Braised Pork With Plums

Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress

• Cooking Time Prep 25 mins
  Cook 2 hrs
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  530

• Protein

  40g

• Carbs

  11g

• Fat

  36g

• Saturates

  13g

• Fibre

  1g

• Sugar

  10g

• Salt

  2.87g

Ingredients

• about 1.6kg/3lb 8oz pork shoulder
• 5 tbsp rice wine
• 5 tbsp light soy sauce for flavour, 1 tbsp dark for colour
• generous thumb-size piece fresh root ginger
• 5 garlic cloves
• 1 red chilli, deseeded and finely chopped
• 2 tbsp vegetable oil
• bunch spring onions, finely sliced
• 2 star anise
• 1 ½ tsp five-spice powder
• 1 cinnamon stick
• 2 tbsp sugar, any type
• 1 tbsp tomato purée
• 500ml chicken stock
• 6 ripe plums, halved and stoned

Directions

1. Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
2. Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
3. After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.

Read More

Chinese Braised Pork With Double Spring Onions

Use spring onions as a vegetable in their own right in this slow-cooked pork dish

• Cooking Time Prep 15 mins
  Cook 2 hrs, 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  392

• Protein

  38g

• Carbs

  5g

• Fat

  21g

• Saturates

  7g

• Fibre

  1g

• Sugar

  3g

• Salt

  2g

Ingredients

• 4 pieces pork osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
• 1 tbsp olive oil
• 250ml Shaohsing rice wine or dry sherry
• 100g ginger, finely sliced
• 2 garlic cloves, sliced
• 12 spring onions, 8 fat ones and 4 thinner ones
• 1 dried red chilli (look for Kashmiri chillies for a good flavour)
• 500ml chicken or vegetable stock
• 1 tbsp miso paste (optional)
• 2 tbsp soy sauce
• steamed rice and bok choi, to serve

Directions

1. Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.
2. Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.

Read More

Chinese Braised Beef With Ginger

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

• Cooking Time Prep 35 mins
  Cook 3 hrs
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  405

• Protein

  51g

• Carbs

  26g

• Fat

  11g

• Saturates

  4g

• Fibre

  1g

• Sugar

  23g

• Salt

  3.96g

Ingredients

• 2 - 3 tbsp vegetable or sunflower oil
• 1¼kg beef shin or brisket, cut into very large chunks
• 2 onions
• 50g ginger
• 3 garlic cloves
• small bunch coriander
• 2 tsp Chinese five-spice powder
• 6 whole star anise
• 1 tsp black peppercorn
• 100g dark brown muscovado sugar
• 50ml light soy sauce
• 50ml dark soy sauce
• 2 tbsp tomato purée
• beef stock
• To serve
• thumb-sized chunk ginger, shredded into matchsticks
• 1 tbsp vegetable or sunflower oil
• cooked jasmine rice

Directions

1. Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
2. Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21?2 hrs until the beef is really tender.
3. Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

Read More

Chinese Roast Duck

John Torode's whole crispy duck with oriental marinade makes for an impressive and alternative Christmas centrepiece

• Cooking Time Prep 20 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 4 with leftovers

Nutrition per serving

• Kcalories

  1387

• Protein

  58g

• Carbs

  46g

• Fat

  109g

• Saturates

  30g

• Fibre

  0g

• Sugar

  45g

• Salt

  0.65g

Ingredients

• 2 ducks
• 140g caster sugar
• 6 star anise seeds
• large piece ginger, sliced
• small bunch spring onions, roughly chopped
• 2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
• 3 tbsp red wine vinegar

Directions

1. The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
2. In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
3. To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins-the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

Read More

Stir-Fried Pork With Ginger & Honey

This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  466

• Protein

  36g

• Carbs

  54g

• Fat

  11g

• Saturates

  2g

• Fibre

  4g

• Sugar

  14g

• Salt

  2.6g

Ingredients

• 2 nests medium egg noodles
• 2 tsp cornflour
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sunflower oil
• 250g/9oz pork tenderloin, cut into bite-sized pieces
• thumb-sized piece ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 green pepper, deseeded and sliced
• 100g mange tout
• 1 tsp sesame seed

Directions

1. Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
2. Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

Read More

Shredded Duck Watercress & Orange Salad

A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper

• Cooking Time Prep 15 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  307

• Protein

  27g

• Carbs

  23g

• Fat

  16g

• Saturates

  4g

• Fibre

  5g

• Sugar

  18g

• Salt

  3.8g

Ingredients

• 2 duck legs
• 1 tsp five-spice powder
• 5 tbsp rice vinegar
• 5 tbsp soy sauce
• 2 big oranges, segmented, juice reserved
• 2 x 100g bag watercress
• 200g bag radishes, thinly sliced
• 140g pack chicory, leaves separated
• small bunch spring onion, sliced diagonally

Directions

1. Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
2. Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.

