01/11/16 recipe -Taste USA

Monday, January 11, 2016

tray baked sausages with apples

How to make tray baked sausages with apples recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
3 red onions, cut into wedges
3 red apples, cored and cut into 6 wedges
200 g (7 oz) baby carrots, scrubbed
3 potatoes, peeled and cut into small cubes
4 tablespoons olive oil
12 good-quality pork sausages
2 tablespoons chopped sage leaves
1 tablespoon rosemary leaves
3 tablespoons clear honey
salt and pepper

Method:
Scatter the wedges of onion and apple in a large, shallow roasting tin with the carrots and potatoes. Drizzle over the oil, then toss well to lightly coat all the vegetables in the oil.

Season generously. Arrange the sausages in and around the vegetables, sprinkle over the herbs and toss again.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–22 minutes until golden and cooked through.

Remove from the oven and drizzle over the honey. Toss all the vegetables and sausages in the honey and serve.

For quick pork, apple & onion stir-fry, cut 250 g (8 oz) pork fillet into very thin slices. Heat 2 tablespoons olive oil in a large wok or heavy-based frying pan and stir-fry the pork over a
high heat for 2–3 minutes.

Add 2 cored apples and 2 red onions, each cut into slim wedges, and stir-fry for 3–4 minutes until browned and softened.

Add 1 tablespoon chopped sage leaves or rosemary and toss to mix. Serve in warm ciabatta with plenty of Dijon mustard. Total cooking time 10 minutes.

tray baked sausages with apples

chicken ratatouille

How to make chicken ratatouille recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
8 small skinless chicken thighs
1 tablespoon olive oil
1 onion, chopped
1 aubergine, cut into bite-sized chunks
1 green pepper, cored, deseeded and cut into bite-sized chunks
1 red pepper, cored, deseeded and cut into bite-sized chunks
2 courgettes, chopped
1 garlic clove, crushed
400 g (13 oz) can chopped tomatoes
pinch of caster sugar
handful of basil, roughly torn
salt and pepper

Method:
Cut a couple of slashes across each chicken thigh and season. Heat the oil in a large deep frying pan, add the chicken and cook over a high heat for 5 minutes, turning occasionally.

Add the onion, aubergine, peppers, courgettes and garlic and cook for 10 minutes or until softened, adding a little water if the mixture becomes too dry.

Pour in the tomatoes, add the sugar, season to taste and bring to the boil, stirring. Reduce the heat, cover and simmer for 15 minutes, stirring occasionally. Stir in the basil and serve.

For chicken ratatouille with lentils, chop 4 boneless, skinless chicken breasts and fry in 1 tablespoon olive oil for 5 minutes.

Add 1 chopped aubergine, 2 chopped courgettes, 2 drained and chopped roasted red peppers from a jar, 400 g (13 oz) can chopped tomatoes with garlic and herbs and 400 g (13 oz) can green lentils, rinsed and drained.

Bring to the boil, reduce the heat, cover and simmer for 10 minutes. Sprinkle with chopped basil before serving. Total cooking time 20 minutes.

chicken ratatouille

chicken with mascarpone

How to make chicken with mascarpone recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
4 tablespoons mascarpone cheese
4 teaspoons ready-made fresh green pesto
4 skinless chicken breast fillets
3 tablespoons olive oil
100 g (3½ oz) dried breadcrumbs
150 g (5 oz) cherry tomatoes
25 g (1 oz) toasted pine nuts
salt and pepper
crusty bread, to serve (optional)

Method:
Mix together the mascarpone and pesto. Use a small, sharp knife to make a horizontal slit in the side of each chicken breast to form a pocket. Fill the pockets with the mascarpone mixture.

Season the chicken and rub with 1 tablespoon of the oil then turn in the breadcrumbs until well coated. Place in a baking tray, drizzle over another tablespoon of oil and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.

Add the tomatoes to the baking tray, season and drizzle with the remaining oil. Return to the oven for a further 5 minutes or until the chicken is cooked through. Scatter over the pine nuts and serve with crusty bread, if liked.

For chicken pizza melts with cheese & tomatoes, cut 2 skinless chicken breast fillets in half horizontally and place on a lightly greased baking sheet.

Top each with a slice of tomato and a slice of mozzarella cheese, then season to taste. Cook under a preheated hot grill for 7 minutes or until the cheese has melted and the chicken is cooked through. Serve in burger buns with a few salad leaves. Total cooking time 10 minutes.

chicken with mascarpone

chicken, mushroom and dill pie

How to make chicken, mushroom and dill pie recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
1 tablespoon vegetable oil
1 onion, finely chopped
300 g (10 oz) skinless chicken breast fillets, cubed
150 g (5 oz) mushrooms, halved if large
3 tablespoons dry white wine
5 tablespoons crème fraîche
finely grated rind of 1 lemon
handful of chopped dill
3 large filo pastry sheets
40 g (1½ oz) butter, melted
salt and pepper

Method:
Heat the oil in a shallow, ovenproof casserole dish. Add the onion and cook for 2 minutes, then stir in the chicken and cook for a further 5 minutes. Add the mushrooms and continue to cook for 1 minute until starting to soften.

