Serves 4

Ingredients

• 1 tbsp olive oil
• 1 bunch spring onions, sliced, white and green parts separated
• 1 small swede (350g), peeled and chopped into small pieces
• 400g potatoes, peeled and chopped into small pieces
• 8 skinless boneless chicken thighs
• 1 tbsp Dijon mustard
• 500ml chicken stock
• 200g Savoy cabbage or spring cabbage, sliced
• 2 tsp cornflour (optional)
• crusty bread or cheese scones, to serve (optional)

Instructions

• Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.
• Add the cabbage and simmer for another 5 mins. If the stew looks too thin, mix the cornflour with 1 tbsp cold water and pour a couple of teaspoonfuls into the pan; let the stew bubble and thicken, then check again. If it’s still too thin, add a little more of the cornflour mix and let the stew bubble and thicken some more.
• Season to taste, then spoon the stew into deep bowls. Scatter over the green spring onion slices and serve with crusty bread or warm cheese scones, if you like.