Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
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For the apple and tarragon compote
6 green apples
20g unsalted butter
75ml dry cider
3 tarragon sprigs, blanched briefly in boiling water, drained, chopped
1 to 2 tsps soft brown sugar (preferably muscovado)