- 20g pack basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 tbsp oil
- 2 garlic clove, thinly sliced
- 2 x 400g or 14oz cans cherry tomatoes
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- handful olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- sliced meat from a whole cooked chicken, plus any juices
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- crusty bread, to serve
Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.
Fragrant chicken with houmous & flatbread
Gently warm 2 tbsp olive oil in a pan. Add ½ tsp cumin and 1 crushed garlic clove. Let them sizzle until fragrant, then remove from the heat. Squeeze in juice 1 lemon, then tip over the shredded meat from a whole cooked chicken and any juices. Set aside for 10 mins. Chop a 20g bunch each mint and flat-leaf parsley, then stir through with seasoning. Serve on warmed flatbreads, with houmous, sliced gherkins, red onion and pickled chillies.
Using up cooked chicken: Hoisin chicken wraps
Warm 4 flour tortillas in the microwave for 30 secs. Halve, deseed and thinly slice ½ a cucumber, then put on a plate with 4 shredded spring onions and 100g shredded cooked chicken meat, in piles. Spread some hoisin sauce over each tortilla, stuff with chicken, spring onions and cucumber, then wrap and enjoy.