Sweet chilli chicken wrap



  • 1 whole meal wrap
  • 15g / 1/2 oz. lettuce
  • 1 small chicken breast, grilled and sliced
  • 1 tablespoon sweet chilli sauce
  • ¼ red onion, chopped
  • ½ carrot, grated
  • ½ small pepper, chopped



  1. Combine all of the ingredients (except the lettuce and wrap) in a bowl.
  2. Spoon onto your wrap and top with the lettuce

Serving Suggestions


If you like your wrap warm, simply place it into a heated sandwich toaster for 4 -5 minutes until the edges are crispy.

Source: Sweet chilli chicken wrap


Creamy chicken, kale & mushroom pie


Butternut squash is a great source of healthy carbohydrates, magnesium and antioxidant carotenoid

We deliver all this


  • 120g chestnut mushrooms
  • 1/2 chicken stock cube
  • 1/2 tbsp oil
  • 1 leek
  • 2 garlic cloves
  • 2 tsp cornflour
  • 2 x 170g free-range chicken breast
  • 400g butternut squash
  • 40g creamed coconut
  • 40g kale
  • Medium handful of fresh tarragon



  1. Boil a kettle. Dissolve the creamed coconut and chicken stock in a jug of 200ml boiling water. In a bowl, mix the cornflour with 1 tbsp cold water.
  2. Finely chop the garlic and thinly slice the leek, removing the root end. Finely slice the mushrooms. Roughly chop the kale and the tarragon.
  3. Peel and cut the squash into 1cm pieces. Cut the chicken into bite-sized pieces.
  4. In a medium-sized pan, heat 1/2 tbsp oil on a medium heat and fry the garlic and chicken for 5 mins, then add the leek and mushrooms for a further 3 mins. Add the the creamed coconut and stock, cornflour and the kale, simmer for 5 mins. Then stir in the tarragon and season with sea salt and black pepper.
  5. Meanwhile, place the squash in a saucepan and cover with boiling water and add a pinch of sea salt. Simmer for 10 mins, then drain and mash with a potato masher.
  6. Preheat the grill to high. Place the chicken and mushroom mix in an ovenproof dish and top with the squash mash. Grill for 5 mins until turning golden.
  7. Serve the creamy chicken and mushroom pie with squash mash on two warm plates.

Source: Creamy chicken, kale & mushroom pie


Spring chicken pot-au-feu


This is a delicious alternative to a regular Sunday roast and it presents so beautifully at the dinner table. The intense stuffing enriches and accents the delicate poached chicken and the potatoes and vegetables take up the flavour of the stock. Be sure to buy super-fresh livers for this, and good quality ham makes such a difference to the stuffing. You will need an eight-litre pot for this recipe.


Grilled Butterflied Chicken with Basil and Mint Vinaigrette

  • 250 g fresh chicken livers
  • 300 ml milk
  • salt flakes and freshly ground black pepper
  • extra virgin olive oil
  • 100 g butter
  • 5 eschalots, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 sprigs thyme, leaves picked
  • 150 g leg ham, diced
  • 1 large handful flat-leaf parsley, chopped
  • 1 egg, lightly beaten
  • 120 g sourdough bread, blitzed to a crumb
  • 1.4 kg free-range chicken
  • 4 kipfler potatoes, peeled and halved
  • ½ bulb fennel
  • 2 fresh bay leaves
  • 2 litres quality chicken stock
  • 1 bunch dutch carrots, trimmed
  • 1 celery heart, halved
  • 2 medium leeks, cut into 4 cm pieces
  • 2 stalks cavolo nero
  • 1 garlic clove
  • 1 cup quality mayonnaise
  • 500 g fresh broad beans, podded, blanched in boiling water and podded again



