Chicken & Vegetable Casserole

Heat the oven to 180°C fan bake.

Heat a large cast-iron casserole dish over medium heat. Pour in the oil and add the onion, carrot and celery. Saute for 5 minutes until the onion starts to soften.

Stir in the crushed garlic, then clear a space in the centre and add the butter. Once it bubbles, sprinkle over the flour and stir everything together. Cook for 2 minutes.

Pour in half the chicken stock and scrape the base of the dish with a wooden spoon. Add the rest of the stock, then stir through the diced chicken.

Cover with the lid and bake in the oven for 45 minutes.

Remove and stir in the peas and cream. Mix the cornflour with 3 tablespoons of cold water and pour into the dish, stirring everything together.

Return to the oven uncovered for another 15 minutes until the casserole has thickened. Season well with salt and pepper.

While the casserole finishes, peel and chop the potatoes, boil for 15 to 20 minutes until tender, then drain and mash with salt and pepper. Serve the casserole over the mash and garnish with parsley, if using.