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Ingredients
380g pack frozen 4 Essential British Chicken Breast Steaks
750g loose Essential Large Potatoes, peeled and cut into small chunks
15g butter
250g Essential Kale, thick stalks removed
1 bunch Essential Salad Onions, finely chopped
100ml milk
100ml Essential French Dressing
2 tsp wholegrain mustard
1 tsp clear honey
1/4 x 20g pack tarragon, stalks removed
Method
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.
Cook’s tip
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.
Nutritional
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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