DELICIOUS

Chicken recipes using Soanes Poultry

 OUR CHICKENS ARE REARED FOR
FLAVOUR BY THE SOANES FAMILY
AND THEIR FARMING NEIGHBOURS
We use four generations of arable farming expertise to grow
the finest wheat to feed our chickens and use our animal
husbandry expertise to produce exceptionally tasty chicken.

Our Great Taste award winning grain fed chickens are

reared in light, airy barns with bales to perch on and toys
to develop social interaction.

Our Great Taste award winning Higher Welfare chickens live

in light, airy barns with natural light and ventilation and have
20% more room than our standard grain fed chickens and
THE SOANES FAMILY
lots of enrichment items to stimulate their natural behaviours.

Our indoor reared chickens enjoy a nutritious diet using wheat

grown by the Soanes family on their Yorkshire Wolds farms.

Our free range chickens enjoy a large area of lush pasture

in which to roam and forage and supplement their cereal
based diet with grubs and bugs that they find in the pasture.

The result of this welfare rich life is award winning,

firm-textured, tasty and succulent chicken that tastes
like chicken used to.

THANK YOU
Thank you to everyone who has made this recipe booklet
possible by contributing recipes and photos. From the
professional chefs who cook with our chicken daily, to our
charity partner and farmers, we are very grateful to you all
and we can’t wait to get into the kitchen to try these out.
A special shout out goes to Tom who created a range of
recipes using our chicken and to photographers Heidi and BEN LEE, Director of
Sarah who shot many of the photos that appear in this booklet Sales and Marketing,
and on our website – take a look at their recipe on page 13. Soanes Poultry

2
CHICKEN, SPINACH
& CHICKPEA CURRY
SERVES: 4

INGREDIENTS
6 Soanes deboned skinless
chicken thighs

2 spring onions, cut into

rough chunks

1 red onion, peeled and

quartered

2 garlic cloves, peeled

1 red chilli, stalk removed

Thumb size piece of ginger,

peeled

2 tsp curry powder

1 tin tomatoes

1 tin coconut milk METHOD

1 tin chickpeas 1. Preheat the oven to 180°C, 160°C Fan, Gas 4.

50g spinach, washed 2. Place the spring onions, red onion, garlic, chilli, ginger
and tomatoes into a blender and blitz until smooth. Add
the curry powder and coconut milk, blitz again.
3. Place the chicken thighs in an ovenproof pan, pour over
the blitzed sauce and add the chickpeas.
4. Cook in the oven for 2 hours.
5. After 2 hours, stir in the spinach and return to the oven
for 30 minutes until the sauce is thick and bubbling. The
chicken is cooked when its core temperature reaches 75°C.
6. Serve with pilau rice, tomato and onion salad and toasted
flaked almonds.

To find your local Soanes supplier or to buy online, visit soanespoultry.co.uk 3

 JAMES MACKENZIE
Chef/Owner, The Pipe and Glass
South Dalton, East Yorkshire
Raised in Filey on the North Yorkshire coast, James Mackenzie
started his career in the kitchen at just 13 years old, before
going on to train at Scarborough Technical College.
In 2006, James and his wife Kate took over the Pipe and Glass
in South Dalton, near Beverley and have created a warm,
comfortable Yorkshire country pub, where customers can drop
in for a pint of local ale, tuck into classic ‘pub grub’ dishes or
enjoy the highest standards of modern cuisine. In 2010, the
Pipe and Glass was awarded East Yorkshire’s first Michelin
Star, an award that it has retained ever since.
www.pipeandglass.co.uk

4
JAMES MACKENZIE’S

ROAST BREAST OF CHICKEN

with braised peas and lettuce, chicken and tarragon fritter,
pickled baby mushrooms, pea shoots
SERVES: 4

