LUNCH

CHICKEN PATE

140g leftover roasted chicken 1 stick celery, diced 1 spring onion, finely sliced Zest and juice of ½ lemon ½ tsp chopped fresh dill ½ tsp chopped fresh chives Sea salt and freshly ground black pepper, to taste 2 tbsp plain coconut yoghurt (or organic mayonnaise)

TO SERVE:

1 small gem lettuce A handful cherry tomatoes PUT the leftover roasted chicken into a blender and pulse four or five times. Add the celery and pulse twice more. Pour into a bowl and stir in all the other ingredients, mixing well. Scoop the chicken pate into the lettuce cups and enjoy alongside a handful of cherry tomatoes. Tips: If you can’t get hold of fresh herbs, substitute them with 1 tsp dried mixed herbs. If stringy celery bothers you, peel the outside of the vegetable before you use it.