This time of year (January) it is very cold, wet, windy and snowy, so your immune system can take a bit of a battering. We tend to reach for medications such a cold & flu capsules, ibuprofen etc, which can help, however, I am a great believer that you can repair your body and fight infections from within and eating right does play a big part on that.

This recipe contains the following, so it is the ultimate winter fighter food.

Chillies contain Capsaicin which helps clear mucus. Ginger contains natural antibodies & anti-inflammatory agents & the ability to clear congestion. Garlic has antiviral & antibacterial properties. Butternut squash & wholemeal rice is good for boosting Vitamin C for your immune system. Cashew nuts are good source of fibre & magnesium both good for bone health & energy boosting.

This is also a great dish for batch cooking. It really is a win win all round.

Serves 4

2 Large Chicken Breasts – cut into chunks

2 Tbsp Thai Green Curry Paste (1 used the Blue Dragon Paste, but feel free to make your own)

1 Tbsp Coconut Oil or Olive Oil for cooking

1 400g Tin Coconut Milk

1 Vegetable Stock Cube

1 Tsp Turmeric

300g Butternut Squash, cut into chunks

200g Cauliflower, cut into small pieces

150g Baby Spinach

1 Tbsp Soy Sauce

Salt & Pepper

Juice of 1 Lime

30g Chopped Cashews (to garnish)

Handful chopped Spring Onion (to garnish)

50g Wholemeal Rice per person, cooked as per pack instructions.

1. Heat the oil in a pan on medium to high heat, brown the chicken and remove with slotted spoon.
2. If needed, put a little more oil in. Stir fry the curry paste for about 2 minutes to heat through and release the flavours.
3. Crumble the vegetable stock cube into the coconut milk and stir, pour into the pan with the curry paste and mix through. Add 1 Tsp of Turmeric.
4. Add back to the pan the chicken, butternut squash and cauliflower, mix and reduce to a simmer for 30 minutes, covered.
5. 5 minutes before curry is ready, add in 1 Tbsp Soy Sauce, Juice of Lime and Spinach, mix through continue to cook for 5 minutes.
6. Serve with some wholemeal rice, spring onion and cashew nuts.