Cheesy chicken & broccoli bake

• 750gBaby new potatoes
• 2 headsBroccoli
• 600gChicken breast fillets
• 1 tbspOlive oil
• 50gButter
• 2 clovesGarlic, crushed
• 50gPlain flour
• 700mlSemi-skimmed milk
• 1 tspDijon mustard
• 150gMature cheddar, grated
• 40gPanko breadcrumbs

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 200C (180C fan). Halve the potatoes and boil in salted water for 10 minutes. Cut the broccoli into florets, add them for the last 3 minutes, then drain and leave to steam dry.

   18 min, mostly hands-off

2. 2

   Meanwhile, cut the chicken into bite-sized chunks and season. Heat the oil in a large frying pan and fry the chicken for 8 minutes, turning, until golden and cooked through with no pink in the middle.

3. 3

   For the sauce, melt the butter in a pan, add the garlic for a minute, then stir in the flour for a minute more. Whisk in the milk a splash at a time until smooth, then simmer for 5 minutes, stirring, until it coats the back of a spoon. Take off the heat, stir in the dijon and 120g of the cheddar, and season.

4. 4

   Tip the potatoes, broccoli and chicken into a large baking dish, pour over the sauce and stir gently to coat. Mix the rest of the cheddar with the panko and scatter over the top.

5. 5

   Bake for 25 minutes, until golden and crisp on top and bubbling at the edges.

   25 min, mostly hands-off

6. 6

   Serve, or leave to cool and portion into tubs for the fridge or freezer.