Pour in the wine, cook until it has bubbled away, then stir in the crème fraîche, lemon rind and dill and remove from the heat. Season to taste.

Meanwhile, unwrap the filo pastry and cover with a piece of damp kitchen paper until ready to use it. Working quickly, brush 1 sheet with melted butter and cut into 3 long strips. Arrange the strips on top of the chicken, scrunching it up a little. Repeat with the remaining pastry until the chicken is covered.

Brush all over with any remaining butter, then place in a preheated oven, 200°C (400°F),

Gas Mark 6, for 15–20 minutes until the filo pastry is crisp and the chicken is cooked through.

For chicken & wild mushrooms in a creamy dill sauce, heat 1 tablespoon olive oil in a frying pan. Add 1 sliced onion and cook for 5 minutes until softened.

Stir in 1 crushed garlic clove and 150 g (5 oz) mixed wild mushrooms. Cook for 3 minutes, then add 2 ready-cooked chicken breasts, torn into shreds, 3 tablespoons crème fraîche and 2 tablespoons chicken stock.

Heat through, then add a handful of chopped dill and a good squeeze of lemon juice. Serve with garlic bread. Total cooking time 10 minutes.

chicken, mushroom and dill pie

chicken with warm lentils and kale

How to make chicken with warm lentils and kale recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
2 tablespoons olive oil
4 skinless chicken breast fillets
1 garlic clove, sliced
100 g (3½ oz) kale, chopped
250 g (8 oz) can Puy lentils, rinsed and drained
2 tablespoons lemon juice
75 g (3 oz) sun-blush tomatoes
75 g (3 oz) soft goats’ cheese, crumbled
salt and pepper

Method:
Heat half the oil in a large frying pan. Add the chicken, season to taste and cook for 5 minutes, then turn over and cook for 2 minutes until golden all over.

Add the remaining oil to the pan along with the garlic, kale and a splash of water. Cover and cook for 7 minutes until the kale is tender and the chicken cooked through.

Stir in the lentils and heat through, then add the lemon juice and tomatoes. Check and adjust the seasoning if necessary.

Cut the chicken into thick slices and arrange on plates with the lentils. Scatter over the goats’ cheese and serve immediately.

For hearty lentil, kale & chicken soup, heat 2 tablespoons olive oil in a saucepan. Add 1 finely chopped onion and cook gently for 5 minutes, then add 2 chopped garlic cloves, 1 teaspoon tomato purée and a pinch of dried chilli flakes and cook for a further 1 minute.

Pour in 1.8 litres (3 pints) chicken stock and bring to the boil. Add 150 g (5 oz) dried red lentils and simmer for 5 minutes. Skim off any scum that rises to the surface, add 200 g (7 oz) cubed chicken breast and cook for a further 5 minutes.

Add 100 g (3½ oz) chopped kale and simmer for 7 minutes until tender. Season to taste and serve in bowls with crusty bread. Total cooking time 30 minutes.

chicken with warm lentils and kale

turkey tikka skewers

How to make turkey tikka skewers recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
3 tablespoons tikka masala curry paste
2 tablespoons natural yogurt
500 g (1 lb) cubed turkey breast
1 large onion, cut into bite-sized pieces
1 large green pepper, cored, deseeded and cut into bite-sized pieces
To serve (optional)
basmati or long-grain rice
mango chutney

Method:
Mix the curry paste with the yogurt in a bowl, then add the cubed turkey. Mix well to coat, then thread onto 4–8 metal or pre-soaked wooden skewers with the chunks of onion and pepper. Arrange on the rack of a foil-lined grill tray.

Cook under a preheated medium grill for 12–15 minutes, turning occasionally, until thoroughly cooked and lightly charred.

Serve hot with basmati or long-grain rice and mango chutney, if liked.

For turkey tikka masala, heat 2 tablespoons vegetable oil in a large saucepan and cook 1 large roughly chopped onion and 1 cored, deseeded and diced green or red pepper for 7–8 minutes until softened.

Stir 4 tablespoons tikka masala curry paste into the pan followed by 400 g (13 oz) cubed turkey breast. Stir to combine and seal the turkey, then add a 400 g (13 oz) can chopped tomatoes and 300 ml (½ pint) water.

Bring to the boil, then reduce the heat and simmer gently, uncovered, for 12–15 minutes until the turkey is thoroughly cooked and the sauce has thickened.

Stir 125 g (4 oz) full-fat natural yogurt into the curry before serving with basmati or long-grain rice. Total cooking time 30 minutes.

turkey tikka skewers

paprika chicken with peppers

How to make paprika chicken with peppers recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
1 tablespoon sunflower oil
400 g (13 oz) chicken mini-fillets
1 teaspoon garlic paste
1 tablespoon paprika
175 g (6 oz) frozen sliced mixed peppers
1 tablespoon tomato purée
150 ml (¼ pint) soured cream
salt and pepper
tagliatelle, to serve

Method:
Heat the oil in a large frying pan, add the chicken and stir-fry over a high heat for 5 minutes.

