- 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
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 200g frozen peas
- 3 tbsp Greek yogurt
- 1 garlic clove, crushed
- squeeze lemon juice
Heat 1 tbsp olive oil in a large heavy-based pan. Add 2 chopped onions, 3 chopped medium carrots and 1 tbsp roughly chopped thyme leaves, then gently fry for 15 mins.
Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
Add 300g shredded leftover roast chicken, remove half the mixture, then purée with a stick blender.
Tip back into the pan with the rest of the soup, 200g frozen peas and seasoning, then simmer for 5 mins until hot through.
Mix 3 tbsp Greek yogurt,1 crushed garlic clove and a squeeze lemon juice, swirl into the soup in bowls, then serve.
If you want to use a slow cooker, gently fry 2 chopped onions, 3 chopped medium carrots and1 tbsp roughly chopped thyme leaves for 15 mins then tip them 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 any remaining chicken from the bones.
Stir back into the soup, or add 300g shredded leftover roast chicken now, plus 200g frozen peas.
Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.
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.