INGREDIENTS METHOD
4 Soanes free range For the fritter:
chicken breasts with skin on 1. To make the fritter start with preparing a kind of chicken
250ml chicken stock mousse. First, dice the skinless chicken breast and place
in a food processor. Season with a little salt and pepper,
Rapeseed oil before blitzing until smooth, then add the chopped
tarragon. Slowly pour in the double cream whilst the
For the chicken and processor is going until it has all been incorporated
tarragon fritter (be careful not to over mix as it will split).
1 Soanes chicken breast 2. Lay out two pieces of cling film about 50cm long on top
(skin removed) of each other. Decant the chicken mixture into a line in the
250ml double cream centre of the cling film, leaving at least 10cm at each end.
Fold and roll the cling film over the chicken mousse mix
1 tbsp chopped to form a sausage shape. Hold each end to tighten it up
fresh tarragon and then tie each securely to make the sausage.
Salt and pepper 3. Place the sausage in the fridge for at least 30 minutes.
2 eggs (beaten) After this, you will need to poach the chicken sausage
to cook it whilst in the cling film. To do this, place the
100g plain flour sausage in a deep roasting tray, cover with water and
150g panko breadcrumbs tin foil. Cook in the oven at 160°C for about 30 minutes
– until it is firm to touch. Remove from the water, allow
to cool slightly and then place in the fridge to cool
completely for at least 2 hours, or you can cool it in
an ice bath to speed up the process.
4. Once cooled, slice into 4 pieces and pass each piece
through the flour, beaten egg and breadcrumbs to coat.
Store in the fridge until needed.

For more amazing chicken recipes, visit soanespoultry.co.uk/recipes 5

 JAMES MACKENZIE’S ROAST BREAST OF CHICKEN CONTINUED…

For the braised peas For the braised peas and lettuce:
and lettuce
Melt 10g of butter in a frying pan and sear the peeled baby
600g frozen peas onions over a medium heat until golden brown and soft.
100g smoked bacon lardons Remove the onions, then in the same pan fry the bacon
lardons until golden brown. Pour the chicken stock into a
2 little gem lettuce saucepan and bring to the boil. Mix 50g of the butter and the
(coarsely shredded) flour together in a small bowl to create a paste and whisk it
300ml chicken stock into the boiling stock to thicken its consistency. Then add the
peas, bacon and onions. Bring back to the boil and add the
100g baby onions (peeled) lettuce. Simmer for 1 minute, stir in the remaining butter and
Salt and pepper remove from the heat.

80g butter For the pickled mushrooms:

50g plain flour Place the shallot, garlic, white wine vinegar, water, sugar,
salt and tarragon into a saucepan. Bring to the boil, then
Pea shoots to garnish
remove from the heat. Add the mushrooms to pickle and
cool until needed.
For the pickled baby
mushrooms
For the chicken:
150g baby button
1. Cook the chicken by browning the skin in a frying pan
mushrooms (or white button
in a little rapeseed oil, turning over to sear the bottom
mushrooms quarter cut, or
of the breast. Pour 250ml of the chicken stock over the
white shimeji mushrooms)
chicken and place in the oven to cook at 180°C for 20
1 large shallot (peeled – 30 minutes until cooked through (75°C in the middle).
and thinly sliced) Remove from the oven and cover with tin foil or a lid and
1 clove garlic (chopped) rest in the remaining stock for 5 – 10 minutes.
2. Remove the tarragon fritters from the fridge and deep fry
Sprig of fresh tarragon
them at 180°C until golden brown. Place onto a baking
100ml white wine vinegar tray and finish in the oven for a couple of minutes to make
sure they are hot in the middle. Alternatively, you can pan
50ml water
fry these in rapeseed oil until golden brown on all sides
20g salt and then finish cooking through the oven.
20g sugar 3. To serve, slice the fritters in half on an angle, carve the
chicken breast in half, serve with the braised peas and
lettuce and garnish with the pickled mushrooms and
pea shoots.

CHEF’S TIP: I serve the chicken with a barbequed and

braised half gem lettuce and some fried bacon crumb on top.

6
SWEET CHILLI
CHICKEN STIR FRY
SERVES: 4

INGREDIENTS
400g Soanes diced
chicken breast

25ml vegetable oil

1 red pepper, sliced

1 yellow pepper, sliced

2 spring onions, sliced into

5cm batons

6 baby corns, sliced in half

400g cooked egg noodles

75ml sweet chilli sauce

20ml soy sauce

1 lime (optional) METHOD

1 chilli (optional) 1. In a large pan or wok, heat the oil and fry the diced
Coriander to serve chicken breast until coloured on all sides. The chicken
is cooked when its core temperature reaches 75°C or
when the juices run clear.
2. Remove the chicken from the pan and let the pan heat
up again.
3. Add the vegetables and fry until soft, return the chicken
to the pan and tip in the noodles. Stir together until hot.
4. Add the sweet chilli sauce and soy to taste.
5. Serve and garnish with sliced chilli, lime and coriander.

To find your local Soanes supplier or to buy online, visit soanespoultry.co.uk 7

 STEPHANIE MOON
Stephanie is a Chef Consultant who has run her own
consultancy business for 10 years, having previously worked
as a professional chef both nationally and internationally.
www.stephaniemoon.co.uk

8
STEPHANIE MOON’S

BBQ CHICKEN
with char grilled broccoli and minted Jersey Royals
SERVES: 2

INGREDIENTS METHOD
2 – 4 Soanes chicken 1. Make the BBQ sauce by bringing the molasses, relish,
thighs on the bone soya sauce and cider vinegar to the boil. Allow to cool.
(depending on appetite!)
2. Use half the BBQ sauce plus the cinnamon stick, star anise,
or two Soanes chicken
paprika, chilli and thyme to marinade the chicken.
breasts (to be butterflied)
3. Place the marinaded chicken on a low shelf in the fridge
Approx. 250g Jersey Royal for 3 – 5 hours.
potatoes
4. Place the Jersey Royals in a pan of cold water and cover
1 small sprig of fresh mint the potatoes, add a sprig of mint and cook together with
¼ teaspoon salt until the Jersey Royals are tender and
6 stems sprouting broccoli
cooked. This should take about 10 minutes.

BBQ sauce 5. Whilst the potatoes are cooking, place the chicken onto
3 tablespoons date molasses the BBQ, turning once part way through cooking. It will
take approximately 20 minutes to cook chicken thighs
½ cinnamon stick and 8 minutes to cook butterflied chicken.
2 star anise 6. Spray or rub in a little rapeseed oil into the broccoli.
Small sprig of fresh thyme 7. Once the chicken is ¾ of the way through cooking, add
the broccoli stems to the BBQ and cook, turning once or
1 tsp Henderson’s Relish
twice for an even cook.
3 tbsp date molasses 8. Now drain the potatoes and add butter if you wish.
1 tbsp of smoked paprika 9. The chicken is cooked when the internal temperature
1 tbsp of soya sauce reaches 75°C, or when the juices run clear. Leave to rest
for 5 minutes.
2 tbsp of apple cider vinegar
10. Place the drained Jersey Royals on the plate. Add the
½ – 1 red chilli, split in Soanes chicken thighs or butterfly together with three
half, top stem removed, stems of char grilled broccoli to each plate.
deseeded and finely
11. Finish off with a little drizzle of the reserved BBQ sauce
chopped
from earlier and serve.

For more amazing chicken recipes, visit soanespoultry.co.uk/recipes 9

10
CHICKEN THIGHS
KFC STYLE
SERVES: 2

INGREDIENTS METHOD
4 – 6 Soanes skin on 1. Pre heat a deep fat fryer to 160°C.
boneless thighs
2. In a large bowl, mix the buttermilk and eggs together
250ml buttermilk and beat until smooth.

2 eggs 3. Add the chicken pieces to the buttermilk and leave

submerged for 2 hours minimum, but overnight is best.
100g plain flour
4. Mix together the flour and all the spices in another bowl.
2 tsp garlic powder
5. Drain the chips from the water and leave to dry partially.
2 tsp cayenne pepper
6. Fry the chips, until they are soft and a light golden
2 tsp onion powder colour. Remove from the fryer and place on kitchen
paper to drain.
2 tsp cumin
7. Lift out the chicken from the buttermilk, remove excess
2 tsp chilli powder buttermilk, place the chicken in the spice and flour mixture
500g Maris Piper potatoes, and coat well with flour.
unpeeled and cut into chip 8. Fry the chicken pieces at 160°C until they are a deep
(keep these in cold water golden colour. The chicken is cooked when its core
until ready to use) temperature reaches 75°C or the juices run clear. Place
2 corn on the cob the chicken on paper to drain.
9. While the chicken is frying, boil a pan of water and cook
1 tsp chipotle paste
the corn cobs for 5 – 8 minutes.
½ tsp butter
10. Mix the chipotle paste with the butter.
11. Heat the oil to 180C and place the chips back in the fryer,
cook until golden and crisp.
12. Drain the corn cobs and coat in chipotle butter, serve the
chicken, chips and corn with coleslaw and a light beer or
a can of pop!

