Chicken and the vegetables are baked with a creamy sauce.

Recipe (oil free, salt free):
Serves 2,
Cauliflower florets – 4 big pieces
Chicken thighs, skinless and on the bone – 3
Leek sliced – 1
Courgette sliced in rounds – 1/2
Frozen peas – 4tbsp
Bay leaf – 1
Thyme sprigs, leaves only – 2
Almond milk – 350ml
Spelt flour – 1tbsp

Oven temperature 180°C
Break the cauliflower florets into smaller pieces. Saute the cauliflower and leek in water for 10 minutes. Mix in the courgette slices and cook for a couple of minutes. Place the vegetable mix into an oven dish. Put the chicken pieces into the pan on a medium heat. Add the bay leaf, flour, milk and thyme leaves. Stir it all together and cook for 10 minutes until the sauce thickens. Stir in the frozen peas. Remove the bay leaf. Place all of the chicken mixture into the oven dish with the vegetables. Bake for 45 minutes until the chicken is cooked.

Original recipe:
Joe’s Wow Chicken, Cauliflower, Leek and Bean Pie