|Energy (Kcal) 262|
|Energy (KJ) 1104|
|Saturated Fat 0.9g||4%|
|Total Sugars 7.9g||8%|
In a large casserole pot add the olive oil, season the chicken and cook until nicely golden then remove from the pan. Add the anchovy, onion, carrot and celery to the pan and cook this until the vegetables are soft, stirring every so often. Next add the chicken back to the pan along with the garlic and cook for about 2 minutes.
Now add the tinned tomatoes, chicken stock and fresh sage and bring to the boil. Once boiling stir in the chopped potatoes turn down to a simmer, pop a lid on and cook for 15-20 minutes, stirring every so often until the potatoes feel tender.
Just before serving sprinkle over the parsley and serve.
300g Rooster potatoes, peeled and cut into 2cm cubes
3 chicken breasts, cut into chunks.
1tbsp olive oil
3 anchovy fillets
1 medium onion, finely chopped
1 medium carrot, chopped
2 celery sticks, chopped
3 garlic cloves, crushed
1 tin of chopped tomatoes
300ml chicken stock
1tsp fresh sage
1tbsp fresh chopped parsley
Turkey Bubble and Squeak with Crispy Ham Shards
This delicious recipe is perfect for using up leftover roast turkey after Christmas! Serve with a runny poached egg for an extra special touch.
St. Patrick’s Day Potato, Bacon & Cabbage Gratin
Enjoy this fantastic recipe with family and friends with a filling traditional Irish recipe. Cook up a storm with this modern twist on beloved, traditional Irish ingredients.
This potato recipe is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins.
Good source of omega-3 fats
Experience salmon combine with its flavoursome accomplices of mustard, crème fraîche, and green veg in this indulgent, light and fresh recipe.