Ingredients:

1 tbsp olive oil

1 chopped onion

500g, boneless skinless chicken thigh

300g small new potato

425ml low-salt vegetable stock (ie kallo 

low-salt vegetable stock)

350g small cut broccoli 

350g spring onion, shredded

140g peas

Bunch spring onion,sliced

2 tbsp pesto

Method:

STEP 1
Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

STEP 2

Add the broccoli, spring greens, peas and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through. 

Recipe by Jenna Dyer (S3)

Ingredients:

75g young broad beans (use frozen if you can’t get fresh)

2 x 100 pack asparagus tips 

170g peas (use frozen if you can’t get fresh)

350g of spaghetti or tagliatell

175g pack baby leaks, trimmed + sliced

1 tbsp olive oil

1 tbsp butter

200ml of fromage frais/creme fraiche (fresh cheese)

Handful chopped veg (mint, parsley and chives)

Method:        

STEP 1
Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.

STEP 2
Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.

STEP 3
Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

Recipe by Jenna Dyer (S3)

Ingredients:

8 chicken drumsticks

3 tbsp olive oil

1 tsp garlic paste

1 tsp ginger paste

1tsp garam masala 

1 tsp turmeric

150ml pot yoghurt

500g new potato, halved 

4 large tomatoes, roughly chopped

1 red onion, chopped

Small pack coriander, chopped

Method:

STEP 1
Put the drumsticks in a large bowl with 1 tbsp oil, the garlic, ginger, garam masala, turmeric and 2 tbsp yogurt. Toss together with your hands until coated. Leave to marinate for at least 30 mins (can be left in the fridge overnight). Heat oven to 180C/160C fan/gas 4.

STEP 2
Put the potatoes in a large roasting tin with the remaining oil and plenty of seasoning. Add the chicken drumsticks and bake for 40-45 mins until cooked and golden.

STEP 3
Scatter the tomatoes, onion, coriander and some seasoning over the chicken and potatoes, with the remaining yogurt served on the side.

Recipe by Jenna Dyer (S3)