Chicken Tarragon Bake

Steps

1. oven grill to high. Bring a medium pot of salted water to the boil. Set aside a small casserole dish (measuring about 16 x 20cm).
2. Cook kumara and cauliflower in pot of boiling water for about 15 minutes, until soft. Drain well and return to pot with first measures of garlic and salt. Season with pepper and mash well.
3. While kumara is cooking, prepare the filling. Heat oil in a large fry-pan on medium heat. Cook leek, mushrooms and garlic for 3-4 minutes, until softened. Add tarragon sage mix and chicken and cook for about 3 minutes, breaking chicken up with a wooden spoon as it cooks. Stir through stock, soy sauce and a pinch of salt. Bring to a simmer and cook for 2-3 minutes, until chicken is cooked through.
4. Stir through cornflour/water mixture and mustard and cook for 1-2 minutes, or until thickened. Remove from heat, stir though yoghurt and first measure of parsley and season to taste with salt and pepper.
5. Transfer mixture to casserole dish. Top with small dollops of kumara mixture and spread out with a fork. Sprinkle with pumpkin seeds. Grill (on middle oven rack) for 3-5 minutes. Check often to avoid burning. Leave to rest in dish for 5 minutes before serving.
6. While bake is grilling, bring a full kettle to the boil. Cut broccoli into small florets and place in a small, heat-proof bowl with a pinch of salt. Cover with boiling water and a plate and leave for 4-5 minutes then drain.
7. spoon chicken and tarragon bake onto plates with broccoli on the side. Garnish bake with remaining parsley