Cook once, eat twice

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Our Oakham Gold chicken legs take centre stage in this unctuous chicken and black bean chilli. All you need to do is pop all the ingredients into your slow-cooker and let it bubble throughout the day. In this take, we’ve loaded this rich and flavourful chilli onto French fries and topped with plenty of cooling sour cream, but you could just serve it alongside some rice or roll it into a wrap. The opportunities are endless.

This chilli chicken pie is another great way to take that beany base to another level, topped with soft sweet potato mash laced with Paprika and Chilli Butter for an extra peppery kick. If you’ve still got some left, bung it in the freezer ready for when you need something comforting after a long day’s work.

This slow-cooked tomato sauce should be your go-to. Swirled with butter, it’s luxuriously rich and full-bodied, making it a brilliant base for so many different recipes. Stick all the ingredients in your slow cooker in the morning (or the day before) and let all the flavours mingle. Come back when you are ready and transform this delightful tomatoey base into a mouthwatering pasta bake, topped with pesto drenched mozzarella that melts into a gooey, crispy sheet of goodness.

We welcome back the tomatoey meatball base as it’s reincarnated into a flavour-packed curry. The slow-cooked meatball base becomes a speedy midweek meal, ready in just 15 minutes. With added red peppers, chickpeas and plenty of spices, it’s barely recognisable.