Chicken, Butterbean & Leek Bake
To freeze: Place all of the raw ingredients, except the cherry tomatoes, in a large, labelled, reusable freezer bag and massage gently with your hands to make sure everything is well combined. Seal the bag, expelling any air, and freeze flat for up to months.
To cook from frozen: Remove the bag from the freezer and leave to completely defrost in the fridge, ideally overnight. Once defrosted, put the contents into a roasting tin and drizzle with a little extra olive oil. Transfer to an oven preheated to 180°C/350°F/Gas Mark 4 and cook as described above.
Recipe courtesy of The Batch Lady: Healthy Family Favourites by Suzanne Mulholland (HQ, HarperCollins). Image by Haarala Hamilton.
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