Spinach, Artichoke, and Chicken Gratin

1

Gather and prepare your ingredients. Preheat the oven to 220C / 200c fan.

2

Heat half of the olive oil in a large oven-proof frying pan over medium-high heat. Add the onion with a sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened. Add the garlic and cook for a further minute, until fragrant.

3

Add the chicken pieces. Cook for 4-5 minutes, until lightly browned on the outside and cooked through.

4

Add the artichoke hearts, baby spinach, and peas and cook until the spinach wilts.

5

Sprinkle over the flour and nutritional yeast. Stir to incorporate.

6

Pour over the milk and stir to combine. Keep stirring over the heat for 4-5 minutes, until the sauce has thickened and is as lump-free as possible. Add the mustard and adjust seasoning to taste.

7

Place the panko and remaining oil into a small bowl and toss to coat. (It might help to use your hands to massage the oil into the crumbs).

8

Sprinkle this over the contents of the pan. Place into the oven and cook for 12-15 minutes, until golden brown and bubbling.