Baby it’s cold outside! This baked casserole recipe will warm your cockles!
At the end of a cold day, there is nothing better than food that can be served in a bowl, enjoyed from a comfy corner of the couch and eaten with just a spoon. This kind of hearty food not only warms, but also hugs your cockles, it soothes away the day and leaves you feeling replete and nourished.
Serves 4-6
1tbsp coconut oil
2 leeks, with the green part removed and finely sliced
3 cloves of garlic, finely chopped
2 chicken breasts cut into small strips
1tsp Herbes de Provence
¼tsp nutmeg
¼tsp black pepper
A little ground Himalayan salt
Pinch of red chilli flakes
3 cups of mushrooms
1¾ cups of sweetcorn
One broccoli crown, cut into florets
1 can of coconut milk
1tbsp nutritional yeast (optional)
1 bouillon powder
½ cup of quinoa flakes
1tbsp Parmesan
Preheat oven to 350F.
Mix the Parmesan and quinoa flakes together and set aside.
Heat oil on a medium heat in a pan, once the oil is ready, throw the leeks and garlic in. Sauté until leeks have softened. Add chicken, mushrooms, herbs, nutmeg, pepper, salt and chilli flakes and sauté until the mushrooms begin to sweat.
Add the sweetcorn, broccoli, coconut milk, and nutritional yeast and crumble the stock cube into the pan. Bring contents to a boil and simmer for 10 minutes or until the liquid has thickened slightly. Pour the casserole mixture into a dish and top with the quinoa and Parmesan mixture. Bake for 15-20 minutes until it is bubbling.
