JUST 5 INGREDIENTS

Easy Cook - - CONTENTS -

Less shop­ping, less money, less fuss

Hot cheesy potatoes with broccoli

Serves 4 Prep 5 mins Cook 20 mins £1.04 a por­tion 300 kcals, 18g fat, 6g sat. fat, 3g su­gar

600g new potatoes, thickly sliced 200g ten­der­stem broccoli 4 tbsp olive oil juice 1 le­mon 4 slices veg­e­tar­ian goat’s cheese,

from a log

Steam the potatoes for 10-12 mins un­til just cooked. Add the broccoli, then cook for 5 mins un­til ten­der. While the veg is cook­ing, mix the oil, le­mon juice and some sea­son­ing to­gether in a large bowl. When the veg are ready, tip them into the dress­ing, toss to­gether, then pile onto plates. Top each pile with goat’s cheese.

Chunky chicken hot­pot

Serves 4 Prep 5 mins Cook 15 mins £1.98 a por­tion 332 kcals, 10g fat, 3g sat. fat, 14g su­gar

700ml hot chicken stock 4 skin­less chicken breasts 100g smoked streaky ba­con, chopped half a small savoy cab­bage, cut into

4 wedges 6 carrots, peeled and cut into large

chunks

Pour the stock into the base of a metal steamer, then add the chicken and ba­con. Sit the cab­bage and carrots in the first tier above stock. Sim­mer ev­ery­thing for 15 mins un­til the chicken is cooked, the cab­bage has wilted and the carrots are ten­der. Di­vide the cab­bage, chicken and carrots be­tween 4 bowls, then la­dle over the stock and ba­con pieces. You could also slice the chicken breasts into two pieces. FOR A FISH VER­SION…

Chunky had­dock & potato hot­pot

Steam the wedges of cab­bage with the ba­con and a hand­ful sliced new potatoes, with their skins on, over 750ml veg­etable stock for 10 mins. Ƃ`` { Ý £ää} w iÌà skin­less smoked had­dock and con­tinue to steam for 5 mins un­til the had­dock is just cooked.

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