Clare Boyd-Wallis chats to Noni Needs about her festive plans with grown-up Children coming home for Christmas and needing to add vegetarian to her cooking repertoire.

Clare shares a favourite aunt’s family chicken and broccoli recipe that can be modified and caters for vegetarians and meat eaters. And pulled out of the freezer when needed.

And Clare talks helpful cooking tips from Bish Bash Bosh, a vegetarian sensation.

Clare B-W’s Chicken and Broccoli in a Mayonnaise Curried Sauce
Serves 6

You will Need:
1 large chicken
1 onion
1 carrot
Bouquet Garni (or a few herbs)
Salt and Pepper
A few whole peppercorns
2Ibs Broccoli
Butter for greasing

For Sauce:
2oz Butter
2oz Plain Flour
1 rounded tablespoon of curry powder
7oz Evaporated milk
2 tablespoons Mayonnaise
2 tablespoons of lemon juice
2 oz Cheddar cheese (a little more to sprinkle on top)
Some bread crumbs

Poach Chicken in large saucepan having covered with water. Add chopped onion and carrot, black peppercorns and Bouquet Garni. Simmer until juices run clear. Leave chicken to cool, while still warm remove meat from chicken and set aside. Keep one pint of the water for your sauce removing veg and Bouquet Garni. Cook Broccoli until tender. Drain and run under cold water to refresh colour. Butter large oven dish and place Broccoli in a layer on the bottom.

Melt butter, flour and curry powder. Cook briefly and then gradually add the stock from the chicken. Once sauce begins to boil remove from the heat and add evaporated milk, mayonnaise, lemon juice and grated cheese. Season to taste. Make a layer of chicken on the broccoli and pour over sauce. Sprinkle grated cheese on top with bread crumbs. When cool dish can now be frozen.

Heat through at 180 degrees until browning and bubbling.

A vegetarian version can be made using Quorn pieces, find them in the freezer section of the supermarket. Roast Quorn on an oven tray and then put over broccoli. Use a vegetarian stock cube to make stock and then do as above.