Weeknight time is precious, so we’ve done the crumbing and crisping for you in this hearty, family-friendly main.
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Preheat the oven to 200ºC, gas mark 6. Put the chicken steaks in a roasting tin and bake for 25-28 minutes. Cook the potatoes in boiling, lightly salted water for 15-20 minutes, until tender.
Melt the butter in a large saucepan and cook the kale and salad onions for 5 minutes, stirring frequently until the kale is soft and wilted. Drain the potatoes, return to the pan and mash well with the milk, a good grind of black pepper and a little salt. Stir in the kale.
Put the dressing, mustard, honey and tarragon in a small pan and heat through gently for 2 minutes. Transfer the colcannon and chicken to serving plates and drizzle with the dressing.
Tarragon freezes well. Remove the rest of the pack of leaves from the stalks, return to the plastic bag, seal and freeze for up to several months. Try making the dressing again as above, for a crumbled feta, beetroot and grain salad.
Typical values per serving when made using specific products in recipe
Energy | 2,358kJ/ 563kcals |
|---|---|
Fat | 24g |
Saturated Fat | 4.5g |
Carbohydrates | 59g |
Sugars | 8.4g |
Fibre | 8.6g |
Protein | 24g |
Salt | 1.1g |
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