Vietnamese Chicken and Broccoli Curry

This is a good one for the more serious cyclists, packed full of protein and the good sorts of energy, and warming enough to be a big reward as winter slowly turns to spring. Based on a Nigel Slater recipe, it's more soupy in texture, so make sure you get your carbs in the way of some good bread for mopping and dipping. What can you say, 'you can take the man out of England, but you can't take England out the man'.

Ingredients: Duck/chicken legs, red curry paste, salt, pepper, 200g broccoli, 200ml chicken broth, 400ml coconut milk, courgette, curry powder, brown sugar, 1 lime, and chilli flakes.

Method: In a large pan or Dutch oven fry the duck or chicken in a generous splash of olive oil. Once a tender-looking golden brown on all sides, add the red curry paste, broth and coconut milk. Bring to the boil, and cook for a few mins before reducing to a simmer. Cook for 20mins. Finally, add the courgette and broccoli and simmer for a further 5-10mins. Serve piping hot, and season with salt, pepper, and a splash of lime juice.

Tips: Remove as many broccoli stems as you can.

Music: Van Morrison - Into The Mystic