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With our collaboration with Grace Dent, who is an award-winning restaurant critic, currently writing for the Guardian and starring as a regular guest judge on BBC’s MasterChef, we have created a recipe for you to try at your home (as seen on Grace’s Dent’s Instagram).

Mediterranean Turmeric Chicken Casserole

Serves 2


  • 400g Boneless skinless chicken breast, chopped
  • 1 Onion (180g)
  • 1 vegetable stock cube
  • 1 tbsp corn flour
  • 400ml hot water
  • 4 garlic cloves
  • 3 tbsp Extra virgin olive oil, plus extra to drizzle
  • 3 large carrots, chopped
  • 200g Baby spinach
  • 1 tsp ground coriander
  • 1 tsp aleppo pepper
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 20g Fresh dill
  • 20g fresh parsley
  • 2 large lemons + lemon zest
Grace Dent


  1. Preheat the oven to 200 degrees c fan.
  2. Heat the oil in a large flameproof casserole dish over a medium heat and fry the chicken for 7–8 minutes. Turn and cook on the other side for 3 minutes more. Transfer to a plate.
  3. Return to the pan, heat some extra oil, add the onion, carrots, garlic and season with salt, sweat down for 15 minutes.
  4. Add the spices to the pan, one at a time, stirring each time.
  5. Add the stock, hot water and corn flour.
  6. Re add the chicken and bring to a gentle simmer, cover the pan with a lid.
  7. Place in the oven and cook for 30 minutes. Take out of the oven and stir in the spinach.
  8. Return to the oven for a further 15 minutes. Adding the fresh parsley, dill, lemon and lemon zest at the end. An herby, fresh finish that balances the warmth of the spices.
Mediterranean Turmeric Chicken Casserole


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