Chicken and Vegetable Gratin
1 tbsp olive oil
1 onion, thinly sliced
450g/1lb pumpkin, peeled and cut into chunks
125g/4oz cherry tomatoes
3 boneless, skinless chicken breasts, cut into strips
50g/2oz/4 tbsp butter
50g/2oz/½ cup plain (all-purpose) flour
500ml/17fl oz/2 cups milk
100g/3½oz bread, made into breadcrumbs
3 tbsp grated Parmesan
salt and ground black pepper
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Heat the oil in a pan and cook the onion, leek and pumpkin over a low heat for 15 minutes or until tender, stirring occasionally. Add the cherry tomatoes and set aside.
3 Meanwhile, put the chicken in a separate pan, cover with cold water and bring to the boil. Lower the heat and simmer for 5 minutes. Drain well and add to the vegetables.
4 Melt the butter in a pan and stir in the flour. Cook gently for 1 minute. Remove from the heat and gradually beat in the milk, with a wooden spoon, until you have a smooth sauce. Return to the heat and cook, stirring constantly, until the sauce thickens. Season to taste.
5 Stir the sauce into the vegetable and chicken mixture and transfer to an ovenproof dish. Scatter with the breadcrumbs and grated Parmesan.
6 Cook in the oven for 30 minutes until the top is golden brown and crisp and the filling is bubbling.