Ingredients

1 tbsp olive oil, 1 onion chopped, 500g boneless, skinless chicken thigh, 300g small new potato, 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes), 350g broccoli, cut into small florets, 350g spring green, shredded, 140g petits pois, bunch spring onion, sliced, 2 tbsp pesto

Method

–              Heat the oil in a large, heavy pan.

–              Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured.

–              Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil.

–              Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked.

–              Can be frozen at this point.

–              Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil.

–              Cover, then cook for 5 mins more, stir in the pesto and heat through.