Chicken and Red Onion Gravy

Pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.

Once boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

While the potatoes cook, heat a drizzle of oil in a frying pan on medium heat. 

Halve, peel and thinly slice the red onion.

Once the oil is hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins. 

Add the balsamic vinegar and a pinch of sugar (if you have any) and cook until caramelised, 1-2 mins more.

Once the potatoes are cooked, drain in a sieve and pop back into the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season to taste with salt and pepper, then cover with a lid to keep warm. 

Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil. Cut the Tenderstem® broccoli into thirds.

When your pan of water is boiling, add the broccoli and cook until just tender, 3-5 mins.

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.

While the broccoli cooks, add the water for the gravy (see pantry for amount) and red wine stock paste to the onion pan.

Bring to the boil, then lower the heat and simmer until reduced, 5-6 mins. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.