- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g boneless, skinless chicken thigh
- 300g small new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
- 350g broccoli, cut into small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 350g spring green, shredded
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
- 140g petits pois
- bunch spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
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.
Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.