Easy does it

Slow-cooked chicken makes a wonderful meal, served with a crisp green salad. This recipe is packed full of flavour and the crust – gluten-free, rich and corny – makes a welcome (and lighter) change from a heavier mash.

The chicken can be made well in advance, as it keeps in the fridge for up to three days or can be frozen for a month. Ensure it is completely defrosted before it goes into the oven. The batter needs to be made fresh and spooned on top of the chicken just before the dish is baked, but it can then just go into the oven. It can also be baked a few hours in advance – just