Osso bucco INGREDIENTS 1/3 cup plain flour salt and pepper 12 pieces osso bucco (shin beef or veal

) ¼ cup (60ml) olive oil 2 onions, chopped 1 carrot, chopped coarsely 1 stick celery, chopped coarsely 3 cloves garlic, halved ¾ cup (185ml) white wine 2 tablespoons tomato paste 3 stalks thyme 2 cups (500ml) chicken stock 425ml can chopped tomatoes 1 lemon 1 cup flat-leaf parsley leaves, chopped finely METHOD Preheat oven to 160°C/150°C fan-forced. Combine flour, salt and pepper in a large plastic bag. Add osso bucco pieces and toss to coat in the flour. Heat 2 tablespoons of oil in large oven-proof casserole dish or saucepan and cook osso bucco pieces in batches until browned all over. Remove Osso Bucco. Add the remaining oil & sauté onions, carrot, celery and garlic over medium heat until softened and beginning to caramelise. Add the wine and tomato paste and cook 3 minutes or until alcohol evaporates from the wine. Return osso bucco to the pan with thyme, stock and tomatoes and bring to the boil. Using a potato peeler, remove 2 strips of lemon zest from lemon and add to osso bucco. Cover and bake in pre-heated oven 2-2½ hours or until meat is tender. This may take up to 30 minutes longer if your pieces of osso bucco are very thick. Alternatively, the dish can be simmered gently over a low heat on the cook top for approximately the same length of time. Meanwhile, finely grate remaining lemon zest and combine with the chopped parsley in a small bowl to make gremolata. Serve osso bucco topped with gremolata and mashed potato or soft polenta on the side -Hearty beef casserole Ingredients (serves 4) 2 tablespoons olive oil 1.5kg diced beef chuck or blade steak

2 large onions, cut into thin wedges 2 leeks, white part only, sliced 2 garlic cloves, crushed 4 sticks celery, trimmed, sliced 2 large carrots, peeled, cut into 3cm pieces 2 x 425g cans diced tomatoes 1/4 cup red wine 1 cup beef stock Method Heat 1 tablespoon oil in a large saucepan over high heat. Cook beef, in 4 batches, stirring, until browned. Transfer to a plate. Reduce heat to medium. Add remaining oil, onions, leeks, garlic, celery and carrots to pan. Cook, stirring often, for 5 minutes. Return beef to pan with tomatoes, wine and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring occasionally, for 30 minutes or until beef is tender. Divide half the casserole between 4 plates. Serve with mashed potato or bread. Set aside remaining casserole for High Pie (see related recipe). Leftovers Allow reserved casserole to cool. Keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Source Super Food Ideas - June 2005 , Page 25 Chicken and spring vegetable casserole INGREDIENTS 9 thigh pieces, diced (800g-900g) 2-3 tablespoons olive oil 1 bunch spring onions, whole & trimmed or (2 medium brown onions, diced) 3-4 celery sticks, peeled and roughly chopped 1 small bunch Dutch carrots or (2-3 medium carrots, roughly chopped) 1 cup white wine 1½ cups chicken stock 1-2 bay leaves 1 cup tomato puree 30g butter 1 tablespoon olive oil extra 4 cups mixed mushrooms, roughly chopped or torn (Swiss brown, oyster and field mushrooms) 2 teaspoons thyme leaves 1 bunch asparagus; ends trimmed, peeled and cut into 4 cm pieces ½ cup flat-leaf parsley, roughly torn METHOD In a large flameproof, lidded casserole pot, over a medium to high heat, brown thigh meat in olive oil and remove. Pour off excess fat. Add onions, a little extra olive oil if necessary, and cook until beginning to colour and soften. Add celery and carrots; cook further 1-2 minutes.

