Japanese cream stew (chicken white stew)

Step 1: Season 14 oz boneless chicken thighs with half the ½ tsp salt and ¼ tsp white pepper. Heat 1 tbsp vegetable oil in a large pot over a medium heat and cook the chicken until white on the outside.

Step 2: Add 1 onion and 2 carrots and cook for 3 minutes until the onion softens.

Step 3: Add 3 waxy potatoes and 1 ¾ cups chicken stock, bring to the boil, skim, then cover and simmer until the potatoes are just tender and the chicken is cooked to 165°F.

Step 4: In a small pan melt 1 ⅜ oz butter, stir in 1 ⅜ oz plain flour and cook over a low heat for 2 minutes without browning. Gradually whisk in 1 ¾ cups milk until smooth and thick.

Step 5: Turn the stew down to low and stir in the white sauce. Add 5 ½ oz broccoli and the rest of ½ tsp salt, and simmer gently, stirring, until thick and creamy and the broccoli is just tender. Do not let it boil hard.

Step 6: Taste for salt and serve hot with rice or bread.