Ingredients ½ large leek
2 celery stalks
2 chicken thighs
Small clove garlic, crushed
½ small bunch parsley, chopped roughly
½ tbsp flour
150 ml vegetable stock
1 tbsp olive oil
1 tbsp almond meal
Preheat the oven to 190°/170° fan forced.
Cut the cauliflower into pieces and steam until soft.
Transfer this into a food processor, add the olive oil, salt and pepper, and process until the cauliflower is creamy.
The cauliflower will looked like mashed potatoes
Slice the leek and celery and cook in a frying pan for about four minutes until it is starting to soften. Remove from pan.
Cut the chicken thighs into chunks and cook in the same frying pan until lightly browned.
Return the leek and celery to the pan and add the roughly chopped parsley.
Add the stock and mix it all together.
Mix the flour with a tablespoon of the stock from the fry pan. Stir until it is a smooth paste.
Add this paste to the mixture and stir over a low hear for a few minutes.
Pour the mixture into a pie dish and top with the mashed cauliflower.
Sprinkle the almond meal over the top and this will make a light crumb.