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Tuesday 6 December 2016

Week 13: David Gillick's Recipe of the week

Butternut Squash, Chicken & Bacon Casserole
Butternut Squash, Chicken & Bacon Casserole

Butternut Squash, Chicken & Bacon Casserole

Ingredients:

(Serves 4)

2 onions, finely chopped

400g chicken breast, diced

5 rashers of bacon, cut into large strips

450g butternut squash, peeled and diced

1 chicken stock cube

200ml boiling water

20g wholegrain mustard

1 tin (400g) of tomatoes

15g tomato paste

1 teaspoon of dried marjoram

1 teaspoon of dried basil

15g coconut oil

200g button mushrooms, sliced in half

Fresh basil, to garnish

Method:

1. Combine the bacon strips and finely chopped onion and place in the slow cooker. Add the diced chicken breast and butternut squash on top.

2. In a measuring jug, add the chicken stock to the 200ml boiling water and stir until the stock cube has dissolved.

3. In a large bowl, combine the stock with the mustard, tomatoes, paste, herbs and coconut oil. Stir together and pour into the slow cooker. Cover and cook on low heat for 6-7 hours or on a high heat for 3-4 hours.

4. One hour before cooking has finished, add the mushrooms. Serve alongside some boiled broccoli and mixed beans for added flavour, balance and texture.

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