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About this recipe: Take advantage of small, trimmed leeks, turnips and potatoes to speed up classic dishes with a ‘throw-it-all-in’ approach. Brown everything briefly to add flavour, then bring it together with a creamy sauce. Delicious!
Moroccan chicken stew: Add 2 crushed garlic cloves and 1 tbsp Moroccan spice mix, such as ras-el-hanout or harissa, with the mushrooms at step 2. Add 2 sliced red peppers instead of turnips, and chunks of butternut squash instead of potatoes. Pour in 300ml boiling water instead of the stock and sherry, and 2 x 400g cans chopped tomatoes. After putting the chicken thighs on the vegetables at step 3, sprinkle 2 x 400g cans chickpeas, drained and rinsed, over the top; omit the French beans. Do not reduce the cooking juices at step 5. Omit the yoghurt mixture and sprinkle with chopped fresh coriander leaves and lemon zest before serving.