Split (1)

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title stringlengths 3 122	ingredients listlengths 2 76	method listlengths 1 39
Thai green curry mussels	[ "1 tbsp olive oil", "2 tbsp ready-made Thai green curry paste", "50ml/2fl oz white wine", "1 lime, juice only", "150ml/5fl oz double cream", "150g/5Â½oz green-lipped mussels, de-bearded and cleaned", "small bunch coriander, roughly chopped, plus extra leaves to garnish" ]	[ "Heat the oil in a frying pan and add the curry paste. Fry for 2 minutes, then add the white wine and lime juice.", "Cook for a further 2 minutes and add the cream, mussels and coriander. Simmer for 5 minutes. Discard any mussels that have not opened.", "To serve, pour into a warm bowl and garnish with chopped coriander." ]
Thai green curry tortilla	[ "2 tbsp olive oil", "1 clove garlic, finely chopped", "1 shallot, finely chopped", "2 tbsp ready-made Thai green curry paste", "150g/5Â½oz new potatoes, finely chopped and blanched", "1 tsp chopped thyme leaves", "salt and freshly ground black pepper", "3 free-range eggs, beaten", "2 tbsp chopped coriander leaves, plus extra leaves to garnish" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Heat the oil in a non-stick frying pan. Add the garlic, shallot and curry paste and fry for 2 minutes.", "Add the potato and thyme and fry for a further 2 minutes.", "Season well, then add the eggs and coriander. Stir together and cook for 4 minutes.", "To serve, turn the tortilla out on to a warm plate and sprinkle with chopped coriander." ]
Thai green curry with aubergine and prawns	[ "8 tiger prawn, shells and heads only", "100ml/3Â½fl oz boiling water", "15g/Â½oz root ginger", "1 tbsp vegetable oil", "4 baby aubergines, cut into wedges", "1 scotch bonnet chilli, sliced", "30g/1oz root ginger, cut into batons", "2 garlic cloves, chopped", "4 tiger prawns", "2 spring onions, chopped", "large handful fresh coriander", "2 tbsp double cream", "1 lime, zest only", "large handful fresh mint", "1 scotch bonnet chilli, chopped", "2 tbsp fresh basil, chopped", "2 tbsp Greek yoghurt", "fresh coriander leaves" ]	[ "For the prawn stock, place the prawn shells and heads, boiling water and ginger into a saucepan and boil for ten minutes.", "Strain the mixture into a clean bowl. Discard the shells and ginger.", "For the aubergines and prawns, heat the oil in a wok until smoking hot. Add the aubergines and cook for two minutes. Add the chilli, ginger and garlic to the wok and cook for one minute.", "Add the prawns and spring onions to the wok and cook for 2-3 minutes or until the prawns are coloured on all sides and are cooked through.", "For the curry paste, place all the ingredients into the bowl of a food processor and blend to a paste.", "Add the paste and the prawn stock to the aubergines and prawns in the wok and cook for three minutes.", "To serve, stir in the basil and pour into a serving bowl. Garnish with the Greek yoghurt and the fresh coriander leaves." ]
Thai pork curry	[ "200g/7Â¼oz lean pork steak (pork steak is good for this)", "olive oil for frying", "1 aubergine", "75g/2Â½oz reduced fat coconut milk", "handful fresh basil leaves", "2 tbsp fish sauce", "2 tbsp sugar", "2-3 tbsp Thai curry paste", "5 fresh or dried kaffir lime leaves", "150ml/5fl oz dry white wine", "jasmine rice, enough for 2", "1 lemon grass stalk, bashed to release the flavours", "1 garlic clove, halved", "1 chilli, halved", "piece of ginger", "dried or fresh lime leaves" ]	[ "Remove any visible fat from the pork and cut into cubes", "In a large non-stick pan or wok heat a drizzle of olive oil and brown the pork. Keep it moving to stop it burning.", "Dice the aubergine and season with salt. Add it to the pan with the pork and cook for a minute or two.", "Add the coconut milk. Stir until the pork and aubergine are coated then add the wine.", "Now add the curry paste and stir in well. Add the fish sauce, sugar and lime leaves and cook for 8-10 minutes.", "Add the shredded basil leaves before serving.", "Cook the rice in boiling water according to packet instructions along with the lemon grass, garlic, chilli, ginger and lime leaves.", "Drain well and discard the herbs and spices. Serve alongside the pork." ]
Beef panang curry	[ "1 large shallot, roughly chopped", "3cm/1.2 in piece galangal, peeled and roughly chopped", "2 bird's-eye chillies, seeds removed, roughly chopped", "3 garlic cloves", "2 kaffir lime leaves, roughly chopped", "1 tbsp soy sauce", "2 tbsp fish sauce", "1 tsp shrimp paste (blachan)", "4 tbsp tomato purÃ©e", "1 tbsp paprika", "1 tbsp ground cumin", "1 tbsp ground coriander", "Â½ tsp ground cinnamon", "Â½ tsp turmeric", "Â¼ tsp ground nutmeg", "Â¼ tsp ground cloves", "1 tbsp groundnut oil", "250g/9oz beef fillet, sliced thinly", "400ml/14fl oz coconut milk", "1-2 tbsp fish sauce", "1 lime, juice only", "small handful Thai basil leaves, roughly torn", "300g/11oz Thai jasmine rice, steamed" ]	[ "For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purÃ©e.", "For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.", "Add fish sauce and lime juice to the curry, to taste.", "Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice." ]
Thai-style duck red curry	[ "5 black peppercorns", "1 tsp cumin seeds", "1 tsp coriander seeds", "5 red chillies, seeds removed, chopped", "2 shallots, chopped", "1 tbsp crushed garlic", "2.5cm/1in piece fresh ginger root, peeled and chopped", "3 lemongrass stalks, chopped", "6 kaffir lime leaves", "pinch ground cinnamon", "pinch turmeric", "splash Thai fish sauce (nam pla)", "splash chilli oil (available from larger supermarkets)", "1 tbsp palm sugar (available from Asian supermarkets, substitute brown sugar if unavailable)", "4 duck breasts", "250ml/8fl oz chicken stock", "400ml/14fl oz can of coconut milk", "salt and freshly ground pepper", "8 spring onions, finely sliced", "1 red pepper, seeds removed, sliced", "16 baby aubergines, halved and griddled (griddling optional)", "Thai sticky rice, cooked according to packet instructions", "fresh coriander leaves, chopped", "1 lime, cut into wedges" ]	[ "For the spice paste, dry-fry the peppercorns, cumin seeds and coriander seeds in a frying pan without any oil for 4-5 minutes, to release the flavours. Transfer the spices to a pestle and mortar and grind.", "Place the ground spices into a food processor and add the chilli, shallots, garlic, ginger, lemongrass, lime leaves, cinnamon, turmeric, fish sauce, chilli oil and palm sugar and blend to a smooth paste.", "For the duck, score the skin of the duck breasts, season with salt and place into a cold frying pan. Cook over a medium heat, tipping off the fat into a heatproof container as it is released from the duck. (You can keep the duck fat if you wish for roasting potatoes.) Cook the breast for five minutes then turn it over and lightly brown the other side. Remove the duck from the heat and keep warm.", "Meanwhile, place a good tablespoonful of paste into the same pan and cook over a low heat until fragrant.", "Add the stock and coconut milk and bring to the boil.", "Thinly slice the duck breasts and season with salt and freshly ground black pepper. Add the duck slices to the pan and simmer for 2-3 minutes.", "Add the spring onions, red pepper and aubergines and cook for five minutes, or until the aubergines are soft and the duck is completely cooked through.", "To serve, place a mound of rice onto each of four plates. Spoon equal portions of the duck curry over and garnish with chopped coriander and lime wedges." ]
Tomato, spinach and fish curry	[ "2 tbsp olive oil", "Â½ onion, finely sliced", "1 garlic clove, chopped", "1 tsp Thai red curry paste", "1 fresh tomato, chopped", "splash hot water", "150g/5Â½oz whiting, skinned, chopped", "small handful fresh baby spinach leaves", "1 tbsp chopped fresh coriander" ]	[ "Heat the olive oil in a saucepan, add the onion and fry gently for 3-4 minutes or until softened.", "Add the garlic and Thai red curry paste and fry for one minute. Add the tomato and a splash of hot water and simmer for three minutes.", "Add the fish and cook for 1-2 minutes or until cooked through.", "Stir in the spinach leaves and chopped coriander. Spoon onto a plate and serve." ]
Turkey curry	[ "1 onion, chopped", "4 fresh birds eye chillies, seeds removed, chopped", "1 tsp coriander seeds", "2 tsp tamarind paste", "1 tbsp caster sugar", "2 garlic cloves, bruised", "1 small knob root ginger, peeled and chopped", "1 tbsp sunflower oil, for frying", "500g/1lb 2oz turkey breast, sliced", "3 sprigs thyme, leaves only", "400ml/14fl oz coconut milk", "150ml/5fl oz chicken or turkey stock", "2 large waxy potatoes, peeled and diced", "250g/9oz fresh spinach, chopped", "1 bunch fresh coriander, chopped", "50g/1Â¾oz whole peeled almonds" ]	[ "Place the chopped onion, chillies, coriander seeds, tamarind, sugar and one clove of garlic into a blender or food processor with the ginger. Pulse until blended into a paste.", "Heat the oil in a large frying pan and brown the turkey, in batches if necessary, with the remaining garlic clove and thyme. Remove the turkey from the pan and discard the garlic. In the same pan, cook the blended paste for a few minutes then return the turkey to the pan and add the coconut milk, stock and potatoes.", "Cook gently for 20 minutes until the turkey has cooked through and the sauce has thickened. Finally, stir in the spinach, fresh coriander and almonds and warm through. Remove from the heat and serve." ]
Turkey curry	[ "1 tbsp olive oil", "25g/1oz unsalted butter", "1 large onion, peeled and finely chopped", "4 garlic cloves, peeled and finely chopped", "2.5cm/1in knob of fresh ginger, peeled and grated", "1 red chilli, de-seeded and finely chopped", "8 green cardamom pods, slightly crushed", "1 tsp ground cumin", "1 tbsp ground turmeric", "Â½ tsp chilli powder", "1 tsp garam masala", "1 tsp ground coriander seeds", "2 large potatoes, peeled and cut into cubes", "1 butternut squash, peeled, seeds removed and cut into cubes", "570ml/1pt chicken or turkey stock", "125ml/4fl oz yoghurt", "85ml/3fl oz double cream", "1 tbsp lemon juice", "6 large handfuls roast turkey, chopped", "1 tbsp fresh coriander leaves, chopped" ]	[ "Heat the oil and butter in a large non-stick casserole pot.", "Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, being careful not to burn the spices.", "Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.", "Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.", "Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.", "Stir in the yoghurt and cream, then add the lemon juice.", "Add the cooked turkey, fold in and simmer to heat through.", "Sprinkle with coriander leaves and serve immediately." ]
Turkey stuffing meatballs with curry sauce	[ "100g/3Â½oz turkey slices", "100g/3Â½oz left-over stuffing", "1 free-range egg, beaten", "1 tbsp plain flour", "1 tbsp olive oil", "25g/1oz unsalted butter", "1 tbsp olive oil", "Â½ onion, chopped", "1 garlic clove, finely chopped", "1 tsp curry powder", "50ml/2fl oz double cream", "salt and freshly ground black pepper", "coriander leaves, to garnish" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "For the stuffing meatballs, place the turkey slices, stuffing, egg and flour into the bowl of a food processor and blend to combine.", "Shape the mixture into five equal-sized balls with floured hands.", "Heat the oil in an ovenproof frying pan. Add the meatballs to the pan and cook until coloured all over.", "Transfer the meatballs to the oven and bake for five minutes, or until cooked through.", "To make the curry sauce, melt the butter with the oil in a frying pan over a medium heat.", "Add the onion and garlic and cook until softened, but not coloured.", "Add the curry powder and stir for another minute, or until the onions are completely coated.", "Add the double cream and stir until thick. Season, to taste, with salt and freshly ground black pepper.", "To serve, place the meatballs in a serving bowl, spoon the sauce over and garnish with the coriander leaves." ]
Vegetable curry	[ "1 tbsp vegetable oil", "Â½ onion, chopped", "150g/5Â½oz potato, finely chopped", "1 clove garlic, finely chopped", "1 tbsp medium curry powder", "150ml/Â¼ pint hot chicken stock (vegetarians can substitute vegetable stock)", "150g/5Â½oz cauliflower, cut into small florets", "Â½ tsp chilli flakes" ]	[ "Heat the oil in a deep pan and sautÃ© the onion over a medium heat for 3 minutes.", "Add the potato, garlic and curry powder and stir for 1 minute.", "Pour in the chicken stock and simmer for 5 minutes.", "Add the cauliflower and cook for a further 3 minutes, then stir through the chilli flakes before serving." ]
Vegetable curry with chickpeas	[ "3 tbsp olive oil", "1 aubergine, chopped", "2.5cm/1in piece fresh root ginger, cut into matchstick pieces", "1 onion, roughly chopped", "1 clove garlic, finely chopped", "1 small green chilli, finely sliced", "1 tsp ground turmeric", "1 tsp ground cumin", "1 tsp ground coriander", "1 green pepper, de-seeded, chopped", "salt, to taste", "400g/14oz tinned tomatoes", "2 tsp tomato purÃ©e", "400g/14oz tinned chickpeas, drained", "fresh coriander, chopped, to garnish" ]	[ "Heat the olive oil in a saucepan and lightly fry the chopped aubergines for 2-3 minutes, or until beginning to brown. Add the ginger and fry for 2-3 more minutes, or until the aubergines are golden-brown. Remove with a slotted spoon and set aside.", "Add the onion to the pan and fry for 2-3 minutes, or until just beginning to soften, then add the garlic, sliced chilli and the ground spices. Lightly fry for 2-3 more minutes, adding a dash of olive oil if the pan is too dry.", "Add the green pepper and season with salt, then cover and allow to simmer over low heat for ten minutes.", "Return the aubergines to the pan, then stir in the tinned tomatoes, the tomato purÃ©e and the drained chickpeas. Lower the heat and allow the mixture to simmer with the lid off for 30-40 minutes, or until thickened.", "To serve, spoon the curry into serving bowls and garnish with the chopped fresh coriander." ]
Vegetarian curry with Indian cheese, tomatoes and peppers (paneer jalfrezi)	[ "3 tbsp vegetable oil", "1Â½ tsp cumin seeds", "1 dried Kashmiri chilli, whole with seeds", "5cm/2in piece fresh root ginger, finely shredded", "3 small onions, thinly sliced", "1 fresh green chilli, chopped, with or without seeds", "1 red or yellow pepper, seeds removed, cut lengthways into 5mm/Â¼in-thick strips", "1 green pepper, seeds removed, cut lengthways into 5mm/Â¼in-thick strips", "1 tsp salt", "Â½ tsp ground turmeric", "1Â½ tsp Kashmiri chilli powder", "250g/9oz paneer, cut into 3cm/1Â¼in x 1.5cm/Â¾in pieces", "3 tomatoes, cut into strips", "1 tsp wine vinegar", "Â½ tsp toasted ground cumin seeds", "Â¾ tsp garam masala" ]	[ "Heat the oil in a heavy-based saucepan or karahi over a medium heat and add the cumin seeds, whole dried chilli and about two-thirds of the shredded ginger, and fry for 30 seconds until aromatic.", "Add the onions and green chilli and fry for 5â€“6 minutes, or until the onions are just softening but not browned and still have a little crunch. Add the peppers, salt, turmeric and chilli powder, and fry for a further 3â€“4 minutes.", "Lower the heat, add the paneer to the pan and gently stir everything together for about five minutes, then add the tomato and heat through. Stir in the vinegar, ground cumin and garam masala, scatter with the remaining shredded ginger, and serve." ]
Crown of chicken with tomatoes and spring onions and slow-cooked chicken leg pancake stack	[ "1 whole chicken", "50g/1Â¾oz butter", "6 spring onions, shredded", "4 tomatoes, deseeded and chopped", "salt and freshly ground black pepper", "2 tbsp chopped fresh parsley", "2 tbsp sunflower oil", "250g/9oz stoneground wholemeal flour", "1 large free-range egg", "400ml/14fl oz milk", "50g/1Â¾oz butter, melted", "2 tbsp chopped fresh herbs" ]	[ "Preheat the oven to 160C/325F/Gas 3.", "Crown the chicken by removing the legs and wing tips, then cutting away two-thirds of the back. (The discarded backbone can be used for making stock.)", "Melt the butter in a frying pan, add the spring onions and cook gently without browning. Add the tomatoes and season with salt and pepper.", "Add the parsley, cook for two minutes then set aside to cool.", "From the neck end of the chicken crown, release the skin to form a pocket without piercing it. Put a quarter of the tomato mixture under the skin and then reshape it.", "Heat a clean pan, brush the chicken legs with oil, then brown them all over.", "Rub a tablespoon of oil over the chicken crown. Put the crown and the legs on a roasting tray and roast for 35-45 minutes, until the skin is golden-brown and the juices run clear with no sign of pink when the meat is pierced through the thickest part with a skewer. Set aside to cool.", "Meanwhile make the pancakes. Mix the flour, egg, milk, butter and herbs together to make a batter. Heat a little oil in a frying pan and cook the pancakes. Using a 6cm/2Â½in metal chef's ring, cut mini pancakes from the large ones.", "Remove the skin and bone from the chicken legs and shred the leg meat.", "Heat half the remaining tomato mix with the shredded chicken.", "Grease the metal rings with oil then layer up the pancakes and the chicken tomato mix, starting with a pancake, in the rings. There should be four layers of pancake and three of chicken.", "Reheat the pancake stack in the oven until hot through, and heat the remaining tomato mix for the sauce.", "Take the crown meat off the bone and divide it between four plates. Serve with a hot pancake stack and the remaining sauce alongside." ]
Roast chicken thigh, cannelloni of chicken breast with buckwheat salad	[ "1 large chicken breast, skin removed", "50g/1Â¾oz clarified butter, to baste", "20g/Â¾oz Dijon mustard", "2 tbsp Chinese five-spice", "2 tomatoes, peeled, deseeded and chopped into small pieces", "50g/1Â¾ fresh flatleaf parsley, chopped", "200g/7oz roasted buckwheat, cooked according to packet instructions", "1 shallot, finely chopped", "salt and freshly ground black pepper", "squeeze lemon juice", "2 tbsp mascarpone cheese", "1 chicken leg, bone removed", "salt and freshly ground black pepper", "50g/1Â¾oz unsalted butter", "1 garlic clove, smashed and left whole", "2 sprigs fresh thyme, leaves picked", "30g/1oz butter", "30g/1oz oyster mushrooms, chopped", "1 Little Gem lettuce, leaves separated", "3 pickled radishes, cut into quarters", "50ml/2fl oz chicken sauce", "8 cobnuts, crushed" ]	[ "For the chicken breast, preheat the oven to 110C/225F/Gas Â¼.", "Brush the chicken breast with the clarified butter, then rub on the Dijon mustard and dust evenly with the five spice. Place chicken breast on a baking tray and cook for 15 minutes, then remove from the oven and leave to cool.", "Once cool, slice lengthways on a meat slicer, or cut into thin strips by hand, to make long thin slices. Lay the slices overlapping onto a sheet of baking parchment.", "For the buckwheat salad, in a bowl mix the tomatoes, parsley, buckwheat and shallot. Season with salt and pepper and add lemon juice to taste. Stir in the mascarpone.", "Put the mixture in a pan and warm when ready to serve.", "For the chicken leg, preheat a pan on the hob. Season the leg with salt and pepper, then add it to the pan and cook for four minutes. Turn the leg over and add the butter, garlic and thyme and baste the leg until fully cooked. Allow to rest for five minutes before serving.", "To prepare the garnish, in a pan melt the butter with a tablespoon of water and gently fry the Little Gem, mushrooms and radishes until soft.", "Meanwhile, spoon the warm buckwheat salad mix onto the sliced chicken breast and carefully roll into a tube, like cannelloni, using the baking parchment to help you.", "To serve, remove the buckwheat and chicken roll from the paper, cut into two and place half on each serving plate. Cut the chicken leg in half and place some on each plate. Place the mushrooms and radishes next to the chicken and lay the baby gem over the leg. Finish with chicken sauce and crushed cobnuts." ]
Roast baby chicken with chicken livers and chickpea salad	[ "2 whole baby chickens (poussins)", "2 tbsp olive oil", "1 tsp ground ginger", "1 tsp ground cumin", "salt and freshly ground black pepper", "200g/7Â¼oz canned chickpeas, drained", "small bunch flatleaf parsley, chopped", "1 lemon, zest and juice", "1 tbsp olive oil", "1 merguez sausage", "salt and freshly ground black pepper", "dash olive oil", "knob of butter", "100g/3Â½oz chicken livers, trimmed", "salt and freshly ground black pepper", "1 tbsp pomegranate molasses (available from Middle Eastern grocers and some supermarkets)", "90ml/3fl oz olive oil", "1 tbsp white wine vinegar", "salt and freshly ground black pepper", "handful rocket leaves", "1 pomegranate, seeds only" ]	[ "For the chicken, preheat the oven to 180C/350F/Gas 4. Place the chickens on a roasting tray, brush them with olive oil and then rub with the ground ginger and cumin. Season well with salt and freshly ground black pepper and roast for 35 minutes, or until the juices run clear when a skewer is inserted into the leg joint. Remove from the oven, cover with foil and allow to rest.", "Meanwhile, for the chickpea salad, combine the chickpeas, parsley, lemon zest and olive oil in a large mixing bowl. Preheat the grill to high and place the sausage on a tray under the grill to cook for three minutes on each side. Remove from the heat, slice into short lengths and add to the chickpeas. Mix well and season, to taste, with salt, pepper and the lemon juice. Set aside.", "For the chicken livers, heat the olive oil and butter in a frying pan until foaming. Season the chicken livers with salt and freshly ground black pepper and fry over a high heat for two minutes, turning once, until browned on the outside but still slightly pink in the centre. Remove from the heat and leave to rest in a warm place.", "For the molasses dressing, pour all of the ingredients for the dressing into a jar with a screw-top lid. Shake vigorously and taste, adding more salt and freshly ground black pepper if necessary.", "To serve, combine the rocket and half of the dressing in a bowl and mix well. Carve the breasts and legs from the chickens. Serve a breast and leg for each person, accompanied by the livers, chickpea salad, dressed rocket and a sprinkling of pomegranate seeds. Drizzle over any remaining dressing." ]
Spiced chicken flatbread with Lebanese chicken salad	[ "a drizzle vegetable oil, for greasing", "400g/14oz type â€˜00â€™ plain flour, plus extra for dusting", "100g/3Â½oz semolina flour", "1Â½ tsp caster sugar", "Â½ tsp flaked sea salt", "7g sachet fast-action yeast", "325ml/11fl oz warm water", "1 tbsp vegetable oil", "1 shallot, finely chopped", "1 garlic clove, finely chopped", "1 tsp ground coriander", "1 tsp ground cumin", "1 tbsp ground baharat spice mix", "500g/1lb 2oz chicken mince", "75g/21/2oz sultanas", "300ml/10fl oz chicken stock", "salt and freshly ground black pepper", "250g/9oz natural yoghurt", "4 tbsp fresh mint leaves", "4 tbsp fresh coriander leaves", "2 green chillies, finely chopped", "2 chicken thighs, bone-in, skin-on", "1 tbsp pomegranate molasses", "1 tbsp runny honey", "3 tbsp olive oil", "2 heads baby gem lettuce, leaves shredded", "1 avocado, pitted and sliced", "1 pomegranate, seeds only", "1 tbsp roughly torn fresh coriander", "1 tbsp roughly torn fresh mint", "3 tbsp olive oil", "1 tbsp lemon juice", "1 tsp runny honey" ]	[ "Prepare the flatbread dough the day before you want to cook the breads. Lightly grease a baking tray with the oil. Mix the plain flour, semolina flour, sugar and salt together in a large bowl. Mix the yeast with a little of the warm water in a jug until you have a paste, then stir in the remaining water until the yeast has dissolved. Make a well in the centre of the flour mixture and pour in the yeasted water. Slowly work the flour into the water until all of it is incorporated and you have a soft dough.", "Lightly dust a work surface with plain flour. Knead the dough on the surface until it is smooth and elastic. Divide the dough into four equal-sized pieces and roll each into a ball. Put the balls on the prepared baking tray, cover with a loose sheet of cling film or a clean tea towel, and leave in the fridge for 24 hours, or until doubled in size.", "When you are ready to cook, start with the salad. Preheat the oven to 180C/Fan 160/Gas 4. Put the chicken thighs in a deep baking tray. Mix together the molasses, honey and olive oil in a bowl, then drizzle over the thighs. Bake for 15-20 minutes, or until cooked through. Remove from the oven and leave until cool enough to handle, then skin the chicken, shred it into strips and put it in a large bowl. Turn the oven up to its highest setting.", "While the chicken cooks, make the flatbread topping. Heat the oil in a frying pan over a medium heat. Add the shallot, garlic and spices and fry for 1-2 minutes, or until softened. Add the chicken mince, increase the heat to high and fry for 4-5 minutes, breaking up the mince with a spoon and stirring often, until browned all over. Add the sultanas and stock and bring to the boil, then reduce the heat to a simmer and cook for 18-20 minutes, or until the chicken is cooked through and tender and the liquid has almost all evaporated. Season to taste with salt and pepper, then remove from the heat and leave to cool completely.", "Put a heavy baking tray or pizza stone in the oven to heat up. Lightly dust a work surface with flour. Roll each piece of dough out on the surface into an oval roughly 20x15cm/8x6in, and about 0.5cm/Â¼in thick.", "Spread the chicken mixture onto the dough bases and transfer the flatbreads, in batches if necessary, to the baking tray or pizza stone. Cook for 5-10 minutes, or until the bases are golden-brown and crisp.", "Meanwhile, finish the salad. Add the lettuce, avocado, pomegranate seeds and herbs to the bowl with the chicken. In a separate small bowl, whisk together olive oil, lemon juice and honey. Just before serving, add the dressing to the salad.", "Drizzle the flatbreads with the yoghurt and sprinkle with the herbs and chilli. Serve with the salad." ]
Chicken chasseur with creamy mash	[ "1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces", "salt and freshly ground black pepper", "50g/2oz plain flour", "2 tbsp olive oil", "115g/4oz butter", "110g/4oz smoked streaky bacon, sliced into lardons", "150g/5Â½oz button mushrooms", "150g/5Â½oz shallots, thickly sliced", "55g/2oz caster sugar", "175ml/6fl oz white wine", "300ml/10fl oz chicken stock", "2 tbsp tomato purÃ©e", "2 tbsp tarragon, finely chopped", "2 tomatoes, skinned, seeded and chopped", "4 tbsp flat leaf parsley, finely chopped", "1 kg/2lb 4oz floury potatoes, peeled and cut into chunks", "115g/4oz butter", "125ml/4fl oz full fat milk" ]	[ "Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.", "Heat a large sautÃ© pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.", "Meanwhile, heat a frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.", "Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the stock, tomato purÃ©e and tarragon to the chicken and bring to the boil.", "Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.", "Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.", "Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.", "Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.", "When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.", "Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside." ]
Acacia honey-glazed chicken breast with tomato, artichoke and watercress	[ "1 large artichoke", "1 lemon, sliced", "1 tbsp plain flour", "1 tsp olive oil", "2 x 225g/8oz corn-fed chicken breasts, wing bone in, trimmed", "2 tbsp acacia honey", "1 lemon, juice only", "1 beef tomato, core removed, cut into eight pieces", "Â¼ cucumber, halved lengthways, seeds removed and thinly sliced", "1 banana shallot, thinly sliced", "2 garlic cloves, thinly sliced", "small handful fresh chives, cut into 2cm/1in lengths, soaked in water", "6 sprigs fresh chervil, soaked in water", "2 tbsp sherry vinegar", "2 tsp wholegrain mustard", "3 tbsp natural yoghurt", "salt and freshly ground black pepper", "1 bunch watercress, soaked in water" ]	[ "For the Artichoke, cut off the stalk, pull off the hard outer leaves and trim off the top of the leaves with scissors. Shorten the artichoke heart neatly and evenly, cutting off the top two-thirds of its height.", "Wash the artichoke, and tie with string around the largest part of the circumference. Place a slice of lemon under the string, on the base.", "Mix the flour with a little water to create a smooth paste. Add to a saucepan of boiling salted water.", "Place the artichoke base-downwards into the pan of boiling salted water and boil until softened. The bottom of the artichoke will give way slightly when properly cooked through. Remove and place in iced water to cool.", "Keep the cooking liquid and set to one side.", "Remove all the outer leaves, until you reach the centre of the artichoke. Remove the centre of artichoke with a spoon to reveal the heart. Trim base with a knife and place into cooled cooking liquid until required.", "For the chicken, heat a frying pan until hot, then add the olive oil and chicken breast, skin-side down. Fry for 6-7 minutes then turn the breast over, and cook for a further 2-3 minutes.", "Turn back over onto the skin side, pour over the honey and allow to caramelise in the heat.", "When the chicken is completely cooked through (the juices should run clear when tested with a skewer) squeeze over the lemon juice, remove from the heat and place to one side.", "For the salad, slice the artichoke heart into eight pieces. Place the beef tomato, artichoke, cucumber, shallots, garlic, chives, chervil, sherry vinegar, mustard and yoghurt into a bowl and mix together well. Season, to taste, with salt and freshly ground black pepper.", "To serve, place the salad into the centre of a plate. Slice the chicken breasts at an angle of 45 degrees and place a fan of slices on top of the salad. Garnish with watercress and serve." ]
Salt crust chicken with peas, broad beans and mousseron mushrooms	[ "250g/9oz coarse sea salt", "4 tbsp chopped thyme", "2 tbsp chopped rosemary", "2 free-range eggs", "50ml/2fl oz cold water", "200g/7oz pasta type '00' flour, plus extra for dusting (available from most supermarkets and delicatessens)", "1.6kg/3lb 8oz free-range chicken, legs and wings removed (reserve the legs and wings for use in another recipe of your choice)", "1 sprig rosemary", "1 sprig thyme", "Â½ lemon", "Â½ head garlic", "freshly ground black pepper", "10g/Â½oz butter", "10g/Â½oz butter", "1 shallot, finely chopped", "75g/3oz fresh peas, out of their pods", "75g/3oz fresh broad beans, out of their pods, outer membranes removed", "50g/2oz mousseron mushrooms, cleaned", "110ml/4fl oz Sauternes wine", "50ml/2fl oz Chardonnay vinegar", "175ml/6fl oz chicken stock", "1 tbsp crÃ¨me fraÃ®che", "salt and freshly ground black pepper", "2 tbsp roughly chopped chervil" ]	[ "For the salt crust, mix the salt, herbs, eggs and water in a bowl.", "Add the flour and slowly mix together until the dough is firm and elastic. Wrap the dough in cling film and leave to rest in the fridge for at least one hour.", "Unwrap the dough and place onto a large, lightly floured work surface. Roll out the dough to about 0.5cm/Â¼in thick, or until it's large enough to wrap around the chicken (approximately 30cm/12in diameter).", "For the chicken, preheat the oven to 220C/430F/Gas 8.", "Stuff the cavity of the chicken with the rosemary, thyme, lemon and garlic and season the skin of the chicken with freshly ground black pepper.", "Place the chicken, breast side down, in the centre of the rolled out dough. Wrap the dough around the chicken to seal completely. Pinch the edges of the dough together to seal the crust.", "Turn the dough-wrapped chicken over and place on a baking tray, dough seam-side down.", "Place in the oven to cook for 25 minutes. Remove from the oven and leave to rest for a further 25 minutes.", "Meanwhile, to make the sauce, heat a frying pan over a medium heat until hot. Add the butter and the shallot and sweat for one minute.", "Add the peas, broad beans and mousseron mushrooms and cook for 2-3 mintues.", "Add the Sauternes wine and Chardonnay vinegar, increase the heat and simmer until the liquid is reduced by two-thirds.", "Add the stock and simmer until the liquid is reduced by half.", "Add the crÃ¨me fraÃ®che, season with salt and freshly ground black pepper and stir in the chervil.", "When ready to serve, crack open the salt crust and remove the chicken. Wipe the chicken with kitchen paper to remove any excess salt.", "Using a sharp knife, remove both the breasts from the carcass, taking care to keep them whole and keep the skin on.", "Heat a frying pan over a medium heat until hot, add the butter and fry the chicken breasts, skin side down, until golden-brown and heated through.", "To serve, spoon the pea, broad bean and mushroom sauce evenly among each of two warm serving plates. Top each with a chicken breast and serve." ]
American fried chicken with spicy chickpeas and honey glazed tomatoes	[ "1 tsp paprika", "110g/4 oz plain flour", "4 chicken thighs, skin removed, chopped", "1 free-range egg, beaten", "300ml/10Â½fl oz hot vegetable oil, to deep fry", "2 beef tomatoes, thinly sliced", "2 tbsp honey", "1 tin chickpeas, rinsed and drained", "3 tbsp olive oil", "2 garlic cloves, crushed", "1 tbsp coriander, chopped" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "For the chicken, mix together the flour and paprika. Dip the chicken pieces in the flour mixture. Then coat with the egg and repeat, finishing with a flour coating.", "Heat the oil in a deep, heavy- based saucepan. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Place the chicken pieces in the oil and deep fry for 1-2 minutes, until golden.", "Drain and place chicken pieces on a baking tray and into the oven for four minutes, to finish cooking.", "For the tomatoes, lay the slices on a baking tray, sprinkle with the honey and place into the oven for five minutes.", "For the purÃ©e, blend together the ingredients using a food processor to form a smooth paste.", "To serve, lay some tomatoes on a plate, top with chickpea purÃ©e, add the remaining tomatoes and top with the fried chicken." ]
Amy's spicy Nyonya chicken	[ "6 dried red chillies, preferably Kashmiri, soaked in hot water for 30 minutes, then drained", "75g/2Â¾oz shallots, thinly sliced", "3 fat lemongrass stalks, hard outer leaves removed, soft inner core chopped", "40g/1Â½oz garlic, peeled, roughly chopped", "1 tsp shrimp paste (available from some supermarkets and Asian grocers)", "25g/1oz galangal or root ginger, peeled, roughly chopped", "2 tbsp vegetable oil", "2 tbsp vegetable oil", "1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces", "2 lemongrass stalks, bruised with a rolling pin then cut in half lengthways", "4 lime leaves", "200ml/7fl oz water", "1 tsp palm sugar (available from some supermarkets and Asian grocers; substitute golden caster sugar if unavailable)", "1 lime, juice only", "salt, to taste" ]	[ "For the spice paste, blend all of the spice paste ingredients together in a food processor until smooth.", "For the chicken, heat the vegetable oil in a frying pan over a medium heat, add the chicken pieces and fry until pale golden-brown all over.", "Add the spice paste to the pan and fry for 1-2 minutes, or until fragrant.", "Add the bruised lemongrass stalks, lime leaves and water and bring the mixture to a simmer. Simmer for 30-40 minutes, turning the chicken pieces over now and again, until the chicken pieces are completely cooked through and the volume of liquid has reduced by about a half. (NB: The chicken pieces are cooked through when the juices run clear when pierced in the thickest part with a skewer.)", "When the chicken is cooked through, stir in the palm sugar and lime juice and season, to taste, with salt.", "Serve immediately in serving bowls." ]
Chicken in white wine sauce	[ "4 skinless chicken breasts", "1 onion, roughly chopped", "1 carrot, roughly chopped", "1 stick celery, roughly chopped", "1 bay leaf", "6 black peppercorns", "30g/1oz butter", "30g/1oz flour", "150ml/Â¼ pint white wine", "1 free-range egg yolk", "2-3 tbsp double cream", "salt and freshly ground black pepper", "squeeze lemon juice", "2 tbsp chopped fresh parsley", "mashed potato, to serve" ]	[ "Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water.", "Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through.", "Remove the chicken with a slotted spoon, place onto a plate and keep warm.", "Strain the cooking liquid into a bowl, reserving 450ml/Â¾ pint.", "Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce.", "Add the white wine and bring to the boil.", "Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well.", "Add the chicken breasts to the sauce. Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice.", "To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley." ]
Basil and goats' cheese-stuffed chicken with sweet potato, broccoli and roast garlic vinaigrette	[ "Â½ chicken breast", "85g/3oz goats' cheese", "1 handful fresh basil leaves", "salt and freshly ground black pepper", "25g/1oz butter", "4 tbsp olive oil", "Â½ sweet potato, chopped", "3 garlic cloves, squashed", "Â¼ onion, sliced", "Â½ lemon, juice only", "3 tbsp balsamic vinegar" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "For the chicken, slice the fillet in half horizontally (don't slice it all the way through) and open up like a book. Place the chicken between two sheets of cling film and, with a meat mallet or rolling pin, bash out the fillet to flatten. Crumble over the cheese, lay over the basil leaves and season well with salt and freshly ground black pepper. Roll the chicken up tightly to seal the filling well.", "Melt the butter in an ovenproof frying pan until frothing and fry the chicken for 3-4 minutes on all sides, or until golden-brown all over. Transfer to the oven for 8-10 minutes, or until cooked through.", "For the sweet potato, broccoli and vinaigrette, heat half of the olive oil in an ovenproof frying pan and fry the sweet potato along with the garlic and onion for 3-4 minutes, or until browned all over. Transfer to the oven to roast for 6-8 minutes, or until the sweet potato is golden-brown and tender.", "Steam the broccoli for 5-7 minutes, or until tender, then stir into the pan with the sweet potato.", "Whisk together the remaining oil, lemon juice and balsamic vinegar in a bowl and drizzle over the sweet potato and broccoli.", "To serve, spoon the dressed vegetables onto a serving plate. Slice the chicken and lay over the vegetables." ]
Ayam golek (spiced chicken with coconut cream and rojak salad)	[ "2cm/1in piece fresh root ginger", "2cm/1in piece galangal (if galangal is not available, use double the quantity of fresh root ginger)", "1 tsp salt", "4 dried chillies, soaked in hot water to soften", "5 shallots, roughly chopped", "2 garlic cloves", "4 lemongrass stalks, tough outer leaves removed", "4 poussin or baby chickens", "300ml/10Â½fl oz coconut cream", "2 tsp sugar", "2 limes, juice only", "2 tbsp shrimp paste", "3 fresh red chillies, seeds removed, finely chopped", "4cm/1Â½in piece of fresh root ginger, grated", "1 tbsp tamarind pulp, mashed (available in Asian and Indian supermarkets)", "1 lime, juice only", "5 tbsp boiling water", "2 tbsp fish sauce (nam pla)", "3 tbsp caster sugar", "Â½ small cucumber, cut into triangular chunks", "Â¼ fresh pineapple, peeled, core removed, cut into cubes", "1 firm unripe mango, peeled, stone removed, cut into thin wedges", "1 firm unripe papaya, peeled, seeds removed, cut into strips", "1 Granny Smith apple, core removed, cut into thin wedges", "2 spring onions, finely sliced", "Â½ bunch fresh mint, leaves only, torn (plus extra to garnish)", "100g/3Â½oz roasted blanched peanuts, coarsely crushed" ]	[ "Preheat the oven to 200C/400F/Gas 6 and preheat a large griddle pan until hot.", "For the poussins, place the softened chillies, shallots, garlic, ginger, galangal and salt into a food processor and blend. Add a little water if necessary to form a smooth paste. (Blend the hardest ingredients first, then add the softer ones to the processor to ensure the paste is very smooth.)", "Bruise the lemongrass with a rolling pin, then place a stalk inside the body cavity of each poussin.", "Rub half of the spice paste over both the insides and outsides of the poussins.", "Place the remaining spice paste into a pan. Add the coconut cream and sugar and place over a medium heat. Bring to a boil, then reduce the heat to simmer, until the liquid has reduced by half.", "Place the poussins onto the hot griddle pan and griddle for 3-4 minutes on all sides to achieve golden-brown griddle marks all over.", "Transfer the poussins to a roasting tray and place into the oven to roast for 15-20 minutes, or until completely cooked through. During cooking, baste the poussins with the reduced coconut cream and spice mixture every five minutes.", "Remove the poussins and leave to rest for 4-5 minutes in a warm place. Before serving, pour all of the juices from the roasting tray over the poussins and drizzle with the lime juice.", "For the dressing, reduce the oven temperature to 180C/365F/Gas 4.", "Place the shrimp paste into kitchen foil and wrap up to seal. Bake in the oven for ten minutes, or until it becomes nutty and drier (it should smell aromatic rather than pungent).", "Grind the chillies and ginger together in a pestle and mortar.", "Add the roasted shrimp paste and grind again with the pestle and mortar to combine well.", "Add the tamarind pulp, lime juice, water, fish sauce and sugar and mix well.", "For the rojak salad, place the cucumber, pineapple, mango, papaya and apple into a bowl and mix together well.", "Add the spring onion and mint and mix through gently.", "Add half of the peanuts and stir through gently.", "Pour over the dressing and stir again to coat well.", "To serve, place a poussin onto each plate. Add a couple of spoonfuls of salad and garnish with the remaining peanuts and a few mint leaves." ]
Bacon-wrapped cheese stuffed chicken with fresh herbed pasta and sautÃ©ed broccoli	[ "1 boneless chicken thigh, skin removed, boned", "55g/2oz cheddar cheese, sliced", "3 rashers bacon", "freshly ground black pepper", "1 tbsp olive oil", "250ml/9fl oz double cream", "1 garlic clove, crushed", "handful each fresh chives, dill, parsley, chopped", "salt and freshly ground black pepper", "125g/4Â½oz pasta bows, cooked according to packet instructions", "1 tbsp olive oil", "25g/1oz butter", "Â½ head broccoli, cut into florets", "splash water" ]	[ "Preheat the oven to 220C/425F/Gas 7.", "For the chicken, stuff the chicken thigh with the cheese slices and season with salt and freshly ground black pepper.", "Wrap the chicken in bacon rashers. Secure with a wooden skewer.", "Heat the olive oil in an ovenproof frying pan, add the chicken and cook until it is brown on all sides. Place the frying pan into the oven and cook for 12 minutes, or until the chicken is cooked through.", "For the pasta, put the cream and garlic into a saucepan and bring to the boil. As soon as it boils, remove from the heat, stir in the herbs and season, to taste, with salt and freshly ground black pepper. Add the cooked pasta and stir well.", "For the broccoli, heat the olive oil and butter in a frying pan, add the broccoli and a splash of water and sautÃ© for three minutes.", "To serve, pile the pasta onto a serving plate or bowl, slice the chicken thigh into 3-4 vertical slices and place on top of the pasta. Serve with the sautÃ©ed broccoli on the side." ]
