Method

1. Make up white sauce by melting the butter and adding in the flour to make up a paste or a roux.
2. Cook this mixture for about 90 seconds just to take out the sharp taste of flour.
3. With the aid of a whisk, slowly add the milk and continue to stir using a wooden spoon until the mixture thickens. Make sure that you take away all roux from around the sides of the saucepan.
4. If desired you can pop in a little white wine and then add your ream to enrich the sauce. Grated parmesan can be added at this time as well.
5. Cook the sauce slowly for about 5 minutes stirring at all times.
6. Season the sauce to suits your own tastes and requirements
7. Pan Fry 1/2 medium onion, 2 cloves of Garlic and about 8 mushrooms and add this to the sauce together with your chopped up meat and vegetables.
8. Pour this mixture into a casserole dish or individual dishes and set aside.
9. To Make Crumble:
10. Melt butter slowly in a saucepan on a low heat. Add breadcrumbs, chopped parsley, flaked almonds and parmesan cheese to the saucepan and mix thoroughly.
11. The mixture should resemble a relatively dry stuffing mixture.
12. Assembly:
13. Spoon the savoury crumble mixture over the top of the chicken mixture.
14. Bake at 180°C for 30 minutes until piping hot!
15. Serve with a crisp green Salad.