BAKE A PICNIC

Make Chetna Makan's simple savoury treats from her new book - perfect for an al fresco feast

- Chetna Makan

Spicy coriander chicken bake

The first time I had a chicken bake it was from a high-street bakery chain, the place where I went to get my lunch every day when I worked in retail. Now my son loves them too, so I decided to transform a plain chicken bake into this spicy coriander version. It's absolutely delicious.

Makes 4 Prep 15 mins Cook 30 mins

2 tbsp sunflower oil

1 green bird's-eye chilli, finely chopped

2 chicken breasts, cut into 1cm pieces

½ tsp chilli powder

100ml chicken stock

3 tbsp double cream

10g coriander leaves, finely chopped

2 tbsp cornflour plain flour, for dusting

320g ready-rolled puff pastry

1 egg, lightly beaten

1 Heat the oil in a saucepan and add the chilli, followed by the chicken breasts. Cook over a medium heat for 2 mins. Add the chilli powder, 1/2 tsp freshly ground black pepper and a pinch of salt, and mix well. Pour in the stock, cover and cook over a low heat for 2-3 mins until the chicken is cooked.

2 Stir in the cream and coriander. Mix the cornflour with 2 tbsp cold water to form a paste. Add this to the pan and stir until the mixture has thickened. Remove from the heat and set aside to cool completely.

3 Heat the oven to 200C/180 fan/gas 6 and line two baking trays with baking parchment. Unroll the pastry on a lightly floured work surface and cut into four portions. Put a quarter of the chicken mixture on one half of each portion and brush the pastry edges with egg. Fold the pastry to cover the filling and press a fork on the borders to seal it.

4 Place the parcels on the prepared baking trays and brush all over with the remaining egg. Bake for 20-25 mins until crispy and golden, and serve warm.