Cook chicken in batches until browned all over. Stir in olives and parsley. stock and vinegar and stir to combine. celery. remove to a plate. Can also serve with some grated lemon. roughly chopped mashed or baked potatoes. thyme and torn parsley. over a medium heat. mushrooms and thyme. Serve with crusty bread and a light salad. heat remaining oil and cook onion. garlic. -Chicken cacciatore INGREDIENTS 2 tablespoons olive oil 4 slices pancetta. chopped coarsely 1 cup mushrooms. crushed 1 stick celery. Stir gently to combine. cook 1 hour. Remove casserole from oven. Meanwhile. lime or tangerine zest. chicken stock.Pre-heat oven to 180°C/160°C fan-forced. BBC Good Food Primary Navigation • • • Home Recipes Blog . Return pancetta and chicken to casserole dish and bring to the boil. transfer to plate with the pancetta. over a medium high heat. Add tomato paste. add butter. Add wine. Bring to the boil. Return pan to heat and cook asparagus until tender. chopped coarsely 400g tin chopped tomatoes 1½ tablespoons tomato paste 1 cup (250ml) chicken stock 2 tablespoons balsamic vinegar ¼ cup pitted black olives ¼ cup flat leaf parsley. asparagus. chopped coarsely 2 carrots. mixing through vegetables then tin tomatoes. to serve METHOD Heat half the oil in a flame proof deep casserole dish. quartered 1 brown onion. Cook pancetta until browned. In the same casserole dish. chopped coarsely 6 chicken thighs. reduce heat and simmer uncovered for 20 minutes or alternatively bake in oven 1 hour @ 180celcius. bay leaves and tomato puree. carrots and mushrooms until vegetables brown and start to soften. Place lid on casserole pot and place in pre-heated oven. Remove from heat. Cook until soft. olive oil. chopped coarsely 3 cloves garlic. Using a large non-stick pan. Remove from heat. add wilted mushrooms. Return chicken to pot.

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Chicken cacciatore Ingredients • • • • • • • 1 onion . finely chopped 2 garlic cloves . crushed olive oil 2 x 400g tins cherry tomatoes 4 tbsp mascarpone a handful basil 6 chicken breasts .serve with short pasta or a big bowl of roast potatoes Recipe uploaded by olive magazine 376 ratings 5 Recipe by olive magazine Subscribe to olive magazine .3 issues for £1 Tested Leave a comment or rate this recipe Difficulty and servings Serves 6 Preparation and cooking times Prep 20 mins Cook 30 mins . skin on A tasty tomato and chicken dish to feed the family .

1. Serves 4. Heat a little oil in a pan and fry the chicken on both sides until golden. basting occasionally. -Spanish Baked Chicken Recipe Also known as "Pollo Estofado" this stewed chicken recipe is Spanish in origin. like fusilli. oregano. Take off the heat and stir in the mascarpone and half the basil. . coating well. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Cover and refrigerate overnight. Sprinkle chicken with brown sugar. The chicken is then cooked in its marinade with the addition of wine and brown sugar. pepper. The chicken is marinated overnight in a spicy vinaigrette with olives and raisins. roughly torn. until chicken is tender. Transfer to a baking dish and pour over the sauce. Ingredients: 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoons oregano 1 teaspoon salt 1/2 teaspoon garlic powder Dash of pepper 3 bay leaves 1/2 cup golden raisins 1/4 cup sliced pitted green olives 3 pounds chicken parts 2 Tbsp brown sugar 1/2 cup dry white wine Method In a medium bowl combine the olive oil. Know-how Serve with a short pasta. garlic powder. Scatter over the rest of the basil. about 50 minutes. 2. Cook for 25-30 minutes or until the chicken is cooked through. season. Preheat oven to 350°F. bay leaves. Bake uncovered at 350°F. Heat the oven to 190C/fan 170C/gas 5. raisins and olives. then simmer for 1015 minutes or until thick and glossy. Combine wine with the marinade and pour over chicken. Prick the skin of the chicken with fork tines and add to the marinade. Place chicken in a 12x8x2-inch baking dish. salt. Remove bay leaves. Add the tomatoes. vinegar. or a big bowl of potatoes roasted with olive oil and rosemary.

slow cooking means the vegetables almost dissolve into this casserole.-- Beef & vegetable casserole Long. making it richer and easier to get past veg-phobic kids Recipe uploaded by olive magazine 97 ratings 5 Difficulty and servings Serves 4 Preparation and cooking times Ready in 2 hours .

