8 oz (225 g) uncooked chicken meat
8 oz (225 g) lean bacon
1 lb (450 g) new potatoes
3 medium onions
1/2 stick (2 oz) 50 g butter
1 small carrot, diced
4 tbsp sweetcorn
1 large iceberg lettuce
salt and freshly ground black pepper
8 oz (225 g) lean bacon
1 lb (450 g) new potatoes
3 medium onions
1/2 stick (2 oz) 50 g butter
1 small carrot, diced
4 tbsp sweetcorn
1 large iceberg lettuce
salt and freshly ground black pepper
accompaniments
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method
1. Mince the chicken and bacon together.
2. Peel and thinly slice the potatoes and onions. Shred the lettuce.
3. Melt the butter in a frying pan and cook the onions until tender, but not browned.
4. Add the carrot and the sweetcorn.
5. Season to taste.
6. Butter an ovenproof dish and layer half each of the sliced potatoes, onions, carrots and sweetcorn then the shredded lettuce.
7. Spread the chicken mixture over the top, then layer the other half of the vegetables, seasoning to taste.
8. Cover the dish with buttered foil then bake in the oven Gas mark 4, 350°F (180°C) for 45 minutes.
9. Finish by browning under a hot grill.
2. Peel and thinly slice the potatoes and onions. Shred the lettuce.
3. Melt the butter in a frying pan and cook the onions until tender, but not browned.
4. Add the carrot and the sweetcorn.
5. Season to taste.
6. Butter an ovenproof dish and layer half each of the sliced potatoes, onions, carrots and sweetcorn then the shredded lettuce.
7. Spread the chicken mixture over the top, then layer the other half of the vegetables, seasoning to taste.
8. Cover the dish with buttered foil then bake in the oven Gas mark 4, 350°F (180°C) for 45 minutes.
9. Finish by browning under a hot grill.
serving amount
serves 4
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