Bacon-wrapped chicken livers with mushroom salad	[ "3 chicken livers, trimmed", "3 rashers smoky bacon", "1 tbsp vegetable oil", "salt and freshly ground black pepper", "1 tbsp olive oil", "Â½ onion, sliced", "1 garlic clove, sliced", "50g/2 oz mushrooms, sliced", "fresh parsley leaf, to garnish" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Wrap each chicken liver in a rasher of bacon.", "Rub the wraps with the vegetable oil and season well with salt and freshly ground black pepper.", "Place into a hot ovenproof frying pan and fry for one minute on each side, until golden-brown. Transfer to the oven and roast for 8-10 minutes, or until the livers are completely cooked through.", "Heat the olive oil in a frying pan and fry the onion and garlic for 2-3 minutes, until softened.", "Add the mushrooms and fry for 2-3 minutes.", "To serve, place the mushroom mixture onto a warm plate. Place the bacon-wrapped liver onto the mushrooms and garnish with the parsley leaf." ]
Bacon-wrapped chicken with cheese and potato tower	[ "Â½ chicken breast", "25g/1oz Wensleydale cheese, chopped", "100g/3Â½oz streaky bacon", "1 tbsp olive oil, plus extra to grease", "Â½ potato, peeled and thinly sliced", "25g/1oz Wensleydale cheese", "salt and freshly ground black pepper" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Using a sharp knife, cut a pocket halfway into the chicken breast. Stuff the cheese into the pocket and wrap the chicken in the streaky bacon, to seal up the pocket.", "Heat an ovenproof frying pan and, when hot, add the wrapped chicken breast and fry for two minutes on each side, until the bacon is golden but not crisp. Transfer to the oven and cook for five minutes, or until completely cooked through. (You will know the chicken is cooked when if pierced the juices run clear.)", "To make the potato tower, place a 5cm/2in greased chefs' ring onto a clean work surface. Add alternate layers of potato and cheese, seasoning well with salt and freshly ground black pepper between each layer.", "Heat the oil in an ovenproof frying pan over a medium heat. Carefully lift the chefs' ring and add to the pan. Cook for two minutes on each side, then transfer to the oven and bake for 12 minutes.", "To serve, push the potato and cheese tower out of the chefs' ring onto a plate and serve the chicken alongside." ]
Baked Cuban chicken and rice	[ "2 tsp dried oregano", "2 tsp cumin", "2 tsp paprika", "2 tsp soft dark brown sugar", "2 tsp garlic powder", "2 tsp onion powder", "pinch salt", "pinch white pepper", "30ml/1fl oz olive oil", "1.5 litres/2 pints 13fl oz chicken stock", "50ml/2fl oz Cuban rum", "2 tbsp olive oil", "350g/12oz chicken breast, cut into chunks", "125g/4oz spicy sausage, chopped", "2 carrots, sliced", "1 onion, sliced", "1 garlic clove, sliced", "350g/12oz short grain rice", "4 tomatoes, roughly chopped", "1x 400g/14oz tin mixed beans", "1 tbsp chopped fresh parsley", "100g/3Â½oz unsalted butter", "salt and freshly ground black pepper", "Chilli sauce or garlic mayonnaise" ]	[ "Preheat the oven to 180C/350F/Gas 4 and butter a casserole dish.", "For the stock, mix the spices and seasoning together in a bowl and blend with the little olive oil.", "Stir the spice mix into the chicken stock and add the rum.", "For the chicken, heat the oil in a large frying pan and add the chicken. Fry until golden-brown then remove and set aside.", "For the sausage mix, fry the sausage, carrot, onion and garlic until soft. Remove and place in a bowl.", "Add the rice, tomatoes, beans, parsley and the butter to the sausage mix and season well.", "Put half of the mix into the casserole dish. Layer the chicken on top and cover with the rest of the mix. Pour over the stock and cover.", "Place in the oven for 45 minutes to 1 hour, until the rice is cooked.", "Serve with chilli sauce or garlic mayonnaise." ]
Baked avocado and mustard chicken	[ "1 small skinless chicken breast", "salt and freshly ground black pepper", "1 tbsp olive oil", "Â½ avocado, stone removed", "1 tbsp olive oil", "pinch sugar", "1 tsp Dijon mustard", "2 tsp white wine vinegar", "salt and freshly ground black pepper", "55g/2oz cherry tomatoes, to serve" ]	[ "Preheat the oven to 220C/425F/Gas 7.", "Heat a griddle pan until very hot.", "Season the chicken breast with salt and freshly ground black pepper. Brush the breast with a little of the olive oil and then place the chicken breast into the griddle pan. Cook for 8-10 minutes, or until completely cooked through.", "Meanwhile, place the avocado into a small ovenproof frying pan and place into the oven to bake for 5-6 minutes, or until heated through. Remove from the oven and, when cool enough to handle, carefully peel off the skin.", "For the mustard dressing, place the olive oil, sugar, mustard and vinegar into a screw-topped jar. Season generously with salt and freshly ground black pepper, screw on the lid well and shake until the dressing is emulsified.", "Cut the cherry tomatoes in half and arrange on a plate. Slice the baked avocado and arrange over the top of top of the tomatoes, then add the seared chicken. Spoon over the mustard dressing and serve." ]
Baked chicken liver pÃ¢tÃ©	[ "150g/5Â½oz chicken livers, trimmed", "50ml/2fl oz double cream", "2 whole free-range eggs", "1 tsp port", "salt and freshly ground black pepper", "1 tsp fresh chives, chopped", "4 slices ciabatta, toasted" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "For the pÃ¢tÃ©, place all of the ingredients into a food processor and pulse until smooth.", "Transfer the mixture into two greased ramekins or dariole moulds and place into a roasting tin filled with enough water to reach half way up the sides of the moulds when they are placed in the tin. (This is called a bain-marie.) Place into the oven to cook for 15 minutes, or until completely cooked through.", "To serve, turn out the pÃ¢tÃ© from the moulds onto plates, sprinkle with the chives and serve with the toasted ciabatta." ]
Balsamic tomato chicken with roast potatoes	[ "2 tbsp olive oil", "150g/5oz baby new potatoes, boiled until tender, drained", "Â½ skinless chicken breast", "115g/4oz cherry tomatoes", "dash dark soy sauce", "splash balsamic vinegar", "1 garlic clove, lightly crushed", "salt and freshly ground black pepper" ]	[ "Preheat the oven to 220C/425F/Gas 7.", "Place half of the olive oil into a small roasting tin and place into the oven for five minutes to heat.", "Place the boiled new potatoes into the roasting tin with the heated oil. Season, to taste, with salt and freshly ground black pepper and return to the oven to roast for 10-15 minutes, until golden brown.", "Meanwhile, heat a heavy-based ovenproof frying pan. Add the remaining olive oil to the pan, then add the chicken breast. Season, to taste, with salt and freshly ground black pepper, and cook for 1-2 minutes on each side, until light golden-brown all over.", "Add the cherry tomatoes and drizzle over the soy sauce and balsamic vinegar.", "Add the garlic clove and transfer to the oven to roast for 10-15 minutes, or until the chicken is completely cooked through and the cherry tomatoes are beginning to burst.", "To serve, place the balsamic tomato chicken onto a warmed plate with the roast potatoes alongside." ]
Bang bang chicken	[ "2 shallots, finely sliced", "35g/1Â¼oz chopped fresh coriander", "1 cooked chicken breast, shredded", "Â½ lime, juice only", "1 garlic clove, crushed", "1 tsp sesame oil", "1 tsp soy sauce", "25g/1oz cashews, toasted", "1 tbsp vegetable oil", "2 pak choi leaves, shredded", "1 lime, halved, to garnish" ]	[ "Mix the shallots, coriander and chicken breast in a bowl.", "In a mini blender, blend the lime juice, garlic, sesame oil, soy sauce and toasted cashews.", "Place into a frying pan and cook gently until golden. Toss the sauce with the chicken salad.", "Heat the vegetable oil in a wok and stir fry the pak choi for one minute.", "To serve, pour the warm salad onto the pak choi leaves on a large plate and garnish with lime halves." ]
Basque chicken pie	[ "4 boneless, skinless chicken thighs, cut into bite-sized pieces", "2 tsp smoked paprika", "2 tsp flaked sea salt", "freshly ground black pepper", "2 tbsp olive oil", "2 medium onions, cut into 12 wedges", "1 green pepper, halved, seeded and sliced", "1 red pepper, halved, seeded and sliced", "3-4 sprigs fresh thyme", "2 bay leaves", "150g/5Â½oz chorizo sausage, skinned and cut into thin slices", "3 garlic cloves, crushed", "4 large ripe tomatoes (each about 100g/4Â½oz), skinned and roughly chopped", "2 tbsp flour", "225g/8oz plain flour, plus extra for dusting", "1 tsp baking powder", "Â½ tsp fine sea salt", "75g/2Â¾oz unsalted butter, plus extra for greasing", "1 medium egg yolk", "4â€“5 tbsp cold water", "1 egg, beaten, or full-fat milk, to glaze" ]	[ "Put the chicken pieces in a bowl and sprinkle over the paprika, salt and plenty of freshly ground black pepper. Rub the seasoning into the meat and set aside.", "Heat the oil in a large frying pan and fry the onions and peppers with the thyme and bay leaves for 3 minutes, while stirring. Add the chicken and seasoning and cook for another 3 minutes, turning the chicken regularly until it is starting to colour. Add the chorizo and garlic and fry for 2 minutes more. Add the tomatoes and cook for 5 minutes or until they are softened and juicy, stirring regularly.", "Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo. Stir it in quickly, then set the pan level and stir the cooking liquor into the flour. Doing it this way should prevent little clumps of flour â€“ but donâ€™t worry if you do have a few, no-one will notice. Add more salt and pepper if necessary and continue to cook for one minute, stirring until the sauce thickens. Remove from the heat and tip everything into a roasting tin or ovenproof dish, measuring about 25x30cm/10x12in and at least 4cm/1Â½in deep. Leave to cool.", "For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Slowly pour in the water with the motor running, blending until the mixture just comes together as a dough (you may not need to use all of the water). Form the dough into a ball.", "Preheat the oven to 200C/400F/Gas 6.", "Roll the pastry out into a rectangle about the same size as the tin. Place it over the pie filling and tuck the sides of the pastry down around the filling. Brush with beaten egg or milk to glaze.", "Bake for about 30 minutes or until the pastry is golden and the filling is hot." ]
Basque chicken with artichoke and pepper salad	[ "2 small red onions, cut into quarters", "1 red bell pepper, cored, seeds removed, cut into 1cm/Â½in thick strips", "1 green bell pepper, cored, seeds removed, cut into 1cm/Â½in thick strips", "6 garlic cloves, thinly sliced", "1 chicken, weighing about 1.6kg/3lb 8oz, cut into 8 pieces", "2 tsp piment dâ€™Espelette (red chilli powder), available online or in specialty food stores", "1 tsp crushed red pepper flakes", "250ml/9fl oz dry white sherry", "1 lemon, juice only", "125g/4Â½oz fresh chorizo, cut into 5mm/Â¼in thick pieces", "extra-virgin olive oil", "250ml/9fl oz chicken stock or water", "4 plum tomatoes, halved lengthwise", "sea salt and freshly ground black pepper", "2 large globe artichokes", "5 tbsp extra-virgin olive oil", "1Â½ tbsp sherry vinegar", "1 tsp piment dâ€™Espelette", "2 garlic cloves, finely chopped", "125g/4Â½oz frisÃ©e leaves, white and light yellow parts only", "2 red bell peppers, cored, seeds removed, diced", "2 bunches of spring onions, trimmed, thinly sliced", "1 small red onion, thinly sliced", "4 tbsp fresh flatleaf parsley leaves" ]	[ "For the Basque chicken, put the red onion, peppers, and garlic in a single layer on a shallow roasting tin. Season the chicken pieces all over with salt, pepper, piment dâ€™Espelette and the crushed red pepper flakes and add to the tin. Pour the sherry and lemon juice over the chicken. Cover the pan with cling film and leave to marinate in the fridge for at least 6 hours.", "When the chicken is almost ready to cook preheat the oven to 160C/140C Fan/Gas 3 and put a rack in the lower third of the oven", "Remove the chicken from the marinade. Strain the liquid and reserve, reserve the vegetables also. Pat the chicken dry and season it with salt and pepper once more. Put a casserole dish over medium-high heat and add olive oil to coat the base of the dish. Add the chorizo, cook for about 3 minutes and then remove and set aside. In the same pot, sear the chicken, skin-side down first, until golden-brown, then remove and set aside.", "Add the vegetables from the marinade to the same pan and cook until tender, this should take about 5 to 6 minutes. Pour the reserved marinade liquid into the pot and cook over a high heat until the volume of liquid has reduced by half. Return the chicken and the chorizo to the pot and stir in the stock, and tomatoes. Bring to a simmer, and transfer to the oven, uncovered. Braise until the chicken legs are tender and the chicken is fully cooked through, this should take about 45 minutes.", "Meanwhile prepare the salad. Peel the outer layer of the artichokes, trim the stem and scoop away the inside. Place the artichokes in water with a little lemon juice to stop them going brown.", "In a small bowl, whisk together the olive oil, sherry vinegar, piment dâ€™Espelette and garlic. Season with salt. Thinly slice the artichokes, preferably on a mandolin, and add the whisked oil. Toss to combine and season with more salt if necessary.", "In a large salad bowl, toss together the frisÃ©e leaves, bell peppers, spring onions, red onion and parsley. Serve the Basque chicken with the salad alongside." ]
BBQ â€˜beer-canâ€™ chicken	[ "4 tbsp light golden ale, plus 500ml/17floz to marinade the chicken, plus 300ml/10Â½fl oz light golden ale for roasting (reserve the empty beer can)", "90g/3oz malt extract", "Â½ tsp chilli powder", "Â½ tsp English mustard powder", "Â½ tsp crushed garlic", "Â½ tsp smoked paprika", "Â½ tsp muscovado sugar", "1 x 2kg/4lb 4oz chicken, preferably free-range", "160g/5Â½oz butter", "pinch salt" ]	[ "For the chicken, mix four tablespoons of the ale, the malt extract, chilli powder, mustard, garlic, smoked paprika and sugar together in a bowl to make a paste.", "Rub the paste all over the chicken and set aside to marinate for three hours. Pour over 500ml/18fl oz of ale and leave to marinade overnight", "Preheat the barbecue (it is best to use a barbecue with a lid) or alternatively preheat the oven to 190C/375F/Gas 5.", "Rinse the marinade off the chicken and pat dry. Carefully smear the butter under the chicken skin and over the thighs and season with salt. Pour the 300ml/10Â½fl oz ale into the reserved beer can, then carefully place the chicken onto the beer can, so that the chicken is sitting upright, with the can in its cavity.", "Roast the chicken for 40-45 minutes, basting a couple of times. Remove the chicken from the barbecue or oven and set aside to rest for 15 minutes." ]
BBQ chicken with coleslaw	[ "100ml/3Â½fl oz cider vinegar", "2 tbsp dark brown sugar", "1 tsp smoked paprika", "1 tbsp Dijon mustard", "1 tbsp dark soy sauce", "Â½ tsp sea salt and black pepper", "4 boneless chicken thighs, skin on", "Â½ small red cabbage, finely sliced", "2 carrots, coarsely grated", "1 small/Â½ large red onion, finely sliced", "8 radishes, sliced", "3 spring onions, very finely sliced", "2 limes, juice only", "2 tsp black onion seeds", "1 tbsp sunflower seeds", "1 tbsp pumpkin seeds", "small bunch fresh coriander, finely chopped", "small bunch fresh mint, finely chopped" ]	[ "To make the glaze for the chicken, combine the vinegar with 100ml/3Â½fl oz water in a saucepan. Add the sugar, smoked paprika, mustard and soy sauce. Stir to combine then bring to the boil. Reduce the heat and simmer for 10 minutes, or until thickened. Remove from the heat and season to taste with salt and pepper.", "Meanwhile, add the ingredients for the coleslaw to a large bowl, toss to combine and season to taste.", "Heat a griddle pan over a high heat until smoking hot. Open the chicken thighs out and season with salt and pepper. Place the chicken skin-side down on the griddle and fry for 3-4 minutes.", "Brush the chicken with a little glaze then turn and cook for a further 3-4 minutes, brushing occasionally with the glaze as you cook. Turn off the heat and rest for five minutes.", "Slice thickly and serve with the coleslaw. Drizzle with any sticky cooking juices before serving." ]
BBQ chicken breast with zucchini sauce	[ "2 chicken breasts, skin off", "3 large zucchinis (courgettes), sliced Â½cm/Â¼in thick", "4 cloves garlic, chopped roughly", "extra virgin olive oil", "sea salt and freshly ground black pepper", "290ml/Â½ pint water or chicken stock", "50g/2oz softened butter" ]	[ "Heat plenty of extra virgin olive oil in a large frying pan.", "Add the garlic and sea salt, and fry for a couple of minutes.", "Add the zucchini and a touch more salt, and continue frying, stirring continuously to get the zucchinis moving.", "Add the water or stock and allow to simmer for 2 or 3 minutes, until the zucchini is well softened.", "Remove half the zucchini from the pan and blend roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil.", "Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and char-grill for a couple of minutes on each side to produce a criss-cross effect. Be sure to add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts for 2 minutes.", "To serve, spoon the zucchini sauce onto serving plates and place the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper." ]
Beer-splashed jerk chicken with chargrilled sweetcorn and herby rice	[ "5cm/2in fresh ginger, chopped", "2 garlic cloves, roughly chopped", "1 Scotch bonnet chilli, seeds removed and finely chopped", "2 tbsp jerk seasoning", "50-75ml/2-2Â½fl oz dark soy sauce", "1 tsp thyme leaves", "2-3 tbsp olive oil", "1 onion, roughly chopped", "4 skinless, boneless chicken pieces, cut into bite-sized pieces", "2 bell peppers of various colours, seeds removed and roughly chopped", "2 tbsp honey", "2 tbsp dark brown sugar", "1 x 330ml/11fl oz bottle of beer", "300ml/10fl oz chicken stock", "salt and freshly ground black pepper", "2 ears sweetcorn on the cob, each cut into 4 pieces", "drizzle olive oil", "300g/10Â½oz basmati rice", "6 cloves", "2 bay leaves", "handful chopped coriander and parsley" ]	[ "For the jerk chicken, blend the ginger, garlic, chilli, jerk seasoning, dark soy sauce and thyme leaves in a food processor until smooth.", "Heat the olive oil in a large pan and fry the onions for 2-3 minutes or until softened. Add the chicken pieces and peppers and fry until browned.", "Add the jerk paste to the pan and cook for a further few minutes. Stir in the honey, sugar and pour in the beer. Deglaze by scraping the base of the pan to release any caramelised residue. Stir in the chicken stock, season with salt and black pepper and reduce the heat. Cook for 20-25 minutes, or until the sauce has thickened and the chicken is cooked through.", "Drizzle the sweetcorn pieces with a touch of olive oil and char-grill on a hot griddle pan for a few minutes on each side, until nicely charred. Season with salt and black pepper. Keep warm in the oven if necessary.", "For the herby rice, place the basmati rice in a sieve and wash with cold water until the water runs clear. Drain. Place the rice in a saucepan with the cloves and bay leaves. Cover with water until it is Â½in/1cm above the rice and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 12-15 minutes or until cooked. Once cooked, stir through the coriander and parsley.", "To serve, spoon the herby rice onto serving plates. Spoon the jerk chicken alongside and add the char-grilled sweetcorn pieces." ]
Beer can chicken with garlic butter jacket potatoes	[ "1Â½ tbsp sweet smoked paprika", "Â½ tbsp hot smoked paprika", "Â½ tsp chilli flakes", "2 tbsp Dijon mustard", "1 tbsp red wine vinegar", "3 limes, juice only, plus extra lime wedges for serving", "3 lemons, juice only, plus extra lemon wedges for serving", "5 tbsp olive oil", "2kg/4lb 8oz chicken", "4 baking potatoes, scrubbed", "2 garlic bulbs", "440ml can of beer, half full", "3 tbsp finely chopped chives", "250g/9oz butter, softened", "sea salt and freshly ground black pepper", "1 head lettuce, root removed, leaves separated and washed", "4 ripe tomatoes, cut into chunks", "Â¼ cucumber, cut in half lengthways, then into half-moon slices", "2 tbsp extra virgin olive oil" ]	[ "Mix the paprikas, chilli flakes, mustard, vinegar and lemon and lime juices in a bowl to a smooth paste.", "Transfer the marinade to a large plastic food bag, add 4 tablespoons of the olive oil and the chicken, then seal the bag and shake it carefully to cover the chicken in the marinade. Set aside to marinate for as long as possible.", "Prick the potatoes with a fork, then rub them in some of the remaining oil and season with salt and pepper. Wrap each one in aluminium foil.", "Place one garlic bulb onto another sheet of foil and drizzle with more of the remaining oil. Wrap the bulb tightly in the foil.", "Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white.", "Cut the second garlic bulb in half horizontally and stuff the two halves inside the chicken. Manoeuvre the half-full beer can to fit just inside the chicken, so that the bottom half of the can is sticking out of the chicken.", "Nestle the wrapped potatoes and garlic bulb into the coals, then stand the chicken upright on its beer can in the centre of the barbecue. Wrap a piece of aluminium foil around the base of the chicken to form a protective collar, then cover the barbecue with the lid and cook for 15 minutes.", "Remove the garlic bulb and set aside to cool. Continue to cook the chicken and potatoes for a further 30 minutes, or until the chicken is completely cooked through and the potatoes are tender.", "Unwrap the garlic and squeeze the roasted garlic from the cloves into a bowl. Stir in the chives and butter.", "For the salad, mix the lettuce leaves, tomatoes and cucumber together in a large serving bowl then drizzle with the olive oil.", "To serve, transfer the cooked chicken, still standing upright on its beer can, to a large serving platter. Unwrap the potatoes, cut a cross in the top of each, squeeze gently and spoon over the garlic butter. Arrange the potatoes around the chicken, garnish the plate with the lemon and lime wedges, then serve with the salad." ]
