Cut the broccoli into small florets, slice the mushrooms into 1 centimetre slices and grate the cheese.

Bring the stock to a simmer and cook the chicken with the lid on for 10 minutes.

Add the broccoli to the pan and cook for 4-5 minutes.

Drain the chicken and broccoli in a colander.

Allow the chicken to cool for a minute and use two dinner forks to pull the meat into bite sized shreds.

Place the sliced mushrooms and lardons into a frying pan over a medium heat.

Cook for about 5 minutes.

Put the chicken, broccoli, bacon and mushrooms in the bottom of the casserole dish.

For the béchamel sauce, place the butter and flour in a saucepan over a medium heat.

Stir continuously with a wooden spoon as the butter melts and mixes with the flour.

Cook for a minute. This ensures that the flour is cooked.

Gradually add a small amount of milk and continue to stir.

Continue to add the milk gradually, while stirring, until the sauce comes together at a simmer.

Turn off the heat and stir through half of the cheese.

Check the seasoning and add salt and pepper to taste.

Pour the mornay sauce over the chicken mixture and top with the remaining cheese.

If the sauce and chicken is still warm you can place this under a preheat grill for about 5 minutes until golden and bubbling. Alternatively, if you have made this in advance, preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and cook for about 20 minutes.