- 200g quinoa
- 5 tbsp olive oil
- 2 garlic clove, finely chopped
- 3 carrots, cut into thin sticks
- 300g leek, sliced
- 300g broccoli, cut into small florets
- 100g sundried tomato, drained and chopped
- 200ml vegetable stock
- 2 tsp tomato purée
- juice 1 lemon
- Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
- Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top
Mustard Chicken with Winter Vegetables
- 1 chicken, about 1.8kg/4lb in weight
- 2 onion
- 6 celery sticks
- 6 carrot
- 2 bay leaf
- 2 thyme sprigs
- 1 tsp black peppercorn
- 50g butter
- 100g smoked bacon lardons
- 3 small turnip, peeled and cut into wedges
- 1 tbsp plain flour
- 2 tbsp wholegrain mustard
- 3 rounded tbsp crème fraîche
- good handful parsley, chopped
- Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
- When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
- Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.
- Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.