Add the garlic paste, paprika, peppers and tomato purée and cook, stirring, for 3 minutes.

Stir in the soured cream, season to taste and heat through. Serve with tagliatelle.

For paprika chicken casserole, fry 4 skinless chicken breast fillets in 1 tablespoon sunflower oil for 5 minutes, turning once, until golden.

Add 1 chopped onion and 1 cored, deseeded and chopped green pepper, fry for 3 minutes then stir in 1 tablespoon paprika, 1 tablespoon tomato purée and 400 g (13 oz) can chopped tomatoes.

Simmer for 15 minutes, season to taste and stir in 150 ml (¼ pint) soured cream. Serve with mashed potato. Total cooking time 30 minutes.

paprika chicken with peppers

chicken with cashews

How to make chicken with cashews recipe

Serves 2

Total cooking time 10 minutes

Ingredients:
50 g (2 oz) unsalted cashew nuts
1 teaspoon sesame oil
2 skinless chicken breast fillets, cut into strips
1 garlic clove, crushed
1 cm (½ inch) piece fresh root ginger, grated
125 g (4 oz) oyster mushrooms, sliced
4 spring onions, thickly sliced diagonally
125 g (4 oz) frozen soya beans
6 tablespoons oyster sauce

Method:
Heat a wok or large frying pan until hot, add the cashew nuts and cook, stirring, for 1 minute or until golden, taking care not to let them burn. Tip them out of the pan on to a plate and set
aside.

Place the oil in the pan along with the chicken strips and cook, stirring, for 3 minutes or until browned and cooked through.

Add the garlic, ginger, mushrooms and spring onions and cook for 2 minutes or until the mushrooms and onions are just tender. Add the soya beans and oyster sauce, bring to the boil and simmer for 2 minutes, adding a little water if the mixture is too dry. Sprinkle over the toasted cashew nuts before serving.

For ginger chicken & rice stir-fry, cook 2 chopped skinless chicken breast fillets in a large frying pan with 1 teaspoon sunflower oil, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 4 sliced spring onions and 125 g (4 oz) frozen soya beans.

Add 250 g (8 oz) ready-cooked egg-fried rice and a dash of sweet chilli sauce and soy sauce. Stir-fry until hot. Total cooking time 10 minutes.

chicken with cashews

chicken and boston beans

How to make chicken and boston beans recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
1 tablespoon olive oil
2 chicken breasts, each about 150 g (5 oz), thinly sliced
1 onion, thinly sliced
1 tablespoon black treacle
1 tablespoon wholegrain mustard
1 tablespoon soft dark brown sugar
400 g (13 oz) can chopped tomatoes
400 g (13 oz) can baked beans
3 tablespoons chopped parsley
pepper
4 thick slices wholemeal toast, to serve

Method:
Heat the oil in a medium-sized, heavy-based saucepan and cook the chicken and onion over a moderate heat for 3–4 minutes.

Add the treacle, mustard, sugar and tomatoes, bring to the boil and simmer for 2 minutes before adding the beans, then stir in the parsley and heat through for 1 minute.

Spoon the mixture on to the slices of wholemeal toast, season with pepper and serve immediately.

For paprika Boston baked beans with chicken & bacon, heat 2 tablespoons olive oil in a large frying pan and cook 1 thinly sliced onion, 2 thinly sliced chicken breasts and 4 rashers of chopped streaky bacon for 5 minutes or until golden, soft and cooked through.

Add 1 teaspoon paprika, 1 tablespoon treacle, 1 tablespoon wholegrain mustard and 2 tablespoons soft dark brown sugar and stir well.

Stir in 400 g (13 oz) can chopped tomatoes and 2 x 400 g (13 oz) cans cannellini beans, rinsed and drained. Bring to the boil, cover and simmer for 10 minutes, removing the lid for the final 2 minutes. Stir through 2 tablespoons chopped parsley and serve. Total cooking time 20 minutes.

chicken and boston beans

Homemade chicken with lemon and olives recipe

How to make Homemade chicken with lemon and olives recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
pinch of saffron threads
4 chicken drumsticks and 4 small chicken thighs, skinned
1 lemon, halved
2 tablespoon clear honey
150 ml (¼ pint) dry white wine
125 g (4 oz) green olives
salt and pepper
2 tablespoons roughly chopped flat leaf parsley, to garnish
To serve (optional)
new potatoes
green beans

Method:
Soak the saffron in 1 tablespoon boiling water. Cut a couple of slashes across the top of each piece of chicken and season. Spread out the chicken in a large roasting tin or ovenproof dish and squeeze over the lemon halves.

