Great for left over chicken. You can leave out the cream. Serves 2 Half onion - finely chopped 1 in ginger - finely chopped half red pepper - finely chopped 1 chilli - finely chopped leg & thigh of chicken (cooked) - remove skin and torn into bit sizes half can butter beans 1 tsp pimenton quarter pint stock/white wine/ tsp stock powder in water 1 carrot - julienned 6 mini sweetcorn 1 dessertspoon cream Fry the onion, ginger, chilli, pepper until soft. Add the chicken, beans, pimenton and stir. Add the stock and gently bring back to boil. Add the carrots and sweetcorn and simmer until just tender (3-4 mins depending how thick you cut the carrots). Finish with the cream and serve with mashed potato
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