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(serves 4)
4 chicken thighs
Zest and juice of lemon
Few sprigs of fresh herbs
1 tbsp melted butter
salt & pepper
4 baking potatoes
½ small celeriac
2 carrots, peeled
small bulb of fennel
¼ small red cabbage
Small onion, peeled and finely sliced
½ small jar of mayonnaise
Preheat oven to 200c/gas mark 6. Chop chicken into small pieces and place in bowl. Mix with lemon zest and juice, herbs and melted butter. Season
Slice tops off potatoes, lengthways and scoop some potato out. Spoon the chicken mix into the potatoes, place lids back on and wrap tightly in foil.
Cook for 1 – 1 ½ hours.
Veg coleslaw
Coarsely grate celeriac, carrots and fennel into mixing bowl. Slice cabbage and onion as finely as you can. Place all veg in the bowl and add the mayonnaise. Mix well and season.
When potatoes are stuffed, unwrap them and serve with the veg coleslaw. Sprinkle with parsley.
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