Drizzle over the honey, pour over the saffron threads and soaking water and add the white wine. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes, basting with the juices occasionally. Add the olives and cook for a further 5 minutes until the chicken is cooked.

Sprinkle with parsley and serve with new potatoes and green beans, if liked.

For lemon chicken stir-fry, heat 1 tablespoon sunflower oil in a wok or large frying pan, add 410 g (13 ½ oz) chicken mini-fillets and stir-fry over a high heat for 5 minutes.

Add 1 tablespoon clear honey, 4 tablespoons lemon juice, 4 tablespoons dry white wine and 125 g (4 oz) green olives. Heat through for 2 minutes, season and serve with ready-made couscous salad. Total cooking time 10 minutes.

Homemade chicken with lemon and olives recipe

jerk chicken and sweet potato soup

How to make jerk chicken and sweet potato soup recipe

Serves 4–6

Total cooking time 20 minutes

Ingredients:
2 tablespoons vegetable oil
1 red onion, chopped
1 celery stick, chopped
2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped
1 tablespoon jerk seasoning
1 kg (2 lb) sweet potato, chopped (or use a mixture of sweet potato and butternut squash)
1.2 litres (2 pints) hot chicken stock
2 tablespoons lime juice
250 g (8 oz) ready-cooked chicken, shredded
salt and pepper
thinly sliced spring onions, to garnish

Method:
Heat the vegetable oil in a large pan and fry the onion, celery and ginger for 4–5 minutes, until beginning to soften. Add the jerk seasoning, then mix in the sweet potato and stir over the heat for 1 minute.

Pour the chicken stock into the pan and simmer over a medium heat for about 12 minutes, until the potato is tender. Blend to the desired consistency, then stir in the lime juice and season to taste.

Ladle the soup into bowls and top each with a handful of the shredded chicken. Garnish with spring onions and serve.

For quick jerk chicken broth, heat 2 tablespoons vegetable oil in a large saucepan over a medium heat and add 3 sliced spring onions and 1 tablespoon peeled and grated fresh root ginger. Cook for 1–2 minutes until softened.

Stir in 1 tablespoon jerk seasoning and cook for 1 minute before pouring in 1.2 litres (2 pints) hot chicken stock.

Simmer for 3–4 minutes, then take off the heat and stir in 250 g (8 oz) shredded ready-cooked chicken and 1–2 tablespoons lime juice. Ladle into bowls and serve, garnished with extra sliced spring onions, if liked. Total cooking time 10 minutes.

jerk chicken and sweet potato soup

greek chicken stifado

How to make greek chicken stifado recipe

Serves 2

Total cooking time 30 minutes

Ingredients:
3 tablespoons olive oil
2 chicken quarters
2 shallots, peeled and cut in half
1 fennel bulb, trimmed and cut into slim wedges
400 g (13 oz) can artichokes, drained and halved
50 g (2 oz) kalamata olives, pitted
3 tablespoons sun-dried tomato paste
2 tomatoes, roughly chopped
1 tablespoon rosemary leaves
300 ml (½ pint) hot chicken stock
warm crusty bread, to serve (optional)

Method:
Heat the oil in a large frying pan, add the chicken, skin side down, shallots and fennel wedges and cook over a medium-high heat for 10 minutes until the chicken is golden.

Turn the chicken over and add the artichokes, olives, tomato paste, tomatoes, rosemary and stock and stir well, then cover tightly and simmer for 15–20 minutes until the chicken is cooked through and the tomatoes have softened, adding a little water if the sauce is too thick. Serve with warm crusty bread to mop up the juices, if liked.

For chicken, artichoke & olive pan-fry, heat 2 tablespoons olive oil in a large frying pan, add 300 g (10 oz) thinly sliced skinless chicken breast fillets and cook over a high heat until golden, then add 1 teaspoon rosemary leaves, a 400 g (13 oz) can artichokes, drained and halved, 75 g (3 oz) pitted black olives and a 300 g (10 oz) jar tomato pasta sauce with vegetables and cook for 5 minutes until piping hot and the chicken is cooked through. Serve with ready-cooked rice or warm crusty bread to mop up the juices. Total cooking time 10 minutes.

greek chicken stifado

duck and figs with watercress salad

How to make duck and figs with watercress salad recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
4 duck breast fillets
4 figs, halved
½ teaspoon ground cinnamon
1 tablespoon balsamic vinegar
1 teaspoon clear honey
finely grated rind and juice of ½ orange
100 g (3½ oz) watercress
1 chicory head, leaves separated
salt and pepper

Method:
Use a sharp knife to score a criss-cross pattern on the skin of the duck and season to taste.

Heat a large frying pan until hot, add the duck, skin side down, and cook for 7 minutes. Pour away the excess oil and turn the duck over. Arrange the figs in the pan and cook for a further 5–7 minutes until the duck is cooked through and the figs softened.

Remove the duck from the pan and cut into thick slices. Tip away any excess fat, then add the cinnamon, vinegar, honey and orange rind and juice to the pan and swirl around.