To find your local Soanes supplier or to buy online, visit soanespoultry.co.uk 11

 HEIDI COPPOCK BEARD
Photographer
Heidi has been shooting professionally for over 20 years in
the UK and overseas. She has shot for a huge range of ad
agencies, PR companies, blue chip clients and indi companies
like Soanes, both in and out of studio. Heidi works best
whenever there is talk of Food, Art and the outdoors.
www.coppockbeard.com

TOM GUISE
Food Stylist
Tom works for major retailers, local suppliers and small
independent businesses. His passion is creating beautiful
looking food for all manner of purposes.
www.instagram.com/tomfoodstylist

SARAH OGLESBY
Photographer/Photography Assistant
Music and fashion fan Sarah loves shooting bands and artists
at gigs and festivals. She enjoys the variety of her job and has
worked on shoots for NME, Greggs and Specsavers.

12
HEIDI COPPOCK BEARD AND TOM GUISE’S

EASY BBQ CHICKEN,

CHIPOTLE CORN COBS
SERVES: 2 – 4

INGREDIENTS METHOD
1 Soanes chicken, jointed 1. Mix all the rub ingredients together in a bowl.
into breasts and legs
2. Mix the chipotle butter ingredients together in a separate
(reserve the carcass for
bowl. This can be rolled into a sausage shape in grease
stock or soup)
proof paper and kept in the fridge until needed. Any extra
Vegetable oil can be frozen for up to six months.
1 lemon, cut in half 3. Rub the oil all over the chicken pieces and dust liberally
with the rub. Massage into the meat and place in the
2 corn cobs
fridge until needed.

For the rub 4. Take the chicken out of the fridge one hour before you
mean to cook it.
1 tbsp salt
5. The unused rub can be kept for several months in an
1 tbsp sugar
airtight container. You could even double or triple the
1 tsp smoked paprika quantities to save time later.
1 tsp paprika 6. Light the BBQ and wait until the coals/logs are glowing
red with no visible flame. It’s useful to pile up the fuel on
1 tsp onion powder
one side of the BBQ as you can move the chicken to a
¼ tsp garlic powder ‘cooler’ side if it is colouring too quickly.
¼ cayenne pepper, optional 7. Pre heat the oven or grill to medium high, 180°C/350°F.
8. Cook the chicken, and lemons using either method until
For the chipotle butter fully cooked (75°C core temperature).
125g salted butter, softened 9. Remove from heat place the roasted lemons on top of the
1 – 2 tsp chipotle paste chicken pieces, cover in foil and rest in a warm place for
5 – 8 minutes.
1 tsp black pepper
10. While the chicken is resting, place the corn onto the hot
2 tsp lemon juice BBQ or frying pan and char on all sides. When the corn is
2 tsp chopped coriander cooked, place slices of the chipotle butter on top to melt.
Brush over melted butter liberally and serve with the rested
1 tsp chopped parsley
chicken. Enjoy!

For more amazing chicken recipes, visit soanespoultry.co.uk/recipes 13

 PERI-PERI
SPATCHCOCKED CHICKEN
SERVES: 4

INGREDIENTS
1 Soanes spatchcocked
chicken

3 tbsp oil

2 limes, juiced

1 tsp chilli powder

3 cloves of garlic, grated

3 tsp smoked paprika

2 tsp dried oregano

1 tsp salt

Black pepper to taste

METHOD
1. Mix the oil with all the spices, garlic and lime juice
together into a paste.
2. Make cuts into the legs and breasts of the bird and rub in the
marinade. Leave to marinate for 1 – 24 hours in the fridge.
3. Pre heat the grill and grill pan to high.
4. Place the spatchcocked chicken directly onto the bars of
the grill pan and cook for 20 – 30 minutes flipping over
occasionally to cook the chicken thoroughly. The chicken
is cooked when its core temperature reaches 75°C or
when the juices run clear.
5. Serve with limes and smoky paprika rice.

