1 Oxo Reduced Salt
Chicken Stock Cube made up to 200ml ?
A Michelin-starred chef allegedly put Knorr
chicken stock cubes in hisveganand vegetarian dishes without telling customers they contained meat.
Summary: Rumours surfaced online that the brand of
chicken stock also contained harmful ingredients
METHOD 1 Cook lentils in a saucepan with
chicken stock until tender, about 10-15 minutes simmering.
INGREDIENTS: (Serves 2) 1 x 400ml tin of coconut milk, 200ml
chicken stock (or 1
chicken stock pot/cube dissolved in 200ml boiling water), 2tbsp fish sauce, 2tbsp grated ginger, 1tbsp grated garlic (about 4 cloves), 1tsp brown sugar, 2tsp white pepper, 2 lemongrass stalks, (fresh is better, dried is fine), 2 limes, 200g kale, bunch of coriander, bunch of spring onions, 2 red bird's eye chillies, 200g jasmine rice, 200g cooked and peeled prawns METHOD: 1.
To make the couscous, bring
chicken stock to a boil and season it with salt and pepper.
INGREDIENTS (SERVES 4) 1tbsp coconut oil 1 red onion, peeled and diced 1 courgette, trimmed & diced (250g) 1 aubergine, trimmed & diced (250g) 4 sprigs of fresh oregano 4 sprigs of fresh thyme 3 cloves garlic, finely chopped 1tbsp tomato puree 250g orzo 1 x 400g tin of chopped tomatoes 250ml
chicken stock 2 x 200g chicken breasts, cut into 1cm slices 1tsp sweet smoked paprika Salt and black pepper Small bunch of parsley, roughly chopped Small bunch of chives, chopped METHOD: 1.
Pour in the hot
chicken stock and bring the whole mixture to a simmer.
INGREDIENTS (Serves 4) 500g centre cut of beef fillet For the duxelles: 25ml truffle oil; 1 shallot, diced; 150g wild mushroom; 100g chicken liver parfait; 25g breadcrumb; 1/2 bunch tarragon; 6 slices serrano ham; 1 sheet puff pastry; 2 egg yolks; 1tsp onion seed For the celeriac puree: 350g celeriac; Juice of 1/2 a lemon; 125g butter; 175g water; salt; 4 shallots; 1 sprig of thyme; 100m
chicken stock; 10 chestnut mushrooms; 12 morels; 50g butter METHOD 1.
Add half of the
chicken stock. - Then add salt, pepper, oregano and cumin and simmer for 45 minutes.
Serves 4 200g cavolo nero or kale 2 tbsp olive oil 8 chicken thighs 1 onion, chopped 2 cloves garlic 100g smoked lardons 1 tsp dried thyme 125ml red wine 1
chicken stock cube 1 x 400g tin of tomatoes 1 tbsp tomato puree 1 tin cannellini beans, drained Remove the spines from the cavolo nero and discard.
start Aspara INGREDIENTS For the Parmesan straws (makes 18): 200g/7oz ready-made, all-butter puff pastry 1 medium free-range egg 2tbsp finely chopped chives 3tbsp finely grated Parmesan 1tsp white sesame seeds 1tsp black sesame seeds A pinch of paprika For the soup: 800g/13/4lb asparagus (about 50 spears) 2 medium onions 1 small leek 2tbsp olive oil 750ml/26floz
chicken stock 150ml/5floz creme fraiche 1tbsp finely chopped chives Salt & freshly ground black pepper For the garnish: The asparagus tips from the 800g asparagus 6 small new potatoes 30g/1oz butter A handful of fresh chervil METHOD 1.