Lemony roast chicken pie
A pie that's worth taking the time over, crisp shortcrust pastry filled with roasted chicken and a creamy onion and fennel sauce
Spring veg mix
Serves 6
Easy
Prep:
Cook:
A colourful mix of asparagus, carrots, green beans, broad beans, peas and cabbage - bursting with goodness
Skip to ingredients
- 200g baby carrotwith tops, scraped or peeled
- 200g green bean
- 200g asparaguswoody bottoms cut off
- 200g frozen pea
- 200g double-podded broad bean
- 200g/7oz spring or Savoy cabbageshredded
- small knob of butter
- 2 tsp caster sugar
Nutrition: per serving
- kcal88
- fat2g
- saturates1g
- carbs11g
- sugars7g
- fibre9g
- protein6g
- salt0.1glow
Method
step 1
Bring a large saucepan of water to the boil. Add the carrots and cook for 2 mins, then add the green beans and cook for 1 min more. Tip in the asparagus, peas, broad beans and cabbage, and cook for another 3 mins. Test a carrot and green bean to see if they are done, then drain well. Tip back into the pan with the butter, sugar and some seasoning. Toss together and transfer to a serving dish.
