• 4 chicken breasts, sliced
  • 1 tablespoon oil
  • 5 spring onions, sliced
  • 2 tablespoons plain flour
  • 2 chicken stock cubes
  • 2 large carrots, sliced
  • 400g new potato, sliced into chunks
  • 200g frozen peas
  • 1 tablespoon grainy mustard
  • Small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped


  • Fry the chicken in the oil in a casserole dish or wide pan with a lid to quickly brown
  • Stir in the whites of the spring onion with the flour and stock cubes until the flour disappears
  • Gradually stir in 750ml of hot water, add the carrots and potatoes and bring to a simmer
  • Cover and cook for 20 mins
  • Take off the lid and simmer for a further 15 mins more, then throw in the peas for another 5 mins
  • Season, stir in the mustard, green spring onion bits, herbs and some seasoning

events calendar


December 8th - Slabs Crisps Tasting

Try these amazing chunky crisps!

December 10th - Clotton Hall Clotted Cream Tasting

Taste this delicious Cheshire Clotted Cream.

December 13th - Cottage Delight Tasting

Jam and chutney tasting with Cottage Delight.

December 15th - Christmas Order Deadline

The last day to get your Christmas order in.

December 15th - Mezzesoul Tasting

Taste Mezzesoul’s warming Middle Eastern inspired sauces.

December 20th and 21st - Wine Tasting

Wine tasting with our local supplier Rodney Densem Wines.

December 22nd - 24th - Order Collection Days

Collection days for Christmas orders.