I have enjoyed Brunswick Stew on many occasions, but seeing as we were tied up in Brunswick Dock, then I really wanted to eat the stew in the correct place.

Serves 2

• 2 Chicken breasts
• 750g new potatoes, pre-cooked
• 200g baby mushrooms, washed and halved
• 1 large onion, chopped
• 2 cloves garlic
• 1 thumb sized ginger, finely diced
• 1 yellow pepper, chopped
• 1 can tomatoes (250g)
• 1 can peas/sweetcorn (125g)
• 1 gluten free chicken stock cube
• 1/2 teaspoon black pepper, crushed
• 1/2 teaspoon crushed chilies
• 1 table spoon chopped thyme
• 1 spoon tomato purée

Cut the chicken breast into smaller pieces but that was just our preference. In any case, dust the chicken breasts with paprika and then sprinkle salt over each one. Do both sides and then place in a hot pan with olive oil and sear the chicken lightly on all sides. When done, set the chicken aside.

Add the garlic and onions and fry until soft and starting to brown then add the tomatoes, gluten free chicken stock cube, herbs and diced yellow pepper. Add about 250ml (1/2 pint) of water and stir. When it starts to boil, reduce to a simmer and add the chicken back in. Cover the pot and leave for 30 minutes.

After 30 minutes check the consistency and add water if needed. If you are using the optional beans and sweetcorn then add them and stir in. Add the new potatoes cover and leave for another 15 minutes.

Check the consistency. If it is too thick then add some water. If it is too runny then mix 1 teaspoon of cornflour in some water and add, stirring in and repeat this if needed until the correct consistency is achieved.