Easily adapted to vegan
Deliciously warming low-carb Spring Hotpot with protein-rich chicken and nitrite-free Naked Bacon, lots of healthy veg with coconut milk and herbs. Pulse cauliflower florets and celeriac in a food processor until you get a rice-like texture. You may need to do this in two batches, so the rice stays a little chunky.
Heat the oil in a large non-stick pan and sauté the onion, celery and bacon for 2 – 3 minutes until the onions soften, then add the garlic, sage, rosemary, thyme, cauliflower and celeriac rice. Fry for 5 mins.
Next add the cooked chicken, stock, season with salt and pepper and simmer for 10 mins, before stirring in the coconut milk. Cook for a further 5 mins until it thickens.
Stir in the lemon juice and adjust the seasoning to taste.
Serve with lemon zest and parsley and a drizzle of olive oil.
RECIPE CREATED BY NAKED FAN, @modernfoodstories (Instagram)
Use Naked Without the Oink Rashers, and substitute the chicken with beans, lentils or mushrooms. Use vegetable stock instead of chicken stock.