Bill Granger's caramel chicken	[ "8 chicken thigh fillets, skinless, chopped in half", "1 tbsp vegetable oil", "1 red onion, sliced", "3 garlic cloves, sliced", "55ml/2fl oz dark soy sauce", "110g/4oz brown sugar", "55ml/2fl oz Thai fish sauce", "steamed rice, to serve", "steamed green vegetables, to serve" ]	[ "Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot. Add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute. Remove from the pan and repeat with the remaining chicken.", "Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for five minutes, stirring occasionally. Return the chicken to the pan, season liberally with black pepper, add the soy sauce and stir to combine.", "Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir to combine. Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.", "Add the fish sauce and stir to combine. Place in a serving dish and serve with steamed rice and green vegetables." ]
Black pepper chicken (Murgh kali mirch) with seasoned potato and cauliflower (Aloo gobhi)	[ "3 tbsp vegetable oil", "1 tsp peeled and finely grated root ginger", "2 garlic cloves, crushed", "Â¼ tsp salt", "1 tsp coarsely ground black pepper", "1 tsp ground white pepper", "6 chicken breasts, boneless and skinless, cut into bite-sized pieces", "1 medium onion, finely chopped", "2 fresh green chillies, slit lengthways", "1 tsp lemon juice", "30g/1oz coriander leaves, chopped", "2 tbsp vegetable or groundnut oil", "1 large Spanish onion, finely chopped", "2 green finger chillies, finely chopped", "2 garlic cloves, finely chopped", "300g/10Â½oz white potatoes, peeled and cut into 2cm (Â¾in) cubes", "200g/7oz cauliflower florets, cut into 4cm (1Â¾in) pieces", "1 tsp turmeric", "Â¼ tsp ground cumin", "Â¼ tsp ground coriander", "Â½ tsp salt", "Â¼ tsp garam masala", "1 tbsp butter or ghee", "1 tsp peeled and finely grated root ginger" ]	[ "To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces.", "Cover and refrigerate for 30 minutes.", "Heat the remaining oil in a wok and fry the onion for two minutes.", "Add the marinated chicken pieces and gently stir-fry for 10 minutes.", "Add the chillies and 200ml (7fl oz) boiling water, cover and simmer for 10 minutes, until chicken is cooked.", "Stir in the lemon juice and sprinkle over the coriander leaves.", "To make the potato and cauliflower, heat the oil in a frying pan and add onions, chillies, garlic and potatoes. Fry for seven minutes or until the onion is deep yellow and translucent.", "Add the cauliflower and fry for a further three minutes until brown.", "Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes.", "Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes. Stir in ginger.", "Serve with the chicken." ]
Braised chicken turbigo	[ "1 x 3kg/6Â½lb chicken", "285ml/Â½ pint chicken stock", "2 tbsp vegetable oil", "110g/4oz butter", "12 chipolatas", "170g/6oz button mushrooms, halved", "1 glass dry white wine", "4 tomatoes, skinned and chopped, seeds removed", "4 x 70g/2Â½oz slices black pudding, cut into rounds with a pastry cutter, offcuts roughly chopped", "2 slices white bread", "1 tbsp chopped parsley", "celery leaves from the central stalks, chopped", "sea salt and freshly ground black pepper" ]	[ "Preheat oven to 180C/350F/Gas 4.", "Cut the chicken into eight pieces (two breasts, legs, and thighs), season with salt and pepper and set aside.", "Chop up the remaining carcass and wings, put into a pan with the chicken stock. Simmer for 20 minutes.", "Meanwhile, heat one tablespoon of oil in a casserole dish and add 30g/1oz of butter. Place the chicken breasts into the pan skin-side down, fry until golden-brown, then remove from the pan and set aside. Place the leg pieces in the casserole and leave to cook for five minutes, then remove. Add the chipolatas, brown and remove. Add the mushrooms to the pan to brown, then add the white wine and cook to reduce the volume by half.", "Return the chicken and chipolatas to the casserole and strain in the chicken stock. Cover with the lid and transfer to the oven for 25-30 minutes, or until cooked.", "Remove the chicken, chipolatas and mushrooms from the pan and place in a serving dish.", "Add the tomatoes and black pudding offcuts to the stock. Simmer until the sauce is reduced in volume by two-thirds. Stir in 55g/2oz butter and season with salt and pepper, to taste.", "Meanwhile, heat a little oil in a frying pan and fry the rounds of black pudding until cooked, then transfer to the serving dish with the chicken.", "Cut the bread into four heart-shaped pieces or circles with a cookie cutter. Heat the remaining oil and butter in the frying pan and fry until golden-brown on one side. Dip the ends in the sauce, then in the chopped parsley.", "Pour the sauce over the dish. Sprinkle the celery leaves on top, lay the croutons on top and serve." ]
Braised chicken wings and seared scallops with hazelnuts	[ "8 chicken wings, tips removed", "salt and freshly ground black pepper", "50g/2oz butter", "1 small onion, peeled, finely diced", "1 medium carrot, peeled, cut into small dice", "1 celery stick, cut into small dice", "110ml/4fl oz white wine", "500ml/18fl oz chicken stock", "1 tsp fresh thyme leaves", "50g/2oz hazelnuts, toasted, finely chopped", "2 tsp olive oil", "8 medium scallops", "1 lemon, juice only", "salt" ]	[ "For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper.", "Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side down, for 2-3 minutes, or until golden-brown. Remove from the pan and set aside.", "Add the onion, carrot and celery to the pan and fry for 2-3 minutes, or until softened.", "Pour in the white wine, bring the mixture to the boil and cook until the volume of the liquid has reduced by half.", "Return the chicken wings to the pan, pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool.", "Once cooled, remove the chicken wings from the pan, remove the wing bones and chill the meat in the fridge.", "For the scallops, heat the olive oil in a frying pan and fry the scallops for 1 minute, then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste, with lemon juice and salt.", "Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp.", "To serve, reheat the vegetables and stock and add the thyme and hazelnuts.", "Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables." ]
Braised lemon and honey chicken with feta salad	[ "1 tbsp olive oil", "1.6 kg/3lb 8oz chicken, cut into 8 pieces", "1 red onion, sliced", "12 garlic cloves, peeled but left whole", "1 lemon, cut into chunks", "175ml/6fl oz chicken stock", "125g/4Â½ oz honey", "small handful fresh oregano leaves", "400g/14oz tin chickpeas, rinsed and drained", "150g/5oz feta cheese, crumbled", "small handful fresh flatleaf parsley", "2 Lebanese cucumbers, chopped", "1 green pepper, core and seeds removed, chopped", "50g/2oz black olives, pitted and halved", "3 tbsp olive oil", "1 tbsp lemon juice", "sea salt", "freshly ground black pepper" ]	[ "For the chicken, heat a large frying pan over high heat, add the oil and chicken and cook for five minutes until golden.", "Remove and set aside.", "Reduce the heat to medium-high, add the onion and cook for one minute.", "Add the garlic and cook for one minute.", "Return the chicken to the pan with the lemon, chicken stock and honey, reduce the heat, cover the pan and simmer for 20 minutes or until the chicken is cooked through.", "Lift out the chicken and put on a baking tray.", "Increase the heat under the sauce, and simmer, uncovered for another 15 minutes to thicken.", "Place the chicken under a hot grill for five minutes until crisp.", "Arrange the chicken on a platter, drizzle with the sauce and sprinkle with oregano.", "For the salad, gently mix together the chickpeas, feta, parsley, cucumber, green pepper and olives in a large bowl.", "Whisk the olive oil and lemon juice and season with salt and pepper.", "Toss the dressing with the salad.", "Serve." ]
Breaded chicken escalope, caper sauce, sautÃ©ed courgettes and cherry tomatoes	[ "4 corn-fed chicken breasts, boneless and skinless", "salt and freshly ground black pepper", "75g/3oz plain flour", "2 free-range eggs", "60g/2Â½oz Japanese breadcrumbs", "2 tbsp olive oil", "50g/2oz butter", "1 banana shallot, finely diced", "1 garlic clove, finely diced", "75g/3oz gherkins, finely diced", "4 tbsp capers, rinsed", "3 tbsp roughly chopped flatleaf parsley", "2 tbsp olive oil", "50g/2oz butter", "2-3 large courgettes, cut into cubes", "2 sprigs rosemary, finely chopped", "175g/6oz cherry tomatoes" ]	[ "For the chicken escalopes, place a chicken breast onto a cling film-lined board and cover with cling film. Using a meat hammer or rolling pin, bash the chicken until it is just 5mm thick.", "Remove from the cling film and season with salt and freshly ground black pepper. Repeat with the remaining chicken.", "Scatter the flour over a plate along with salt and freshly ground black pepper, to taste. Place the eggs in a bowl and lightly beat, and tip the breadcrumbs onto another plate. Dust each chicken breast in the flour, then dip in the egg and finally coat each side with the breadcrumbs.", "For the caper sauce, heat the olive oil and butter in a large frying pan, then add the chicken breasts, one at a time, and fry until golden-brown and completely cooked through (about 2 minutes on each side). Remove with a fish slice and drain on several layers of kitchen paper.", "Add the shallots and garlic to the pan and fry for one minute. Add the gherkins and capers and cook for a further minute. Season with salt and black pepper, to taste, and add the parsley.", "For the courgettes, heat the olive oil and butter in a pan and add the courgettes and rosemary. SautÃ© for 3-4 minutes until just turning golden-brown and starting to soften. Add the tomatoes and cook for a further two minutes. Season with salt and freshly ground black black pepper, to taste.", "Serve the chicken with the caper sauce spooned over and a pile of courgettes and tomatoes on the side." ]
Brie-stuffed chicken with spiced butternut squash wedges	[ "1 chicken breast", "25g/1oz sun-blushed tomatoes", "50g/2oz Brie", "2 slices speck ham", "splash of vegetable oil", "1 tsp oregano", "pinch curry powder", "pinch turmeric", "1 tbsp olive oil", "200g/8oz butternut squash, peeled and cut into chips", "2 tbsp red onion, finely sliced", "50ml/2fl oz red wine", "50ml/2fl oz beef stock", "25g/1oz unsalted butter" ]	[ "Preheat the oven to 225C/425F/Gas 7.", "For the chicken, using a sharp knife, carefully cut into the side of the chicken breast to create a pocket. Stuff the pocket with the Brie and tomatoes. Press down to seal the stuffing inside.", "Wrap the stuffed chicken breast with the speck slices.", "Place a splash of oil in an ovenproof pan over a high heat. Place the speck-wrapped chicken breast into the pan and cook the chicken for one minute on each side, to brown. Transfer into the oven to roast for 15-20 minutes, or until cooked through.", "For the squash wedges, place the oregano, turmeric, curry powder and oil into a large bowl. Add the squash and mix well to coat. Place into on a roasting tray and place into the oven to roast for 15 minutes, or until cooked through. Turn the squash occasionally, so that it will brown evenly.", "For the sauce, place the red onion in a saucepan over a high heat. Add the red wine and beef stock and bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by half.", "Add the butter to the sauce and remove from the heat. Stir the butter into the sauce to give a glossy finish.", "To serve, place the chicken onto a plate with a pile of squash wedges and drizzle the sauce around." ]
Brie-stuffed chicken with a crunchy sweet potato mash	[ "1 chicken breast", "25g/1oz Brie, sliced", "4 fresh basil leaves", "sea salt and freshly ground black pepper", "1 tsp olive oil", "Â½ cooked sweet potato, boiled until cooked through", "1 tbsp olive oil", "15g/&frac12oz butter", "25g/1oz unsalted cashew nuts, chopped", "50g/2oz mangetout, blanched", "1 tsp olive oil", "few fresh basil leaves" ]	[ "Preheat the oven to 220C/425F/Gas 7.", "For the chicken, cut a pocket down the side of the beast using a sharp knife and stuff with the Brie and basil, then season, with sea salt and freshly ground black pepper.", "Heat the oil in an ovenproof frying pan over a high heat. Place the chicken breast in the pan and cook for two minutes, on each side, until golden brown.", "Place the frying pan into the oven and roast for 15-20 minutes, or until completely cooked through.", "For the sweet potato, place the cooked potato, oil and butter into a bowl and mash, then fold in the cashew nuts.", "To serve, toss the mangetout with the oil in a bowl and place on a serving plate. Place the chicken breast and mashed potato onto the plate. Garnish with a few basil leaves." ]
Bruschetta with chicken livers in red wine sauce	[ "sourdough bread (couple of slices per person)", "1 clove garlic", "8 chicken livers, green bile removed", "milk, for soaking the chicken livers-enough to cover them", "flour- enough to coat the livers", "1 tsp balsamic vinegar", "Â½ tsp tomato purÃ©e", "splash of red wine", "1 garlic clove, chopped", "2 medium shallots, finely diced", "30g/1oz butter", "large sprig thyme", "2 tbsp beef stock" ]	[ "Soak the chicken livers in the milk overnight. Remove them from the milk, then coat them with flour and fry in some melted butter.", "Add the finely chopped shallots and garlic and some thyme and toss to mix.", "Add a splash of red wine, Â½ tsp tomato purÃ©e, 2 tbsp stock and the balsamic vinegar.", "Rub two slices of bread with some garlic and grill. Serve with the chicken livers and garnish with some more thyme." ]
Buffalo chicken wings with roast potato salad	[ "500g/1lb 2oz waxy potatoes, washed and cut into chunks", "1 tbsp olive oil", "3 tbsp mayonnaise", "1 garlic clove, crushed", "Â½ lemon, juice only", "110g/4oz butter", "120ml/4fl oz hot chilli sauce", "Â½ tbsp Worcestershire sauce", "2 tsp paprika", "Â½ tsp cayenne pepper", "Â½ tsp sea salt", "Â½ tsp freshly ground black pepper", "sunflower oil, for frying", "100g/3Â½oz plain flour", "1.3kg/3lb chicken wings", "2 Little Gem lettuce, leaves separated", "12 celery sticks, sliced", "1 tbsp chopped fresh mint", "1 tbsp chopped fresh coriander", "1 tbsp chopped fresh parsley", "1 lemon, juice only", "1 tsp Dijon mustard", "3 tbsp olive oil" ]	[ "For the potatoes, preheat the oven 200C/180C Fan/Gas 6.", "Put the potatoes in an oven tray with some olive oil, salt and pepper. Mix well then roast for 45 minutes, or until the potatoes are golden-brown.", "When the potatoes are done, take them out of the oven and leave to cool for about 5 minutes.", "In a large bowl, make the dressing by mixing the mayonnaise, garlic and lemon juice, then season with sea salt and ground black pepper to taste. Add the potatoes and toss to coat.", "For the chicken wings, whisk the butter, hot chilli sauce, Worcestershire sauce, 1 teaspoon paprika, cayenne pepper and salt and black pepper together in a saucepan over a high heat. Bring to the boil, then reduce the heat and simmer for 5 minutes until slightly thickened.", "For the wings, heat 5cm/2in of sunflower oil in a large, deep casserole until it reaches 190C/375F (or until a small cube of bread sizzles and turns brown within 1 minute when added to the oil).", "Season the flour with salt and pepper and mix through the remaining teaspoon of paprika. Dredge the chicken in the flour and fry the wings in batches in the hot oil for 15 minutes, or until cooked through, crisp and golden-brown. Remove from the oil using tongs and drain on a plate lined with kitchen paper. Place the chicken wings in a large bowl and toss with the sauce until completely coated.", "For the salad, mix the lettuce, celery and herbs in a large bowl. In a separate bowl whisk together all the dressing ingredients. Just before serving pour the dressing over the salad.", "To serve, place the chicken wings onto a serving plate and serve salad alongside, with the potatoes in a separate bowl." ]
Butter chicken	[ "100ml/3Â½fl oz plain yoghurt", "1 lime, juice only", "15g/Â½oz garlic, crushed", "2.5cm/1in piece fresh root ginger, grated", "1 tsp ground cumin", "1 tbsp ground coriander", "1 tsp garam masala", "pinch paprika", "pinch salt", "4 x 150g/5Â½oz chicken breasts", "25g/1oz unsalted butter, melted", "Â½ lemon", "100g/3Â½oz unsalted butter", "1 onion, grated", "2.5cm/1in piece fresh root ginger, grated", "2 garlic cloves, crushed", "100g/3Â½oz tomato purÃ©e", "2 small red chillies", "pinch chilli powder", "200ml/7fl oz double cream", "salt and freshly ground black pepper", "handful fresh coriander", "naan bread", "basmati rice" ]	[ "For the marinade, mix all of the marinade ingredients together in a bowl until well combined. Add the chicken breasts and make sure theyâ€™re well covered in the marinade. Set aside to marinate in the fridge for 12 hours, or overnight.", "when the chicken has marinated, preheat the grill to it's highest setting. Remove the chicken breasts from the marinade, shaking off any excess, and grill for 3-4 minutes on each side, or until the coating is golden-brown. Baste the chicken breasts with the butter and a little lemon juice.", "Preheat the oven to 200C/400F/Gas 6 and roast the chicken for 10-12 minutes, or until cooked through.", "Meanwhile, for the sauce, heat the butter in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the ginger and garlic and cook for a further minute, then stir in the tomato purÃ©e, chillies and chilli powder and cook for another 2-3 minutes.", "Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken breasts to the sauce. Season, to taste, with salt and freshly ground black pepper.", "Serve with basmati rice and naan bread.", "To serve, place the butter chicken breasts onto serving plates and drizzle over the sauce. Sprinkle over the coriander. Spoon the basmati rice alongside and serve with the naan bread." ]
Butter chicken with butter rice	[ "800g/1lb 12oz boned, skinless chicken thighs, cut into two", "120g/4oz Greek yoghurt", "2 tbsp ginger and garlic paste", "1 tbsp vegetable oil", "1Â½ tsp salt", "1 lemon, juice only", "3 tsp red chilli powder", "1 tbsp ground cumin", "Â½ tsp garam masala", "1kg/2lb 4oz tomatoes", "5cm/2in piece fresh root ginger, peeled, half crushed and half finely chopped", "4 garlic cloves, peeled", "4 green cardamom pods", "1 bay leaf", "1 tbsp red chilli powder", "80g/3oz butter, diced", "2 green chillies, slit lengthways", "5 tbsp single cream", "1 tsp salt", "2 tsp dried fenugreek leaves, crushed between your fingertips", "Â½ tsp garam masala", "salt and pepper", "1 tbsp sugar", "2 tbsp chopped fresh coriander, to garnish", "2 tbsp vegetable oil", "1 onion, thinly sliced", "3 green cardamom pods, crushed", "1 cinnamon stick, broken in half", "4 cloves", "400g/14oz basmati rice", "100g/3Â½oz unsalted butter, diced" ]	[ "Preheat the oven to 220C/425F/Gas 7.", "For the marinade, make small cuts all over the chicken pieces with a sharp knife to help the marinade penetrate.", "Mix the remaining ingredients together in a deep bowl. Smear the cut chicken with the marinade, cover and set aside in the fridge for 10 minutes.", "Lift the chicken pieces out of the marinade and place on a baking tray. Bake the chicken in the oven for 13-15 minutes. You may need to turn the pieces after 8-10 minutes to ensure they colour evenly on both sides. (The chicken should not be completely cooked at this point as it will be simmered for a few more minutes in the sauce.) Strain off any cooking juices through a fine sieve and set aside.", "For the sauce, place the tomatoes in a pan with 125ml/4fl oz water, the crushed ginger, garlic, cardamom and bay leaf. Simmer until the tomatoes are completely disintegrated.", "Blend with a hand blender and pass the sauce through a sieve to obtain a smooth purÃ©e. Return to a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and the reserved cooking juices. Pour in a cup of water and simmer for about 3-5 minutes, or until the water is absorbed and the sauce returns to its original glossy consistency.", "Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, or until the chicken is cooked through and the sauce is beginning to acquire a glaze. Add the chopped ginger, green chillies and cream and simmer for a minute or two longer, taking care the sauce does not split. Stir in the salt, crushed fenugreek leaves and garam masala, then check the seasoning. adding salt and pepper to taste and add the sugar.", "For the butter rice, heat the oil in a large saucepan and, once hot, add the onion. Cook until the onions are golden-brown - this will take approximately 10 minutes.", "Stir in the cardamom, cinnamon and cloves. Add the rice and stir to coat in the onion spice mixture. Add 600ml/20fl oz water and bring to the boil, reduce the heat to low and cover with a lid. Cook for 15 minutes, then turn off the heat, leaving the lid on, and leave to steam for another 15 minutes.", "Just before serving fork through the butter.", "Serve the butter chicken on a bed of rice and garnish with the coriander." ]
