This recipe cleans out the fridge by using the remaining chicken from your double-bird roast, carrots and celery from the crisper drawer (go ahead and freestyle with whatever’s in there) and the rest of the herbes salées to boost the flavour. It’s a hearty meal in a bowl, ready in the time it takes to boil the rice (in the same pot!). The final touch is arugula for some peppery polish—your new secret weapon for making leftovers look and taste good as new.
This handsome RICARDO acacia-wood knife block comes with all the knives every chef needs as well as an integrated tablet holder and sharpener. Each knife has a high-quality stainless steel blade and an ergonomic handle, ensuring proper stability with every cut.Shop now