This weeks recipe
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
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, firstname.lastname@example.org, or write to Lucy Blackwell Cookery that's life!, 4th Floor, Academic House, 24-28 Oval Road, London NW1 7DT