Creamy chicken, leek & potato bake

• Chicken thighs (bone-in)600g
• Leeks500g
• White potatoes800g
• Soft cheese140g
• Semi-skimmed milk200ml
• Stock cubes (12 pack)1
• Mature cheddar60g

Plus salt and pepper. About £4.53 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Slice 800g potatoes thinly and boil for 5 minutes, then drain. Take the chicken off the bone, remove the skin and cut into chunks.

3. 3

   Fry the chicken for 5 minutes, add 500g sliced leeks and cook for 5 minutes more. Stir in 140g soft cheese, 200ml milk and 1 crumbled stock cube until creamy.

4. 4

   Tip into a baking dish, layer the potatoes over the top and scatter with 60g grated cheddar.

5. 5

   Bake for 30 minutes until golden and the chicken is cooked through.