Divide the watercress and chicory between plates, place the figs and sliced duck on top, then spoon over the warm dressing and serve immediately.

For smoked duck, orange & fig salad, cut 4 figs in half, drizzle with a little olive oil and 1 teaspoon balsamic vinegar, then cook under a preheated hot grill for 2 minutes on each side until lightly charred.

Toss 150 g (5 oz) watercress with 1 tablespoon sherry vinegar and 3 tablespoons olive oil and divide between serving plates. Peel 1 orange and cut into segments, then arrange on the plates with the grilled figs and 100 g (3½ oz) ready-made sliced smoked duck breast. Total cooking time 10 minutes.

duck and figs with watercress salad

chicken and tomato polenta pie

How to make chicken and tomato polenta pie recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
300 g (10 oz) skinless chicken breast fillets, cubed
2 garlic cloves, finely chopped
1 teaspoon tomato purée
400 g (13 oz) can chopped tomatoes
pinch of dried chilli flakes
handful of chopped basil
1 courgette, sliced
500 g (1 lb) ready-cooked polenta, cut into 1 cm (½ inch) slices
25 g (1 oz) Parmesan cheese, grated
salt and pepper

Method:
Heat the oil in a shallow, flameproof casserole dish. Add the chicken, season to taste and

cook for 3–4 minutes until starting to turn golden, then remove from the dish and set aside.

Add the garlic to the dish, cook for 1 minute, then add the tomato purée and tomatoes. Stir in the chilli and basil, bring to the boil, then reduce the heat and simmer for 10 minutes.

Return the chicken to the dish along with the courgette and cook for a further 5–10 minutes until the chicken is just cooked through.

Arrange the polenta slices on top of the chicken mixture, then scatter over the Parmesan.

Cook under a preheated hot grill for 5 minutes or until golden and bubbling.

For sweetcorn, tomato & chicken salad, heat 1 tablespoon olive oil in a frying pan. Add 75 g (3 oz) fresh or canned sweetcorn kernels and cook for 3 minutes until browned.

Chop 1 Cos lettuce and toss with 2 chopped tomatoes and 2 ready-cooked chicken breasts, torn into shreds. Mix 50 ml (2 fl oz) buttermilk with 1 teaspoon cider vinegar and 1 teaspoon sugar and season to taste.

Scatter the sweetcorn over the salad, then drizzle over the buttermilk dressing and serve immediately. Total cooking time 10 minutes.

chicken and tomato polenta pie

chicken and chorizo with lentils

How to make chicken and chorizo with lentils recipe

Serves 2

Total cooking time 10 minutes

Ingredients:
1 tablespoon olive oil
1 small onion, thinly sliced
125 g (4 oz) chorizo sausage, thinly sliced
300 g (10 oz) skinless chicken breast fillets, cubed
250 g (8 oz) pack ready-cooked green lentils
2 tablespoons thyme leaves
150 ml (¼ pint) hot chicken stock
1 tablespoon Dijon mustard
salt and pepper
crusty bread, to serve (optional)

Method:
Heat the oil in a large frying pan, add the onion, chorizo and chicken and cook over a medium-high heat for 5–7 minutes, stirring occasionally, until golden and the chicken is cooked through.

Add the lentils, thyme, stock and mustard and stir well to combine, then cook for a further 2 minutes until boiling. Season well with pepper and a little salt to taste. Serve with crusty bread, if liked.

For chicken, chorizo & lentil soup, heat 1 tablespoon olive oil in a large saucepan, add 1 roughly chopped onion, 125 g (4 oz) diced chorizo sausage and 150 g (5 oz) roughly cubed skinless chicken breast fillets and cook for 4–5 minutes until golden and the chicken is cooked through.

Add 175 g (6 oz) green lentils and 500 ml (17 fl oz) hot chicken stock and bring to the boil. Reduce the heat, cover and simmer for 20 minutes until the lentils are tender.

Stir in 1 tablespoon Dijon mustard and season well. Transfer the mixture to a food processor and whizz until almost smooth. Serve with crusty bread. Total cooking time 30 minutes.

chicken and chorizo with lentils

mango and coconut curry

How to make mango and coconut curry recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
500 g (1 lb) cubed chicken meat
1 large, ripe mango, peeled, stoned and cut into chunks
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons korma curry paste
400 ml (14 fl oz) coconut milk
300 ml (½ pint) chicken stock
6 tablespoons chopped fresh coriander
1 tablespoon cornflour
To serve (optional)
steamed rice
poppadoms

Method:
Heat the oil in a large, heavy-based frying pan or wok and cook the onion and chicken over a high heat for 5 minutes or until golden and beginning to soften.

Add the chopped mango, spices and curry paste and stir for a few seconds before adding the coconut milk and stock. Bring to the boil, then reduce the heat and simmer, uncovered and stirring occasionally, for 10–12 minutes, then add the fresh coriander.

Blend the cornflour with 2 tablespoons water, pour into the hot curry and stir well to thicken.

