||Ingredients: serves 2
2 chicken breasts diced
1 large garlic flat bread
1 packet of chicken & veg cupa
1 cup of milk
1 red onion finely diced
2 tablespoons of caramelised onion chutney
100g of Skirrid & pickle cheese
A little olive oil.
Put oven on. Warm up flat bread.
Heat oil in large frying pan & gently fry off the chicken breast & the onion until thoroughly cooked. Aprox 10 minutes.
Add soup mix & stir in. Add milk & bring to boil, turn down heat & simmer for 10 minutes. Add caramelised onion & cheese & stir in until, thick & creamy.
Serve over hot flat bread with a glass of wine or cider
8 small leeks (about 600g), cut in half widthways
10 medium potatoes, quartered
50g butter or margarine
8 thick slices of smoked ham, cut in half to make 16 strips
200g hot chilli Cheddar cheese, such as Dragon’s Breath Cheddar cheese, thinly sliced
For the cheese sauce
60g butter or margarine
Salt and freshly ground pepper
60g plain flour
200g mature Cheddar cheese, such as Pwll Mawr
Cheddar cheese, crumbled
1 tsp Worcestershire sauce
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. First make the sauce. Put a saucepan over a
medium-low heat, add the butter plus a pinch of
salt and pepper and melt slowly. Add the flour, whisk until well combined, then cook for 2
3. Take the pan off the heat and slowly add a quarter of the milk, whisking until smooth.
4. Return the pan to the heat, add another quarter of the milk and whisk again. Increase the heat to medium high,