CHICKEN, LEEK BRIOCHE CRUMBLE

A creamy savoury crumble, per fect for a family meal. Prepare in advance and chill until ready to cook. Using Brioche gives the bake a rich buttery flavour but you could use any quality bread – or an artisan style gluten free loaf.

INGREDIENTS S s ◆ 175g brioche loaf or

gluten-free bread ◆ Handful of fresh parsley ◆ 3tbsp cornflour ◆ Sea salt and black

pepper ◆ 400g chicken breast,

cut into strips ◆ 1tbsp olive oil ◆ About 3 leeks, 500g, finely sliced or shredded in a food processor ◆ ½ onion, finely chopped ◆ 2 garlic cloves, crushed ◆ 100ml white wine ◆ 125ml half fat crème fraîche or Greek yogurt ◆ 100g grated cheese 1 Preheat the oven to 200°C, gas 6. Pulse the brioche and parsley in a food processor to form

a coarse crumble texture. 2 Place the cornflour on a plate and season with salt and pepper. Dust the chicken in the cornflour. Add the olive oil to a large sauté pan. Fry the chicken on each side until lightly golden, about 5 minutes. Remove from the pan and place on a plate. 3 Add the leeks, onion and garlic to the pan and cook very gently for 5 minutes until the leeks are soft. 4 Return the chicken to the pan. Pour in the white wine and crème fraîche and simmer for 5 minutes. 5 Spoon the mixture into a baking dish. Scatter the crumble over the leeks and top with the grated cheese. Bake in the oven for 15 minutes until bubbling and golden.