Serve with rice and poppadoms, if liked.

For pulpy mango & chicken curry, heat 1 tablespoon oil in a large, heavy-based frying pan and cook 375 g (12 oz) cubed chicken for 2 minutes.

Add 2 tablespoons curry paste, 300 ml (½ pint) can mango pulp and 400 ml (14 fl oz) coconut milk. Bring to the boil, reduce the heat and simmer for 7 minutes. Add 250 g (8 oz) frozen peas for the final 3 minutes of cooking. Serve with toasted naan bread fingers. Total cooking time 10 minutes.

mango and coconut curry

spiced roast chicken with lime

How to make spiced roast chicken with lime recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
8 small skinless chicken thighs
1 tablespoon harissa
4 tablespoons clear honey
2 limes, cut into wedges
1 red pepper, cored, deseeded and cut into large chunks
2 courgettes, cut into chunks
1 onion, cut into wedges
300 g (10 oz) new potatoes, halved if large
1 tablespoon olive oil
salt and pepper

Method:
Cut a few slashes across each chicken thigh. Mix together the harissa and honey and rub all over the chicken thighs. Place in a roasting tin large enough to spread everything out in a single layer, with the lime wedges, red pepper, courgettes, onion and potatoes.

Drizzle over the oil, season and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes, turning occasionally, or until the chicken is cooked and the vegetables are tender. Serve with the juice of the lime wedges squeezed over the chicken.

For pan-fried spicy chicken, cut 8 small skinless chicken thigh fillets into strips and coat in a mixture of 1 tablespoon harissa and 1 tablespoon clear honey. Heat 1 tablespoon sunflower oil in a large frying pan, add the chicken and fry over a medium heat for 5 minutes.

Add 1 cored, deseeded and chopped red pepper, 2 chopped courgettes, 1 onion, cut into thin wedges, and 2 limes, cut into wedges. Cook for 10 minutes, stirring occasionally, or until the chicken is cooked and the vegetables are tender. Serve with new potatoes. Total cooking time 20 minutes.

spiced roast chicken with lime

chicken and spinach stew

How to make chicken and spinach stew recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
625 g (1¼ lb) skinless, boneless chicken thighs, thinly sliced
2 teaspoons ground cumin
1 teaspoon ground ginger
2 tablespoons olive oil
1 tablespoon tomato purée
2 x 400 g (13 oz) cans cherry tomatoes
50 g (2 oz) raisins
250 g (8 oz) ready-cooked Puy lentils
1 teaspoon grated lemon rind
150 g (5 oz) baby spinach
salt and pepper
handful of chopped parsley, to garnish
steamed couscous or rice, to serve

Method:
Mix the chicken with the ground spices until well coated. Heat the olive oil in a large saucepan or flameproof casserole dish, then add the chicken and cook for 2–3 minutes, until lightly browned.

Stir in the tomato purée, tomatoes, raisins, lentils and lemon rind, season and simmer gently for about 12 minutes, until thickened slightly and the chicken is cooked.

Add the spinach and stir until wilted. Ladle the stew into bowls, then scatter with parsley and serve with steamed couscous or rice.

For chicken & rice soup with lemon, heat 2 tablespoons oil in a large saucepan and cook 4 sliced spring onions and 2 chopped garlic cloves over a medium heat for 2–3 minutes, to soften. Add 200 g (7 oz) thinly sliced, skinless chicken breast and cook for 3–4 minutes, until lightly browned all over. Add 150 g (5 oz) washed long-grain rice and stir to coat in the oil.

Pour 1.2 litres (2 pints) of good-quality, hot chicken or vegetable stock into the pan, season to taste, add a pinch of freshly grated nutmeg, then simmer for about 15 minutes, until the rice is tender.

Stir 150 g (5 oz) mixture of chopped watercress and spinach leaves into the soup and stir for 1–2 minutes, until the leaves have wilted. Ladle into bowls and serve with lemon wedges. Total cooking time 30 minutes.

chicken and spinach stew

turkey with pancetta and beans

How to make turkey with pancetta and beans recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
handful of chopped rosemary
handful of chopped parsley
25 g (1 oz) butter, softened
800 g (1¾ lb) turkey breast joint
6 garlic cloves
50 ml (2 fl oz) dry white wine
50 ml (2 fl oz) hot chicken stock
4 pancetta slices
2 x 400 g (13 oz) cans butter beans, rinsed and drained
handful of sun-blush tomatoes, roughly chopped
50 ml (2 fl oz) double cream
salt and pepper

Method:
Mix together the rosemary, three-quarters of the parsley and the butter and smear over the turkey joint. Season to taste.

Place in a roasting tin with the garlic cloves, pour the wine and stock into the tin and arrange the pancetta on top of the turkey. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes.

Put the beans, tomatoes and cream into the roasting tin, topping up with a little water if necessary. Season to taste, then return to the oven for a further 3–5 minutes or until the turkey is cooked through and the beans are warm.

