With a new year comes new recipes and the Pret Chefs have been busy creating two big, bold Tip-Top Hot Pots (one veggie, one meaty) to help you get off to the best start.
Chicken & Butternut Squash: A rich and creamy chicken stew made using cauliflower, celeriac, fennel and chicken stock with chunks of pulled chicken breast, roasted butternut squash and a handful of black eyed peas, gluten-free whole oat groats and toasted seeds. Topped with fresh spinach.
Cauli & Sweet Potato Dhal (Pictured above): A warm and mildly spicy dhal with chunks of roasted sweet potato, roasted turmeric cauliflower, baby plum tomatoes and toasted seeds. Topped with fresh spinach.
Also there's two new Mexican-inspired Toasted Tortillas; the Pulled Chicken, Avo & Green Salsa and Mexican Egg & Beans, folded into its classic kibbled rye wrap and ready to be toasted.