Chicken and Cauliflower Cheese Bake

Instructions

1. 1

   Use a 1000-watt microwave at full (100%) power for every heating stage. In a 700–900-watt microwave, extend each stage in 30-second intervals, checking tenderness and temperature. Wash the potato and cauliflower; cut the potato into 1 cm dice and the cauliflower into small, roughly 2 cm florets. Dice the ready-to-eat chicken and finely chop the cheddar.

2. 2

   Put the potato and water in a wide 1.2-litre microwave-safe bowl. Cover with a vented microwave-safe lid and microwave for 4 minutes, stirring after 2 minutes. Open the lid away from your face.

3. 3

   Add the cauliflower, stir and replace the vented lid. Microwave for 3 minutes, stirring after 90 seconds, until the vegetables are nearly tender. Keep the remaining liquid in the bowl.

4. 4

   In a small cup, whisk the cornflour into the cold milk until completely smooth. Stir this mixture, the chicken, salt and pepper into the vegetables. Cover loosely with the vented lid and microwave for 4 minutes, stirring thoroughly after each minute, until the sauce bubbles and thickens.

5. 5

   Stir in the cheddar. Replace the vented lid and microwave for 1 minute, stirring halfway through. Check the centre and several other spots with a food thermometer: the casserole must reach 165°F/74°C throughout. If needed, continue in 30-second intervals, stirring and checking again.

6. 6

   Cover and let stand for 3 minutes. Check that the centre still reaches 165°F/74°C before eating; if cooler, reheat in 30-second intervals and repeat the covered stand. The finished casserole should be soft and creamy, without a browned top. Keep the chicken, milk and cheese refrigerated until needed, and refrigerate any leftovers within 2 hours.