Eat like an England star

INGREDIENTS

Approx. 500g boneless and skinless chicken thighs 

(fat trimmed off)

1 tin chopped tomatoes

2 chopped fresh chillies

3 tablespoons apple cider vinegar

2 tablespoons honey

1 tablespoon paprika

1 tablespoon tomato puree

2 tablespoons worcestershire sauce

2 teaspoons dry mustard

Salt and pepper

2 garlic cloves chopped

1 large onion

INSTRUCTIONS

First, mix the chopped tomatoes, chillies, vinegar, honey, paprika, tomato puree, Worcestershire sauce, mustard, salt and pepper in a slow cooker. 

Mix until smooth.  

Add the chicken, onion and garlic then stir to combine. 

Put the lid on and cook on a low heat until the chicken can be pulled apart (about 5-6 hours).

Transfer the chicken to a chopping board and shred with a fork. 

Return the chicken to the sauce and stir well. 

Serve with rice and steamed veg or in a bun with a salad.

INGREDIENTS

60g plain flour

1 teaspoon sugar

1 teaspoon baking powder

Small pinch of salt

120 ml milk

1 small egg

Melted butter or oil to cook

Toppings : Mixed berries, banana slices and honey

INSTRUCTIONS

Preheat the oven to 200°F (90°C), prepare 

a heatproof plate to store the cooked pancakes in the oven. 

In a small bowl, whisk together flour, sugar, baking powder and salt. Set aside. 

In a medium bowl, whisk together milk and egg

our the dry ingredients into the milk mixture and stir (do not overmix). 

Heat a large pan or griddle over a medium heat, then pour in the oil.

For each pancake, spoon 2 or 3 tablespoons of batter into the pan or skillet. 

Cook until the surface of the pancake has some bubbles, this should be about 1 minute. Flip carefully with a thin spatula, cook for a further 1-2 minutes (until brown). 

Transfer to the heatproof plate, cover with foil and keep warm in the oven until serving. 

Serve warm with mixed berries, banana slices and honey.