Chicken, Ham & Leek Bake

Method

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1. 1
   Preparation: Leave the 5 slices of bread out for at least 4 hours to go stale, and then whizz into breadcrumbs in a food mixer. Cook the chicken breasts (30 minutes at 180) and leave to cool.
2. 2
   Heat the rapeseed oil in a frying pan and gently fry the leek slices for round 8 minutes until almost cooked. Chop the cooled chicken into small pieces and the gammon into slices and then into small squares. Combine the chicken, gammon, leek and 2 tbsp of the parsley in a large mixing bowl.
3. 3
   Heat up the chicken stock. Heat 50g of the butter in a saucepan and when boiling add the flour. Gently heat, frequently stirring, for 5 minutes until the mixture has lightly browned. Add half the chicken stock, mix and as soon as it thickens add the remaining stock and whisk until smooth and no lumps remain, and remove from the heat.
4. 4
   Add the mustard and the cream to the mixture and whisk until smooth. Pour the sauce into the bowl with the chicken and gammon and mix well. Add a small pinch of salt and a large pinch of freshly ground black pepper.
5. 5
   Pour the mixture into the bottom of a large ovenproof dish such as a lasagne dish. Fry the breadcrumbs and remaining parsley in the remaining buttter and then spread over the top of the meat mixture.
6. 6
   Sprinkle on top the grated cheese and bake in the pre-heated oven for 10 minutes, then checked that the breadcumbs have turned golden and the cheese has melted.
7. 7
   Serve with boiled potatoes and fresh vegetables.