For a light Chinese-style meal without the rice, this is the perfect way to use up leftover cooked chicken (breast or thigh) and potatoes. If you’d prefer a vegan version substitute the chicken for 60g unsalted cashew nuts.
This delicious recipe presents some of the best of the summer’s seasonal flavours in a healthy and satisfying soup.
You’ll need a large skillet / sauté pan with a lid to cook this delicious Middle-Eastern influenced dish. The eggs are gently poached in the tomatoey sauce and the addition of potatoes adds some satisfying bulk to soak up all rich flavours.
These tasty layered salads will provide a healthy and substantial lunch. Easy to prepare the day before and keep in the fridge, each recipe will fill two Mason jars.
This healthy traybake is simple to make and super healthy. The spices can be adjusted to suit your individual taste.