14/08/2026
Another rainy day!
Using up our pumpkins, with parsnip and kumara for added flavour, the chicken stock I make and freeze whenever I roast or slow cook chicken, toasted cumin seeds and ginger for warmth, herbs for flavour layers, coconut cream for that smooth feel and a splash of lemon juice once blended to add brightness.
Toss some shredded chicken and spinach leaves in for variety or freeze as is. There’s always a batch in our freezer. 😋
Tip: Roast the veggies until they start to brown (with onion & garlic if you’re not low FODMAP like me) the caramel flavour intensifies the end result.