SIMPLE storecupboard SUPPERS

Chicken with mushrooms

■ Serves 4 ■ Prep 15 mins ■ Cook 35 mins FREEZABLE

2 tbsp olive oil
500g boneless, skinless chicken thighs
flour, for dusting
50g diced pancetta or lardons
300g small button mushrooms
2 large shallots, chopped
250ml chicken stock
1 tbsp white wine vinegar
50g frozen peas
small handful of parsley, finely chopped

1 Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, then brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.

2 Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms to the pan and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

PER SERVING 260 kcals, fat 13g, saturates 3g, carbs 3g, sugars 1g, fibre 3g, protein 32g, salt 0.9g

Tip

Chicken and mushrooms are a classic combination. Use a mixture of mushrooms, if you prefer.

Mustard salmon & veg bake with horseradish sauce

■ Serves 4 ■ Prep 10 mins ■Cook 30 mins

4 parsnips, sliced lengthways
4 small raw beetroots, thickly sliced
6 carrots, sliced lengthways
2 tbsp