1 kg baking potatoes – washed under cold running water using a soft bristle brush
115 grams Boursin soft garlic and herb cheese
50 ml good quality chicken stock
1 large fresh egg yolk, lightly beaten
5 grams flat-leaf parsley leaves, chopped
Sea salt and white pepper
1 tbsp extra virgin olive oil
1 small bunch spring onions – washed, trimmed and thinly sliced
2 medium carrots – washed, trimmed peeled and chopped
2 ripe Italian plum tomatoes – peeled, seeds removed, finely chopped
30 grams unsalted butter
30 grams plain white flour
360 ml chicken stock
120 ml dry white wine
900 grams roast chicken breast – shredded or diced
60 grams frozen peas
55 grams frozen sweetcorn
1 tablespoon Dijon wholegrain mustard
2 tbsp finely chopped tarragon leaves
Sea salt and freshly ground black pepper
55 grams Asiago d’allevo cheese or Parmigiano Reggiano, finely and freshly grated
Sweet Spanish paprika
- Cook the whole unpeeled potatoes in boiling salted water (or stock) until tender.
- Place an oven shelf in the centre of the oven and preheat oven to 180ºC, 355ºF.
- Butter an ovenproof dish.
- While the potatoes are cooking, place a large frying over medium heat, add the olive oil.
- When hot, add the spring onions and carrots, cook for approx. three minutes – add the tomatoes, cook for another two minutes.
- Push the vegetables over to one side, add the butter and allow to melt then stir in the flour, cook for one minute while continuing to stir.
- Pour in the chicken stock and white wine, add the roast chicken, peas and sweetcorn, cook for five minutes.
- Stir in the mustard, tarragon, salt and pepper – amount to taste.
- Transfer to the ovenproof dish.
- Drain the potatoes, carefully remove the skin and put through a ricer – add the cheese, chicken stock, egg yolks, parsley, salt and pepper (pinch of each), lightly whisk until combined.
- Spread the potatoes over the filling, cook for 25 to 30 minutes in the preheated oven – or until the topping is lightly tinged with brown.
- Optional – after 15 minutes, remove from the oven and scatter the cheese evenly over the topping, return for 10 to 15 minutes then lightly dust with sweet Spanish paprika.