Basildon Extra, Spring 2012 31 Trysomething tasty for dinner
SHOPPING lists may take on amorecarb-friendly tone, as we swap Atkins-style dinners, for filling, economical meals made with cheaper,less fash- ionable ingredients. Leading this starchy charge is our newly-
crowned Mr Potato Head, James Martin, who’s heading up the Many Faces Of Potatoes cam- paign and responsible for finding awinning potato recipe to featureinanational TV advert this sum- mer.
“Potatoes aresuch an important part of British
life. They'rehealthy,delicious, and extremely quick and easy to cook,” says the Saturday Kitchen pre- senter. “This competition not only offers budding chefs
up and down the country the chance to show off their culinary skills, but it will also hopefully inspire morepeople to cook with the great British spud.
Chicken and Potato Pot
◆ Four medium potatoes, cut into small cubes ◆ One tbsp olive oil ◆ One onion, finely chopped ◆ One clove garlic, crushed ◆ Twosmall courgettes, thickly sliced ◆ Four skinless chicken breasts, cut into small chunks ◆ Six mini carrots, peeled and cut in half length- ways ◆ Six mini sweetcorns, cut in half lengthways ◆ 300ml chicken stock ◆ 50g tender-stem broccoli ◆ Handful of fresh thyme, coriander and parsley or one tsp dried mixed herbs
(serves four) INGREDIENTS
◆ In alargepan, heat the oil and add onion, garlic, courgettes and chicken. Cook for three to four minutes before adding the carrots, corn, potatoes,stock and herbs. ◆ Bringtothe boil and fast simmer for 15-20 minutes with the lid on the pan. Three minutes before the end of cooking, add the broccoli to the top of the pan to lightly steam. ◆ Serveindeep bowls.
METHOD
“I bet thereare hundreds of people with afamily favourite potato recipe –and I, for one, can't wait to taste them.” To find out moreabout cooking potatoes, visit
manyfacesofpotatoes.co.uk and see the recipe below to get you started.
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