This baked chicken and black bean rice is one of those dishes that represents what I teach.

 

It’s tasty and nutritious, it is bright and inviting, it’s simple to pull together, it caters for different likes and dislikes, it puts the fridge, freezer and store cupboard to good use, it uses up bits and pieces, and it can be served in such a way that food isn’t going to waste. 

 

Will you give it a go this week?