{"id":16705,"date":"2026-03-01T16:18:25","date_gmt":"2026-03-01T15:18:25","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=16705"},"modified":"2026-03-01T16:21:23","modified_gmt":"2026-03-01T15:21:23","slug":"16705","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=16705","title":{"rendered":""},"content":{"rendered":"

a\"\"<\/a><\/p>\n

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Casseroles aren\u2019t just for winter \u2013 this light, vibrant one-pot is packed with spring veg and herby pesto and then spring forward into a delicious cake using forced rhubarb coming into season.<\/p>\n

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Spring Chicken In A Pot
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Ingredients (serves 4)\u00a0<\/strong><\/p>\n

1 tbsp olive oil
\n1 onion chopped
\n500g boneless and skinless chicken thigh
\n300g small new potato
\n425ml veg stock
\n350g brocolli
\n350g spring greens
\n140g petits pois
\nBunch of spring onions sliced
\n2 tbsp pesto<\/p>\n

Method<\/strong><\/p>\n

Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured.
\nAdd the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked.
\nAdd the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil
\nCover, then cook for 5 mins more, stir in the pesto and heat through.<\/p>\n

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Rhubarb And Pistachio Syrup Cake <\/strong><\/span><\/span><\/p>\n

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Ingredients,\u00a0<\/strong><\/p>\n

370g caster sugar
\n1 large lemon -grated zest and juice
\n200g rhubarb, trimmed and sliced 2cm
\n160g shelled pistachios, plus extra to decorate
\n150g plain flour, plus extra to dust
\n90g semolina flour
\n2 heaped tsp baking powder
\n150g unsalted butter, softened, plus extra to grease
\n3 medium free-range eggs
\n130g thick Greek yogurt<\/p>\n

Method<\/strong><\/p>\n

Put 215g of the caster sugar, the lemon zest, juice and 200ml water in a small saucepan over a medium heat.
\nStir until the sugar dissolves, then increase the heat to high and bring to the boil. Reduce the heat to low-medium and simmer for 2 minutes or until the syrup thickens. Stir in half the rhubarb, then set aside to cool.<\/p>\n

Heat the oven to 160\u00b0C fan\/gas 4. Grease and line the bottom and sides of the springform tin. Whizz the pistachios in a food processor until finely ground. Sift the flour, semolina and baking powder into a large bowl, then stir in the ground pistachios.
\nIn a separate bowl, use an electric mixer to beat the butter and remaining 155g sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour mixture and yogurt until fully incorporated, then add the remaining rhubarb pieces. Spoon the cake mixture into the prepared tin and smooth the top. Bake in the oven for 1 hour or until a skewer pushed into the centre comes out clean.
\nWhile the cake is still warm, use the skewer to pierce holes all over the surface. Pour the rhubarb syrup over the cake, reserving the soaked rhubarb. Set aside to cool in the tin. Transfer the cake to a serving plate and top with the reserved rhubarb and any remaining syrup. Sprinkle with extra chopped pistachios to serve.<\/p>\n

 <\/p>\n

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 <\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

a Casseroles aren\u2019t just for winter \u2013 this light, vibrant one-pot is packed with spring veg and herby pesto and then spring forward into a delicious cake using forced rhubarb coming into season. Spring Chicken In A Pot Ingredients (serves 4)\u00a0 1 tbsp olive oil 1 onion chopped 500g boneless and skinless chicken thigh 300g small new potato 425ml veg […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,431],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6cWjO-16705","jetpack-related-posts":[{"id":7415,"url":"http:\/\/wenvoe.org.uk\/?p=7415","url_meta":{"origin":16705,"position":0},"title":"Pork and Pesto Cobbler","author":"Alan Williams","date":"2nd April 2020","format":false,"excerpt":"Pork and Pesto Cobbler 1 tbsp. olive oil 450g pork fillet, cut into 2.5 cm chunks 1 large red onion cut into wedges 2 large cloves of garlic, crushed 2 carrots, cut into 2.5 cm pieces 1 tbsp. plain flour 15g fresh rosemary, roughly chopped 1 vegetable stock cube, made\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7722,"url":"http:\/\/wenvoe.org.uk\/?p=7722","url_meta":{"origin":16705,"position":1},"title":"Tomato and Pesto Spaghetti","author":"Alan Williams","date":"6th June 2020","format":false,"excerpt":"MR GREEDY\u2019S KITCHEN - 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