Cool then freeze. Use within 4 months.
Thaw at room temperature for 2 hours. Reheat at 180 C / Gas 4 for 45 minutes.
Made this on Christmas Day and it went down really with my guests. It tasted delicious! - 26 Dec 2015
I layered with creme fraiche and garlic butter. Also added the odd sprinkle of chicken stock granules. Left off the breadcrumbs to avoid the carbs. Truly delicious! - 04 Nov 2014
Used crème fraiche instead of cream. Layered with sliced potatoes. - 05 Oct 2014