Chicken, white bean and chorizo salad from River Cottage Love Your Leftovers: Recipes for the Resourceful Cook (page 74) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for rapeseed oil, and basil for parsley. Can use the book's "Chicken crackling" for roast chicken skin. See recipe for variations.

  • Pamsy on November 23, 2021

    I made the "stew" version of this recipe, p75. I omitted the chicken skin step. Cooked the onions and peppers for about 15 mins and used Waitrose Chorizo type fresh sausages. Added 75 gr basmati rice along with the stock. We really enjoyed this, something slightly different with leftovers. Will definitely repeat.

  • Ro_ on November 04, 2019

    I used mushrooms instead of the second pepper, and spring onions instead of red onion, because that's what I had that needed using up. A few other tiny tweaks: I fried off the peppers first since I like them nice and soft, and I also added a dash of sherry vinegar at the end and served with a squeeze of lime juice and a dollop of creme fraiche. Overall this was very tasty, very adaptable and I'd definitely make it again to use up leftover roast chicken.

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