Chicken & mushroom Hotpot Recipe

Preheat your oven to 200°C/180°C fan/gas 6. In a medium-size saucepan, melt the butter over medium heat.

Add the onion and cook for 5 minutes, stirring occasionally, until it starts to soften. Stir in the mushrooms with the onions.

Remove the roux from the heat. Slowly whisk in 500ml water (if you’ve used a stock cube) or fresh stock, stirring continuously to prevent lumps. Once all the liquid is incorporated, season with pepper, a pinch of nutmeg, and a pinch of mustard powder.

Return the saucepan to medium heat and bring the mixture to a slow boil, stirring constantly until the sauce has thickened to coat a spoon. Reduce the heat to very low, then stir in the cooked chicken and 2 handfuls of sweetcorn.

Lightly grease a medium-size ovenproof pie dish with a little butter, then pour in the chicken and mushroom filling.