HUNTER’S CHICKEN WITH SMASHED WHITE BEANS

The smashed beans help to soak up the delicious sauce, as well as providing protein and dietary fibre. Both the butter beans and spinach contain calcium, magnesium and potassium.

SERVES PREP COOK

4 15 minutes

1 hour 8 chicken thighs, skinned 2 tbsp plain flour

2 tbsp olive oil

15g unsalted butter

1 whole garlic bulb, unpeeled and cut in half horizontally 2 carrots, chopped

350g chestnut mushrooms, halved or quartered a few fresh rosemary sprigs 420ml chicken stock

60ml crème fraîche salt and freshly ground black pepper large heavy saucepan set over a medium heat. Add the chicken thighs and cook, turning them occasionally, until they are golden brown on all sides.

Add the garlic, carrots and mushrooms to cook for 5 minutes, then add the rosemary and chicken stock. Cover and simmer gently for about 45 minutes until the chicken is cooked through and really tender and the sauce has reduced.

Season to taste with salt and pepper, and squeeze the garlic out of its skin into the sauce. Stir in the crème fraîche.

While the chicken is cooking, make the white beans. Heat the oil in a small pan and cook the onion and rosemary gently for about 10 minutes until really tender.

Add the spinach and cook for 1-2 minutes until it wilts. Remove the rosemary and blitz the onion and spinach with the beans and lemon zest in a blender or food processor until you have a thick purée. Reheat in the pan and season to taste.

Spoon the chicken in its sauce on to four serving plates and serve with the beans.

Swap the butter beans for a can of cannellini or haricot beans, or serve with brown rice.

HHHHH2 large sweet potatoes, peeled and cut into thick matchsticks

4 tbsp olive oil

60g mixed seeds

(eg cumin, fennel and pumpkin seeds)

300g kale, ribs and stalks removed, leaves coarsely shredded

60g chopped walnuts

175g creamy goat’s cheese 2 ripe pears, peeled, cored and sliced

4 tsp balsamic vinegar a handful of fresh flat-leaf parsley, finely chopped salt and freshly ground black pepper

Preheat the oven to 190C/170C fan/gas 5. Put the sweet potato in a large roasting pan and sprinkle with the oil. Season lightly with salt and pepper. Bake for about 8 minutes, then sprinkle the seeds over the top and return to the oven for 5 minutes.

Add the kale and stir it gently into the seedy oil.

Roast for 8-10 minutes until the sweet potato is tender and the kale is crisp but not browned. Remove from the oven and stir in the walnuts.

Divide the vegetable mixture between four serving plates. Crumble the cheese over the top and add the pears. Drizzle with balsamic vinegar, sprinkle with parsley and serve warm.

Stir in some warm puy lentils if you want to make this a more substantial meal.

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