Chicken toast topper

If you’ve got some leftover roast chicken in the fridge but not enough to make a dinner, turn it into this creamy mustard toast topper for lunch.

Serves: 2-3
Prep time: 5 mins
Cooking time: 10 mins
Total time: 15 mins
Skill level: Bit of effort


    • 15g butter
    • 1 rounded tablespoon plain flour
    • 150ml milk
    • 1-2 tablespoons creme fraiche
    • 1 teaspoon coarse grain mustard
    • 150g cooked chicken, shredded
    • 2-3 slices ciabatta, toasted
    • A few lightly cooked asparagus tips


    • Melt the butter in a small pan, add the flour then gradually stir in the milk. Bring to the boil, stirring, until the sauce thickens.
    • Add the creme fraiche, mustard and chicken and heat through. Season to taste with salt and freshly ground pepper.
    • Spoon the sauce over the toast and scatter a few asparagus tips on top, serve immediately.