2–3 carrots, peeled and cut in half lengthways (or quarters if they are very large)
300²µ/10½´Ç³ú potatoes (1 large baking potato or 2–3 medium potatoes), peeled and cut into roughly 4cm/1½in chunks
175ml/6fl oz hot chicken stock, made with â…“ chicken stock cube
1 tbsp plain flour
salt and ground black pepper
¼ tsp dried mixed herbs
¼ tsp soy sauce
3 tbsp vegetable oil
1 tbsp vegetable oil
2 chicken thighs, bone in and skin on (see recipe tip, below, if cooking as part of the meal plan)
120g/4¼oz frozen peas