wiltshire SN4 0AE
01793 791792

As we have all over indulged during the Christmas period I thought it would be good to focus on healthier foods, healthier doesn’t mean it’s not tasty though, hopefully we can prove that.

Method

  • 30g unsalted butter
  •  1 onion, finely chopped
  •  1 tbsp medium curry powder
  •  460g pack British chicken breast fillets, diced
  •  40g plain flour l 400ml British semi-skimmed milk l 300g broccoli, trimmed and cut into small florets
  •  1 tbsp rapeseed oil
  •  2 sheets ready-rolled filo pastry
  •  800gms maris piper
  •  1 onion thinly sliced,
  •  1 litre chicken stock
  •  Preheat the oven to 200ºC, fan 180ºC, gas 6.
  •  In a large frying pan heat butter and fry onion until soft. Add curry powder and cook for a further minute, until fragrant. Add the chicken and cook for five minutes, until golden and nearly cooked through.
  •  Slice the potatoes about 0.5cm thick and place in a roasting tray, add the stock and onion, cover with cling film (yes, cling film!) and then with tin foil (this will keep the tray air tight). Cook for 50 minutes approx.
  •  Stir in flour and cook for a further two minutes, then remove from the heat and gradually stir in milk. Return to the heat, stirring continuously to prevent lumps forming, until thickened.
  •  When the sauce comes to the boil, reduce the heat and simmer for 5 minutes. Add broccoli, season and transfer to a 1.5 litre pie dish.
  •  Brush some rapeseed oil over the filo pastry sheets. Gently scrunch up the sheets and arrange over the chicken mixture. Lightly brush with more oil and bake for 20 minutes until golden and crisp.