One or two shallots
Some leftover roast chicken
3 spring onions cleaned and chopped
A pint of chicken stock
A pinch of saffron soaked in hot water
3 sticks of celery chopped
Cooked boiled potatoes
A tin of sweetcorn, rinsed in water
Juice of lime or lemon or both
Olive oil for cooking
Salt and pepper to taste
Any leftover vegetables lurking in the fridge
Chopped parsley to serve (optional)
Fry the onion, shallot and celery in some olive oil. Add the chicken stock and saffron.
Then pop in the chicken pieces, sweetcorn, vegetables if using, lemon juice, salt and pepper.
Simmer for about half an hour.
Serve with ciabatta and chopped parsley.
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