Spice spatchcocked chicken with chilli masala sauce and puy lentil salad	[ "1 x 1.5 kg/3lb 5oz chicken", "2 lemons, cut in half", "2 tbsp vegetable oil", "1 tsp ground coriander", "1 tsp ground cumin", "1 tsp ground cinnamon", "1 tsp turmeric", "1 tsp chilli powder", "Â½ tsp ground cardamom", "2 tbsp vegetable oil", "2 onions, finely sliced", "2 long red chillies, finely sliced", "1 tsp chilli powder", "2 crushed bay leaves", "Â½ tsp ground cinnamon", "1 tbsp garam masala", "4 garlic cloves, finely sliced", "25g/1oz fresh root ginger, finely grated", "50g/2oz ground almonds", "400g/14oz tin chopped tomatoes", "150ml/5fl oz double cream", "150ml/5fl oz chicken stock", "salt and freshly ground black pepper", "4 tbsp coriander leaves, roughly chopped", "400g/14oz tin cooked puy lentils, drained", "1 red onion, finely diced", "2 tomatoes, de-seeded and chopped", "2 long red chillies, seeded and finely sliced", "3 tbsp roughly chopped coriander leaves", "3 tbsp roughly chopped mint leaves", "1 lemon, juice only", "2 tbsp olive oil" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Cut the chicken down the back bone, and flatten out with the palm of your hand, skin side up.", "Cut several slashes into the flesh then rub with the lemons and a little of the vegetable oil.", "Mix the spices together in a bowl then rub into the chicken.", "Heat an oven proof griddle pan until hot, place the chicken skin side down, and the lemons cut side down, onto the griddle and sear for 2-3 minutes until coloured and charred slightly at the edges. Remove the lemon from the griddle, and set aside.", "Flip over, drizzle with a little more of the oil, then place the whole pan into the oven and roast for 25-30 minutes until cooked through, and the juices run clear when the meat is pierced.", "Remove the cooked chicken from the oven and rest for 10 minutes before carving into portions.", "For the masala sauce, heat a large frying pan until hot, add the vegetable oil, onions and chillies, and cook for 10 minutes until the onions are golden-brown and softened.", "Add the spices, garlic and ginger and cook for another two minutes.", "Add the ground almonds and tomatoes and bring to a simmer then add the cream and stock. Return to a simmer and cook for 10-15 minutes until the sauce has thickened.", "Check the seasoning, and add salt and freshly ground black pepper to taste, then stir through the coriander.", "For the lentil salad, place all the ingredients into a bowl and toss together carefully, then season with a little salt and freshly ground black pepper.", "To serve, pile lentil salad onto each plate, and place a couple of pieces of chicken alongside, spoon the sauce over and finish with a charred lemon." ]
Butter chilli chicken with chips	[ "150ml/5oz plain yoghurt", "50g/2oz ground almonds", "1 tsp chilli powder", "2 birdsâ€™-eye chillies, roughly chopped", "Â½ tsp ground cinnamon", "1 tbsp garam masala", "6 green cardamom pods, split and seeds lightly crushed", "4 garlic cloves, roughly chopped", "25g/1oz fresh root ginger, roughly chopped", "1 x 400g/14oz tin chopped tomatoes", "4 chicken breasts, boneless and skinless, cut into long strips", "50g/2oz butter", "1 large onion, finely sliced", "2 birds'-eye chillies, finely sliced", "150ml/5fl oz double cream", "200ml/7fl oz chicken stock", "4 tbsp coriander leaves, roughly chopped", "salt and freshly ground black pepper", "vegetable oil, for frying", "400g/14oz chipping potatoes, peeled and cut into batons 1cm x 1cm x 6cm/Â½in x Â½in x 2Â½in long" ]	[ "For the marinade, place all the ingredients except the chicken into a food processor and blend to a purÃ©e.", "Pour into a bowl then add the chicken, mix well then place into the fridge to marinate for at least one hour.", "For the curry, heat a large sautÃ© pan until hot, add half the butter and the onion and chillies and cook for 10 minutes until golden-brown and softened. Remove the mixture from the pan and set aside.", "Return the pan to the heat then lift the chicken out of the marinade and cook in batches on a high heat for 1-2 minutes until coloured.", "Return the onion mixture, chicken and marinade to the pan and bring to a simmer. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes until the chicken is cooked through and the sauce thickened. Season, to taste, with salt and freshly ground black pepper then stir through the coriander.", "For the chips, heat the vegetable oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave the pan unattended.) Alternatively, heat a deep-fat fryer to 160C.", "Place the potatoes into the hot oil, a few at a time, and cook in batches for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the heat to 190C/375F.", "Place the semi-cooked chips back into oil in batches and cook for another 2-3 minutes until golden-brown and crisp.", "To serve, pile the chips onto serving plates and spoon the curry alongside." ]
Caesar salad with smoked chicken	[ "100g/3Â½oz bread, cut into 2.5cm/1in cubes", "50ml/2fl oz olive oil", "salt and freshly ground black pepper", "1 free-range egg yolk", "Â½ lemon, juice only", "50ml/2fl oz double cream", "50ml/2fl oz Greek yoghurt", "2 tbsp chopped anchovy", "25g/1oz parmesan, grated", "salt and freshly ground black pepper", "1 cos lettuce, chopped", "100g/3Â½oz smoked chicken breast, shredded", "25g/1oz parmesan, grated", "1 tsp chopped mint", "salt and freshly ground black pepper" ]	[ "To make the croutons, in a large bowl toss the bread with the oil until absorbed and season well with salt and freshly ground black pepper.", "Fry the bread cubes until golden and crisp, then drain on kitchen towel.", "To make the dressing, in a large bowl whisk together all the dressing ingredients then season with salt and freshly ground black pepper.", "To make the salad, toss the lettuce and chicken in the dressing, then arrange on a large serving dish.", "To serve, sprinkle over the parmesan, croutons and mint then season with salt and freshly ground black pepper to taste." ]
Calypso pepperpot chicken with rice and peas	[ "3 tsp West Indian hot pepper sauce or Tabasco sauce", "2 garlic cloves, crushed", "1 tsp paprika", "1 tsp dried thyme", "2 tbsp chopped fresh coriander, plus sprigs for the garnish", "3 tbsp olive oil", "4 boneless, skinless chicken breasts", "200ml/7fl oz carton coconut cream", "1 small ripe mango, peeled, stoned and diced (about 175g/6oz in total)", "Â½ lime, juice only", "1 onion or 3 spring onions, finely chopped", "1 tbsp sunflower oil", "25g/1oz butter", "2 garlic cloves, finely chopped", "1 red finger chilli, seeded and very finely chopped", "450g/1lb long grain rice", "2 sprigs fresh thyme", "7.5cm/3in cinnamon stick (optional)", "400g/14oz can red eye kidney beans, black-eyed peas or pigeon peas, rinsed and drained", "125g/5oz creamed coconut, coarsely grated", "1 litre/1Â¾pints hot water", "salt and freshly ground black pepper" ]	[ "Preheat the grill to the medium.", "For the calypso chicken, place two teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and two teaspoons of freshly ground black pepper.", "Add the oil and stir until well combined.", "Lightly slash each chicken breast and then rub in the pepper mixture until the chicken is well coated.", "Arrange the chicken breasts on the grill rack and cook for 8-10 minutes on each side OR until the chicken is cooked all the way through and lightly charred on the outside.", "Place the coconut cream and mango pieces in a pan and bring to the boil. Reduce the heat and simmer gently for about five minutes or until the mango is tender.", "Add the remaining teaspoon of pepper sauce, one tablespoon of chopped coriander and the lime juice to the mango mixture.", "Blend to a purÃ©e in a food processor or with a hand blender and season to taste with freshly ground black pepper. Transfer to a bowl.", "For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and chilli and fry for another two minutes.", "Stir in the rice, thyme, and cinnamon stick (if using) until everything is well coated in the oil.", "Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy.", "Stir in the hot water with half a teaspoon of salt, bring to the boil, cover and cook over a low heat for 25-30 minutes.", "Remove from the heat and set aside, undisturbed, for five minutes. Remove the thyme and cinnamon and discard.", "Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken." ]
Jerk chicken with rice, peas and fried plantain	[ "25g/1oz butter", "2 spring onions, finely chopped", "1 garlic clove, peeled and crushed", "100ml/3Â½fl oz light coconut milk", "100g/3Â½oz basmati rice", "Â½ x 410g/14oz can kidney beans (do not drain)", "1 sprig fresh thyme", "Â½tsp salt", "310ml/11fl oz boiling water", "1 green bird's-eye chilli (or Â½ Scotch bonnet pepper)", "2 tbsp mild jerk seasoning", "1 tbsp soy sauce", "2-3 tbsp tomato ketchup (or barbecue sauce)", "1 tbsp clear honey", "2 boneless chicken breasts, skin on", "2 tbsp vegetable oil", "30g/1Â½oz butter", "1-2 tbsp vegetable oil", "1 large ripe plantain, skin removed, cut on the diagonal into slices 2cm/Â¾in thick", "Â½ small red onion, peeled and finely chopped", "Â½-1 red chilli, finely chopped", "Â½ small ripe pineapple, peeled and finely chopped", "Â½ lime, juice only", "Â½-1 tbsp sugar", "2.5cm/1in piece fresh ginger, grated (optional)", "1 tbsp chopped fresh coriander", "1 tbsp chopped fresh mint" ]	[ "For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic. Don't allow them to brown.", "Add the coconut milk and bring to the boil.", "Stir in the rice, the kidney beans (along with the liquid in the tin), the thyme, salt and boiling water. Add the chilli, then stir, cover with a lid and bring back to the boil.", "Once it has come to the boil, reduce the heat and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Fluff lightly with a fork to separate the grains, cover and leave to stand.", "For the jerk chicken, preheat the oven to 200C/400F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste.", "Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts.", "Brush half the jerk paste over the chicken with a pastry brush.", "Brush a baking sheet with half the vegetable oil. Place the chicken breasts onto the baking sheet and drizzle with the remaining oil. Transfer to the oven and roast for 25 minutes. Brush with the remaining jerk paste during cooking.", "For the last five minutes of cooking, place the baking tray at the top of the oven, where the temperature is hottest, to brown the chicken. Check the chicken is cooked through - there should be no pink when you cut into it.", "For the plantain, heat the butter and oil in a pan over a medium heat, add the plantain and cook for 4-5 minutes on each side until golden-brown. Remove from the pan and drain on kitchen paper.", "For the salsa, place the onion, chilli, pineapple, lime juice, sugar and ginger, if using, into a pan and heat gently for 2-3 minutes. Remove from the heat, cool, then stir in the coriander and mint.", "To serve, place the chicken onto serving plates with some rice and peas, a few slices of plantain and a spoonful of salsa. Serve with Irish stout punch" ]
Cauliflower salad with barbecue chicken and honey	[ "4 chicken breasts, cut in half lengthways", "2 tbsp olive oil", "8 sprigs fresh thyme, leaves only", "4 ripe tomatoes, cut in half horizontally", "3 tbsp clear honey", "1 large cauliflower, core removed, broken into florets", "250ml/9fl oz maple syrup", "6 tbsp white wine vinegar", "1 heaped tsp curry powder", "75g/2Â½oz shelled pistachio nuts, roughly chopped", "75g/2Â½oz toasted flaked almonds", "4 spring onions, trimmed, sliced", "3 tbsp chopped fresh mint leaves", "3 tbsp chopped fresh coriander leaves", "salt and freshly ground black pepper" ]	[ "Thirty minutes before you want to eat, prepare your barbecue: allow the flames to flare up and die down until the coals are just glowing.", "Meanwhile, rub the chicken-breast pieces in half of the oil and season, to taste, with salt and freshly ground black pepper. Add half of the thyme leaves and mix well.", "When the barbecue is ready, place the chicken pieces, skin-side down, onto the barbecue and grill for 8-10 minutes on each side, or until golden-brown and cooked through. (The chicken is cooked through if the juices run clear when a skewer is inserted into the centre of the meat.)", "Place the tomato halves, cut-side down, on a sheet of aluminium foil. Fold up the edges of the foil to make a tray, then drizzle over the remaining oil and the honey. Sprinkle over the remaining thyme and season, to taste, with salt and freshly ground black pepper.", "Place the foil tray on the barbecue grill, alongside the chicken, and grill for 12-15 minutes, or until the tomatoes have softened and blackened slightly.", "Meanwhile, blend the cauliflower florets to crumbs in a food processor, then transfer to a large bowl.", "Heat a frying pan over a medium heat. When hot, add the maple syrup, vinegar and curry powder, stir well, and cook for 1-2 minutes, or until heated through.", "Add the maple syrup mixture to the cauliflower, then add the pistachios, almonds, spring onions and herbs and stir until well combined. Season, to taste, with salt and freshly ground black pepper.", "To serve, pile the cauliflower salad onto a large serving platter and top with the barbecued chicken pieces and the grilled tomatoes. Drizzle over the juices left in the tomato tray." ]
Chargrilled chicken Caesar wraps	[ "4 skinless chicken breasts", "2 tbsp extra virgin olive oil", "salt and freshly ground black pepper", "2-3 hearts of cos or romaine lettuce, shredded", "45g/1Â½oz parmesan shavings", "8 flour tortilla wraps", "1 small clove garlic, crushed", "3 anchovy fillets", "1 large egg yolk", "Â½ tsp Dijon mustard", "2 tsp lemon juice", "salt and freshly ground black pepper", "150ml/5Â¼fl oz olive oil" ]	[ "Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season.", "Preheat a grill pan until hot and cook chicken for 10-15 minutes, turning once. Remove from the heat and set aside to rest..", "To make the dressing, pound the garlic and anchovies in a mortar and pestle or blend using a hand blender.", "Place in a bowl and add the egg yolk, mustard, lemon juice and seasoning.", "Whisk in the oil slowly to make a thick creamy dressing.", "Cut the warm chicken into chunky strips and tip into the bowl with the lettuce.", "Throw in the parmesan shavings and enough dressing to coat and toss well.", "Place a good handful of the mixture onto each of the flour tortilla wraps and fold over one end before rolling up. Serve immediately." ]
Chargrilled chicken skewers	[ "1 chicken breast", "2 tbsp chopped fresh coriander", "2 tbsp olive oil", "1 tbsp clear honey", "2 tsp sesame seeds", "Â½ avocado, peeled, stone removed", "small bunch fresh coriander", "Â½ red chilli, chopped", "1 tbsp milk" ]	[ "Soak three wooden skewers in water for ten minutes.", "Cut the chicken breast lengthways into three pieces.", "Sprinkle with chopped fresh coriander and drizzle with olive oil, then thread lengthways onto the skewers.", "Drizzle with honey.", "Heat a griddle pan until smoking. Add the chicken skewers and chargrill for 4-5 minutes, turning to brown all sides, or until cooked through.", "Sprinkle with sesame seeds and place onto a plate.", "For the dip, place all of the dip ingredients into a food processor and blend until smooth. Serve in a small bowl alongside the chicken skewers." ]
Chargrilled chicken with thyme	[ "3 tbsp thyme, chopped", "olive oil", "6 boned chicken breasts or thighs", "salt and crushed black pepper", "2-3 cloves of garlic, peeled and chopped", "small bunch parsley, chopped", "60g/2oz butter, softened", "1 lemon" ]	[ "Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken.", "Season and griddle for 8-10 minutes until properly cooked through.", "Meanwhile mix the garlic, parsley and butter together.", "When the chicken is cooked, add the flavoured butter and reduce the heat.", "Cut the lemon in half and squeeze the juice over the chicken.", "Serve the chicken pieces with the pan juices spooned over the top." ]
Chargrilled chicken with chunky tomato sauce	[ "1 chicken breast", "1 tbsp olive oil", "salt and freshly ground black pepper", "2 tbsp olive oil", "Â½ onion, chopped", "1 garlic clove, finely chopped", "200g/7oz cherry tomatoes, halved", "1 tsp red wine vinegar", "2 tsp caster sugar", "1 tbsp tomato ketchup", "1 tbsp tomato purÃ©e", "small handful fresh basil, chopped", "salt and freshly ground black pepper" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "Rub the chicken with olive oil and season well with salt and freshly ground black pepper. Heat a griddle pan and griddle the chicken for 4-5 minutes on each side.", "Transfer to a baking sheet and bake in the oven for 12 minutes, or until the chicken is completely cooked through.", "For the sauce, heat the olive oil in a small saucepan, add the onion and gently fry for 3-4 minutes. Add the garlic and fry for one minute.", "Add the tomatoes and cook for a further minute. Add the vinegar, sugar, tomato ketchup and tomato purÃ©e and simmer for five minutes. Stir in the basil, reserving some to garnish, and season, to taste, with salt and freshly ground black pepper.", "To serve, spoon the tomato sauce onto a serving plate and top with the griddled chicken. Garnish with the reserved basil leaves." ]
Chargrilled chicken with rosemary and parsley-infused tomatoes	[ "1 skinless chicken breast", "1 tbsp olive oil", "1 tbsp chopped fresh parsley", "1 sprig fresh rosemary, chopped", "salt and freshly ground black pepper", "1 tbsp olive oil", "Â½ onion, sliced", "1 garlic clove, chopped", "4 canned plum tomatoes, drained, chopped", "salt and freshly ground black pepper", "1 sprig fresh rosemary, chopped", "small handful chopped fresh parsley" ]	[ "For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm/Â½in thick with a rolling pin. Discard the cling film.", "Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until completely cooked through.", "For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for one minute. Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes.", "To serve, spoon the tomatoes onto a serving plate and top with the chicken breast." ]
Chargrilled leek, spring onion and halloumi salad with tea-smoked chicken	[ "4 leeks, trimmed", "12 spring onions", "250g/9oz halloumi cheese, cut into slices", "1 tbsp capers, rinsed, drained and roughly chopped", "20g/Â¾oz sun-dried tomatoes, roughly chopped", "4 tbsp extra virgin olive oil", "1 tbsp white wine vinegar", "Â½ lemon, juice only", "2 baby Little Gem lettuces, cut into wedges", "75g/3oz rocket", "1 onion, cut into quarters", "1 carrot, cut into chunks", "2 sprigs fresh thyme", "2 sprigs fresh flatleaf parsley", "4 chicken breasts, boneless and skinless", "100g/4oz basmati rice", "2 tbsp jasmine tea", "2 tbsp demerara sugar", "oil, for greasing" ]	[ "For the salad, heat a pan of water until boiling, then place a steamer on top. Place the leeks and spring onions into the steamer, cover with a lid and steam for 2-3 minutes, until just tender.", "Meanwhile, heat a griddle pan until hot and griddle the halloumi for one minute on each side, or until charred. Remove from the griddle and set aside. Griddle the leeks and spring onions until charred on all sides, then set aside.", "Place the capers and sun-dried tomatoes into a bowl, add the olive oil, vinegar and lemon juice and mix well.", "Cut the charred vegetables and cheese into chunks and place into a large bowl. Add the lettuce and rocket, pour over the dressing and stir to coat.", "For the chicken, fill a large saucepan with water and add the onion, carrot, thyme and parsley. Bring to a simmer, then add the chicken. Bring back to a simmer and poach for 6-8 minutes, or longer for larger chicken breasts. Remove from the water and pat dry with kitchen paper.", "Place a piece of foil in the bottom of a wok, top with the uncooked rice, tea and sugar and cover with a lid. Place on the heat for 3-4 minutes, until the tea starts to smoke. (NB: Tea-smoking generates a lot of smoke. Be sure that you open the windows and get as much ventilation as you can.)", "Place the poached chicken onto an oiled piece of foil in a steamer, then set the steamer inside the wok. Place a lid on the steamer and heat for 2-3 minutes, or until the chicken is lightly smoked and completely cooked through.", "To serve, divide the salad among four serving plates. Cut the chicken into slices and place on top of the salad on each plate." ]
Chargrilled tarragon chicken, roast beetroot and crisp pancetta	[ "150g/5Â½oz mini chicken fillets", "1 tbsp olive oil", "1 tbsp chopped fresh tarragon", "salt and freshly ground black pepper", "1 tbsp Dijon mustard", "75ml/3fl oz chicken stock", "75ml/3fl oz double cream", "Â½ packet of cooked beetroot, rinsed, drained and chopped", "2 tbsp demerara sugar", "1 tsp balsamic vinegar", "1 tbsp olive oil", "75g/3oz pancetta, fried until crisp", "100g/3Â½oz ready-made croutons", "salt and freshly ground black pepper" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "For the chicken, place the chicken fillets, olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper.", "Heat a griddle pan over a high heat, until smoking, then grill the chicken for three minutes on each side.", "Add the mustard and chicken stock, stir and reduce by half.", "Add the cream and reduce, until thick, then with season with salt and freshly ground black pepper.", "For the beetroot and bacon, place the beetroot into a bowl with the sugar and balsamic vinegar, then season with salt and freshly ground black pepper.", "Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes, then place into the oven for five minutes.", "To serve, place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side." ]
