good health

Slow-cooked chicken makes light work of supper. Use this recipe as a template for other prepared meats, such as lamb kleftiko with potatoes, red onions and courgettes.

Baharat chicken with lentils & onions

300 g Essential Carrots,

tsp sugar

tbsp Essential Olive Oil

240 g Levantine Table Slow-Cooked Baharat-Spiced Chicken

Essential Lentils, drained and rinsed

tbsp Essential Natural Yogurt

Step 1

Preheat the oven to 200ºC, gas mark 6. In a roasting tin, mix together the carrots, onions, sugar, oil and 100ml water. Season, then roast for 10 minutes or until softened; push to one side of the tin. Add the contents of the chicken pack to the other side of the tin and roast for 25 minutes, until piping hot.

Step 2

Five minutes before the chicken is cooked, stir the lentils through the
vegetables and return to the oven. To serve, pull the cooked chicken apart with 2 forks and stir back through the veg in the tray. Spoon over the yogurt, scatter over the mint, then divide between 2 plates.

These toasts make a filling weeknight dinner but also work for lunch or breakfast, and are equally as good topped with a soft-boiled or fried egg

Spinach & butter bean toasts with poached eggs 

260 g pack Essential Spinach, washed

tbsp Essential OIive Oil

Essential Leek, trimmed, halved lengthways and thinly sliced

Butter

100 ml vegetable stock

tbsp essential single cream

unwaxed lemon, finely grated zest

g Essential Parmigiano Reggiano DOP, finely grated

Essential Free Range White Eggs

slice/s spelt sourdough, bread

Put the spinach in a colander
and pour over a kettle of justboiled water to wilt. Rinse
under the cold tap, then press
with a spoon (or squeeze
in your hands) to extract as
much liquid as possible. Pat
dry on kitchen paper and set
aside. Meanwhile, heat the oil
in a large frying pan over
a medium heat and gently
cook the leek for 5 minutes.

 Add the butter beans and
stock to the pan with the leek
and simmer for 2 minutes.
Stir in the cream, lemon zest
and cheese and simmer for
another 1-2 minutes. Roughly
chop the spinach, add to the
pan and season to taste.

Step 3

To poach the eggs, bring
a small saucepan of water
to a gentle simmer. Crack
in the eggs and cook for
3-4 minutes, until the whites
are set. Toast the bread, then
pile the spinach and bean
mixture on top. Finish with
the poached eggs, season
them and serve immediately

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Baharat chicken with lentils & onio...

Spinach & butter bean toasts with p...

Top 2 good health recipes from across the web

The most viewed good health recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baharat chicken with lentils & onio...

Spinach & butter bean toasts with p...

The most viewed good health recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine