For the Chicken, Chorizo and Mediterranean Vegetable Stroganoff:

• 3 chicken breasts, cut into small chunks
• 8 slices of fresh chorizo, chopped up in small pieces

• 1/2 punnet button or chestnut mushrooms, chopped in quarters
• 1/2 red pepper, cut into small chunks
• 1/2 large courgette, cut into small chunks
• 1 red onion, cut into small chunks
• 3 tbs plain flour
• 2 tsp chermoula spice (if you don’t have this then you can add 2 tsp of readily available Cajun spice)
• 1/2 tsp freshly cracked black pepper
• 1 tsp salt
• 2 tsp mixed herbs
• 2 tsp finely chopped garlic
• 1 carton of fresh double cream
• 2 tbs of Gravy browning or 2 tbs Worcestershire sauce
• Olive oil for shallow frying (Use to your discretion; I generally use 1-2 tbs of oil for every batch I fry.)

For the Polenta:

• 1 cup of polenta
• 1 cup of milk
• 1 cup of water
• 1/2 tsp salt
• 1 heaped tsp butter
• 150 gms of hard cheddar cheese, grated to go into the polenta and some extra for sprinkling over the polenta.

For the Sautéed creamy spinach:

• 3 bunches of fresh baby Spinach
• 1/2 cup double cream
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• A pinch of nutmeg
• 2 tbs olive oil

First prepare the Stroganoff filling:

Make sure that you remove any extra moisture from the chicken breast. This is important, as you want to simply dust your chicken with the flour and herbs and not have a wet batter. After dabbing with a clean kitchen towel, place the chicken in a colander. Sprinkle over the plain flour, chermoula spice (or Cajun spice), 1 tsp mixed herbs, black pepper and salt. Shake it all about, turning the chicken over so that the flour-spice mix coats the chicken evenly. The colander helps to get rid of excess flour.

Heat 2 tbs of olive oil in a non-stick frying pan and, on a medium heat, fry the chicken pieces until golden brown as shown. Set aside.

In the same pan, heat 2 tbs of olive oil, add the garlic and gently fry for 2 minutes.

Now add all the chopped vegetables and fry briskly on a medium-high heat until just beginning to soften. Do not over cook. Season with salt and pepper.

Now, lower the heat and add the chicken to the vegetables, stirring around gently. Now add the cream, the chorizo, gravy browning/ Worcestershire sauce and remaining mixed herbs. Combine well and check the seasoning.

Fill the gratin dishes to at least 3/4 full with the stroganoff mix and set aside.

Set your oven onto 200 degrees centigrade.

For the Cheesy Polenta Topping:

Combine the milk, water, butter and salt and bring to a rolling boil. Tip in the polenta and whisk thoroughly. As the polenta starts to thicken, add the cheese and stir again. If the polenta feels too thick and stiff (so you can’t even whisk), add a touch more water to soften. Taste and check for seasoning.

Now spoon the polenta over the stroganoff mix and sprinkle more cheese over the polenta.

Pop your gratin dishes into the oven and let these cook for 15 minutes or until the cheese is just beginning to bubble and brown.

For the Sautéed Creamy Spinach:

Wash and roughly chop up the spinach.

In a large, wide frying pan, add the olive oil to heat until hot but not smoking.

Add the spinach and all the seasonings. Let the spinach wilt down, and when you see water being released, add the cream. Stir well, cover and cook for 6-7 minutes until spinach is soft.

Check for seasoning and serve piping hot with your Stroganoff Specials!