MINI CHICKEN PAPRIKA POTS

Serves 4

1 tbsp vegetable oil

30g/1oz/2 tbsp butter

½ a small leek, thinly sliced

1 garlic clove, crushed

200g/7oz/4 cups mushrooms, sliced

2 tsp smoked paprika

30g/1oz/¼ cup plain flour (all-purpose flour) 120ml/4oz/½ cup chicken stock

300ml/11 fl oz/1¼ cups milk

Salt and black pepper

2 red peppers, roughly chopped 250g/8oz/0.5lb cooked chicken, shredded 60g/2oz/½ cup breadcrumbs

1 tsp fresh parsley, chopped

30g/1oz/¼ cup Cheddar, grated

To serve:

Baby tomatoes Cucumbers, sliced into chunks Baby potatoes, baked

1 Preheat the oven to 200˚C/180˚C fan/400˚F/gas mark 6 and lightly grease four ramekins.

2 Heat the oil and butter in a large saucepan over a medium-high heat. Add the leek and garlic and sauté for two minutes. Add mushrooms and cook for further 2-3 minutes.

3 Stir in the paprika and flour to coat.

4 Add the stock and milk and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, stirring frequently, until thickened.

5 Stir in the peppers and chicken. Simmer for five minutes, then divide the mixture evenly between the ramekins.

6 Mix together the breadcrumbs, parsley and grated Cheddar with salt and pepper, then sprinkle over the ramekins. Bake in the oven for 15 minutes until crispy and golden on top.

7 Meanwhile, thread the tomatoes and cucumber pieces onto skewers. Serve the ramekins hot with baked potatoes and the skewered vegetables.

Per Serving 349kcals, 14.8g fat (6.6g saturated), 26.6g carbs, 7.2g sugars, 27.8g protein, 2.3g fiber, 0.38g sodium