Here we are in March already. I know I say it every year but I really don't know where the time is going and I can't believe it's almost a month since my last post!
Today's dish is a simple recipe ideal for family dinners and comes from my trusty Dairy Book of Home Cookery: New Edition for the Nineties. I've had it for years and it's the book I always turn to it if I want a basic recipe for something like Shepherds pie or pancakes.
This is a great dish that's delicious and really easy to make. The toasted bread and cheese on top add interest to an otherwise simple dish and it's just perfect with a few greens on the side.
Chicken & Tomato Supper
(adapted from The Dairy Book of Home Cookery)
1 tbsp olive oil
1 medium onion, chopped
1 pepper, chopped
1 courgette, cut into half moons
1 tsp italian herb seasoning
350g/12 oz chicken breast fillets, cubed
1 tsp cornflour
100g/4 oz wholemeal bread, toasted and cubed
100g/4 oz cheddar cheese, cubed
1) Warm the oil in a large saucepan or frying pan and cook the onion and pepper for three minutes. Add the courgette, tomato, chicken and herbs. Bring to the boil, cover and simmer for 10-15 minutes until the chicken is cooked.
2) Blend the cornflour in a little water and stir into the chicken. Cook until thickened.
3) Spoon into a flameproof dish and scatter over the bread and cheese. Place under a preheated grill until the cheese begins to melt (keep an eye on it to make sure the bread doesn't burn).