Blueberry & lime cheesecake
A smart and deliciously creamy dessert
St David's leek & chicken hotpot
- Preparation and cooking time
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 baking potatoespeeled and cut into chunks
- 2 leekscut into thick slices and washed
- 3 medium carrotspeeled and cut into 3cm/1.25in slices
- 300ml hot chicken stock
- 4 skinless, boneless chicken breastsdiced
- 3 tbsp double cream
- 1 tbsp chopped fresh parsley
- breadrolls, to serve
Nutrition: per serving
- kcal298
- fat8g
- saturates4g
- carbs34g
- sugars0g
- fibre4g
- protein34g
- salt0.51glow
Method
step 1
Cook the veg: Toss the potatoes, leeks and carrots together in a shallow microwave-safe dish with some salt and pepper. Pour over the stock. Cover the dish with cling film and pierce a few times with the point of a knife. Cook on High for 10 minutes until the potatoes are just starting to become tender.
step 2
Cook the chicken: Remove the dish from the microwave, peel off the cling film and stir in the chicken. Cover the dish with fresh cling film and pierce again, then cook on High for 6 minutes or until the chicken is cooked and succulent.
step 3
Finish the dish: Remove the dish from the microwave, uncover and stir in the cream and parsley plus black pepper to taste. Serve straight from the dish, with bread to mop up the juices.
