This weeks recipe

Cookery 16

Chicken & broccoli bagels
Takes: 
20 minutes (plus cooling)
Serves: 
4

300g broccoli, cut into small florets

4 bagels, split 

4tbsp sun-dried tomato pesto (see tip) 

150g skinless cooked chicken, shredded

198g can sweetcorn, drained

8 sun-dried tomatoes, drained and finely chopped 

2 spring onions, thinly sliced 

70g Cheddar, grated 

70g Parmesan, grated 

Money Saving Tip: 
Cost per bagel £1.50
Step by Step

1Preheat the oven to 200°C (fan 180°C, gas 6). Cook the broccoli florets in a saucepan of boiling water for 3 mins. Drain well and cool.

2Place the bagels, cut-side up, on a large oven tray and spread with the pesto. Combine the broccoli, chicken, sweetcorn, sun-dried tomatoes, spring onion and Cheddar in a bowl. Pile the mixture on top of the bagels and sprinkle over the Parmesan. Bake for 10 mins or until golden and piping hot throughout.  

Cookery query? email: Lucy Blackwell, lucy.blackwell@bauer.co.uk, or write to Lucy Blackwell Cookery that's life!, 4th Floor, Academic House, 24-28 Oval Road, London NW1 7DT

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