In a large pan heat the oil and add onion, garlic, courgettes and chicken, cook for 3-4 minutes.
Add the carrots, corn, potatoes, stock and herbs. Bring to the boil and fast simmer for 15-20 minutes with lid on pan.
Three minutes before the end of cooking add the broccoli to the top of the pan to lightly steam. Serve in deep bowls.
4 Medium potatoes cut into small cubes
1tbsp Olive oil
1 Onion, finely chopped
1 Clove of garlic, chopped
2 Small courgettes, thickly sliced
4 Skinless Chicken breasts cut into small chunks
6 Mini carrots, peeled and cut in half lengthways
6 Mini sweetcorns cut in half lengthways
300ml Chicken stock
50g Tender stem broccoli
Handful of fresh herbs – thyme, coriander and parsley or you could use 1 tsp dried mixed herbs.
This recipe is a Thai twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a healthy curry.
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
The masala is a curry-lovers favourite! Swap the meat for this vegetarian delight, made with gorgeous potatoes and flavoursome chickpeas - delicious!
Rustle up this irresistible wedges dish peppered with spicy chilli powder and a delicious dip. Perfect for snacking on with pals or as a side dish to a main meal.
This campaign was originally produced in the framework of a programme co-financed by the European Union