• 1 tbsp vegetable oil
  • 125 g closed cup chestnut mushrooms, left whole
  • 200 g shallots, halved
  • 1 tbsp smoked paprika, thyme and garlic
  • 450 g baby potatoes, halved
  • 200 g swede, peeled and cut into small chunks
  • 100 g Chantenay carrots, halved lengthways
  • 390 g carton chopped tomatoes with basil and oregano
  • 500 ml chicken stock
  • 2 tbsp cornflour
  • 300 g cooked roast chicken
  • 175 g fine beans, trimmed
  • 112.5 g spicy smoky chorizo ring, sliced
  • Washed and chopped fresh parsley leaves, to garnish


  1. 1

    Heat the oil in large casserole dish. Add the mushrooms and shallots, lower the heat a little and fry, stirring occasionally, until they begin to colour (about 5 minutes).

  2. 2

    Sprinkle with the smoked paprika, thyme & garlic, and stir-fry briefly. Add the potatoes, swede, carrots and chopped tomatoes then add the stock. Stir well and simmer for 25 minutes, or until the vegetables are tender.

  3. 3

    Mix the cornflour with 2 tablespoons water to create a paste. Stir into 350ml water, then add to the pan with the chicken, fine beans and chorizo. Stir well, bring to the boil and simmer for 5 minutes until the beans are cooked but still retain some bite.

  4. 4

    Season with black pepper, top with the chopped parsley and serve straight from the casserole dish.

Nutritional Details

Each serving provides
  • Energy 1993kj 476kcal 24%
  • Fat 22.4g 32%
  • Saturates 6.6g 33%
  • Sugars 14.1g 16%
  • Salt 3.2g 53%

% of the Reference Intakes

Typical values per 100g: Energy 364kj/87kcal

Each serving provides

5.9g carbohydrate 1.1g fibre 6.1g protein

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