making it richer (and easier to get past veg-phobic kids). Serve with jacket potatoes.94 g -- . stock. fibre 2. celery and garlic.3 g. 2.7g. stirring occasionally. Heat 1 tbsp olive oil in a large pan then add the onion.9g. Per serving 293 kcalories. saturated fat 3. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender. carbohydrate 13. and cook gently for 5 minutes.1. purée and Worcestershire sauce. protein 30. carrot. slow cooking means the vegetables almost dissolve into this casserole. Heat a little more olive oil in the pan. add the beef (in batches if necessary) and brown all over then stir the flour in well. rice.8g. Tastes even better if made the day before. salt 0. leek. Add the mushrooms and cook everything for a further 5 minutes then remove from the pan. do not brown. pasta or mash. Know-how Long. fat 13. Return the veg to the pan and add the thyme. Season and mix well.4g.

cut into cubes 3 tbsp flour 2 large onions . to serve use this winter stew as a 'master recipe' . crushed glass red wine (about 175ml/6fl oz) 850ml beef stock 3 bay leaves few thyme sprigs jacket potatoes or mash.Beef with red wine & carrots ngredients • • • • • • • • • • • vegetable or sunflower oil . then use the rest in a pie or with pasta Recipe uploaded by Good Food 10 ratings 5 . sliced 600g carrots .eat half. for frying 1½ kg shin of beef or stewing beef. cut into batons 4 garlic cloves .

salt 0. then pour the whole mixture over the meat. Heat 1 tbsp oil in a large frying pan. sprinkle with the flour and seasoning. Transfer to a casserole dish. bay leaves and thyme. 2. Per serving 443 kcalories. then cover and gently simmer for 2½ hrs until the meat is very tender. saturated fat 6g.Recipe by Good Food Subscribe to Good Food magazine . remove the lid and continue to cook until it thickens. Pour in the wine and stir well. adding more oil if necessary. bring to a simmer. until everything is well browned. sugar 11g. Fry in batches. protein 46g. fat 21 g. Eat half now. Cover and gently cook for 10-12 mins until softened. Add another tbsp oil to the pan and stir in the onion and carrots. Add the stock.69 g . letting it boil up for 1 min. carbohydrate 16g. then mix until well coated. If the sauce looks a bit thin. then remove the lid and cook until just beginning to brown.3 issues for £3 Tested Leave a comment or rate this recipe Difficulty and servings Makes 8 portions Preparation and cooking times Prep 35 mins Cook 3 hrs 30 mins 1. Stir in the garlic and cook for 1 min more. chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew). fibre 3g. Put the beef in a bowl.

Crisp Italian chicken & polenta • • • • • • • • • • 500g pack ready-to-use polenta 25g Parmesan .gluten free and ready in just 30 minutes Recipe uploaded by Jane Hornby 16 ratings 4 Recipe by Jane Hornby . torn 1 garlic clove . rosemary and polenta recipe . sliced 2 tbsp olive oil Red onion sliced? Proscutto or chorizo? chilli Try this delicious chicken. tomato. grated 2 skin-on boneless chicken breast fillets 250g pack cherry tomatoes leaves from a few sprigs rosemary .

Roast for 25 mins until the chicken skin is crisp and golden. fibre 7g. Heat oven to 220C/fan 200C/gas 7. Make it with potatoes Use small chunks of unpeeled potato instead of the polenta. then season to taste.Subscribe to Good Food magazine . 2. Serve with a green salad. drizzle with olive oil. Using your fingers. carbohydrate 47g. cherry tomatoes. saturated fat 5g. and the polenta and cheese are turning crusty around the edges. protein 40g. fat 20 g. Tip in the parmesan and mix. salt 4.63 g . Sit the chicken breasts. roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Per serving 513 kcalories. rosemary and garlic on top of the polenta.3 issues for £3 Tested Leave a comment or rate this recipe Difficulty and servings Serves 2 Easily doubled Preparation and cooking times Prep 5 mins Cook 25 mins Ready in 30 minutes Gluten-free 1.

3 issues for £3 Tested Leave a comment or rate this recipe Difficulty and servings .Italian broccoli & salmon bake Take a fresh look at broccoli with this creamy pasta bake Recipe uploaded by Good Food 76 ratings 4 Recipe by Good Food Subscribe to Good Food magazine .

