Roast Chicken and Vegetable Stew (serves 2)
1 tbsp extra virgin olive oil
1 white onion, diced
2 garlic cloves, finely diced
500ml chicken stock
175g baby sweetcorn, halved
1 rounded tbsp flour, mixed with a little water
320g leftover roast chicken (dark meat preferably)
150g asparagus, diced
125g frozen peas
Salt and pepper to taste
1. Fry the onion and garlic in the olive oil for 5 minutes. Add the chicken stock, V8, baby corn and flour mixture, and cook on a high heat for a further 5 minutes.
2. Add all the other ingredients, and cook on a medium heat, stirring occasionally, for 15 minute (or until the sauce has thickened). Season to taste and serve.