Classic comfort food

This tasty chicken and leek gnocchi bake will fast become a family favourite

Serves 4 Bring a saucepan of water to the boil and preheat oven to 190°C. When water is boiling, drop in 500g fresh gnocchi and cook 2 mins. Add 100g kale, hard stalks removed, and cook a further 2 mins. Use a mug to scoop out 300ml of the cooking liquid. Add a chicken stock cube to the mug, stir and set aside. Drain gnocchi and kale. While gnocchi is cooking, melt ½ tbsp coconut oil and 1 tbsp butter in a large frying pan over medium to high heat. When hot add 1 diced onion and 2 leeks cut into 5mm rounds and fry for 3 mins until softened. Crank up the heat to maximum and add 500g diced skinless chicken breast and 200g roughly sliced mushrooms to pan. Stir-fry a few minutes until meat takes on a new colour. Reduce heat to just below medium and stir in 25g plain flour. Stir-fry 1 min, then gradually start adding stock from the mug. Stir in a quarter of the liquid at a time to avoid lumps. When all liquid has been added, bring to the boil, then take pan off heat and stir in ½ tsp English mustard powder, 25g grated parmesan and ½ bunch roughly chopped parsley. Season with salt and pepper. Tip drained gnocchi and kale into pan and gently stir everything together. Tip mixture into a 18 x 23cm baking dish, sprinkle ¼ cup fresh breadcrumbs over top and slide into oven. Bake 20 mins until all breadcrumbs are golden. Remove dish from oven and serve on its own or with a bowl of steamed vegies.