Mary gwynn's jersey, asparagus & chicken gratin

Step by Step

Step 1

Preheat the oven to 200°C, gas mark 6. Cook the potatoes with the mint in simmering water for 10-12 minutes until tender. Drain and discard the mint.

Step 2

Steam the asparagus over a pan of simmering water for 3-4 minutes until just tender then cut into 5cm lengths. Tear the chicken into pieces and place in the bottom of a shallow ovenproof dish.

Step 3

Arrange the vegetables over the chicken. Spoon over the hollandaise sauce. Mix together the breadcrumbs, Pecorino and cayenne. Sprinkle over the top of the bake and dot with butter. Bake for 20-25 minutes until golden and crisp on top.