Broccoli Lemon Chicken

Serves 2 (but easy to make for more people)

1 tbsp vegetable oil

2 boneless, skinless chicken breasts, chopped into bitesize pieces (or use goujons)

2 garlic cloves, sliced

200 grams of broccoli, florets halved if on the large side

200ml/7 fl oz chicken stock

1 heaped tsp cornflour

1 tbsp clear honey

zest and juice of 1 lemon

large handful of roasted cashews

basmati rice, or noodles, to serve

1. Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until lightly golden. Add the garlic and broccoli. Stir fry for a minute or so, then cover and cook for 2 minutes more until almost tender.

2. Mix the stock, cornflour and honey well, then pour into the pan and stir until thickened.

3. Add the lemon zest and juice, and the cashew nuts. Stir, then serve straight away with the basmati rice or noodles.

Tip: go gently on the adding the lemon juice in step 3, as I’ve found that you only really need juice from 1/2 a lemon, for a 2 people serving, to create the slightly tangy, yummy taste.

This has been adapted from a BBC Good Food recipe.

Posted by Mark Purvis

Chicken parmigiana

The combination of sweet tomato sauce and cheesy/breadcrumb topping makes this a bit of a winner for children.

Serves 4

2 large skinless chicken breasts, halved through the middle
2 eggs, beaten
75g breadcrumbs
75g parmesan, grated
1 tbsp olive oil
2 garlic cloves, crushed
1/2 x 690 jar passata (this isn't available in France, so I use tins of chopped tomatoes)
1 tsp caster sugar
1 tsp dried oregano
1/2 125g ball light mozzarella, torn


Place the chicken between cling film sheets and bash out with a rolling pin until they are the thickness of a one pound coin. Dip in the egg, then the breadcrumbs, mixed with half the parmesan. Set aside on a plate in the fridge while you make the sauce.

Heat the oil and garlic in a pan for 1 min, then tip in the passata/tomatoes, sugar and oregano. Season and simmer for 5-10 mins.

Heat grill to high and cook the chicken for 5 mins on each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozarella and remaining parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

Serve with vegetables or salad and some pasta or potatoes.

Katherine's Risotto

(Serves 2-3)

Ingredients
2 streaky rashers
1 large chicken fillet
1 medium onion
1 clove garlic
1 green pepper
1 red pepper
3 tablespoons olive oil
200g long grain or Arborio rice
500 ml stock
100g mushrooms
1 level teaspoons salt

Equipment
Chopping Knife
Board
Large saucepan with lid
Garlic crusher
Wooden spoon
Measuring jug
Kitchen paper
Scissors
Grater
Pot stand

Method
Gather equipment collect/weigh ingredients, set table
1. Peel, slice and dice onion finely. Peel and crush garlic.
2. Cut pepper, deseed, wash, dry and dice finely. Put a little
aside for garnish. Wash and slice mushrooms.
3. Wash, dry and dice chicken fillet in to 2cm pieces.
4. Derind the rasher and snip into small pieces. Make stock.
5. Heat oil in saucepan and fry rasher until beginning to brown.
6. Add onions, soften for 1 minutes. Add chicken, fry for 3
minutes
7. Add pepper, mushrooms, garlic, rice and stir over the heat
until the rice is covered in oil. Add stock and bring to the boil,
stirring all the time.
8. Reduce heat, cover tightly and simmer gently for 25 minutes
until rice is soft and the stock has been absorbed. Stir the

bottom of the pot often to prevent sticking. Add hot water if
necessary, 50ml at a time

Posted by Katherine

Chicken Quiche

Serves: 6

Ingredients
1 (23cm) unbaked pastry case
1 tablespoon olive oil
4 tablespoons chopped onion
4 tablespoons chopped green pepper
1 tablespoon flour
140g chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
50g grated Cheddar cheese
30g grated Gruyere cheese
2 eggs, slightly beaten
180ml milk
180ml soured cream

1.  Preheat oven to 200 C / Gas 6.

2.  In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pastry case and top with Cheddar and Gruyere cheese.

3.  Combine eggs, milk and soured cream, mix until smooth. Pour over chicken mixture.

4.   Bake in preheated oven for 20 minutes. Reduce temperature to 180 C / Gas 4 and bake 30 to 35 minutes until inserted knife comes out clean.

Chicken, leek and sausage pie

Serves 4

2 knobs of butter
1kg boned and skinned chicken legs cut into pieces
2 medium leeks sliced into 1cm pieces
2 carrots, peeled and chopped
3 sticks of celery, finely sliced
a handful of fresh thyme leaves
2 tbsp flour
1 wineglass white wine
285 ml milk
255g good pork sausages
1 x 500g pack puff pastry
1 egg

Preheat oven to 220C/gas 7.  Take a large casserole pot and add a lug of olive oil and the butter.

Add the chicken, leeks, celery, carrots and thyme and cook slowly on the hob for 15 mins.  Turn the heat right up, add the flour and keep stirring for a couple of minutes before adding the wine, a wineglass of water and the milk.  Season well then cover with a tight-fitting lid and simmer very slowly for 30-40 mins, occasionally stirring, until the chicken is tender.  The sauce should be loose but quite thick.

Pour the mix into a pie dish.  Squeeze the sausage meat out of their skins, roll into little balls and brown them in a little oil before sprinkling them on the stew.  Roll out the pastry, egg wash the rim of the dish and drape the pastry over, trimming as necessary.  Egg wash the top of the pie and use a knife to lightly criss-cross the top.  Cook in the centre of the oven for 30 - 40 mins, until golden on top.

Delicious with mash, sweetcorn or green veg!

From Jamie's Dinners