Ingredients
3 large potatoes
2 tbs oil
Chicken from yesterday
1 dsp seasoning
2 cloves Garlic
sprigs of Thyme
cup of pasta
1-2 tbs Pesto
Gravy reserved from yesterday
Water
Cornflour (optional)
seasonal vegetables
Method
Wash the potatoes. Do not peel them.
Cut them into quarters ready for roasting.
Place in an oven proof dish.
Use a spoon of oil to massage over the potatoes.
Place in oven.
Cook on Gas 7-8 for approximately 40 minutes.
Take the chicken from yesterday out of the fridge.
Use one spoon of seasoning and a splash of oil.
Massage over the cooked chicken.
Place the sliced garlic and a sprig of thyme inside and outside the chicken and put in the oven with the potatoes for about 20 minutes.
Cook the pasta per packet directions, drain and add one or two spoons of pesto.
Take the liquid saved from yesterday’s soup, add half a spoon of seasoning, a splash of water, bring to the boil and thicken with cornflour if necessary.
Steam the vegetables and serve
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