Read More

Oriental Pork Balls In Hoisin Broth

Low in calories and cheap to make, these Chinese flavoured meatballs are served in a clear and nourishing broth with plenty of veg

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  366

• Protein

  32g

• Carbs

  29g

• Fat

  14g

• Saturates

  5g

• Fibre

  4g

• Sugar

  11g

• Salt

  2.5g

Ingredients

• 500g pack lean pork mince
• 2 tbsp soy sauce
• 2 tbsp cornflour
• 1 tsp Chinese five-spice powder
• 225g can water chestnuts, drained, half finely chopped, half sliced
• 500ml chicken stock
• 3 tbsp hoisin sauce
• thumb-sized piece ginger, shredded
• 2 large carrots, shaved into strips with a potato peeler
• 8 Chinese leaves, thick part sliced, leaves shredded
• 300g pack beansprouts
• bunch spring onions, cut into lengths, plus a few tops chopped to serve

Directions

1. Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
2. Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.

Read More

Sweet & Sour Chicken

This homemade sweet and sour sauce is so much better than a takeaway. Great with rice or noodles

• Cooking Time Prep 15 mins - 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  522

• Protein

  27g

• Carbs

  31g

• Fat

  33g

• Saturates

  6g

• Fibre

  2g

• Sugar

  4g

• Salt

  2.9g

Ingredients

• 2-3 large skinless, boneless chicken breasts, (about 400g/14oz total weight)
• 1 tbsp soy sauce
• 2 tsp sesame oil
• groundnut or sunflower oil, for deep frying, plus extra for stir-frying
• tempura batter (see below)
• 1 small red pepper, cored, deseeded and roughly chopped
• 1 medium carrot, sliced thinly on the diagonal
• 2 fat garlic cloves, chopped
• 2 tsp finely chopped fresh root ginger
• For the sauce
• 3 tbsp soy sauce
• 3 tbsp white wine vinegar
• 3 tbsp sherry
• 1 tbsp light soft brown sugar
• 1 tsp cornflour

Directions

1. Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.
2. Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but don't crowd the pan. Fry until crisp and golden-about 2 mins. You may need to do this in batches, so reheat the oil each time. As the chunks cook, lift out with tongs/spoon to the paper-lined plate to drain.
3. Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic and ginger for about 3 mins. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over the chicken and serve.

Read More

Crisp Chinese Pork

Belly is the cheapest pork roasting joint and, as it's rich, a little goes a long way, making it perfect for Sundays and dinner parties

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  696

• Protein

  59g

• Carbs

  3g

• Fat

  50g

• Saturates

  19g

• Fibre

  0g

• Sugar

  2g

• Salt

  5.83g

Ingredients

• 1.3kg piece boned pork belly, skin on and scored, ask the butcher for the thin end
• 2 tsp Chinese five-spice powder
• For the dipping sauce
• 4 tbsp soy sauce (we used Kikkoman)
• small knob fresh root ginger, grated
• 1 tbsp Thai sweet chilli sauce
• 1 spring onion, finely chopped

Directions

1. Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork-if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
2. To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

Read More

Crispy Chilli Beef

Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers

• Cooking Time Prep 25 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 3

Nutrition per serving

• Kcalories

  454

• Protein

  26g

• Carbs

  32g

• Fat

  23g

• Saturates

  5g

• Fibre

  2g

• Sugar

  15g

• Salt

  2.2g

Ingredients

• 350g thin-cut minute steak, very thinly sliced into strips
• 3 tbsp cornflour
• 2 tsp Chinese five-spice powder
• 100ml vegetable oil
• 1 red pepper, thinly sliced
• 1 red chilli, thinly sliced
• 4 spring onions, sliced, green and white parts separated
• 2 garlic cloves, crushed
• thumb-sized piece ginger, cut into matchsticks
• 4 tbsp rice wine vinegar or white wine vinegar
• 1 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup
• cooked noodles, to serve (optional)
• prawn crackers, to serve (optional)

Directions

1. Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
2. Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.

