Looking for a tantalising winter menu that will lift you up, not weigh you down? This cold weather classic does just that.


Ingredients (serves 4)

•    8 chicken thigh cutlets*
•    2 cloves garlic, chopped
•    1 onion, diced
•    1 leek, sliced
•    2 cups celeriac, peeled and diced
•    2 cups chicken stock
•    2 cans (400 g) lentils, drained
•    1 bunch flat leaf parsley, chopped
•    1 tbsp vegetable oil

Energy: 1947KJ
Protein: 38.2g|Fat: 21.5g
Carbohydrate: 15.5g
Sodium: 674mg

Heat oil in a pressure cooker on high. Season chicken thigh cutlets with salt and pepper and place into hot oil, turning once when slightly browned. Add garlic, onion, leek, celeriac and chicken stock. Close the pressure cooker and set for 15 minutes. Once cooked, remove the lid and add lentils and bring to a simmer.

Check seasoning and adjust if necessary. Add parsley and serve.

TOP TIP: To make this dish in a regular crock pot, omit oil and browning and cook on low heat for around 6 hours or until chicken is tender.

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