Cheese and herb-crusted chicken breast with warm chickpeas and chorizo	[ "1 tbsp olive oil", "1 chicken breast, skin removed", "salt and freshly ground black pepper", "1 fresh rosemary sprig", "2 garlic cloves, peeled, left whole, slightly crushed with the side of a knife", "2 tbsp garlic-and-herb cream cheese", "100g/3Â½oz chorizo, sliced", "Â½ onion, peeled, finely sliced", "2 garlic cloves, peeled, finely chopped", "1 sprig fresh rosemary", "85g/3oz canned chickpeas, drained and rinsed", "salt and freshly ground black pepper", "2 tbsp balsamic vinegar", "4 tbsp extra virgin olive oil" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Heat the oil in an ovenproof frying pan and brown the chicken breast for 2-3 minutes on each side. Add the rosemary and garlic to the frying pan.", "Transfer the pan to the oven and cook the chicken for 10-12 minutes.", "Spread the garlic-and-herb cream cheese over the top of the chicken. Keep warm.", "Meanwhile, for the chickpeas and chorizo, roast the chorizo in the oven in a roasting tray for 3-4 minutes, or until crisp. Season, to taste, with salt and freshly ground black pepper.", "Stir the onion, garlic, rosemary and chickpeas into the chorizo and roast for a further 5-7 minutes. Stir in the balsamic vinegar and extra virgin olive oil.", "To serve, spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top." ]
Cheese-stuffed chicken wrapped in bacon on creamed leeks	[ "chicken breast", "55g/2oz mild cheddar cheese", "1 tsp finely chopped, fresh rosemary", "5 slices streaky bacon", "25g/1oz butter", "25g/1oz butter", "1 tbsp olive oil", "1 garlic clove, finely chopped", "Â½ onion, finely chopped", "1 leek, finely sliced", "100ml/3Â½fl oz double cream", "sea salt and freshly ground black pepper" ]	[ "Preheat the oven to 220C/425F/Gas 7.", "For the chicken, use a sharp knife to cut a pocket lengthways into the chicken breast. Mix the cheese and rosemary together in a bowl, then stuff the mixture into the pocket of the chicken breast. Wrap the chicken in the slices of bacon to cover and seal the pocket.", "Heat the butter in an ovenproof frying pan over a high heat. Add the chicken and fry for 1-2 minutes on each side, until the bacon is golden.", "Place the frying pan into the oven and roast for 15 minutes or until the chicken is completely cooked through.", "Meanwhile, for the leeks, heat the butter and the oil in a frying pan over a medium heat. Add the garlic, onion and leek, and sautÃ© for 2-3 minutes, until soft.", "Add the double cream to the frying pan and season, to taste, with salt and freshly ground black pepper.", "To serve, place the leeks onto a serving plate and top with the chicken breast." ]
Cheese-stuffed chicken breast with avocado and chilli salsa	[ "1 chicken breast", "30g/1oz Emmental cheese, grated", "sprig fresh thyme", "salt and freshly ground black pepper", "1 garlic clove, crushed", "1 tbsp olive oil", "1 tbsp olive oil", "small bunch fresh basil leaves", "Â½ avocado, peeled and stone removed", "Â½ red chilli, seeds removed, finely chopped", "1 lime, juice only" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Using a sharp knife, cut a pocket lengthways into the thickest part of the breast. Stuff the pocket with the cheese and fresh thyme and season the breast with salt and freshly ground black pepper.", "Heat the olive oil in an ovenproof frying pan over a medium heat and add the crushed garlic. Fry for one minute then add the chicken breast and fry until golden-brown. Turn the breast over and transfer to the oven to roast for 10-12 minutes, or until cooked through.", "For the basil oil, place the olive oil and fresh basil leaves into a food processor and blend until smooth.", "For the salsa, finely chop the avocado into small cubes and place into a bowl. Sprinkle over the chopped chilli and squeeze over the lime juice.", "To serve, place the chicken onto a warmed plate. Add a spoonful of the salsa and drizzle the fresh basil oil around the edge of the plate." ]
Cheesy chicken	[ "vegetable oil, for greasing", "1 red pepper, stalk and seeds removed, cut in half", "50g/2oz cooked leftover chicken", "2 cherry tomatoes, chopped", "2 basil leaves, torn", "pinch freshly ground black pepper", "25g/1oz mozzarella, chopped", "1 tbsp grated cheddar or parmesan", "peas, to serve" ]	[ "Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment. Brush the parchment all over with a little oil.", "Place the pepper halves onto the baking tray, cut sides facing upwards.", "Divide the cooked chicken equally between the pepper halves.", "In a bowl, mix together the cherry tomatoes and basil. Season, to taste, with a little freshly ground black pepper. Spoon the mixture into the pepper halves.", "Divide the mozzarella equally between the two pepper halves, then sprinkle over the grated cheddar or parmesan and season, to taste, with freshly ground black pepper.", "Bake the stuffed peppers in the oven for 18-20 minutes, or until the flesh is completely cooked through. Serve with freshly cooked peas." ]
Cheesy chicken kiev with pickled cabbage	[ "500ml/18fl oz vegetable oil", "Â½ chicken breast", "25g/1oz Wenselydale cheese", "100g/3Â½oz plain flour, seasoned with salt and freshly ground black pepper", "2 free-range eggs beaten", "100g/3Â½oz breadcrumbs", "150g/5Â½oz red cabbage, shredded", "1 tsp caraway seeds", "1 tbsp olive oil", "1 tbsp red wine vinegar", "1 tsp runny honey", "salt and freshly ground black pepper" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "To make the kiev, heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Using a sharp knife, cut a pocket halfway into the chicken breast. Stuff the cheese into the pocket.", "Dredge the chicken in the flour mixture, then dip into the egg, then into the breadcrumbs. Repeat the dipping with the egg and breadcrumbs.", "Carefully lower the chicken into the hot oil and deep fry for 2-3 minutes, until golden. Carefully remove with a slotted spoon and drain on kitchen paper.", "Place onto a baking sheet and transfer to the oven and bake for five minutes, or until completely cooked through.", "For the pickled cabbage, place all of the pickled cabbage ingredients into a bowl and mix together well.", "To serve, place the pickled cabbage onto a plate and top with the chicken kiev." ]
Cheesy sweet potato mash with garlic chicken roulade	[ "1 sweet potato, peeled and chopped", "55g/2oz GruyÃ¨re cheese, grated", "2 tbsp double cream", "salt and freshly ground black pepper", "2 tbsp chopped fresh flatleaf parsley", "150g/5Â½oz chicken breast, cut through the centre and opened out flat (butterflied)", "55g/2oz GruyÃ¨re cheese, chopped", "1 clove garlic, crushed", "1 tbsp olive oil" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "For the cheesy mash, cook the potato in boiling salted water for 7-8 minutes, or until tender. Drain well, then mash together with the cheese and cream and season with salt and freshly ground black pepper. Stir in the chopped parsley.", "For the chicken roulade, pile the chopped cheese and garlic in the middle of the opened out chicken breast. Roll up the chicken tightly and tie with kitchen string.", "Heat the oil in an ovenproof frying pan, and add the stuffed chicken breast. Fry for 2-3 minutes on all sides, or until golden-brown, then transfer to the oven to roast for 6-8 minutes, or until the chicken is cooked through. Remove from the oven and thickly slice.", "To serve, pile the cheesy sweet potato mash onto a serving plate and top with the slices of chicken roulade." ]
Chervil stuffed roast chicken salad with shaved turnips, lardons and cider vinaigrette	[ "2 tbsp sugar", "250ml/8Â¾fl oz good-quality cider", "2 tbsp cider vinegar", "10ml/4fl oz cold-pressed rapeseed oil or extra virgin olive oil", "Â½ tsp mustard", "2 cloves garlic, crushed", "salt and freshly ground black pepper", "3 rashers bacon, sliced into lardons", "60g/2Â¼oz butter", "small bunch fresh chervil, roughly chopped", "small bunch fresh chives, roughly chopped", "salt and freshly ground black pepper", "1 medium chicken, cut in half down the middle", "60ml/2Â¼fl oz chicken stock", "4 baby turnips, shaved into strips with a vegetable peeler", "crisp leaves such as Little Gem, chicory and watercress", "handful fresh parsley leaves", "fresh chives and chervil, chopped, to serve" ]	[ "For the cider vinaigrette, place the sugar in a frying pan and cook over a medium heat until caramelised. Add the cider and cook until reduced and sticky. Remove from the heat.", "Whisk the cider vinegar, oil, mustard and garlic into the cider reduction. Season with salt and freshly ground black pepper. Set aside to cool.", "For the lardons, fry the bacon in a hot frying pan until crisp. Drain away the fat and set the bacon aside.", "For the herb butter, place the butter in a food processor and pulse to soften. Add the chervil and chives and season with salt and freshly ground black pepper. Pulse until well mixed.", "For the chicken, loosen skin of the chicken halves, and stuff the herb butter under the skin. Chill in the fridge until needed.", "Preheat the oven to 190C/370F/Gas 5.", "Heat an oven-proof frying pan, without oil, and dry fry the chicken halves, skin-side down, until crisp. Turn the chicken halves over and transfer the pan to the oven for 20-25 minutes, or until the chicken is cooked through - the juices will run clear when the chicken is pierced with a skewer at the thickest point.", "Remove the cooked chicken from the oven and pour off the excess fat. Set the chicken halves aside to rest. Deglaze pan with the chicken stock and cook to reduce the liquid.", "To serve, toss the shaved turnips, crisp leaves, parsley leaves and lardons with the cider vinaigrette.", "Cut the chicken into serving pieces and add to the salad. Arrange the salad on a plate, pour over the pan juices and sprinkle with some chopped chives and chervil. Serve." ]
Easy chicken tagine	[ "200g/7oz chicken breast, cut into large cubes", "600g/1lb 5Â½oz chicken thighs or wings", "1 tbsp harissa paste", "1 tbsp vegetable oil", "1 onion, sliced", "2 garlic cloves, crushed", "1 tsp ground cinnamon", "1 tsp ground cumin", "1 tsp ground ginger", "1 tsp ground turmeric", "1 tsp chilli flakes", "450ml/16fl oz lamb stock", "100g/3Â½oz dried apricots, quartered", "1 x 400g tin chopped tomatoes", "1 x 400g tin chickpeas, rinsed, drained", "salt and freshly ground black pepper", "2 tbsp freshly chopped mint", "2 tbsp freshly chopped parsley", "couscous, cooked according to packet instructions", "150g/5Â½oz Greek-style yoghurt", "handful of flaked almonds" ]	[ "Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours.", "Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside.", "Fry the onion for five minutes, or until soft. Stir in the garlic and spices.", "Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.)", "Stir in the mint and parsley at the end of cooking.", "Serve alongside couscous and Greek-style yoghurt, topped with the almonds." ]
Chicken and asparagus quiche	[ "butter, for greasing", "flour, for dusting", "300g/10Â½oz ready-made shortcrust pastry", "9 free-range eggs, 1 beaten for the glaze", "600ml/20fl oz double cream", "100g/3Â½oz asparagus", "300g/10Â½fl oz cooked leftover roast chicken, cut into 3cm/1Â¼in chunks", "1 tbsp chopped fresh marjoram", "100g/3Â½oz vintage ComtÃ© cheese, finely grated", "1 bag green salad leaves, to serve", "salt and freshly ground black pepper" ]	[ "Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in (4cm/2in deep) loose-bottomed tart tin with butter. Roll out the pastry on a lightly floured work surface to a thickness of 5mm/Â¼in. Wrap the pastry around your rolling pin and gently lower it into the prepared tin, pressing the pastry gently into the base and sides.", "Cover the pastry case with cling film or baking parchment, then fill with baking beans, uncooked rice or flour. Bake in the oven for 20-25 minutes. Remove the lining paper and baking beads.", "Brush the inside of the tart all over with the beaten egg. Return the pastry case to the oven for a further 5 minutes, or until golden-brown. Remove the pastry case from the oven.", "Reduce the oven temperature to 180C/160C Fan/Gas 4.", "In a bowl, whisk 8 eggs and the cream together, then season with salt and freshly ground black pepper.", "Arrange the asparagus spears inside the tart case, then sprinkle over the chicken pieces and marjoram. Pour over the egg and cream mixture until almost level with the top of the pastry case. Scatter the ComtÃ© on top.", "Bake the quiche for 20-25 minutes, or until the filling has set and the pastry is golden-brown. Remove from the oven and set aside on a wire rack to cool slightly.", "To serve, cut the quiche into slices and serve with the salad leaves." ]
Chicken and bacon lattice pie	[ "6 skinless chicken legs (thigh and drumstick)", "4 celery sticks, diced", "4 bay leaves, roughly sliced", "200ml/7fl oz dry white wine", "300ml/10fl oz chicken stock", "250g/9oz smoked back bacon (about 7 rashers), cut into small pieces", "1 large onion, roughly chopped", "50g/1Â¾oz butter", "60g/2Â¼oz plain flour, plus extra for dusting", "2 tbsp full-fat crÃ¨me fraÃ®che", "1 tbsp grainy mustard", "2 x 375g packets ready-rolled, all-butter puff pastry", "1 egg, beaten", "salt and freshly ground black pepper" ]	[ "Preheat the oven to 160C/140C Fan/Gas 3.", "Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30â€“40 minutes, or until the chicken legs are cooked and tender. Set aside to cool.", "Once cool, remove the meat from the chicken bones. The bones can be reserved and used for a stock. Break the meat into bite-sized pieces before transferring to a bowl. Strain the stock, reserving the celery and discarding the bay leaves, and measure out the liquid. You should have about 750ml/1 pint 6fl oz; if not, make up to this amount with a little extra stock or white wine.", "Heat a large frying pan and fry the bacon pieces on a medium-high heat for 3 minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle in the flour to make a roux. Pour the reserved liquid into the roux a little at a time, whisking as you add, and stir over a high heat until thickened to a smooth sauce consistency.", "Add a little salt and pepper, the reserved celery, crÃ¨me fraiche and mustard and mix to combine before adding the chicken pieces. Spoon the filling into the ovenproof dish and level the top. Leave until cool and then chill, covered, in the fridge for 30 minutes.", "Meanwhile, prepare the pastry for the pie. On a lightly floured work surface, roll out each of the pastry sheets to about 3mm/â…›in thick. Cut each piece into long, thick ribbons, about 3cm/1Â¼in wide. You will need to make enough to cover the top of the dish, about 16 in total. Weave the ribbons together on a piece of baking paper, until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 minutes to firm up or, if time allows, freeze until solid.", "Take the filling out of the fridge and brush the edges of the dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay on top of the chilled filling. Trim the excess pastry around the rim and lightly press to seal.", "Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the pastry with the remaining beaten egg and bake for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot." ]
Chicken and black bean sauce with bok choi	[ "2 boneless skinless chicken breasts, cut into slices 1cm/Â½in thick", "3 tbsp light soy sauce", "3 tbsp Shaoxing rice wine (or dry sherry)", "2 tbsp toasted sesame oil", "2 tbsp cornflour", "4 tbsp vegetable oil", "10cm/5in piece fresh root ginger, peeled and finely chopped", "3 large garlic cloves, finely chopped", "3 red chillies, finely chopped", "50g/1Â¾oz fermented black beans", "1 tbsp caster sugar", "150ml/5fl oz chicken stock", "6 spring onions, finely sliced", "3 tbsp roughly chopped coriander leaves", "2 heads bok choi", "200g/7oz cooked basmati rice, cold", "1 free-range egg, beaten" ]	[ "Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and sesame oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes.", "Heat a wok or large frying pan over high heat until it is hot. Add one tablespoon of the vegetable oil, and when it is hot and slightly smoking, add the chicken and stir fry for 2-3 minutes, or until nearly cooked through. Lift out with a slotted spoon and set aside then wipe out the wok and return to the heat.", "Mix together the ginger, garlic and chilli.", "Add another tablespoon of the vegetable oil and when itâ€™s hot and slightly smoking again, add a third of the ginger, garlic, chilli mix and all the black beans and stir-fry for 2-3 minutes until just softened.", "Add the remaining two tablespoons of Shaoxing rice wine, one tablespoon of the soy, all the sugar and chicken stock and bring to the boil. Return the chicken to the pan and cook for 1-2 minutes, or until the sauce has thickened slightly and the chicken is cooked through.", "Finish with a third of the spring onion and a tablespoon of coriander and stir through.", "Set aside and heat another wok until hot, add one tablespoon of vegetable oil, half the remaining ginger, garlic and chilli mix and half the remaining spring onion and stir fry for one minute. Add the bok choi and 75ml/3fl oz of water and stir fry until the bok choi is tender and the liquid evaporated. Add one tablespoon of coriander and half the remaining spring onion and stir fry for one minute then put onto the serving plate.", "Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chilli and stir fry for one minute then add the cooked rice and stir fry for one minute.", "Pour the beaten egg into the centre of the wok, then stir fry through for a couple of minutes so the rice is hot and the egg cooked through.", "Stir in the last tablespoon of sesame oil, and the remaining coriander and spring onion and fry for another minute.", "To serve, pile the rice onto plates, spoon some chicken next to it, then finish with the bok choi." ]
Chicken and cheese quesadillas with guacamole, sour cream and mango salsa	[ "1 yellow pepper, seeds removed, diced", "1 small mango, peeled and diced", "8 cherry tomatoes, cut into quarters", "3 spring onions, chopped", "1 tsp chopped jalapeÃ±o peppers (optional)", "1 lime, juice only", "salt and freshly ground black pepper", "4 flour tortillas", "150g/5oz Monterey Jack or cheddar cheese, grated", "leftover cooked chicken, shredded, or other cold meat such as turkey", "1 green or red pepper, seeds removed, finely diced", "small handful coriander leaves, chopped, plus extra to garnish (optional)", "soured cream and guacamole, to serve (optional)" ]	[ "For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper.", "Tip the avocado into a mixing bowl with the lime juice to prevent it from turning brown. Add the garlic, crÃ¨me fraÃ®che and coriander and mash everything together lightly with a fork, keeping plenty of texture. Season to taste with salt and freshly ground black pepper.", "For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently.", "Heat a frying pan over a medium hot and add one of the quesadillas to the pan. Fry, without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas.", "To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side." ]
Chicken and chorizo empanadas	[ "4 chicken thighs, on the bone and skin on", "1 tbsp olive oil", "1 onion, finely chopped", "1 garlic clove, crushed", "100g/3Â½oz British-style chorizo, finely diced", "Â½ tsp cumin seeds", "50g/1Â¾oz raisins", "salt and pepper", "150g/5Â½oz unsalted butter", "300g/10Â½oz plain flour", "large pinch salt", "1 free-range egg, lightly beaten", "beaten egg, to finish" ]	[ "Heat the oven to 180C/350F/Gas 4.", "For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little.", "Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling.", "To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10â€“12 minutes, or until soft.", "Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5â€“8 minutes, stirring often, until the chorizo is cooked. Remove from the heat.", "Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely.", "Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment.", "Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4Â½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork.", "Put the empanadas on the baking tray and brush with beaten egg. Bake for 15â€“20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce." ]
