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Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

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15 minutes

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1½ hours

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8-10 minutes

Leek-and-chicken broth with avo baguette

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 T olive oil
2 free-range chicken breasts, quartered
3 leeks, cut into chunks
2 sticks celery, thinly sliced
4 cloves garlic, finely chopped
4 cups chicken stock
2 cups baby spinach
1 cup parsley roughly chopped
2 cups rosmarino pasta , cooked al dente
1 French baguette, halved and toasted
2 avocados, mashed
1 lemon, juiced
sea salt and white pepper, to taste

Method

Fry the chicken in the olive oil over a very high heat. Remove from the pan. Add the leeks, celery and garlic and fry until the leeks are soft.

Return the chicken to the pan. Add the stock and baby spinach and warm through. Add the parsley.

Just before serving, add the cooked pasta.

Generously spread the avocado onto the baguette. Squeeze over some lemon juice and season with salt and pepper. Serve with the chicken broth.

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Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Dad’s oxtail

Chinese beef stir-fry

Coconut-dressed cauli-rice winter salad

Indian lamb on the bone with pineapple-and-coriander raita

Roast pepper panzanella

Lettie’s frikkadels

Chicken bollito misto

Caprese salad

Steamed greens

Parmesan-crumbed pork chops with caponata

Leek-and-chicken broth with avo baguette

Leek-and-chicken broth with avo baguette

Ingredients

Method