Who coined the phrase "yummy mummy"? It's such an unfair label which only olympic mothers can achieve. For the rest of us mere mortals, it's simply an annoying label to aspire to. You know the type - she shows up at the school gate with hair perfectly coiffed, full make up and painted immaculate fingernails. She's super slim, makes her own jam, plays awesome tennis, runs a book club, participates every year in a major marathon (for charity of course) and wears only the latest fashion. And the worst thing is she's probably really nice. Well guess what, it's OK to hate her.
In honour of all those yummy mummies out there, I present to you my most revolting recipe - the antithesis of anything they would ever cook as it contains mayonnaise (fat! horror!) and tinned soup (yuck!). But it tastes good...
Chicken Divan
I suppose this is an old 70's recipe and I have no idea where I got it from, but I have been making it for 20 years, honestly. Cook 4 skinless chicken breasts in a pan and slice them up into bite size pieces. Scatter into a deep baking dish. Chop up a whole brocolli, also into bite size spears, and scatter those on top, raw. In a bowl, mix together 2 tins of cream of chicken soup, 1 cup of Hellman's Light Mayonnaise, the juice of one lemon, 3tsps of curry powder, a good pinch of sea salt and lots of freshly ground black pepper. Add in some milk (1/2 cup), to loosen the mixture a bit. Pour this over the chicken and brocolli, it should cover them well. Cover the top with breadcrumbs, more black pepper and a generous layer of grated parmesan cheese. Cook in a preheated oven 200C for 30 minutes or until it looks golden and hot. I serve this with rice, apricot chutney and a green salad.
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