Read More

Spiced Parsnip Shepherd's Pies

For shepherd's pie - but not as you know it - try cooking up these spicy individual pies

• Cooking Time Prep 30 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  424

• Protein

  22g

• Carbs

  27g

• Fat

  26g

• Saturates

  11g

• Fibre

  8g

• Sugar

  10g

• Salt

  0.53g

Ingredients

• For the meat sauce
• 2 tbsp sunflower oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• small knob of ginger, peeled and granted
• 2 tbsp medium curry powder
• 500g minced beef or lamb
• 400g can chopped tomatoes
• 100g frozen peas
• For the topping
• 600g parsnips, peeled and chopped into large chunks
• large potato, peeled and chopped into large chunks
• 1 green chilli, deseeded and chopped
• large bunch coriander, chopped
• 2 tsp turmeric
• juice of 1 lemon
• 50g butter

Directions

1. For the sauce, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic. Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened. A few mins before the end, add the peas.
2. Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season and mash with the rest of the ingredients.
3. Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.

Read More

Split Pea & Green Pea Smoked Ham Soup

John Torode shares the recipe for one of his all-time favourite soups

• Cooking Time Prep 30 mins
  Cook 3 hrs
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  292

• Protein

  26g

• Carbs

  23g

• Fat

  11g

• Saturates

  4g

• Fibre

  5g

• Sugar

  5g

• Salt

  3.56g

Ingredients

• 1kg gammon or ham hock
• 200g split peas, soaked overnight
• 2 onions, roughly chopped
• 2 carrots, roughly chopped
• 2 bay leaves
• 1 stick celery, roughly chopped
• 300g frozen peas
• crusty bread and butter, to serve

Directions

1. Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water-this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
2. Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
3. When you are ready to serve, mix the hot soup with most of the ham-gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

Read More

Lemon & Thyme Butter-Basted Roast Chicken & Gravy

Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy

• Cooking Time Prep 15 mins
  Cook 1 hr, 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  610

• Protein

  47g

• Carbs

  11g

• Fat

  42g

• Saturates

  15g

• Fibre

  2g

• Sugar

  6g

• Salt

  0.8g

Ingredients

• 50g butter, softened
• bunch fresh thyme or lemon thyme, leaves picked, stalks reserved, plus extra to serve
• 4 garlic cloves, 1 mashed, the other 3 left whole but squashed
• 2 lemons, halved
• 1 chicken, about 1½ kg
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 2 bay leaves
• 1 tbsp plain flour
• 250ml chicken stock
• splash soy sauce (optional)

Directions

1. Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
2. Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
3. Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
4. To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

Read More

Roast Lamb With Spring Herb Crumbs

This iron-rich dish is ideal for a weekend with family and friends

• Cooking Time Prep 20 mins
  Cook 2 hrs
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  532

• Protein

  45g

• Carbs

  18g

• Fat

  30g

• Saturates

  12g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.6g

Ingredients

• For the crumbs
• 100g good-quality white bread
• 2 garlic cloves
• zest 1 lemon
• 1 tsp thyme leaf, chopped
• small bunch parsley, chopped
• 3-4 anchovy fillets, chopped (optional)
• For the lamb
• 5 carrots, cut into chunks
• 2 onions, cut into chunks
• 4 bay leaves
• small bunch rosemary
• 2 tbsp olive oil
• large leg of lamb, about 3kg/6lb 8oz
• 3 garlic cloves, thickly sliced, plus a whole bulb, halved
• For the gravy
• 5 tbsp plain flour
• 200ml white wine, plus a splash
• 600ml lamb stock

Directions

1. Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
2. To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.
3. Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.

