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Chicken, leek and asparagus crumble


Serves: 4
timePrep time: 20 mins
timeTotal time:
Chicken, leek and asparagus crumble
Recipe photograph by Sam Folan

Chicken, leek and asparagus crumble

This creamy comforting bake is less than 400 calories per serving. To make it veggie, replace the chicken with 200g button mushrooms cooked with 1 teaspoon of butter

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
359Kcal
Fat
15gr
Saturates
6gr
Carbs
26gr
Sugars
11gr
Fibre
6gr
Protein
28gr
Salt
1.1gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 30g butter
  • 500g leeks, trimmed and thickly sliced
  • 250g asparagus, roughly chopped
  • 500ml skimmed milk
  • 30g cornflour
  • 2 tbsp Dijon mustard
  • 200g skinless cooked chicken (eg leftovers from a roast), roughly torn
  • 40g panko or other dried breadcrumbs
  • 15g Parmesan, finely grated
  • 20g mixed sunflower and pumpkin seeds

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Melt the butter in a medium saucepan, then spoon 1 tablespoon out into a bowl; set aside. Mix the leeks into the butter in the pan with 2 tablespoons of water; season. Cover and cook for 5-6 minutes or until starting to soften.
  3. Meanwhile, cook the asparagus in boiling water for 2 minutes until al dente. Drain and rinse in cold water.
  4. Gradually blend the milk into the cornflour in a bowl until smooth. Pour into the leek pan and bring to the boil, stirring until thickened. Cook for 1-2 minutes, then remove from the heat and stir in the mustard, asparagus and chicken. Tip into a shallow baking dish.
  5. Mix the breadcrumbs with the reserved melted butter, Parmesan and the seeds and sprinkle on top. Bake for 10-12 minutes or until bubbling hot and crisp.

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