Step 1

In a large saucepan, bring 500ml water, a few peppercorns, the parsley stalks and 1/2 chopped onion to just under the boil. Add 500g chicken fillets, poach for 3 minutes, then take off the heat and leave, with the lid on, until you need them. Heat the oven to 180C/170C fan/gas mark

Step 2

Meanwhile, break the medium head of broccoli into florets and cut the main stalk into batons (trim off the base of the stem and discard). Steam or microwave until just tender. Pat dry with a clean tea towel (you want to get rid of excess moisture or it will make the dish watery).

Step 3

In a separate saucepan, heat 300ml (0r 500ml) of milk (and chicken stock if using) until just under boiling. Take off the heat.

Step 4

Meanwhile, in another saucepan, melt 50g butter and add 60g flour. Stir until they come together and turn a sandy colour.  Take the pan off the heat and add the milk and stock slowly, stirring well. Keep stirring so the sauce stays smooth

Step 5

Bring the mixture up to the boil, stirring all the time – the sauce will thicken considerably. Stir in 25g cheddar, 1tbsp mayonnaise and 2tbsp mustard or korma curry paste. Season.

Step 6

Lift the chicken out of the pan and blot with kitchen paper.

Step 7

Lay the chicken and broccoli in a gratin dish and season. Pour the sauce over the top. Sprinkle on 5 tbsp dried breadcrumbs or almond flakes and 15g Parmesan.

Step 8

Bake in the oven for 30 minutes or until golden. When I was growing up, this was served with plain boiled rice but you could use orzo.