Read More

Griddled Chicken & Corn On The Cob Salad

Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  236

• Protein

  28g

• Carbs

  12g

• Fat

  8g

• Saturates

  1g

• Fibre

  3g

• Sugar

  4g

• Salt

  0.2g

Ingredients

• 4 small skinless chicken breasts
• 2 garlic cloves, crushed
• 1 tbsp paprika
• juice 1 lemon
• 2 tbsp olive oil
• 2 corn cobs
• 4 Little Gem lettuces, quartered lengthways
• ½ cucumber, diced

Directions

1. Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
2. Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
3. Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

Read More

Foolproof Slow Roast Chicken

Slow-roasting is a great way to keep the chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too

• Cooking Time Prep 15 mins
  Cook 2 hrs, 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  634

• Protein

  44g

• Carbs

  56g

• Fat

  27g

• Saturates

  9g

• Fibre

  5g

• Sugar

  4g

• Salt

  1.76g

Ingredients

• butter, for greasing
• 1.6kg chicken
• 1kg roasting potatoes, halved or quartered if large
• 2 whole garlic heads, halved through the middle
• 100ml white wine
• 100ml chicken stock
• 2 stems rosemary, broken into sprigs
• 6 bay leaves
• 1 lemon, cut into wedges

Directions

1. Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
2. Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
3. Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

Read More

Chicken & Mushroom Puff Pie

This is just what you need on a cold night. Serve with creamy mashed potatoes

• Cooking Time Prep 45 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  855

• Protein

  55g

• Carbs

  57g

• Fat

  47g

• Saturates

  17g

• Fibre

  1g

• Sugar

  6g

• Salt

  2.73g

Ingredients

• 1 tbsp vegetable oil
• 8 skinless boneless chicken thighs
• 8 rashers smoked streaky bacon, cut into large pieces
• 1 onion, halved and sliced
• 250g pack baby button mushrooms
• handful thyme sprigs
• 2 tbsp plain flour
• 400ml chicken stock
• 200ml milk
• 500g pack fresh puff pastry, or frozen and defrosted
• 1 egg, beaten

Directions

1. Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.
2. Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
3. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Read More

Parmesan Spring Chicken

Full of spring flavours, the Parmesan coating gives a satisfying crunch and the meat stays tender

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  339

• Protein

  42g

• Carbs

  20g

• Fat

  11g

• Saturates

  3g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.53g

Ingredients

• 1 egg white
• 5 tbsp finely grated parmesan
• 4 boneless, skinless chicken breasts
• 400g new potatoes, cut into small cubes
• 140g frozen peas
• good handful baby spinach leaves
• 1 tbsp white wine vinegar
• 2 tsp olive oil

Directions

1. Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the Parmesan onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
2. Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.

Read More

Chicken Biryani

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  617

• Protein

  49g

• Carbs

  83g

• Fat

  12g

• Saturates

  4g

• Fibre

  2g

• Sugar

  19g

• Salt

  2.01g

Ingredients

• 300g basmati rice
• 25g butter
• 1 large onion, finely sliced
• 1 bay leaf
• 3 cardamom pods
• small cinnamon stick
• 1 tsp turmeric
• 4 skinless chicken breasts, cut into large chunks
• 4 tbsp curry paste (we used Patak's balti paste))
• 85g raisins
• 850ml chicken stock
• chopped coriander and toasted flaked almonds to serve

Directions

1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

Read More

Smoky Beef Stew

Enjoy this simple stew for dinner, then pack into boxes to keep you going for lunches

• Cooking Time Prep 10 mins
  Cook 3 hrs
• Skill Level Easy
• Servings Makes 6-8

Nutrition per serving

• Kcalories

  341

• Protein

  42g

• Carbs

  18g

• Fat

  12g

• Saturates

  5g

• Fibre

  4g

• Sugar

  11g

• Salt

  0.92g

Ingredients

• 1kg stewing beef, cut into large chunks
• 2 onions, chopped
• 800g (2 cans) chopped tomatoes
• 2 tsp each sweet paprika, ground cumin and mild chilli powder
• 2 tbsp red or white wine vinegar
• 2 tbsp caster sugar
• 400g can butter beans, rinsed and drained

Directions

1. Heat oven to 160C/ 140C fan/gas 3. Mix the beef, onions, tomatoes, spices, vinegar and sugar in a casserole dish. Cover and bake for 2½ hrs. Stir in the beans and bake for 30 mins more (with the lid off if the casserole is a little wet or lid on if good consistency), until the beef is tender.
2. Cool, then freeze in 6-8 portions in small food bags or plastic containers. Defrost in microwave or overnight in fridge, then heat in the morning and transfer to a thermos container, or heat in the microwave at lunchtime.

Read More