Chicken, Gammon and Leek Casserole

Ingredients

• 1-2 Hodghurst Farm Chicken breast
• 150g Hodghurst Farm Gammon, cut into chunks
• 50g Butter
• 2 Leeks
• 2 Cloves of Garlic , crushed
• 150ml Double Cream
• 2 tbsp cornflour made into a paste with a splash of milk

Method

1. Poach chicken breast and gammon in a pan of 450ml homemade chicken stock (or 450ml water with 1 chicken stock cube) for 10 minutes
2. Remove chicken breast and cut into chunks
3. Melt 50g butter in a large saucepan over a low heat, stir in the leeks until softened then add the garlic and cook for a further minute
4. Add chicken, gammon and stock
5. Thicken with cornflour, cook for a further 5 minutes, then stir in double cream and serve