INGREDIENTS
1 serving
pot roast
600 gs
chicken thigh fillets
200 mls
chicken stock
6
potatoes
150 gs
cheese
50 mls
white wine
100 mls
skimmed milk
30 gs
cheddar cheese
50 gs
sweetcorn
1 Tbsp
bouquet garni
1 serving
Salt & Pepper
1 serving
hand blender
1 serving
ladle