Chicken and chorizo paella	[ "1â€“2 tbsp oil", "12 whole chicken pieces (legs or thighs), on the bone", "1 chorizo sausage, sliced into 3mm/â…›in thick slices", "1 large onion, finely chopped", "3 garlic cloves, crushed", "2 red peppers, seeds removed, sliced", "2â€“3 red chillies, seeds removed, chopped", "2 tsp smoked paprika", "1.5 litres/2Â½ pints chicken stock", "400g/14oz paella rice", "12 mussels or clams, (optional) cleaned, open and damaged shells discarded", "handful parsley, roughly chopped" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. You may need to do this in two batches, depending on the size of your pan. Remove the chicken from the pan and set aside.", "Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of flavour to the dish. Add the onion to the pan, and cook gently until soft, then add the garlic and fry for a further 2â€“3 minutes. Add the red peppers, chillies and smoked paprika, cook for another 2â€“3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 20â€“25 minutes until the chicken is tender.", "Add the rice to the pan, cover with the lid and put into the preheated oven. Cook for 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Alternatively, if using a paella pan which wonâ€™t fit in the oven, cover tightly with foil and continue cooking on the stove over a low heat for the same cooking time. If using mussels or clams, add them to the pan for the final 20 minutes cooking time. Discard any shells that remain closed after cooking. Check the chicken is cooked by piercing the thickest part of a piece with a skewer â€“ if the juices run clear the chicken is cooked.", "Sprinkle with parsley before bringing the pan to the table. Let your guests help themselves." ]
Chicken and chorizo rice	[ "1 tbsp olive oil", "70g/3oz chorizo, halved and sliced", "Â½ large onion, sliced", "200g/7oz chicken thigh fillets, chopped into 2Â½cm/1in pieces", "1 garlic clove, finely sliced", "1 green pepper, sliced", "110g/4oz basmati rice", "200ml/7fl oz chicken stock (Â½ stock cube dissolved)", "salt and freshly ground black pepper" ]	[ "Heat the olive oil in a large saucepan with a tight fitting lid and fry the chorizo over a high heat for 1 minute. Add the onions and fry for a further minute, then add the chicken and garlic and cook for 5 minutes.", "Add the green pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes.", "Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. The water should be absorbed. Season to taste and serve straight away." ]
Chicken and cucumber en papillote with toasted almonds	[ "4 chicken breasts, skin on", "20g/Â¾oz unsalted butter", "2 tbsp sunflower oil", "1 cucumber, peeled, halved lengthways and deseeded", "2 tbsp olive oil", "1 tsp smoked sweet (mild) paprika", "250ml/9fl oz whipping cream", "1 tbsp chopped flat-leaf parsley", "2 tbsp flaked almonds, toasted, to serve", "sea salt and freshly ground black pepper" ]	[ "Preheat the oven to 180C/350F/Gas 4. Season the skin of the chicken with salt and pepper.", "Heat a large frying pan over a medium-high heat. Add the butter and sunflower oil. When the butter is foaming, add the chicken, skin-side down, and cook for five minutes, until golden-brown and crisp. Remove from the pan and leave to one side.", "Cut each piece of cucumber to the same length as one of the chicken breasts, then slice into 3mm/1/8 in thick strips.", "Remove the frying pan from the heat then wipe clean with kitchen paper. Return to the heat, add the olive oil and cucumber, season with salt and pepper and cook for 4-5 minutes, tossing continuously, until the cucumber is translucent but still retaining its crunch. Add the paprika and stir, then drain on kitchen paper.", "Lay four 30cm/12in square sheets of baking paper on a work surface. Put one-quarter of the cucumber on one of the sheets, laying it out lengthways in the centre. Put a chicken breast on top and fold in the sides and the bottom of the paper so the top is open.", "Pour three tablespoons of cream on top, then fold the paper over and tightly fold the top to seal and make a parcel. Repeat to make four parcels.", "Transfer to a baking tray and roast for 8-10 minutes. Turn off the oven and open the door so it's ajar. Leave the chicken for two minutes until cool enough to handle.", "Carefully open one end of each parcel and pour the juices into a small sautÃ© pan. Close the parcels again and return them to the oven.", "Put the sautÃ© pan over a medium heat and bring to the boil, then turn the heat to low and simmer for five minutes, until reduced in volume by half.", "Meanwhile, whip the remaining cream until soft peaks form.", "Remove the pan from the heat and whisk in the whipped cream. Return to the heat and bring to a simmer, then immediately remove from the heat. Stir in the parsley and season with salt and pepper.", "To serve, slide the parcels onto plates and open the tops. Spoon the sauce over the chicken and sprinkle with the almonds before serving." ]
Slow cooker chicken, ham and leek pie filling	[ "1 tsp vegetable oil", "6 skinless, boneless chicken thighs (about 500g/1lb 2oz), cut into bite-sized pieces", "salt and freshly ground black pepper", "3 medium leeks, trimmed", "1 onion, chopped", "a few sprigs fresh thyme", "1 tbsp butter", "2 tbsp plain flour", "350ml/12fl oz good-quality chicken stock", "100g/31/2oz good-quality ham, torn into bite-sized pieces", "100g/31/2oz crÃ¨me fraÃ®che, optional" ]	[ "Heat the oil in a large non-stick frying pan. Season the chicken with salt and freshly ground black pepper and fry over a high heat for 10 minutes until golden-brown all over.", "Meanwhile, slice the leeks into 1cm/Â½in rounds. Place the leeks, the onion and the thyme leaves into the slow cooker. Top with the chicken.", "Add the butter to the pan, let it melt, then stir in the flour and cook for one minute or until pale gold and bubbling. Take the pan from the heat, then gradually whisk in the stock to make a smooth sauce. It will be very thick at first, but keep going. Pour the sauce over the chicken and vegetables, then cover and cook on low for 4 hours, or until the meat is very tender. Season with salt and freshly ground black pepper. Allow to cool, then chill.", "Stir in the ham and the crÃ¨me fraÃ®che (if using) into the chilled chicken mixture and it's ready to top with shortcrust or puff-pastry. Bake in a hot oven for 40 minutes or until piping hot and golden brown." ]
Chicken and leek pie	[ "4 pieces chicken (thighs and legs)", "8 peppercorns", "Â½ onion", "1 bay leaf", "milk (enough to cover chicken pieces)", "6 rashers of smoked streaky bacon, cut into postage stamp-size pieces", "30g/1oz butter", "2 leeks, sliced into Â½ inch discs", "3 tbsp plain flour", "3 tsp Dijon mustard", "2 x 375g/13oz packs of puff pastry", "1 egg, beaten, for glazing", "parmesan, grated, for topping" ]	[ "Pre-heat the oven to 200C/400F/Gas 6.", "In a saucepan add the chicken, peppercorns, onion and bay leaf. Cover with milk. Bring to the boil and simmer for 25 minutes until the chicken is cooked.", "Meanwhile, fry the bacon in the butter. Add the sliced leeks and allow to soften.", "When the chicken is cooked remove from the milk and flake the chicken meat into the pan with the leeks, discarding the bones.", "Add the flour and cook through for two minutes before adding the milk through a sieve to remove the peppercorns and bay leaf. Add the Dijon mustard. Stir constantly to make a thick sauce.", "Roll out the sheets of puff pastry to a rectangular shape at a pound coin thickness. Lay the filling on one sheet and then cover with the second sheet and crimp the edges.", "Brush the pie with a beaten egg and sprinkle the grated Parmesan over the top. Bake in the oven for 35-45 minutes." ]
Chicken and lemon tagine with herby tabbouleh	[ "50g/2oz butter", "1 medium chicken, cut into 10 pieces", "2 onions, finely chopped", "3 garlic cloves, finely chopped", "5cm/2in piece root ginger, grated", "2 cinnamon sticks", "2 tsp ras-el-hanout (North African spice blend)", "1Â½ tsp salt", "1 tsp freshly ground black pepper", "Â½ tsp ground turmeric", "1 tsp ground cinnamon", "Â½ tsp saffron", "1 preserved lemon, roughly chopped", "3 tbsp honey", "750ml/1 pint 5fl oz chicken stock", "150g/7oz dates, stones removed, halved", "salt and freshly ground black pepper", "2 tbsp chopped fresh flatleaf parsley", "140g/5oz bulgur wheat, soaked in cold water overnight", "1 red onion, finely chopped", "2 tomatoes, seeds removed, finely diced", "2 large bunches flatleaf parsley, roughly chopped", "1 bunch mint, roughly chopped", "1 bunch coriander, roughly chopped", "1 lemon juice only", "4 tbsp extra virgin olive oil" ]	[ "For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate.", "Add the onions, garlic and ginger to the pan and fry for 2-3 minutes, or until softened. Stir in the spices and cook for one minute, then return the chicken to the pan and stir until the chicken is coated in the spice mixture.", "Add the preserved lemons, honey and stock and bring the mixture to the boil.", "Reduce the heat until simmering, cover with a lid and cook for 45 minutes.", "Add the dates and stir well, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley.", "For the herby tabbouleh, drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper.", "To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside." ]
Chicken and lemongrass broth	[ "1 tbsp olive oil", "1 small chicken (about 1kg/2lb 4oz)", "2 carrots, roughly chopped", "1 lemongrass stalk, bruised", "3 thyme sprigs", "1 small bunch coriander, leaves picked and stalks reserved", "2 large carrots, quartered", "3 lemongrass stalks, 2 bruised, 1 peeled", "2 thyme sprigs", "1 lime, finely grated zest only", "2 tbsp extra virgin olive oil", "salt and pepper" ]	[ "For the base, heat a large flameproof casserole over a medium heat. Add the olive oil and seal the chicken for 3-4 minutes on each side until it just starts to colour. Add the carrots, lemongrass, thyme and half the coriander stalks. Cook for 5 minutes until the chicken has more colour and the vegetables are also coloured slightly.", "For the broth, transfer the chicken and vegetables to a large, lidded, deep saucepan and cover with approximately 2 litres/3Â½ pints cold water. Bring to the boil and skim off any foam. Add the carrots, bruised lemongrass, thyme and the remaining coriander stalks. Turn the heat down to very low, cover and cook for about 1Â½ hours until the chicken starts to fall from the bone.", "Remove the chicken and let it cool. Strain the broth and reserve the vegetables. Return the broth to the heat and simmer for about 10-15 minutes uncovered, until the broth has reduced by one third.", "Meanwhile, carefully lift the quartered carrots out of the strainer discarding the rest of the vegetables. Finely chop the carrots and put in deep soup bowls.", "When the chicken is cool enough to handle, remove the skin then pull the meat from the bones and tear it up into small pieces. Add the chicken and a pinch of salt and pepper to the bowls, then scatter over the coriander leaves. Sprinkle the lime zest over and drizzle with extra virgin olive oil.", "Remove the tough outer leaves, top and root from the remaining lemongrass stalk, then slice very thinly and add to the bowls. By now, the broth should be ready, so simply add a couple of ladlefulâ€™s to each bowl before serving." ]
Chicken and mushroom casserole	[ "8 tbsp olive oil", "flour, for dusting", "400g /14oz chicken thighs, skinned and boned", "150g /5Â½oz small onions, peeled", "1 carrot, very finely chopped", "1 celery stalk, very finely chopped", "300g/10Â½oz button mushrooms, halved", "200ml/7fl oz dry white wine", "500ml/18fl oz chicken stock", "freshly grated nutmeg, to taste", "3 free range egg yolks, beaten with 4 tsp of milk", "1 tbsp finely chopped fresh parsley" ]	[ "Heat six tablespoons of the olive oil in a frying pan over a medium heat.", "Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.", "Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.", "Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened.", "Add the wine and the stock, bring to a simmer and cook for a further 10 minutes.", "Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through", "Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley." ]
Chicken and mushroom puff pastry pie	[ "225g/8oz plain flour", "pinch salt", "140g/5oz butter, cut into 1cm/Â½in cubes", "25g/1oz butter", "4 free-range chicken breasts, roughly chopped", "1 onion", "4 cloves", "500g/1lb 2oz chestnut mushrooms, chopped", "5 garlic cloves, chopped", "salt and freshly ground black pepper", "300ml/10fl oz dry white wine", "300ml/10fl oz double cream" ]	[ "For the pastry, sift the flour into a bowl with a pinch of salt. Rub the butter into the flour until the mixture resembles breadcrumbs. Add enough water to bring the mixture together and then turn the mixture onto a work surface and knead to a smooth dough. Wrap the pastry in cling film and chill in the fridge for 10 minutes.", "Roll the dough out on a floured work surface to a 20cm x 35cm/8in x 14in rectangle, fold it into thirds then wrap in cling film and return it to the fridge for 10 more minutes.", "Remove the pastry from the fridge, turn it 90 degrees, then repeat step 2. Repeat this process three more times.", "Meanwhile, make the filling. Melt butter in the pan and brown the meat on all sides. Cut the onion in half, stud each half with two cloves and add to the pan with the chicken.", "Add the mushrooms and garlic, fry briefly for a few minutes then season with salt and freshly ground black pepper and add the wine.", "Bring the mixture to a boil, let it simmer until the wine has reduced then reduce the heat and add the cream.", "Cook very gently for about 10 minutes or until the chicken is cooked through then transfer the mixture to a pie dish about 23cm/9in in diameter. Brush the edges of the dish with water.", "Preheat the oven to 200C/400F/Gas 6. Roll out the pastry and drape it over the top of the pie dish, trim the edges and press it firmly around the edges. Bake for about 25-30 minutes or until golden-brown." ]
Chicken and mushroom pie	[ "550g/1lb 4oz lard, plus extra for greasing", "1.15kg/3lb 5oz plain flour, plus extra for dusting", "1Â½ tsp salt", "300ml/Â½ pint water", "300ml/Â½ pint sunflower oil", "4kg/9lb chicken thighs, boned and skin removed, flesh cut into pieces", "100g/3Â½oz chopped fresh thyme", "1kg/2lb 4oz mushrooms, roughly chopped", "100g/3Â½oz chopped fresh tarragon", "500ml/18fl oz soured cream", "milk, to glaze", "salt and freshly ground black pepper" ]	[ "Preheat the oven to 180C/350F/Gas 4. Grease five large pie dishes with lard. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess.", "For the pastry, pulse the flour, salt, and lard in a large food processor until the mixture resembles breadcrumbs. Add the water, mix until just combined, then tip onto a work surface and knead until smooth. Place the pastry in the fridge for 30 minutes. (This makes a lot of pastry, so you may need to make it in batches.)", "Meanwhile, for the filling, heat half of the oil in a large saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned (you may need to do this in batches). Add 1.5 litre/2Â¾ pints water and the thyme, and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, reduce the heat, and simmer for 15-20 minutes, or until the volume of liquid has reduced by a third and the chicken is cooked through.", "Heat the remaining oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper. (It is best not to overcrowd the pan, so you may need to do this in batches.)", "Add the mushrooms to the chicken mixture along with the tarragon, then stir in the soured cream until well combined. If the mixture is looking dry add a little hot water or stock. Divide the mixture among the pie dishes and set aside.", "Divide the pastry into five pieces and roll each piece of pastry out on a clean, floured work surface until it is a little bit larger than the diameter of the pie dish.", "Place the pastry lid on top of the pie and trim off any excess pastry. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry with a little milk.", "Repeat with the remaining pastry.", "Bake the pies in the oven for 30-35 minutes, or until golden-brown." ]
Chicken and pork pÃ¢tÃ© with pistachios	[ "3 corn fed chicken breasts, skin removed", "100g/3Â½oz chicken livers", "180g/6oz pork belly, minced", "1 tsp salt", "2 tsp freshly ground black pepper", "1 unwaxed lemon, zest only", "2 shallots, finely sliced", "2 sprigs lemon thyme, leaves picked", "50g/1Â¾oz pistachios, blanched", "20 thin slices streaky bacon" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "Cut each chicken breast into three big slices and set aside.", "Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios.", "Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.", "Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.", "Bake in the preheated oven for 1 hour 15 minutes.", "Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves." ]
Chicken and roasted vegetable layered loaf with pesto and a seasonal salad	[ "60g/2Â¼oz basil leaves", "50g/1Â¾oz toasted pine nuts", "50g/1Â¾oz parmesan, grated", "2 garlic cloves", "75ml-125ml/2Â½-4fl oz extra virgin olive oil", "2 red peppers", "2 yellow peppers", "2 chicken breasts, cut into strips", "2 tbsp olive oil", "1 large red onion, peeled and cut into wedges", "2 courgettes, sliced lengthways", "1 large round loaf 23cm/9in wide", "2 balls buffalo mozzarella, torn", "1 beef tomato, thinly sliced", "3 tbsp extra virgin olive oil", "1 tbsp sherry vinegar", "1 tsp Dijon mustard", "50g/1Â¾oz rocket leaves", "2 heads Little Gem lettuce" ]	[ "For the pesto, place all the ingredients except the oil in a food processor and blend. Gradually add the oil until you have a thick paste, and set aside.", "For the chicken and roasted vegetable layered loaf, place the red and yellow peppers directly on a gas flame and keep turning until black all over. Remove from the hob and place in a glass bowl with cling film over, and set aside. Once cool enough to handle, peel the black skin off and cut the flesh into quarters, removing the seeds.", "Heat a large griddle pan and place the chicken strips in a bowl. Add the oil and season with salt and pepper, then toss to coat.", "Place the chicken on the hot griddle along with the red onion and courgettes and cook for 2-3 minutes.", "Slice off the top of the loaf of bread. Hollow out the loaf by scooping out the soft bread, leaving 3cm/1Â¼in of bread around the edge.", "Fill the hollow loaf with layers of the peppers, chicken, red onion, courgettes, mozzarella, tomatoes and pesto, seasoning between each layer.", "Place the lid of the loaf back on and push down, you can wrap it in cling film and leave overnight or slice straight away.", "For the seasonal salad, whisk together the oil, vinegar and mustard in a small bowl. Place the salad leaves in a large bowl, pour over the dressing and mix.", "To serve, slice the loaf and place on serving plates with the dressed salad." ]
Chicken and rosewater biryani	[ "250ml/9fl oz natural yogurt", "6 garlic cloves, finely crushed", "6cm/2Â½in (30g/1oz) piece ginger, finely grated", "3 green chillies, finely chopped, with seeds", "1 tsp Kashmiri chilli powder", "1 tsp ground coriander", "Â½ tsp ground turmeric", "500g/1lb 2oz skinless, boneless chicken thighs, cut in half", "300ml/10fl oz vegetable oil", "3 medium onions, thinly sliced", "10 whole cloves", "6cm/2Â½in piece cinnamon stick", "5 green cardamom pods, bruised with a rolling pin", "2 Indian bay leaves", "1 tsp cumin seeds", "2 medium tomatoes, chopped", "1 tsp salt", "600g/1lb 5oz basmati rice, soaked in cold water for an hour", "1 tsp salt per 1 litre/1Â¾ pint of cooking water", "100g/3Â½fl oz ghee", "pinch saffron soaked in 4 tbsp warm milk for 15 minutes", "2 tsp rosewater", "20g/Â½oz cashew nuts and 20g/Â½oz shelled pistachios, dry-roasted in a hot pan until golden-brown", "raita, to serve" ]	[ "In a shallow bowl large enough to contain all the chicken pieces, combine all the marinade ingredients. Toss to coat well and then set aside to marinate for an hour.", "For the crisp fried onions, heat the vegetable oil in a sturdy pan or karahi over a medium heat until hot but not smoking (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onions and fry for 10â€“15 minutes, or until deep golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Set aside. Pour off all but about three tablespoons of the oil from the pan. (You can pour the oil off into a jug and set aside for another use.)", "Add the whole spices to the pan and fry for one minute. Add the chicken and its marinade, bring to a simmer, then stir in the tomatoes and salt. Simmer over a medium heat for 20 minutes, or until the chicken is cooked through and the sauce is clinging to the chicken (add a splash of water to the pan if it catches on the bottom). Itâ€™s important that the sauce is almost dry by this stage and just coating the chicken. Keep it warm on a low heat while you cook the rice.", "For the rice, drain the soaked rice and tip into a large pan of boiling, salted (at a rate of one teaspoon per litre of water) water for 5-7 minutes, or until the rice is just tender but still firm. Drain well. Test that the rice is cooked by squeezing a grain between your fingers â€“ it should be soft and break up at the edges, but stay firm in the middle.", "Assemble the biryani straight away while the rice is still hot â€“ you are aiming for five layers: rice, chicken, rice, chicken, rice. First pour about three tablespoons of water and half of the ghee into a deep, heavy-based cooking pot or casserole, then spoon in a third of the rice. Sprinkle over about a third of the saffron milk and rosewater, then spread with half of the chicken mixture and a third of the fried onions.", "Add another third of the rice and repeat as above, using the rest of the chicken. Top with the remaining rice and splash with the remaining saffron milk and rosewater. Set the remaining fried onions aside for now. Drizzle the remaining ghee around the edges of the rice so that it drips down the inside of the pan.", "Cover with a well-fitting lid. Put over a high heat to get the ghee hot and some steam going â€“ lift up the lid to check. As soon as you see steam rising, turn down to a very low heat and cook for 30 minutes.", "Spoon out onto a large serving platter and scatter with the rest of the crisp onions and toasted cashews and pistachios. Serve with raita." ]