14
CHICKEN KEBABS,
PICKLES & HARISSA YOGHURT
SERVES: 2

INGREDIENTS
300g Soanes diced leg meat

25ml vegetable oil

4 tsp Ras el Hanout powder

1 lemon, juiced

25ml white wine vinegar

10g sugar

Salt and pepper

4 radishes, quartered

1 red onion, sliced

60ml natural yoghurt

1 tsp harissa paste

METHOD
Flatbreads to serve
1. Mix the Ras el Hanout, lemon juice and oil to form a paste.
Optional garnish Coat the chicken in the paste and marinate for 1 – 4 hours.

Pomegranate 2. Thread the marinated chicken onto two skewers.

3. Heat the white wine vinegar in a pan, add the sugar and
Mint leaves
a pinch of salt. In a heatproof bowl, add the onion and radish
and pour over the vinegar solution. Leave for at least 1 hour.
5. Pre heat the grill and grill pan to as high a heat as possible.
6. Grill the skewers, rotating the chicken as it colours.
7. Swirl the harissa paste into the yoghurt.
8. When the chicken is cooked, place the flatbreads under
the grill to toast. The chicken is cooked when its core
temperature reaches 75°C or when the juices run clear.
9. Serve the skewers with flatbreads, pickled onion and
radish and harissa yoghurt.

To find your local Soanes supplier or to buy online, visit soanespoultry.co.uk 15

 ALI BILTON
East Yorkshire born chef Ali Bilton now lives within a few miles
of Church Hill Farm, but has previously lived and worked in
London, Spain and Hong Kong. This stuffed chicken thighs
recipe was featured in Ali’s first cookery book, Ali Bilton cooks,
that is a selection of family favourites and recipes that evoke
memories of the far flung places where she has lived.
www.alibiltoncooks.com

16
ALI BILTON’S

CHICKEN THIGHS
stuffed with sausagemeat, wrapped in bacon
SERVES: 4

INGREDIENTS METHOD
8 Soanes boned and skinless 1. Preheat the oven to 180°C/350°F/Gas 4.
chicken thighs
2. Put the rapeseed oil in a large frying pan and heat to a
2 tbsp rapeseed oil medium level, add the chopped onion, celery, lemongrass,
fennel seeds and lemon thyme. Cook gently for 5 minutes.
2 small onions, peeled
Allow to cool.
and finely chopped
3. Add the cooled vegetables to the sausage meat and mix
2 stalks celery, washed well together. Form into 8 sausage shapes.
and finely chopped
4. Lay out the chicken thighs on a chopping board and
2 stalks lemongrass, season, place a ball of stuffing on each thigh and close
trimmed, outer leaves the meat around it.
discarded and finely
5. Stretch the streaky bacon out on a chopping board using
chopped
a knife drawing along it to make it as long as possible.
450g sausage meat Wrap each thigh in two slices of bacon and secure with
(best you can find) a cocktail stick. Brown the thighs in a dry frying pan and
then transfer to a roasting dish. Place in the preheated
2 tsp fennel seeds
oven for 40 minutes.
10g lemon thyme, leaves
6. Remove the chicken from the oven. Keep warm.
stripped and chopped
7. Skim off most of the fat from the roasting tin. Keep all the
16 slices smoked good juices and add the flour. Mix in well then add the
streaky bacon cider. Place the pan over a medium heat on the hob and
500ml medium cider whisk to make a gravy, add the red currant jelly, whisk
until dissolved.
1 tbsp plain flour
8. Slice the thighs in two diagonally and serve with the hot
2 tbsp redcurrant jelly gravy, sweet potato wedges and roast vegetables.

CHEF’S TIP: You can freeze any uncooked, prepared thighs

you’re not ready to eat. The sauce freezes well too.

