Jane Chapman, 48, runs Broomhill’s True Colours Image Consultancy. She loves cooking and gets daughters Lizy 13, and Miriam 10, involved.
“My mum was a good cook but mostly she cooked FOR me rather than WITH me. It was a shock when I left home and had to look after myself. Being able to cook is a really important life skill for my girls to learn,” says Jane.
“This quick and easy risotto recipe is from a friend with an Italian mum and is one of Miriam’s favourites, We cook it together most weeks.”
Jane’s Chicken And Pea risotto
Serves 4: cost £5
2 tblsps olive oil for frying
1 medium onion, finely chopped
1 clove of garlic, finely chopped
1 stick of celery], finely chopped
1 mug of risotto rice (about 300g)
½ mug of white wine
2½ mugs hot chicken stock - real if you have it, or made with stock cubes
300g of leftover roast chicken, chopped
½ mug of frozen peas
Handful of grated parmesan cheese
Knob of butter