In a large pan heat the oil and add onion, garlic, courgettes and chicken, cook for 3-4 minutes.
Add the carrots, corn, potatoes, stock and herbs. Bring to the boil and fast simmer for 15-20 minutes with lid on pan.
Three minutes before the end of cooking add the broccoli to the top of the pan to lightly steam. Serve in deep bowls.
4 Medium potatoes cut into small cubes
1tbsp Olive oil
1 Onion, finely chopped
1 Clove of garlic, chopped
2 Small courgettes, thickly sliced
4 Skinless Chicken breasts cut into small chunks
6 Mini carrots, peeled and cut in half lengthways
6 Mini sweetcorns cut in half lengthways
300ml Chicken stock
50g Tender stem broccoli
Handful of fresh herbs – thyme, coriander and parsley or you could use 1 tsp dried mixed herbs.
Indian Style Lamb, Potato & Aubergine Dhansak Curry
Jazz up your midweek meal with this quick and tasty curry.
Thatched cottage pie recipe
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.
Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.
This campaign was originally produced in the framework of a programme co-financed by the European Union