  1. Soak the livers in the milk for 30 minutes. Drain, trim off the white connective tissue and pat dry with paper towel.
  2. Heat a large frying pan until very hot. Season the livers well with salt and pepper and coat with oil. Sear for one minute on each side, adding a little butter to the pan after 30 seconds to help the livers caramelise. Remove and drain on paper towel. Once cool, slice into 0.5 cm slices.
  3. Add the remaining butter, eschalots and garlic to a frying pan and cook over medium heat for two to three minutes to soften. Add the thyme and ham and cook for two minutes. Transfer the mixture to a medium bowl and add the livers, parsley, egg and breadcrumbs. Season with salt and pepper and mix well.
  4. Spoon the stuffing into the cavity of the chicken. Fold the skin over the opening and secure by threading a skewer through the skin.
  5. Place the potatoes in the pot followed by the chicken, fennel, bay leaves and one tablespoon of salt flakes. Add the stock and enough cold water to just cover. Bring to a simmer, skim if necessary and cook gently for one hour.
  6. Once cooked, lift the chicken out of the liquid, carefully supporting it as you do. Place in a shallow bowl, cover with cling film and set aside somewhere warm.
  7. Remove the cooked potatoes (if not tender just cook a little longer) and fennel and set aside. Add the other vegetables, except the broad beans, to the pot and simmer for eight to 10 minutes until cooked.
  8. Remove the vegetables from the stock and reduce the liquid over high heat until intense and flavourful. Adjust the seasoning if necessary.
  9. While the stock reduces, crush a garlic clove with a pinch of salt and mix through the mayonnaise with a decent grind of black pepper.
  10. Serve the carved chicken in warm bowls with the stuffing and vegetables (including the broad beans) and ladle the hot stock over the top. Top with a dollop of aioli and serve with plenty of bread.


  1. It’s best to make the stuffing and stuff the bird just before cooking. If you stuff and then refrigerate the chicken, the cooking time will need to be increased, and it may cook less evenly.
  2. Roll any excess stuffing in cling film in a tight roll, poach for 10 minutes, slice and serve with the chicken.
  3. You can add different vegetables to this, green beans, globe artichokes or whatever looks good at the market.

Source: Spring chicken pot-au-feu

Chicken and chorizo jambalaya recipe




  • 300g skinless chicken breasts
  • ⅔ chorizo ring (approx 150g), sliced
  • 2tsp Cajun seasoning
  • 2tbsp olive oil
  • 1 onion, finely chopped
  • 1 red pepper, seeded, cut into 2cm strips and halved
  • 1 yellow pepper, seeded, cut into 2cm strips and halved
  • 2 celery sticks, thinly sliced
  • 2 garlic cloves, crushed
  • 400g (14 oz) basmati rice
  • 1 litre chicken stock
  • 400g tomatoes, chopped
  • Tabasco sauce
  • salt, to taste
  • pepper, to taste



  1. Cut the chicken into 2 cm cubes, sprinkle with the Cajun seasoning and rub into the raw chicken pieces and set aside for 10-15 minutes. (wash your hands).
  2. Heat the oil in a large flameproof casserole or pan over a moderately high heat, add the chicken and fry for about 3-4 minutes, stirring frequently, until the chicken is lightly browned. Add the chorizo and continue to cook for 2 minutes and the chorizo has rendered some of its oil. Remove the chicken and chorizo from the pan with a slotted spoon and set aside.
  3. Add the onion and celery to the pan and fry for 2 minutes, add the peppers and continue to fry for 2-3 minutes. Add the crushed garlic and the rice, stir well and fry for another minute.
  4. Pour in the stock and stir well. Return the chicken and chorizo to the pan. Bring to the boil, then reduce the heat, cover and simmer for 8 minutes. Add the canned tomatoes and cook for a further 5–10 minutes or until the rice is tender and has absorbed all the liquid and the chicken is cooked through.

Source: Chicken and chorizo jambalaya recipe

Slow cooker chicken casserole


Simple casserole to bung into the slow cooker for 8 hours on slow or 3/4 on high. Use chicken thighs or a mixture of chicken pieces.



  • 4 carrots
  • 1 large onion
  • 4 garlic cloves
  • 2 large potatoes, diced
  • 1 handful chopped fresh parsley, rosemary and thyme
  • 4 chicken thighs
  • 4 bay leaves
  • salt and pepper to taste
  • 40g pearl barley
  • 20g split peas
  • 20g marrow fat peas
  • 600ml (1 pt) chicken stock



  1. Chop carrots, onion and garlic and add to medium hot pan for 5 minutes, add diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker.
  2. Brown chicken in frying pan for 5 minutes. Add to slow cooker.
  3. Add the bay leaves, salt and pepper, barley, split peas, marrowfat peas and stock to the slow cooker. Cook on High for 3-4 hours or on low 8 hours. Serve with roast puddings, stuffing or bread and butter.


Source: Slow cooker chicken casserole

Greek Chicken Kebabs with Tzatziki Sauce

I could eat Greek food all day every day no problem. I love that not only is it healthy but it tastes so fresh and flavorful. And tzatziki sauce, don’t even get me started. I could eat that stuff on my morning oatmeal. Okay, that may be a little (or really) weird but I was eating it by the spoonful today. You likely won’t need the full Tzatkiki Sauce recipe that is listed below but it’s great with pita chips or veggies, add it to a wrap or spoon it over your grilled salmon the next day.


I was in Heaven eating these! When we lived in D.C. for a few short months we lived by this wonderful Greek restaurant that we’d often dine at. Now I live by absolutely no Greek restaurants, so when I want Greek food I have to make it myself. But let me tell you these are definitely restaurant quality! I was savoring each and every last bite and I can’t wait to make them again!



  • 1 3/4 – 2 lbs bonless skinless chicken breasts , diced into 1 1/4-inch cubes
  • 1/4 cup + 2 Tbsp olive oil , divided, plus more for grill
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 3 cloves garlic , minced
  • 2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper
  • 2 large red bell peppers , diced into 1 1/4-inch pieces
  • 3 small zucchini (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick
  • 1 large red onion , diced into 1 1/4-inch wedges


  • 1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks*
  • 1 tsp salt , plus more to taste
  • 2 (5.3 oz) containers plain Greek yogurt (1 heaping cups)
  • 1 clove garlic , finely minced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill



  1. For the kebabs:
  2. In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste (I used 3/4 tsp salt 1/4 tsp pepper). Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
  3. Drizzle and toss veggies with 2 Tbsp of the olive oil (I just left them on the cutting board and tossed them) and season lightly with salt.
  4. Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in center, about 7 – 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with
  5. Tzatziki sauce.
  6. For the Tzatziki:
  7. Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
  8. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off).
  9. Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.
  10. *I just peeled the cucumber, sliced in half lengthwise, then used a spoon to scoop the seeds out and diced into chunks.

Source: Greek Chicken Kebabs with Tzatziki Sauce

Iberian-Style Sausage & Chicken Ragu


This hearty sausage and chicken ragù was inspired by a fabulous stew Bruce Aidells enjoyed when he was traveling in Spain. Serve it over a heartier pasta, such as whole-wheat penne, or gnocchi. Garnish with grated sheep’s-milk cheese, such as Manchego.



  • 1 tablespoon extra-virgin olive oil
  • Great Value Extra Virgin Olive Oil 17 ozIn Stores OnlySee Everyday Low Price
  • 8 ounces linguiça (Portuguese-style sausage) or Spanish-style chorizo, diced3 cups chopped onion
  • 2 tablespoons finely chopped garlic
    Great Value Minced Garlic, 32 ozIn Stores OnlySEE EVERYDAY LOW PRICE
  • 2 tablespoons PimentÀ³n de la Vera (see Note)2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
  • ½ teaspoon kosher salt
  • Freshly ground pepper to taste3 cups white wine
  • 4 cups diced seeded tomatoes or canned diced tomatoes
  • 2 cups reduced-sodium chicken broth¼ cup chopped flat-leaf parsley
  • 1 generous pinch saffron threads (see Note)



  1. Heat oil in a large pot or Dutch oven over medium heat and add sausage. Cook, stirring occasionally, until the edges begin to color, 5 to 10 minutes. Add onion and garlic. Cover and cook for 10 minutes, stirring occasionally, until the onion is quite soft.
  2. Sprinkle Pimenton de la Vera over the onion mixture; stir to coat. Cook for 1 minute. Add chicken, salt and pepper; stir to coat. Cook, stirring, for 5 minutes. Add wine and increase heat to high; cook until the wine is reduced by about a third, about 8 minutes.
  3. Stir in tomatoes, broth, parsley and saffron; reduce heat to maintain a simmer and cook, uncovered, until the chicken is tender and the sauce is beginning to thicken, 1 to 1¼ hours. Season with more pepper, if desired.

Source: Iberian-Style Sausage & Chicken Ragu