Preheat your oven to 190°C (170°C fan). While it heats, lightly grease a 23x33cm baking dish with butter or a splash of oil. You’ll smell the warm butter as it melts into the dish.

In a large mixing bowl, whisk together the double cream, chicken stock, and cornflour until the cornflour has fully dissolved and no white lumps remain. The mixture should look pale and silky, like thin custard.

Stir in the shredded chicken, drained sweet corn, garlic powder, onion powder, smoked paprika, and dried thyme. Fold everything gently with a spatula until the chicken and corn are evenly coated. You’ll see the golden kernels and pale chicken flecked with the red of the paprika.

Season generously with salt and black pepper, then transfer the mixture into your prepared baking dish. Spread it level with the back of your spoon — the surface should look even and slightly glossy from the cream.

In a small bowl, mix the breadcrumbs with the melted butter and half of the grated cheddar. Stir until the crumbs are damp and clump together when pressed. Sprinkle this mixture evenly over the casserole. The topping will look like golden sand.

Scatter the remaining cheddar on top. Bake for 25 to 30 minutes, until the edges are bubbling and the top is deep golden brown. You’ll hear it gently sizzling when you pull it from the oven, and the cheese will be crisp at the edges.

Let the casserole rest for 5 minutes before serving. This allows the creamy filling to set slightly, so each spoonful holds its shape rather than running across the plate.