Chicken, Leek and Mushroom Crumble

a) While the rice cooks, heat a drizzle of oil in a large (preferably ovenproof) frying pan on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 4-5 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) While the chicken cooks, halve, peel and thinly slice the onion.

b) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

c) Peel and grate the garlic (or use a garlic press).

d) Pop the cheese and breadcrumbs into a small bowl and add the olive oil for the crumb (see pantry for amount). Stir well, then set aside your cheesy breadcrumbs.

a) Preheat your grill to high.

b) Once the chicken is browned, add the onion, leek and sliced mushrooms to the pan. Add a drizzle more oil if the pan is dry.

c) Cook until the mushrooms have browned and the onions and leek have softened, 6-8 mins. Stir occasionally.

d) Stir in the garlic and cook for 1 min more.

a) Once the veg is soft and the chicken is cooked through, stir in the creme fraiche and chicken stock paste. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Bring to a boil and simmer for 1 min. Taste and add salt and pepper if needed. TIP: If your pan isn't ovenproof, pop the contents into an ovenproof dish now.

c) Sprinkle over the cheesy breadcrumbs, then grill until golden, 3-4 mins.