Chicken hotpot

Instructions

1. Spray a large, wide non-stick saucepan with low-calorie cooking spray and place over a high heat. Add the chicken and sear until golden brown on all sides.
2. Reduce the heat to medium and add the bay leaves, garlic, thyme, sage, stock cube, tomato purée, onion, swede, carrots, celery and 700ml boiling water. Bring back to the boil, then reduce the heat to a slow simmer, cover and cook for 15 minutes.
3. Meanwhile, cook the potatoes in a saucepan of boiling water over a high heat for 5 minutes, then drain and set aside to cool.
4. Pick out the cooked chicken from the other pan and allow to cool slightly before shredding with 2 forks. Set aside.
5. Add the lentils to the vegetables and continue to simmer for 10 minutes or until the liquid has reduced by half. Stir in the Marmite, Worcestershire sauce and shredded chicken.
6. Meanwhile, preheat your oven to 200°C/fan 180°C/gas 6.
7. Tip the chicken mixture into a deep ovenproof dish. The stock should be just under the level of the meat and veg – if it’s lower, just add a little water to the mix. Top with the potatoes, spray with low-calorie cooking spray and cook in the oven for 25 minutes.
8. Serve hot with your favourite vegetables.