Ingredients

1 small baking potato, cut into small cubes 1 tsp ground cumin ½ tsp ground cinnamon Small pinch of nutmeg 1 tbsp Coop olive oil, plus 1 tsp 2 tbsp Coop seed mix 600g tub Coop limited edition spiced parsnip soup 60g leftover chicken, shredded 2 tbsp roughly chopped flat leaf parsley, to serve;

Method

1. Season the potato and toss with half the cumin and cinnamon, plus the nutmeg 2. Heat 1 tbsp of the oil in a nonstick pan and fry for 15-20 mins, stirring regularly, until tender and golden 3. Meanwhile, heat the remaining oil in a nonstick pan 4. Add the seeds, with the remaining cumin and cinnamon, then fry for 2-3 mins, until golden 5. Heat the soup according to the pack instructions, then divide between 2 bowls 6. Top with the potato, chicken and seeds, then scatter over the parsley to serve