For more amazing chicken recipes, visit soanespoultry.co.uk/recipes 17

 PAN FRIED CHICKEN SUPREME,
MUSHROOM & TARRAGON SAUCE
SERVES: 2

INGREDIENTS
2 Soanes chicken supremes

Handful of mixed
mushrooms

5 – 6 sprigs of tarragon

Splash white wine

2 tsp coarse grain mustard

50ml chicken stock

10g butter

METHOD
1. Preheat the oven to 220°C, 200°C fan, Gas 7.
2. Heat a heavy based pan for 2 – 3 minutes. Rub a little oil
over the chicken and season with salt and pepper.
3. Colour the supremes on all sides until golden and crispy,
2 – 3 minutes on each side. Place on a clean tray and put
into the oven for 10 –12 minutes, until its core temperature
reaches 75°C or the juices run clear. Remove from the
oven and cover with foil. Rest for 5 – 8 minutes.
4. Return the pan to the heat and fry the mushrooms until
soft. Deglaze the pan with the white wine. Boil the wine
until it is nearly evaporated. Add the chicken stock,
mustard and tarragon. Reduce by half, remove from the
heat and whisk in the butter, it should become a smooth
and silky sauce. Season to taste with salt and pepper.
5. Perfect with steamed broccoli and a glass of cold white wine.

18
CHICKEN, CHORIZO AND
SMOKY ROASTED VEGETABLES
SERVES: 3 – 4

INGREDIENTS
3 – 4 Soanes skin on
chicken breasts

½ stick chorizo, cut into

1cm chunks or rings

2 tsp smoked paprika

Vegetable oil

Salt and pepper

2 red onions, quartered

1 red pepper, deseeded

and chopped roughly

1 yellow pepper, deseeded

and chopped roughly METHOD
4 spring onions, cleaned 1. Preheat the oven to 220°C, 200°C Fan, Gas 7.
and cut into chunks
2. Mix all the vegetables and lime halves together in a bowl
2 limes with the paprika, salt, pepper and a little oil until well coated.

Pea shoots to garnish 3. Add the chopped chorizo to the bowl and mix well.
(optional) 4. Rub the chicken breasts with a little oil and season with
salt and pepper.
5. Pour out the chorizo and vegetable mix onto a large oven
tray. Place the chicken breasts on top of the vegetable mix.
6. Place in the oven for 30 – 35 minutes until golden
brown and the chicken is cooked through and its core
temperature reaches 75°C or the juices run clear.
7. Using a pair of kitchen tongs, squeeze the roasted limes
over the whole dish.
8. Serve straight from the tray, garnish with pea shoots and
serve with crusty bread or rice.

To find your local Soanes supplier or to buy online, visit soanespoultry.co.uk 19

 SEAN NOONAN
Executive Chef, The Griffin Inn, St. Helens
Sean has been a chef over 10 years working in a variety
of venues from rosette restaurants to weddings and events
venues. He prides himself on using local, seasonal produce
from the northern region, reinventing classic British meals and
maintaining high quality and ethnically sourced meals. Winner
of Teflon National Young Chef 2013 and finalist of North West
Young Chef 2019.
www.griffininn.co.uk

20
SEAN NOONAN’S

BANG BANG CHICKEN

SERVES: 4 (STARTER)

INGREDIENTS METHOD
400g Soanes chicken breast 1. Cut chicken into thin strips, then coat in flour.

150g gram flour 2. Beat 2 eggs together in a bowl, and place the
breadcrumbs in another bowl.
2 eggs
3. Dip the chicken into the eggs and then the breadcrumbs,
200g panko breadcrumbs ensuring a full coating.
4. Peel the carrot and the mouli and then cut them and the
For the Asian salad
cucumber into julienne strips.
1 carrot
5. Thinly slice the Chinese leaf and add to the julienned
½ mouli vegetables, then thinly slice the chillis and spring onions
¼ cucumber on the angle to create diamonds.
6. Mix all the vegetables together evenly.
½ chinese leaf
7. Place the peanut butter, soy sauce, juice of the lime and
2 red chillis
honey into a food processor and start to blend. Add in
5 spring onions peeled garlic and ginger and a chopped chilli.
8. Cook the chicken strips in a deep fat fryer at 170°C for
For the satay sauce 4 minutes until golden brown, and then lift out and place
3 tbsp peanut butter - onto a tray with kitchen towel on to absorb extra oil.

