This is a nice homely meal for Autumn, to fill you up as the nights get colder. The celeriac gives a delicate aniseed flavour to the mash. Which is nice for a change and is a gentle introduction to this flavour for children.
Preparation and cooking time: 20 minutes
3 chicken breasts (or enough for your family)
300g new potatoes (or enough for your family).
150g sprouts or similar greens.
1 knob of butter
ready made gravy (ok, so its a bit of a cheat but its quick!)
- Peel and chop the celeriac then put it in a pan of cold water and bring to the boil.
- Grill the chicken breasts, turning occasionally. Meanwhile, clean the potatoes and cut into bite sized chunks of a similar size. Put these into a pan of cold water and bring to the boil.
- Clean the sprouts (removing any damaged outer leaves and scoring a cross in the hard core). Once the potatoes have started to boil, add the sprouts to the pan.
- When the celeriac is tender, drain, then add the butter. Mash or blend until smooth.
- Make the gravy according to pack instructions.
- Once everything is cooked through and tender, drain the vegetables and serve with the chicken, mash and gravy.
TIP: If you have any chicken breasts left over, these can be frozen, uncooked for another meal or grilled with the others and enjoyed in a sandwich for lunch the next day.
Now for a loosely ‘chicken’ themed make: