Chicken, Carrot, Ginger and Butternut Casserole

Ingredients

• 2 tbsp Butter
• 1 small finely chopped Onion
• 0.5 tsp grated Ginger
• 200g / 7.05oz peeled and grated Butternut
• 100g / 3.53oz peeled and thinly sliced Carrot
• 150ml / 5.07fl oz Chicken stock
• 100g / 3.53oz deboned Chicken thighs
• 75g / 2.65oz fresh Peas

Preparation

1. Melt 2 tbsp Butter in a saucepan and gently fry 1 small finely chopped Onion and 0.5 tsp grated Ginger until soft.
2. Add 200g peeled and grated Butternut, 100g peeled and thinly sliced Carrot, and 150ml Chicken stock, and simmer with the lid on for 10 minutes.
3. Add 100g deboned Chicken thighs and 75g fresh Peas, and simmer for a further 10 minutes.
4. Pour everything into a food processor and blend to the desired consistency, or mash with a potato masher or chop with a knife.