Poached haddock with vegetable tabbouleh
Inspired by Eastern Mediterranean cooking, this delicious and protein-packed recipe will ensure children leave the […]
Read moreServings 4
An ins-pie-ring recipe from our summer menu brought to you by N chefs. This chicken, leek, and carrot pie is packed full of vegetables and protein, making it an ideal one-dish meal for family suppers.
2 chicken breast fillets – diced
1 large onion – peeled and diced
1 leek – peeled and sliced
2 carrots – peeled and sliced
50g cream cheese
160g baking potatoes – peeled and diced, and parboiled.
Thyme – chopped
1 pack of pre-rolled puff pastry
240g spring greens – washed
80g gravy
Extra virgin olive oil