Chicken & mushroom Hotpot

Ingredients

• 50g Butter
• 1 chopped Onion
• 100g Mushrooms
• 40g Plain Flour
• 1 Chicken Stock Cube
• pinch Nutmeg
• pinch Mustard Powder
• 250g Chicken
• 2 Handfuls Sweetcorn
• 2 large Potatoes
• 1 knob Butter

‍ Instructions

1. Heat oven to 200C/180C fan/gas 6
2. Put the butter in a medium-size saucepan and place over a medium heat
3. Add the onion and leave to cook for 5 mins, stirring occasionally
4. Add the mushrooms to the saucepan with the onions. Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux
5. If you are using a stock cube, crumble the cube into the roux now and stir well
6. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste. Take the roux off the heat
7. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time
8. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder