SPRING VEGETABLE BROTH WITH SHREDDED CHICKEN

Wsalmon fillets, chicken breast and sirloin steak are always on your shopping list, you can shake things up with these inventive recipes.

The salmon is coated in a creamy yogurt dressing and then grilled – the yogurt prevents it from drying out and helps pick up a lovely char without burning.

This salad is packed with texture and flavours and crunchy baked tortilla chips turn this Mexicaninspired dish into a main meal.

The speedy steak stir-fry uses lean sirloin, cut into strips and flash fried to keep it tender.

A chicken and spring veg broth, topped with crunchy croutons and umami-packed parmesan, makes a great change from grilled chicken.

PREP: 15 MINS COOK: 20 MINS SERVES 2 PREP: 10 MINS COOK: 10 MINS PLUS STANDING SERVES 2

1 tbsp olive oil

1 large chicken breast, skin on 500ml chicken stock

1 slice sourdough bread, cut into cubes

2 tbsp grated parmesan

2 large handfuls spring greens, finely sliced

4 asparagus spears, trimmed, halved and cut into chunky pieces

40g fresh or frozen peas

400g can borlotti beans, drained and rinsed

Heat oven to 200C/180C fan/gas 6. Heat 1 tsp of the oil in a pan, brown the chicken, then remove. Bring the stock to the boil in the same pan, add the chicken and cook for 5 mins. Turn off the heat, cover with a lid and leave to stand for 30 mins.

Put the bread cubes on a baking tray. Drizzle with the remaining oil, some salt and the parmesan. Bake for 6 mins until crunchy and golden. Remove and scrape off the tray and on to a plate.

Remove the chicken from the pan and slice it. Bring the stock to the boil again and add the greens, asparagus and peas. Cook for 1 min, then add the beans and chicken. Heat everything through, then pour into bowls and top with the parmesan toast to serve.