Chicken and serrano ham croquetas with padrÃ³n peppers	[ "75g/2Â¾oz butter", "150g/5Â½oz plain flour", "450ml/16fl oz milk", "75g/2Â¾oz serrano ham, roughly chopped", "75g/2Â¾oz cooked chicken, chopped", "1 small bunch fresh parsley, leaves roughly chopped", "25g/1oz flaked toasted almonds", "2 free-range eggs", "75g/2Â¾oz fresh breadcrumbs", "vegetable oil, for deep frying", "4 tbsp olive oil", "200g/7oz padrÃ³n peppers (available from Spanish delicatessens)", "Â½ tsp sea salt flakes", "salt and freshly ground black pepper" ]	[ "Melt the butter in a large saucepan over a medium heat. Whisk in half of the flour to form a smooth paste, then cook the mixture for 30 seconds.", "Slowly whisk in the milk, allowing each addition of milk to be absorbed into the mixture and the sauce to thicken, until you have a very thick sauce â€“ almost with the consistency of mashed potato. Season, to taste, with salt and freshly ground black pepper.", "Scrape the mixture into a large bowl, then stir in the serrano ham, cooked chicken and parsley. Season again with salt and freshly ground black pepper, then stir in the flaked almonds. Set the mixture aside to cool completely. Chill in the fridge, covered, for at least 10 minutes, or overnight, until it has firmed up.", "Take spoonfuls of the chilled mixture and, using wet hands, roll them into balls or cylinder shapes.", "Sprinkle the remaining flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. Add the breadcrumbs to another bowl.", "Dust each croqueta first in the flour, then dip into the beaten egg, then roll in the breadcrumbs to cover.", "Meanwhile, heat the vegetable oil in a deep-fat fryer to 170C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)", "Lower the croquetas into the hot oil in batches and fry for 3-4 minutes, or until golden-brown and hot all the way through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining croquetas.", "While the croquetas are frying, heat the olive oil in a separate frying pan over a high heat. Add the padrÃ³n peppers and sprinkle with half the salt. Fry for 2-3 minutes, or until just golden-brown on both sides and softened. Transfer to a serving bowl and sprinkle with the remaining salt.", "Serve the croquetas with the padrÃ³n peppers." ]
Chicken and tarragon pie	[ "500g/1lb plain flour", "125g/4oz unsalted butter", "125g/4oz lard", "pinch salt", "1 tsp white wine vinegar", "1 egg, beaten", "75g/3oz unsalted butter", "50g/2oz plain flour", "350ml/12fl oz whole milk, warmed", "salt and freshly ground black pepper", "2 x 150g/5oz chicken breasts, cut into chunks", "125g/4oz good-quality ham, cut into strips", "2 large leeks", "5 tbsp chopped fresh tarragon" ]	[ "Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs.", "Add the vinegar and enough cold water to bring the mixture together into a smooth dough.", "Divide the dough into two pieces, wrap in cling film and chill in the fridge for 30 minutes.", "Meanwhile, for the filling heat 25g/1oz of the butter in a frying pan and cook the chicken for 5-6 minutes, then add the leeks and continue to cook for a further 3-4 minutes, or until just soft. Transfer the mixture to a large bowl, then season and set aside.", "Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk. Return the sauce to the heat and cook over a gentle heat until smooth and thick (do not boil).", "Stir in the chicken mixture, ham and tarragon.", "Preheat the oven to 180C/350F/gas 4.", "Roll one of the pieces of pastry thinly and use it to line a 25cm/10in pie plate. Trim the edges. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg.", "Roll the second piece of pastry out thinly and cover the pie. Seal and crimp the edges. Cut a hole in the top of the pie and brush the top with the beaten egg.", "Bake in the oven for 35-40 minutes." ]
Chicken and tomato smiles	[ "4 cherry tomatoes, chopped", "50g/2oz cooked leftover chicken, torn into small pieces", "2 pinches sweet paprika", "250g/9oz ready-made savoury shortcrust pastry", "plain flour, for dusting" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "In a bowl, mix together the tomatoes, chicken and paprika.", "Roll out the pastry onto a lightly floured work surface to a thickness of about 0.5cm/Â¼in. Cut four circles from the pastry using a cookie cutter.", "Using a pastry brush, dab water around the edges of each pastry circle.", "Divide the filling mixture equally among the four pastry circles.", "Fold each pastry circle over itself to create four parcels, pinching the edges together to seal. Place each parcel onto a baking tray and dab with a little more water. Prick each parcel with a fork.", "Bake the chicken and tomato smiles in the oven for 12-15 minutes, or until the pastry is golden-brown and the filling is piping hot. Set aside to cool slightly before serving." ]
Chicken and truffle tortellini with a cream and chive sauce	[ "200g/7oz 00 pasta flour, plus extra for dusting", "3 free-range eggs", "Â½ chicken breast, roughly chopped", "100-200ml/3Â½-7fl oz double cream", "fresh truffle, to taste", "salt and freshly ground pepper", "2 tbsp unsalted butter, plus extra to finish", "1 shallot, finely chopped", "1 garlic clove, chopped", "150ml/5fl oz white wine", "150ml/5fl oz chicken stock", "2 tbsp unsalted butter", "2 tbsp fresh chives, chopped", "fresh truffle shavings, to taste", "1 head kale, leaves shredded", "2 tbsp unsalted butter" ]	[ "To make the pasta, put the flour and 2 of the eggs in a food processor and pulse until the mixture resembles breadcrumbs. Turn the mixture out onto a floured work surface and gently work the mixture together to form a dough.", "Lightly knead the dough for 2-3 minutes, or until it is smooth and elastic. Roll into a ball, cover with cling film and chill in the fridge for at least 20 minutes.", "Remove the dough from the fridge and discard the cling film. Lightly flour your pasta machine to prevent the dough from sticking. Flatten the dough ball slightly with a rolling pin, then starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other.", "Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process, flouring the machine and changing the setting down each time, until you reach the thinnest setting. You can cut the pasta into smaller individual sheets and work on them individually, keeping the remaining unused dough covered under cling film to prevent them from drying out.", "Place the chicken, half the cream, truffle shavings and salt and pepper into a food processor and blend unto smooth. Add more cream until you have a spoonable texture.", "Beat the remaining egg in a bowl. Cut out circles from the pasta sheets using a 4-5cm/1.5-2in pastry cutter, then brush each circle with the beaten egg. Place a heaped teaspoon of the chicken and truffle filling onto one half of each circle, then fold the other half of the pasta over, so that it forms a half-moon shape. Press together to seal. Bring the bottom two corners of the half-moon together to create a circle and pinch to seal. Repeat with the remaining pasta, placing each completed tortellini on a tray lined with greaseproof paper. Set aside.", "For the cream and chive sauce, heat the butter in a saucepan until melted. Add the shallot and cook for 2 minutes, then add the garlic and cook for a further minute. Pour in the white wine and cook until the volume of liquid is reduced by half. Pour in the stock and reduce by half again. Pass through a fine sieve and pour into a clean pan, heat and add a touch of butter.", "To finish, put a pan of boiling salted water on the hob and blanch the kale for a minute. Drain well. Melt the butter in a large frying pan and add the kale. Fry gently until tender.", "Cook the tortellini in a large pan of boiling salted water for 2-3 minutes. Drain well then add the tortellini and chives to the sauce and mix. Cut open one of the tortellini to check the chicken is cooked through, if not, continue to heat them in the pan.", "Place the wilted kale in the centre of serving bowls, top with the tortellini and freshly grated truffle." ]
Chicken and vegetable balti	[ "calorie controlled cooking oil spray", "1 medium onion, thinly sliced", "4 chicken thighs, boned and skinned", "1 red pepper, deseeded and cut into 3cm/1in chunks", "1 yellow pepper, deseeded and cut into 3cm/1in chunks", "1 tbsp cornflour", "150g/5Â½oz fat-free natural yogurt", "1 tbsp medium or mild curry powder", "2 garlic cloves, thinly sliced", "227g/8oz tin chopped tomatoes", "3 heaped tbsp finely chopped fresh coriander, plus extra to garnish", "freshly ground black pepper" ]	[ "Spray a large, deep, non-stick frying pan or wok with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until well softened and lightly browned.", "Meanwhile, trim all the visible fat off the chicken thighs and cut each one into four pieces. Season to taste.", "Add the chicken and peppers to the pan with the onion and cook for three minutes, turning occasionally. Mix the cornflour with 2 tablespoons cold water in a small bowl and stir in the yoghurt until thoroughly mixed.", "Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds.", "Tip the tomatoes into the pan, add the yoghurt mixture, 150ml/3Â½fl oz of water and coriander.", "Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce is thick. Season with freshly ground black pepper to taste and garnish with coriander." ]
Chicken and wild mushroom pie with carrots and peas	[ "175g/6oz plain flour", "Â½ tsp salt", "45g/1Â½oz butter, diced", "50g/1Â¾oz lard, diced", "1.5kg/3lb 5oz whole chicken", "2 onions, finely chopped", "1 bay leaf", "salt and black pepper", "1 tbsp olive oil", "75g/2Â½oz unsalted butter", "2 tbsp plain flour", "350g/12oz wild mushrooms such as chanterelle, ceps, tompette, girolles", "150ml/5fl oz white wine", "150ml/5fl oz double cream", "4 sprigs fresh tarragon, leaves only", "1 free-range egg, lightly beaten", "75g/2Â½oz butter", "1 tsp caster sugar", "1 bunch baby carrots, washed and trimmed", "200g/7oz frozen peas" ]	[ "For the shortcrust pastry, put the flour and salt in a large bowl and add the cubes of butter and lard.", "Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.", "Measure out four tablespoons of cold water. Using a knife, stir in just enough of the cold water to bind the dough together.", "Wrap the dough in cling film and chill in the fridge for 10-15 minutes before using.", "Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop. Wrap the dough in cling film as before and chill for 10-15 minutes before using.", "For the pie, preheat the oven to 220C/425F/Gas 7.", "Place the chicken in a large, deep pan with half of the onions and the bay leaf. Season with a little salt and pepper and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes, or until the chicken is cooked through.", "Remove the chicken from the pan and set aside to cool. Return the pan to the hob and cook the liquid on a rapid boil for a further 30 minutes, or until it has reduced in volume by half. Meanwhile, remove the meat from the chicken legs, thighs and carcass, then place in a 20x30cm/8x12in pie dish.", "Heat the olive oil and butter in a large frying pan. Add the remaining onions and cook over a low-medium heat, without browning, for about five minutes, or until softened, then add the flour. Turn up the heat and then add the mushrooms and cook for a further 3-4 minutes.", "Strain the reduced stock, then add it to the mushrooms and cook for one minute. Pour in the wine and cream, then bring to the boil, reduce the heat and simmer for five minutes, or until nicely thickened. Season, then pour it over the chicken and sprinkle tarragon leaves over the top.", "Roll out a rectangle of pastry 2cm/Â¾in wider than the pie dish. Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork or your fingertips. Trim away any excess pastry and brush the top of the pie with the remaining egg. Place on a baking tray and bake for 30-35 minutes, or until the pastry is crisp and golden-brown.", "For the carrots and peas, heat a frying pan until hot. Add the butter, sugar and five tablespoons of water and cook until the volume of liquid has reduced slightly. Add the carrots and cook for a couple of minutes, then add the peas and continue to cook until they are tender and the liquid has reduced to a glaze.", "To serve, remove the pie from the oven and allow to cool slightly before serving with the carrots and peas." ]
Chicken and wild mushroom pie	[ "250g/9oz plain flour", "250g/9oz very cold butter, cut into small cubes", "Â½ tsp salt", "125ml/4fl oz ice-cold water", "25g/1oz butter", "1 banana shallot, finely chopped", "1 garlic clove, finely sliced", "2 large boneless and skinless chicken breasts, cut into 1cm/Â½in thick slices", "150g/5Â½oz mixed mushrooms, such as chanterelle, girolles and chestnut mushrooms, chestnuts cut into quarters, rest left whole", "50ml/2fl oz Madeira", "150ml/5fl oz chicken stock", "2 tbsp chopped tarragon leaves", "200ml/7fl oz double cream", "2 free-range egg yolks, lightly beaten", "sea salt and freshly ground black pepper" ]	[ "For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.", "When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but donâ€™t overwork the dough â€“ you should have a marbled effect with the butter without mixing it in completely.", "Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes.", "When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle.", "Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn.", "Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Rest the pastry in the fridge for at least 20 minutes between turns. Repeat two more times to make four turns.", "Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.", "For the pie, preheat the oven to 200C/180C Fan/Gas 6.", "Heat a large ovenproof frying pan until hot, add the butter and when the butter is foaming, add, the shallot and garlic and fry for a minute. Add the chicken and fry until just coloured.", "Add the mushrooms and fry over a high heat for 2-3 minutes, or until just softened. Add the Madeira and flambÃ© by tipping the pan towards the flame or carefully lighting using cooks' matches. (CAUTION: make sure there are no flammable materials above the pan when flaming.)", "Add the chicken stock and bring to a simmer, then add the tarragon and cream and simmer for five minutes. Add salt and pepper to taste and then set aside to cool.", "Roll out the pastry until it is 5cm/2in wider than the ovenproof frying pan and about 4-5mm thick. Brush the edges of the frying pan with beaten egg and then lay the pastry over the top of the pie filling and crimp at the edges. Trim away any excess pastry and brush the top of the pie with the remaining egg. Use any pastry trimmings to make leaves to decorate the top of the pie.", "Bake for 25 minutes, or until the pastry is crisp and golden-brown and the filling bubbling." ]
Chicken 'ayam sioh'	[ "1 x 2kg/4lb 8oz chicken", "chicken stock, enough to cover the chicken", "1 sheet palm sugar", "80ml/3fl oz light soy sauce", "460g/1lb 1oz tamarind", "25g/1oz coriander seeds, bashed and wrapped in muslin", "240g/8Â½oz shallots, diced and bashed with a pestle and mortar", "135ml/4Â½fl oz rice vinegar", "1kg/2lb 4oz cockles, cleaned and drained (discard any cockles that remain open after cleaning)", "1.5kg/3lb 5oz turnip tops, discard the large outer leaves, keeping just the hearts", "100g/3Â½oz butter", "200ml/7fl oz chicken stock", "4 large banana shallots, halved", "100g/3Â½oz butter", "25g/1oz sugar", "2 sprigs thyme", "200ml/7fl oz chicken stock", "2kg/4lb 8oz chicken wings, each wing chopped into 3 pieces", "4 tbsp olive oil", "reserved cockle meat (from above)", "2 shallots, sliced", "1 sprig thyme", "1 tsp black peppercorns", "50g/1Â¾oz butter", "500ml/18fl oz reserved cockle cooking liquor (from above)", "200ml/7fl oz brown chicken stock", "oyster leaf (available online)", "oil infused with coriander" ]	[ "For the chicken, bring the stock to the boil in a large pan. Add the chicken and make sure it is well covered with the stock. Simmer to poach until cooked through, this should take about 50 minutes to 1 hour.", "For the tamarind paste, melt the palm sugar with the soy sauce in a pan. Add the tamarind, coriander seeds, and shallots to different pan. Once the palm sugar has melted add it to the shallot pan. Cook on a low heat for around 6 hours until thick and reduced in volume. Add the rice vinegar. Cook for a further 20 minutes then leave to cool.", "Add the cockles and 300ml/10fl oz water to a large lidded pan. Cover and steam the cockles until they have opened. Drain the cockles reserving the cooking liquor. Discard any cockles that have not opened. Pass the cooking liquor through a fine sieve and set aside. Remove the cockle meat from the shells, cool over iced water and set aside.", "For the vegetables, add the butter and stock to a large pan and mix well. Add the turnips and cook until tender.", "For the shallots, add the shallots, butter, sugar, thyme and chicken stock to a large pan and cook over a low heat until the shallots are caramelised. This will take about 25 minutes.", "For the sauce, place the chicken wings in a large roasting tray with the olive oil and cook over a high heat for 2-4 minutes until golden-brown.", "Add the cockle meat, shallots, thyme and black peppercorns to the chicken wings.", "When the shallots have caramelised, add the butter and reserved cockle cooking liquor and scrape the pan to de-glaze. When the sauce is reduced to a syrup, add the brown chicken stock and cook for 20 minutes. Pass through a chinois (fine sieve), return to the pan and cook until the volume of liquid has reduced by half.", "Just before serving, portion the chicken and fry it in a little butter.", "To serve, place the chicken on a large plate along with the tamarind paste, shallots and sauce. Garnish with the turnip tops and oyster leaves. Drizzle with the coriander infused oil." ]
Chicken, bacon and butternut squash pie	[ "2 tsp ground turmeric", "400g/14oz plain flour, plus 2 tbsp flour, for dusting", "1 tsp salt", "2 tbsp olive oil", "cornflour, for dusting", "250g/9oz unsalted butter melted", "1 cinnamon stick", "1 tsp black peppercorns", "1 tsp coriander seeds", "1 tsp cumin seeds", "1 tsp green cardamom pods", "Â½ nutmeg, freshly grated", "Â½ tsp ground allspice", "1 tsp ground ginger", "1 tsp ground turmeric", "2 whole cloves", "2 blades mace", "Â½ tsp nigella seeds", "Â½ tsp ground cayenne pepper", "1 tbsp rose petals", "salt, to taste", "600g/1lb 5oz butternut squash, peeled and cut into 3cm/1Â¼in cubes", "3 tbsp olive oil", "3 large red onions, sliced into half rings", "knob of butter", "150g/5Â½oz smoked lardons", "900g/2lb chicken thighs with skin removed and reserved, meat chopped into bite-sized pieces", "100g/3Â½oz pine nuts, toasted in a dry pan", "20g/Â¾oz pork scratchings", "10g fresh coriander, leaves chopped", "2 tbsp pine nuts, toasted in a dry pan", "2 tsp grains of paradise (West African spice available from specialist spice suppliers)", "handful baby spinach leaves", "Â¼ pomegranate, seeds only" ]	[ "For the dough, combine the turmeric, flour and salt in a large bowl and add enough water to bring the dough together (approximately 330ml/11fl oz water). Add the olive oil and knead until the dough is pliable. Divide into 30g/1oz balls and place on a baking tray. Cover with cling film and set aside to rest for two hours in a cool place (ideally 15C/60F).", "For the ras-el-hanout, toast the cinnamon, peppercorns, coriander seeds, cumin seeds and cardamom pods in a dry frying pan. Blend the toasted spices in a spice grinder with the remaining spice mix ingredients.", "For the filling, preheat the oven to 180C/160C(fan)/Gas 4. Toss the butternut squash in a little of the oil on a roasting tin and bake until just tender (about 30 minutes). In a frying pan, heat the butter and remaining olive oil. When hot, fry the onions until caramelised. In a separate pan, fry the lardons until crisp. Add the chicken and fry for a further five minutes, or until just cooked. Remove from the heat and stir into the onion mixture along with the ras-el-hanout. Set aside to cool.", "When the butternut squash is cooked, remove from the oven and set aside to cool. Mix the toasted pine nuts into the filling.", "Keep the oven at 200C/fan oven 180C/400F/Gas 6.", "For the pastry, cover a table with a clean, cotton sheet dusted with cornflour. Using your hands, gently begin to stretch the dough until it is very thin and translucent. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Dust very lightly with flour and set aside for at least 30 minutes to dry out slightly.", "When ready to assemble, dab the dough with melted butter and cut out 30cm/12in squares of pastry. Arrange the pastry squares in a well-greased savarin mould, so that they overlap and cover the whole ring of the mould with lots left hanging over the outside edges. Pack the cooled filling round inside the ring. Lift up the edges of the pastry and fold over to cover the filling. Press to seal any joins in the pastry. Cover with a well-greased baking tray and turn the whole lot upside down. Remove the savarin mould. Brush the outside of the pastry with butter.", "Bake for 20-25 minutes, or until the pastry is golden-brown and crisp.", "To decorate, fry the reserved chicken skin in a pan until crisp, set aside to cool and then tear into small pieces. Just before serving, combine the chicken skin with the remaining ingredients apart from the spinach and pomegranate.", "To serve, sprinkle over the chicken skin mixture and fill the centre with baby spinach and sprinkle with pomegranate seeds." ]

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