Veat Casserole

Serves 4
    2 packets Veat Chicken Flavor Bites, selection of vegetables (such as carrots, potatoes, parsnips, swedes, courgettes, shallots), 250ml white wine, 400ml water, bunch of fresh herbs (such as parsley or thyme), black pepper, salt.

Preheat the oven to 220° C (425° F). Place the Veat Bites in a large lidded casserole dish. Peal and dice/slice the vegetables. As a general rule, the harder the vegetable, the smaller you should dice it as it will take longer to cook. Potatoes and swedes should be diced small. Softer vegetables such as courgettes should be sliced thickly. The cooking time will depend on how you do this. Scatter the prepared vegetables over the Veat Bites, and add the stock wine and water. Chop the fresh herbs and add them. Finally season with salt and pepper. Place the lid on the casserole, and cook in the oven for 1.5 to 2 hours, until the vegetables are cooked through.

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