This recipe was born out of my efforts to reduce waste. I had some leftover chopped fennel on the verge of death, a small bunch of wilted celery stalks, a couple of scallions, and some double cream that needed to be used.

I wanted something comforting and high in protein, that's how the chicken came up, plus I had some homemade chicken broth in the fridge. Given the anise flavor of the fennel, you could probably use salmon (or cod) and fish broth, or even veganize it using tempeh and vegetable based cream.

Serves 1

Finely dice:

3/4 cup celery 1/2 cup fennel

Sauté in a tbsp olive oil and sprinkle with salt.

When the vegetables become a bit translucent and slightly reduced in volume, add about 1 cup 1/2 chicken broth (homemade preferably), 1/3 cup thinly sliced scallion (white and green part) and bring to a simmer. Cook over medium-low flame until the vegetables are tender.



Add about 100 grams chicken breast cut into bite-sized cubes.

Simmer until chicken is cooked through (about 5 minutes, but be careful not to overcook, or the chicken will be tough).

Stir in a splodge of cream. Season with freshly ground pepper and a touch of chili flakes.