- 4 spring onion, trimmed and thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 850ml chicken stock
- 250g potatoes, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 300ml skimmed milk
- 250g skinless, boneless chicken breast, cut into small pieces
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 140g frozen or canned sweetcorn
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 410g can Puy lentils or green lentils, rinsed and drained
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- chopped chives, to serve (optional)
Place the spring onions in a large pan with 6 tbsp stock and seasoning. Cover and cook for 2-3 mins until softened. Add the potatoes, the rest of the stock and the milk. Bring to the boil and simmer gently, partially covered, for 10 mins or until the potatoes are just tender. Ladle out about a quarter of the mixture into a blender and whizz until smooth. Stir back into the pan.
Add the chicken, sweetcorn and lentils to the pan and cook for 5-7 mins more or until the chicken is cooked. Check the seasoning and serve in warm bowls, scattered with chopped chives (if using).