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Shopping list

Meat and Fish
1 whole chicken

Fruit and Veg
2 large potatoes
1 courgette
3 onions
bulb of garlic
8 fresh tomatoes
4 mushrooms (Portobello)
1 lemon
fresh tarragon
fresh parsley
fresh coriander
punnet of cress

Dairy
pack of butter
goats cheese (120g)
a small carton of double cream
chunk of parmigiano (100g)

Dry Ingredients
bottle of white wine
handful of raisins
pitted black olives (jar or tin)
long-grain rice (100g)
risotto rice (250g)
1 tsp of dried thyme
jar of ground cumin
jar of ground ginger
jar of ground turmeric
jar of ground cinnamon

Check you also have...
a glug of olive oil

How to use pack

For this one... grab yourself a whole chicken at the start of the week with all of the other ingredients from the meal pack shopping list. Then watch and follow along with our SKILLS TUTORIAL which will show you how best to cut the chicken up into all the different parts you'll need. Make sure that once you cut off the legs and breasts you store them in an airtight container or food bag in the fridge until you need them.

With the carcass place it into the biggest saucepan you have and completely cover it in cold water, filling it up a good few centimetres above the top of the chicken. Add an onion (cut in half), 1 carrot (split lengthwise), a few fresh herb stalks and about a dozen whole peppercorns. Bring the water to a boil and simmer for 2 hours, topping up with more fresh water as it evaporates. Drain the stock through a sieve and and store in a tupperware container or saucepan with a lid in the fridge until you need it on Day 3.

Day 1 We'll be using the chicken legs in our North African inspired Chicken Tagine. With the skin on you simply throw everything into your tagine, or saucepan with lid if you don't have one, and let it bubble and cook away in the oven.

Day 2 It's time to make use of those breasts. Because you've only just cut them off of the carcass yourself they will have a really strong chicken flavour and are often bigger than supermarket bought chicken breasts too. We use them very simply, with skin still on, in our Pan-fried chicken on Courgette Rosti dish.

Day 3 This time for the homemade chicken stock. Our Baked Mushroom risotto is seriously fuss-free. A fantastic full-on flavour from the chicken stock and mushrooms which you only just cook at the end are combined with a no-stir method to create a great Italian classic.

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Chicken Rollover