Helen’s Home Cooking

As I’ve said before the idea behind these recipes is value for money and speed, making meals stretch further; in this case by adding loads of vegetables and less meat. Cutting chicken into strips rather than cubes also gives the illusion of plenty meat whilst in actual fact you are consuming less. This makes this dish both healthier and less costly.

Chicken Stew



  • 350 – 400g chicken breast or thighs/drumsticks to suit the appetites of your family.
  • 1 large onion, diced.
  • 3 carrots, cubed.
  • An equal amount of turnip, cubed.
  • A handful of frozen veg (optional)
  • Bisto Powder.
  • Cornflour.
  • 750mls water.
  • 2 cloves garlic or 2 tsp garlic granules.
  • 1/4tsp mixed herbs or 2 bay leaves.
  • salt and pepper

Yorkshire puddings

I am giving you measurements for the Puds, which is a rough version of equal                    quantities of flour, egg and milk as I find using equal quantities works very well.

  • 45g plain flour
  • 1 egg
  • 80mls milk
  • salt and pepper
  • a little lard or oil
  1. Heat a tablespoon of oil in a large sauce pan and add the onion, fry for 5 mins.
  2. Add the chicken and brown it.
  3. Add the garlic and fry further for 2 minutes.
  4. Add the carrots, turnip and herbs and stir until everything is coated.
  5. Add the water, bring to the boil and cook for 35mins at a simmer.
  6. Add the frozen veg, bring back to the boil and cook for a further 10mins.
  7. Into a cup add 3 heaped tsp of Bisto and 1 heaped tsp of cornflour and mix with a little water.
  8. Remove stew from the heat, and slowly add the gravy mix stirring all the time.
  9. Return to the heat, bring back to the boil, then judge if you need the stew to be either thicker or thinner and adjust accordingly, with either more water or a further Bisto mix.
  10. Salt and Pepper to taste.

Yorkshire puddings

  1. Heat your oven to 200’c 400’f gas mark 6.
  2. Combine the flour, egg and milk in a jug, add salt and pepper, don’t worry if it stays a little lumpy.
  3. In a deep bun tin, heat a little lard or oil in 4 compartments until smoking.
  4. Half fill each of the four with your batter.
  5. Cook in the middle of the oven for 25mins until golden brown and crispy.

Next weeks we are going to make, my version of Stovies for this you will need 750g of link sausages, 4 onions and 1kg of dry potatoes.




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