Heat the oven to 180C. Place the chicken in an ovenproof dish and arrange the lemon wedges round about. Drizzle liberally with olive oil and rub into the chicken skin. Season generously with salt and pepper. Roast for 45-50 minutes or until the chicken juices run clear. Baste 2 or 3 times during cooking. To […]
This is the simplest roast chicken recipe ever. Pre heat the oven to 180c. Chop all your vegetables into largish chunks and place in a large deep roast tin along with the garlic and herbs. Place the chicken on top and coat everything with a good glug of olive oil. Season the dish with salt […]
Preheat oven to 180C. Place one layer of the potatoes in an ovenproof dish, overlapping them slightly (this should use up about a quarter of the potatoes). Season and scatter over a quarter of the onions. Sprinkle a quarter of the flour on top, dot with a quarter of the butter and sprinkle with a […]
Cook onions in pan with the butter for 10 mins until softened and lightly browned. Stir in the sugar and red wine vinegar and cook uncovered for a further 25-30 mins, stirring occasionally, until onions are soft and slightly caramelised. Good with sausages, burgers, chops, grilled duck breasts, roast pork fillet
Mash cheese with rosemary and add a little black pepper. Loosen skin on each chicken breast and push a quarter of the cheese under it, pressing skin down to spread mixture out. Chill until needed. Preheat oven to 200C and cook for approx 20 mins. Serve with tomato salad tossed with garlic and thyme vinegarette.
Ingredients: Potatoes (about 3 medium potatoes per person) Olive oil Salt and pepper Flavourings of your choosing: Cumin seeds or garam masala (good with curries) Fennel seeds, dried oregano and chilli flakes (good with fish or chicken) Fresh rosemary and whole garlic cloves (good with lamb, pork chops or chicken) Fresh thyme or bay leaves […]
Ingredients: 150g Puy lentils 1/2 Red onion, finely chopped 1 Dessertspoon olive oil 225ml Chicken or vegetable stock Sprig rosemary Salt and pepper Method: Fry onion in oil for 5 mins. Stir in the lentils, add liquid and rosemary but no salt at this stage. Put lid on and simmer for 30-40 mins until all […]
Ingredients: 2 Bulbs raw fennel, quartered 1 Orange, segmented 1 Apple, sliced Rocket or other bitter salad leaves Black olives Extra virgin olive oil (Sicilian is particularly good) Method: Place fennel in cold water for 10-15 minutes. Rinse, drain and slice thinly. Mix with the orange and apple. Add salad leaves and olives. Drizzle with […]
Rinse the cabbage well in a colander. In a large heavy pan, fry the onion gently in the butter and oil until it starts to soften – about 5 minutes. Add the drained (but still wet) cabbage, apple, sugar, vinegar, ground cloves and season. Cover tightly and cook over a very low heat for about […]
Turkey is important but so are the sides, this is a great way to elevate simple carrots to something special by adding an orange and thyme glaze to make them shiny and very tasty