3 g I used a light pasta cream instead of marscapone. tip in the pasta with a generous sprinkling of salt. Remove from the heat and stir in the mascarpone. then return the water to the boil and cook for 4 minutes more. Add the broccoli. then add the pasta and broccoli and season well.) 4. until it thickens to make a smooth sauce. 3. less fat and put half a jar of sundried tomato pesto for colour and more flavour. anchovies (if using) and basil. 2. until the broccoli is on the firm side of just tender. Used creme fraiche instead of the marscapone mix & extra sun dried tomatoes. salt 1. Next time I will crush two cloves of garlic. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm. When it is boiling rapidly. flour and milk in a large pan and heat. put the butter. then scatter with the grated cheddar. put a large pan of water on to boil for the pasta. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. per serving 817 kcalories. carbohydrate 64g. and about 5cm deep). Really worked.Serves 4 Preparation and cooking times Prep 25 . sundried tomato pesto and creme fraiche as substitutes. Having tried different variations. While the pasta is cooking. fibre 5g. whisking or stirring continuously.don't let it go too dark or the fish will overcook. Give it a stir. Also. I slice a red chilli in half. Meanwhile. sun-dried tomatoes.35 mins Cook 30 mins 1. saturated fat 18g. Delicious. and flavours were great. Spoon the broccoli mixture on top. capers (if using). return to the boil and cook for 6 minutes. now I use a bottle of white wine and about 350ml lamb stock. instead of the lemon. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden . and add the olives at the same time. leaving it on the stalk. Drain well. and then add 2 cups of lentils for the last half hour. (You can chill this for up to 4 hours if you want to get ahead. protein 49g. Will def make again. and pop in the casserole at the . fat 42 g. I added 50g of grated parmesan to the sauce and it gave it just the boost we needed My family love this dish and it is so easy to prepare.

beginning. 7 . I serve it with feta cheese and mint sprinkled on top (a tip from a Greek friend) .perfect! I didn't zest the lemon and I only used the juice of one as the dish actually tasted good without it.perfect after a long late autumn walk. BBC Good Food Primary Navigation • • • • • • • • • • Home Recipes Blog Wellbeing Seasonal & local Know-how Wine Competitions Shopping Magazine Sub Navigation for Recipes • • • • • • • • A-Z of recipes Cakes Cuisines Favourites Occasions Special diets Vegetarian Features Subscribe now . This gives it a real kick . Not sure it would stretch to 12 people though.

zested and juiced a small bunch flat-leaf parsley . well seasoned for dusting 3 tbsp olive oil 3 large onions . excess fat trimmed 4 tbsp flour . chopped 4 stalks celery . sliced 2 tbsp chopped rosemary leaves 350ml white wine 2 x 400g tins plum tomatoes 20 black olives . chopped Try this meltingly tender lamb stew for a warming winter supper Recipe uploaded by olive magazine . diced 4 carrots . peeled and diced 4 garlic cloves . pitted 2 lemons .Italian lamb stew with rosemary & olives • • • • • • • • • • • • • 2½ kg boneless lamb shoulder .

2. Heat the oven to 160C/fan 140C/gas 3. saturated fat 13. I didn't zest the lemon and I only used the juice of one as the dish actually tasted good without it.1g. carrots. fat 28. now I use a bottle of white wine and about 350ml lamb stock.6g. and add the olives at the same time. and pop in the casserole at the . and then add 2 cups of lentils for the last half hour.12 ratings 5 Recipe by olive magazine Subscribe to olive magazine . My family love this dish and it is so easy to prepare.6g.3 issues for £1 Tested Leave a comment or rate this recipe Difficulty and servings Serves 12 Preparation and cooking times Ready in 3-3½ hours 1. celery. Heat 1 tsp of the oil in a large casserole dish.9g. the balance of the rosemary and olives with the lamb was just right. I used vege stock instead of wine and omitted the celery (not a family favourite!) Next time I'll halve the amount of lemon zest and juice . onions. Brown the meat all over in batches. tomatoes and meat and bring to a simmer.it overpowered the flavour slightly. I slice a red chilli in half. Mine turned out a lot more tomatoey looking than the photo! I served it with sliced toasted pitta bread for dipping in the juices. Having tried different variations. Cut the lamb into chunks and dust with the flour.73 g Easy and tasty. salt 0. Add the wine. garlic and rosemary. fibre 2. Otherwise. Season and cook for 10 minutes. Cover and cook for 2-3 hours. carbohydrate 14. Stir in the olives and lemon juice. instead of the lemon. Per serving 489 kcalories. leaving it on the stalk. sprinkle with the lemon zest and parsley and serve. Pour in the remaining oil. Also. Popular with my family (my children are 4 and 2).9 g. protein 41.

