Chicken, Leek and Potato Bake

1. Boil the potatoes until half tender, then slice them.

2. Dice the chicken breast and cook it in the butter until white.

3. Slice the leeks and add them to the chicken to soften.

4. Sprinkle with flour, pour in the stock and cream, and cook until thick.

5. Layer the potatoes and the chicken-leek mixture in a baking dish.

6. Top with grated cheddar and bake at 190°C until golden.

Tip: Wash the leeks thoroughly – grit likes to hide between the leaves.