Serves 1 - Although great for making double and putting in the freezer. 


  • 1 can Chopped tomatoes
  • ½ Onion
  • 1 Carrot  
  • 100g Kidney beans
  • 80g Butter beans
  • 100ml Water
  • Salt & pepper
  • 1 tsp. Paprika
  • 1 tsp. Cumin
  • ¼ Fresh red chilli, without seeds
  • 3 tsp. Tomato puree
  • 1 tsp Lea & Perrins
  • 1 Chicken breast
  • Fresh basil (for garnish)


1.     Pre-heat the oven to 180°C, wrap the chicken breast in foil and cook for 15-20 minutes.

2.      Chop up the onion and carrot and add to a non- stick pan, then pour in the chopped tomatoes, kidney beans, and butter beans.

3.     Stir well and then add the water, salt & pepper, paprika, cumin, chilli, puree, Lea & Perrins and simmer for 15 minutes on a high heat.

4.     When the sauce starts to thicken and the carrots are cooked you’ll know it is ready, then add 1 tsp crème fraiche with the cooked chicken and mix together.

5.     Plate up in a bowl, top with basil and tuck in!


harriet winter