On Sunday I cooked one of my favourite meals, and I must say it was very delicious! And of course, it's gluten free and very easy to make.
Preheat oven Gas 7/220c/425f. Place large roasting tray into the oven. Chop up 3 small Sweet Potatoes so they look like chunky chips. Heat 1 tbs Sunflower Oil in a large frying pan. Fry sweet potatoes for about 5 minutes until golden brown. Place potatoes on tray in the oven to finish cooking. In the same frying pan fry 2/3 small carrots for 2 minutes. Add to oven tray. Next, fry 6/8 rashers of chopped streaky bacon until crispy. Put to one side in a bowl. Now, fry about 10 sliced Button Mushroom, until golden brown. I actually forgot to buy mushrooms today. Add mushrooms to the bowl of bacon. In a small pan melt a knob of butter and add 1 Sliced Leek. Cook on a low heat until soft. Back to the large pan. You shouldn't need any more oil, but if you do just add a small knob of butter. Fry 300g chopped Chicken Breast on medium heat until golden brown and cooked through. Check the potatoes and carrots. If they are not brown enough turn up the heat to Gas 8/230c/450f. If they are brown enough turn down to Gas 5/190c/375f. I prefer mine very crispy, nearly burned! I need the crunch! Back to the chicken. Add bacon, mushrooms and leeks to the chicken. Add 100g Philadelphia and 150ml Double Cream to chicken and stir well. Add half tsp Mixed Herbs and Ground Black Pepper to taste. Cook for a further 5 minutes. Taste, add more pepper if needed. There is enough salt from the bacon so do not add any salt. Dinner's ready! Serve and enjoy! This is a good hearty serving for both me and my daughter, but if you cook more vegetables it can serve 3 to 4 people. Best eaten on the day.