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Spring Chicken in a pot
Posh Steak & Sweet potato chips
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 500g boneless, skinless chicken thigh
  • 300g small new potato
  • 425ml vegetable stock
  • 350g broccoli, cut into small florets
  • 350g spring green, shredded
  • 140g petits pois
  • Bunch spring onion, sliced
  • 2 tablespoon pesto

1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

2. Add the broccoli, spring greens, petit pois and spring onions, stir well, and then return to the boil. Cover and cook for 5 mins more. Stir in the pesto and heat through.