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Minced chicken

Minced chicken is a weeknight cook's best friend: it cooks faster than beef mince, contains less fat and takes on spices well. One 400 g pack feeds four when served with pasta, rice or tortillas.

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Brown the mince in a properly hot pan and resist stirring it too often — most of the flavour comes from the browned surface. It is done when no longer pink inside. Because there is little fat, it dries out quickly: add the sauce or stock right after browning. It pairs best with garlic, paprika, soy sauce, chilli, fresh coriander and feta.

Minced chicken swaps into almost any recipe calling for beef mince: bolognese, tacos, lasagne and meatballs.

In these recipes the quantities are measured for four, so nothing is left to spoil in the fridge — we deliver exactly what you need to your door.