This gives it a real kick .beginning. I serve it with feta cheese and mint sprinkled on top (a tip from a Greek friend) – perfect BBC Good Food Primary Navigation • • • • • • • • • • Home Recipes Blog Wellbeing Seasonal & local Know-how Wine Competitions Shopping Magazine Sub Navigation for Recipes • • • • • • • • A-Z of recipes Cakes Cuisines Favourites Occasions Special diets Vegetarian Features Subscribe now .perfect after a long late autumn walk.

Italian stuffed chicken Chicken recipes are always among the most searched-for on bbcgoodfood. crushed ½ tsp dried mixed herbs 200g tub full-fat soft cheese 4 plump boneless.whatever you've got 1 garlic clove . sliced olive oil . skinless chicken breasts 4 ripe tomatoes . so the cookery team came up with this quick and easy supper dish specially • • • • • • • 2 tbsp chopped olives or sundried tomatoes . for drizzling Difficulty and servings Serves 4 Preparation and cooking times Prep 5 mins .com.

fibre 0g. Season.Cook 20 mins Gluten-free 1. Stuff each breast with a quarter of the cheese mix. carbohydrate 5g. Lift onto a greased baking tray. 2. then press to close. sugar 4g. Drizzle with olive oil. salt 1. then scatter with the remaining herbs. you can swap the soft cheese for a soft garlic and herb cheese. protein 37g. Heat oven to 220C/fan 200C/gas 7. then use your knife to open it out into a pocket. fat 18 g. Serve with a green salad and crusty bread to mop up the juices. Cut a slit along the side of each chicken breast. garlic and almost all the herbs into the cheese. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. saturated fat 9g. Tip To vary this recipe.17 g . then overlap tomato slices over the top of each piece of chicken. PER SERVING 332 kcalories. Season the top of the chicken. 3. Beat the olives or sundried tomatoes. then season.

Navarin d'agneau dients • • • • • • • • • • • 6 large boned leg lamb steaks . total weight about 1. cut into thick rounds 1 lamb stock cube 4 tsp plain flour 100ml dry white wine about 12 fat continental spring onions . peeled. trimmed (with some green left on) and halved both lengthways and crosswise. then washed 3 large carrots . scrubbed or peeled and halved lengthways if large 2 large leeks .a hearty seasonal meal that you can make a day ahead . peeled and halved both lengthways and crosswise 6 small or 2 medium turnips .25kg/2lb 12oz 2 tbsp vegetable oil 350g Charlotte potatoes . white and green parts several sprigs of flatleaf parsley and lemon thyme TO FINISH • • • 3 tbsp single or whipping cream 1 unwaxed lemon chopped fresh parsley and/or lemon thyme Delicious lamb. potato and vegetable dish .

season and sprinkle with the flour.) . wine. Add the lamb. Bring a kettle of water to the boil. then stir for a minute. crumble in the stock cube and stir to dissolve. Transfer the lamb to a plate and rinse out the casserole. Add the veg (but not the spring onions) and cover with boiling water. Tip in the stock. cover and cook for a further 15-20 minutes or until the potatoes are tender. Measure 450ml/16fl oz of the cooking liquid. (Cool then freeze for up to 1 month or keep chilled for up to 24 hours. onions and herbs and bring to a simmer. Turn the heat to low. cover and cook gently for 1 hour.it should be a little coloured all over but not charred. Heat 1 tbsp of the oil over a medium heat in a large flameproof casserole that has a tight-fitting lid. 3. 2. Halve the lamb steaks and cut off any excess fat. 4. Season and cook for 15 minutes. stirring a few times. Add the veg and stir well. Mop the fatty juices from the lamb with kitchen paper.3 issues for £3 Tested Leave a comment or rate this recipe Difficulty and servings Serves 6 Preparation and cooking times Takes 2-2¼ hours Can be frozen 1. then drain into a colander over a bowl. Heat the remaining oil in the casserole over a medium-high heat.Recipe uploaded by Marie Pierre Moine 1 rating 5 Recipe by Marie Pierre Moine Subscribe to Good Food magazine . Fry the lamb until it 'seizes' .