Cut the turkey into slices and arrange on plates with the crispy pancetta and the beans, sprinkled with the remaining parsley.

For turkey, bacon & bean stew, mix 400 g (13 oz) minced turkey with 2 finely chopped spring onions, 1 finely chopped bacon rasher and 1 egg yolk and season well.

Roll the mixture into small balls. Heat 1 tablespoon oil in a deep frying pan. Fry the balls for 5 minutes until golden all over. Stir in 1 crushed garlic clove, then add a 200 g (7 oz) can chopped tomatoes and simmer for 5–10 minutes until the turkey balls are cooked through.

Stir in a 400 g (13 oz) can butter beans, rinsed and drained, and heat through. Season to taste and scatter with parsley to serve. Total cooking time 20 minutes.

turkey with pancetta and beans

chicken and sweetcorn chowder

How to make chicken and sweetcorn chowder recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
325 g (11 oz) can creamed sweetcorn
450 ml (¾ pint) milk
175 g (6 oz) ready-cooked chicken, torn into pieces
125 g (4 oz) frozen sweetcorn kernels
2 spring onions, chopped
2 teaspoons cornflour
salt and pepper
crusty bread, to serve

Method:
Place the creamed sweetcorn in a saucepan with the milk and heat, stirring.

Add the chicken, sweetcorn kernels and spring onions and season to taste. Simmer for 5 minutes, stirring occasionally.

Blend the cornflour with 1 tablespoon water, pour into the soup and stir to thicken. Ladle into bowls and serve with crusty bread.

For chicken, bacon & sweetcorn chowder, fry 2 chopped rashers of bacon with 1 chopped onion and 2 chopped medium potatoes in a knob of butter for 5 minutes.

Pour in 500 ml (17 fl oz) milk and simmer for 10 minutes. Stir in 125 g (4 oz) frozen sweetcorn kernels and 175 g (6 oz) chopped ready-cooked chicken. Season to taste, heat through and serve sprinkled with chopped fresh parsley. Total cooking time 20 minutes.

chicken and sweetcorn chowder

french style chicken stew

How to make french style chicken stew recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
1 leek, sliced
4 boneless, skinless chicken thighs, cut into chunks
400 g (13 oz) small new potatoes, halved
1 carrot, sliced
400 ml (14 fl oz) hot chicken stock
50 ml (2 fl oz) dry white wine
100 g (3½ oz) frozen peas, defrosted
2 tablespoons crème fraîche
salt and pepper
handful of chopped tarragon, to garnish

Method:
Place the leek, chicken, potatoes and carrot in a large saucepan. Pour in the stock and wine and season to taste.

Bring to the boil, then reduce the heat and simmer for 15 minutes until just cooked through.

Stir in the peas and crème fraîche and heat through. Scatter over the tarragon and serve immediately.

For chicken sauté with peas, lettuce & tarragon, heat 1 tablespoon oil in a saucepan. Add 300 g (10 oz) thinly sliced chicken and cook for 2 minutes until golden.

Add 1 crushed garlic clove and cook for a further 30 seconds. Pour in 25 ml (1 fl oz) dry white wine and bubble for 1 minute, then add 50 ml (2 fl oz) chicken stock and boil hard for 2 minutes.

Stir in 100 g (3½ oz) defrosted frozen peas, 1 sliced Little Gem lettuce and 2 tablespoons crème fraîche, season to taste and heat through. Sprinkle with chopped tarragon and serve with lightly toasted baguette slices. Total cooking time 10 minutes.

french style chicken stew

thai red duck curry

How to make thai red duck curry recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons sunflower oil
2 garlic cloves, crushed
1 teaspoon peeled and finely grated fresh root ginger
2 tablespoons Thai red curry paste
400 g (13 oz) skinless duck breasts, thinly sliced
400 ml (14 fl oz) coconut milk
200 g (7 oz) mangetout, halved lengthways
200 ml (7 fl oz) hot chicken stock
4 kaffir lime leaves
2 teaspoons grated palm sugar or caster sugar
2 lemon grass stalks, bruised
salt and pepper
handful of chopped fresh coriander, to garnish
steamed jasmine rice, to serve

Method:
Heat the oil in a large wok or frying pan until hot, add the garlic and ginger and stir-fry over a high heat for 20–30 seconds. Stir in the curry paste and stir-fry for 30 seconds, then add the
duck and stir-fry for a further 4–5 minutes.

Stir in the coconut milk, mangetout, stock, lime leaves, sugar and lemon grass and bring to the boil, then reduce the heat to medium and cook, uncovered, for 15–20 minutes, stirring occasionally, until the duck is cooked through. Season to taste.

Ladle into bowls, scatter with chopped coriander and serve with steamed jasmine rice.

For Thai-style red duck salad, thinly slice 4 smoked duck breasts and put in a large salad bowl with a large handful of mixed salad leaves.

