DAY ONE

Chinese poached chicken & rice

Serves 4 Prep 20 mins Cook 40 mins £1.93 a portion 317 kcals, 20g fat, 5g sat. fat, 3g sugar

large piece of ginger, 1 tbsp finely grated, the rest sliced 3 garlic cloves 1 tsp black peppercorns 1 tbsp soy sauce soy sauce, plus 2-3 tsp (optional) 8 chicken legs 3 tbsp sesame oil 2 bunches spring onions, chopped 4 pak choi, halved cooked long-grain rice, to serve

1 Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.

2 Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.

3 When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3- 4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.