150g Sustainable raw peeled and deveined king prawns
100g Frozen Peas
Heat the oil in a large frying pan, then fry the chicken over a medium-high heat for 5-6 minutes. Add the chorizo and cook for a further 4 minutes. Transfer the meat to a plate.
Add the onion to the pan and fry for 5 minutes until starting to soften. Add the garlic and paprika and fry for 1minute. Stir in the rice, and add the stock and cook without stirring for 25minutes or until liquid has been absorbed.
Add the prawns, peas and the set aside chicken and chorizo. Cook for 4 minutes more. Season, then garnish with chopped parsley and lemon wedges, if using.
For some, roasting a whole chicken can be a tad daunting, but we’re here to guide you through some simple steps so that you can cook a succulent and golden roast chook every time. There's a thousand and one ways to roast a chicken and everyone has their method, but this is a simple and foolproof method that you can alter to suit whatever your preferences may be!
Naturally, we'd eat anything that's topped with a pillow of mash potato and golden cheese, so in celebration of our money-saving cuts, we're sharing one of our favourite ways of cooking our beef mince, a Classic Cottage Pie! Not only is it also packed with veg, but it warms you from the inside out, providing you with the perfect dinner to come home to after a cold Melbourne winters day.