Mix together 1 teaspoon Thai red curry paste, 6 tablespoons light olive oil, 2 teaspoons clear honey and 3 tablespoons red wine vinegar in a bowl, then season.

Pour the dressing over the salad, toss to mix well and serve with warm crusty bread. Total cooking time 10 minutes.

thai red duck curry

chicken drumstick jambalaya

How to make chicken drumstick jambalaya recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
1 tablespoon sunflower oil
8 skinless chicken drumsticks
1 onion, chopped
2 garlic cloves, crushed
2 celery sticks, sliced
1 red chilli, deseeded and chopped
1 green pepper, cored, deseeded and chopped
75 g (3 oz) chorizo sausage, sliced
250 ml (8 fl oz) American long-grain rice
500 ml (17 fl oz) chicken stock
1 bay leaf
3 tomatoes, cut into wedges
dash of Tabasco sauce
salt and pepper

Method:
Heat the oil in a large pan. Cut a few slashes across the thickest part of the drumsticks, add them to the pan and fry over a high heat for 5 minutes, turning occasionally. Add the onion, garlic, celery, chilli and pepper and cook for a further 2–3 minutes or until softened.

Add the chorizo, fry briefly, then add the rice, stirring to coat the grains in the pan juices.

Pour in the stock, add the bay leaf and bring to the boil. Cover, reduce the heat and simmer for 20 minutes, stirring occasionally, until the stock has been absorbed and the rice is tender.

Stir in the tomatoes and Tabasco sauce and season to taste. Heat through for 3 minutes before serving.

For quick chicken & chorizo stew, pour 350 g (11½ oz) ready-made tomato and roasted pepper pasta sauce into a saucepan.

Add 200 g (7 oz) chopped ready-cooked chicken, 75 g (3 oz) sliced chorizo and 400 g (13 oz) can butter beans, rinsed and drained. Simmer for 5 minutes and serve with crusty bread. Total cooking time 10 minutes.

chicken drumstick jambalaya

soy chicken with mushrooms

How to make soy chicken with mushrooms recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
4 small skinless chicken breast fillets
200 g (7 oz) mixed mushrooms
5 tablespoons soy sauce
finely grated rind and juice of ½ lime
1 chilli, sliced
1 garlic clove, chopped
1 teaspoon finely grated fresh root ginger
handful of chopped fresh coriander, to garnish
boiled jasmine rice, to serve (optional)

Method:
Set a large steamer over a saucepan of gently simmering water. Place the chicken and mushrooms in a shallow, heatproof dish that will fit inside the steamer. Mix together the remaining ingredients and spoon over the chicken.

Place the dish in the steamer, cover and cook for 15 minutes until the chicken is just cooked through. Scatter with coriander and serve with jasmine rice, if liked.

For soy-fried noodles with chicken & oyster mushrooms, heat a wok until smoking hot. Add 2 tablespoons vegetable oil and 300 g (10 oz) thinly sliced chicken breast.

Stir-fry for 5 minutes, then add 1 crushed garlic clove, 1 teaspoon finely grated fresh root ginger and 200 g (7 oz) oyster mushrooms.

Cook for a further 2 minutes. Stir in 300 g (10 oz) ready-cooked egg noodles, 100 g (3½ oz) baby spinach leaves and 4 tablespoons soy sauce mixed with 1 tablespoon sweet chilli sauce. Heat through until piping hot and serve immediately. Total cooking time 10 minutes.

soy chicken with mushrooms

lentil and chicken stew

How to make lentil and chicken stew recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
1 tablespoon olive oil
2 chicken breasts, each about 150 g (5 oz), thinly sliced
3 celery sticks, roughly chopped
4 tomatoes, roughly chopped
250 g (8 oz) ready-cooked Puy lentils
400 g (13 oz) can chopped tomatoes
1 chicken stock cube, crumbled
150 ml (¼ pint) boiling water
2 tablespoons chopped parsley

Method:
Heat the oil in a medium-sized, heavy-based frying pan and cook the chicken and celery for 5 minutes. Add the fresh tomatoes and stir for 1 minute.

Add the lentils, canned tomatoes and stock cube together with the measurement water.

Bring to the boil and keep at a boil for 2 minutes, stirring occasionally.

Stir in the chopped parsley and serve ladled into serving bowls with crusty bread, if liked, to mop up the juices.

For thick red lentil & chicken stew, heat 1 tablespoon olive oil and cook 2 x 150 g (5 oz) thinly sliced chicken breasts, 1 large thinly sliced onion and 4 celery sticks over a moderately high heat for 5 minutes.

Add 4 roughly chopped tomatoes, 250 g (8 oz) red lentils, 400 g (13 oz) can chopped tomatoes and 600 ml (1 pint) chicken stock. Bring to the boil, reduce the heat, cover and simmer, stirring occasionally, for 20 minutes or until the lentils are soft and tender.

Season to taste and stir in 6 tablespoons chopped parsley. Serve with warm crusty bread. Total cooking time 30 minutes.

lentil and chicken stew