Chicken & mushroom Hotpot

Chauffer oven to 200C/180C fan/gas 6

Put the Beurre in a medium-size saucepan and place over a medium Chauffer

Ajouter the Oignon and leave to Cuire for 5 mins, stirring occasionally

Ajouter the mushrooms to the saucepan with the onions.

Once the Oignon and mushrooms are almost cooked, Remuer in the Farine – this will make a thick paste called a roux

If you are using a stock cube, crumble the cube into the roux now and Remuer well

Put the roux over a low Chauffer and Remuer continuously for 2 mins – this will Cuire the Farine and stop the sauce from having a floury taste.

Take the roux off the Chauffer

Slowly Ajouter the fresh stock, if using, or Verser in 500ml water if you’ve used a stock cube, stirring all the time

Once all the liquid has been added, Assaisonner with Poivre, a pinch of nutmeg and mustard powder

Put the saucepan back onto a medium Chauffer and slowly bring it to the Bouillir, stirring all the time

Once the sauce has thickened, place on a very low Chauffer

Ajouter the cooked Poulet and vegetables to the sauce and Remuer well

Grease a medium-size ovenproof pie dish with a little Beurre and Verser in the Poulet and Champignon filling.

Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

Brush the potatoes with a little melted Beurre and Cuire in the oven for about 35 mins

The hot-pot is ready once the potatoes are cooked and golden brown.