RECIPE: Chicken Supreme

Time: 25 mins

Servings: For 3 adults

Ingredients:

1 medium sized chicken, cooked and stripped

Frozen peas - 2 handfuls

Tinned or frozen sweetcorn - 1 small tin or 2 handfuls

1 pint-ish milk (depending on preferred sauce consistency)

100g butter

Flour

Salt

Black pepper

Method:

Make your white sauce - Gently melt the butter in a large saucepan.

Once thoroughly melted, add some flour a little at a time until you have a slightly stiff 'dough' (for want of a better word!). Don't let it burn!

Keeping the heat at medium, whisk in the milk a little at a time and I mean a little! (You can warm the milk first for easier absorption but I never bother).

Keep going until the mixture becomes sauce like and then you can add larger amounts of milk until the sauce is at the right consistency for you.

Add the chicken pieces and continue to gently heat.

Drain the sweetcorn if you're using tinned.

Add sweetcorn and peas (still frozen, no need to pre-cook).

Stir well and continue to heat until peas and sweetcorn are cooked through.

Before serving, add black pepper and salt to taste.

Serve with boiled rice.

RECIPE: Leek and Bacon with Pasta and Cheese Sauce

Time: 25 mins

Servings: For 4 adults

Ingredients:

2 x large leeks

1 x pack of bacon (streaky, middle or back - smoked or unsmoked - whatever your preference)

150g cheddar cheese

Pasta x 8 handfuls

1 pint-ish milk (depending on preferred sauce consistency)

100g butter

Flour

Black pepper

Olive or vegetable oil (your preference)

Water

Method:

Cook pasta then drain.

Shred the leeks into long strips.

Slice the bacon.

Grate the cheese.

Fry the bacon in a pan - you can dry fry or use a small amount of oil but drain it all off afterwards.

Lightly fry the leeks in a little oil and a splash of water then drain.

Put to one side.

To make the roux (white sauce):

Gently melt the butter in a large saucepan.

Once thoroughly melted, add some flour a little at a time until you have a slightly stiff 'dough' (for want of a better word!). Don't let it burn!

Keeping the heat at medium, whisk in the milk a little at a time and I mean a little! (You can warm the milk first for easier absorption but I never bother).

Keep going until the mixture becomes sauce like and then you can add larger amounts of milk until the sauce is at the right consistency for you.

Add grated cheese and stir until melted into sauce.

Add pasta, leeks and bacon into white sauce and grind in lots of black pepper to taste.

Serve with warm crusty bread and fried mushrooms.