Cauliflower chicken gratin

Method

1. Put the chicken into a saucepan or casserole with the onions and carrots. Add a sprig of thyme, tarragon and a few peppercorns.

2. Pour in the stock, bring to the boil, cover and simmer for 1-1¼ hours or until the chicken is tender. Meanwhile cook the cauliflower florets in boiling salted water until al dente. Drain and refresh under cold water, set aside. Sauté the mushrooms in the butter in a hot pan season with salt and freshly ground pepper and set aside.

3. When the chicken is cooked, remove the meat from the carcass and carve into bite-sized pieces. Strain and degrease the cooking liquid, add the cream and milk, bring to the boil, add the tarragon or annual marjoram, simmer for a few minutes, thicken to a light coating consistency with roux, then add the chicken to the sauce. Season with salt and freshly ground pepper.

4. Butter an ovenproof lasagne dish, put a layer of cauliflower on the base, scatter the mushrooms on top and cover with the creamy chicken mixture. Mix the buttered crumbs with the grated cheese and sprinkle over the surface.

5. Reheat in a moderate oven 180°C for 15-20 minutes and flash under the grill until the top is crunchy and golden. Serve immediately.