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Succulent meaty chicken thighs slow cooked with carrots, celery, onions and celeriac in a light mustard gravy. Serve with roast potatoes and green vegetables.

Celeriac is beautiful this month and it’s high in fiber and a good source of vitamins B6, C and K. It also contains important minerals, such as phosphorus, potassium and manganese. What’s more, it’s low in fat and calories.

Serves 6

1.5kg chicken thighs, boneless and skinless

2tbs plain flour

Low – calorie cooking spray

1 large onion, chopped

2 medium carrots, sliced thickly

2 stalks celery, trimmed, chopped

1tsp lazy garlic

500ml chicken stock

2tbs Dijon mustard

1 medium celeriac, peeled and chopped

300g frozen broad beans

50g walnuts, chopped

Handful pale celery leaves, chopped

Method

Preheat the oven to 180c, gas 4, 350f

Place the chopped walnut on an oven-proof tray and cook for 5 mins until lightly browned and toasted. Leave to cool.

Toss the chicken in the four to coat, shake off any excess and reserve for later.

Spray the low–calorie cooking spray in a heavy oven proof lidded pan, I use a Le Crueset.

Cook the chicken thighs in batches until browned, remove from pan and set aside.

Spray some more cooking spray in the same pan, cook the onion, carrot and celery, stirring, until softened. Add the garlic stirring until fragrant, stir in the remaining flour, then add the stock and combine.

Add the mustard and stir over a high heat until mixture starts to boil and thicken. Add the celeriac and the chicken to the pot and place in the oven with the lid on and cook for 1½ hours.

Meanwhile place the broad beans in a medium lidded saucepan, cover with boiling water and cook for 2 minutes. Drain and remove the outer grey skins.

Remove the casserole from the oven stir in the broad beans to warm through.

Serve sprinkled with the toasted walnuts and a few of the pale celery leaves.

This is great for entertaining, when we finally get back to it xx