- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 medium carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp thyme leaves, roughly chopped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1.4l chicken stock
- 300g leftover roast chicken, shredded and skin removed
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 200g frozen pea
- 3 tbsp Greek yogurt
- 1 garlic clove, crushed
- squeeze lemon juice
Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins.
Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 mins until hot through.
Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.
If you want to use a slow cookerGently fry your onions, carrots and thyme for 15 mins then tip it with the veg into your slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass remove it now, shredding remaining chicken from bones. Stir back into the soup, or add leftover chicken now, plus peas. Cook for 30 mins more. Remove half the mixture then puree with a stick blender to your liking.
Feta & spinach sconesHeat oven to 180C/fan 160C/gas 4. Put 280g self-raising flour and a large pinch of salt into a large bowl and make a well in the centre. In a separate bowl, combine 100g cubed feta, 3 tbsp sunflower oil, 2 eggs, 280ml Greek yogurt and a small handful baby spinach leaves, roughly chopped. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 mins. Cool, then serve in wedges.