1 tbsp soy sauce 9. To assemble the dish, place the Asian salad in a bowl
and then place chicken on top and serve with a generous
1 chilli spoon of the satay sauce on top of the chicken and a
1 garlic clove sprinkle of sesame seeds.

Thumbnail knob of ginger

1 lime

1tbsp honey

Sesame seeds for garnish

For more amazing chicken recipes, visit soanespoultry.co.uk/recipes 21

 ENVIRONMENTAL MANAGEMENT SOLUTIONS’

ROAST CHICKEN LEGS

IN GARLIC SAUCE
with new potatoes and green beans
SERVES: 4

INGREDIENTS METHOD
4 x Soanes chicken legs 1. Lightly brush the Soanes chicken legs with oil and place
them in an ovenproof dish in a preheated oven at 200°C
1 x large tin supermarket
for 30 minutes.
own brand new potatoes
2. Remove when skin is good and crispy and clear juices run
300g fine green beans
when the flesh is punctured.
500ml jar white lasagne sauce 3. When the chicken has been cooking for 15 minutes,
1 x tube garlic purée boil a pint of boiling water in a saucepan, add the green
beans, the tinned new potatoes and a pinch of salt, and
simmer for 10 minutes.
4. While the potatoes and beans are warming, pour the
jar of white sauce into a pan, add ½ to ¾ of the tube of
garlic purée to it and gently heat for 10 minutes to warm it
thoroughly. Alternatively make your own white sauce using
butter, flour and milk, adding the garlic purée once the
desired consistency is achieved.
5. Drain the liquid and reserve the potatoes and beans in the
saucepan and put a lid on top to retain the heat.
ANDY REES,
6. Remove the chicken from the oven and drain any excess
Project Co-ordinator,
cooking juices, add the green beans and new potatoes
Environmental Management
and top with the garlic sauce.
Solutions (EMS)
Soanes Poultry have
supported Hull based food
poverty charity EMS since the
first lockdown in 2020. Our
chicken goes into meals that
feed a family of four for £2.
www.emsyorkshire.co.uk

22
WILL MEGGINSON’S

HONEY & CHILLI

CHICKEN STIR FRY
SERVES: 2 – 4

INGREDIENTS
500g diced Soanes
chicken breast
6 – 8 savoy cabbage leaves
2 carrots, julienne or grated
2 onions, sliced
1 red or yellow pepper
1 tbsp local honey
1 red chilli
Soy sauce (to taste)
2 sheets of dried egg noodles

METHOD
1. Finely slice the red chilli, mix with the honey and add
the diced chicken. Leave to marinate for 10 minutes while
preparing the vegetables.
2. Once marinated, fry the chicken breast in a small amount
of oil until golden and cooked through. The chicken is
cooked when the juices run clear. Remove from the pan
and set aside.
WILL MEGGINSON,
3. Fry the onion and carrot on a high heat until al dente.
Megginson Farms
4. Cook the noodles according to the pack’s instructions,
The Megginsons own a
then drain and add some soy sauce to taste.
large mixed arable farm
near Driffield and have three 5. Add the peppers and cook for a further two minutes.
chicken rearing sites on their 6. Add the cabbage and cook to a slight crunch.
farms. Soanes are proud to
have been associated with 7. Add back the chicken and heat till piping hot.
the family for over 40 years.

To find your local Soanes supplier or to buy online, visit soanespoultry.co.uk 23

For our latest recipes, hints, tips and news, take a look
at our blog or follow us on social media.

You can buy our award winning chicken from your local
butcher or independent retailer. To find your nearest
stockist, take a look at the interactive map on the stockists
page of our website or call 01377 217243 and we’ll be
happy to help. You can also buy online from our website.

Soanes Poultry
Church Hill Farm,
Middleton-on-the-Wolds, Driffield,
East Yorkshire, YO25 9UG
T: 01377 217243
E: [email protected]
www.soanespoultry.co.uk

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