Joint the chicken (for pictures of jointing. buy a 1. . carbohydrate 22g. 524 kcalories.19 g Coq au vin Gordon Ramsay adds his personal touch and expertise to create the perfect coq au vin • • • • • • • • • • • • • • • 1 x 1. trimmed. cut in pieces 1 onion .25kg/2lb 12oz boned leg of lamb and cut into six. ask the butcher to do it for you). protein 45g. sprinkle with herbs and serve.3kg organic chicken . stir in the cream. A different cut If you can't get lamb leg steaks. fat 28 g. preferably from Burgundy 100ml chicken stock (preferably homemade (see Know-how below) 250g fresh cep mushrooms or large chestnut mushrooms. chopped 2 carrots .5. saturated fat 12g. but left whole 2 sprigs fresh rosemary 2 sprigs fresh thyme 2 bay leaves 100ml cognac 1 bottle red wine . Adjust the seasoning. washed and roughly chopped 250g shallots . peeled. jointed into 8 (see steps and method) 5 tbsp plain flour 75ml olive oil 250g smoked streaky bacon . peeled and roughly chopped 2 leeks . fibre 5g. Alternatively. salt 1. click on step by step link above or read the instructions below. trimmed and thickly sliced 4 ratings 5 Prep 35 mins -Cook 1 hr 50 mins 1. grate in the lemon zest and squeeze in the juice.With the casserole over a low heat. Lift out the meat and veg into a warm serving bowl. spoon over the lamb and veg.

stirring until lightly browned and crisp. shaking off the excess. and top with the mushrooms. smash through the bone halfway along and detach. for 1 hr until the liquid has reduced by half and the chicken is tender. cut around the skin and flesh on the lower wing joint through to the bone. 10. adding extra oil if necessary. 1 chopped onion. Lay each breast joint on the board. scraping the pan to deglaze. uncovered. JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip. Using poultry scissors or heavy kitchen scissors. Then pour in all the wine and bring to the boil. fry the mushrooms for about 8 mins. then cut in half again at right angles so you have one portion with a wing joint and one without. or leave to cool and then freeze. Place the chicken on a plate and season again. joints of chicken. Strain the stock through a fine sieve and use as directed. Pour in the Cognac and bubble up. uncovered. if necessary. etc can be used to make fresh chicken stock. Put the flour into a bowl with some salt and pepper. Using tongs. find the mid-point socket joint and simply cut straight through it for neat thigh and leg joints. then cook for about 5 mins. Press down and pull to expose the 'oyster' muscle underneath the bird. . ladle off any white froth. Add all the vegetables and herbs to the bacon with a splash more oil. season and cook. (Do this in batches if your pan is not large enough. 11. to leave a 'crown' of chicken breast and wing joint. return to a simmer. 12. then toss in the chicken.) Tip the bacon into the pan along with the chicken. 4. 3.2. Slash through skin where the thigh joins the body and pull leg firmly from socket to dislocate the thigh bone. seasoning well and stirring frequently until nicely browned. 7. until the wine has reduced by half. cut away the back half of the breast carcass. Repeat on the other side. a few garlic cloves and a sprig of thyme. remove the chicken to a plate. Put the chicken bones in a deep pan and cover with 2 litres of water. then add 2 chopped celery sticks. for 10 mins. Serve the chicken in bowls with vegetables and sauce spooned over. 1 chopped leek. Repeat on the other side. Using a small knife. Remove and drain on kitchen paper. Slice the thigh away from the back of the body. Bring to the boil. 9. 6. Heat another 4 tbsp oil in a large frying pan and. then smash through the bone. Cut through the top of the crown to divide in half for two chicken breasts. Lay the whole leg joint out on the board. for 2-3 mins. then reduce the heat and gently simmer for 2 hrs. Tip in the chicken joints. 5. Cut through the skin and flesh halfway along to the drumstick and scrape back the flesh. Using a heavier large knife. wing tips. Making chicken stock Carcasses. Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. when hot. Bring back to the boil. Pour in the stock. 8. stirring once or twice. 1 chopped large carrot. Set aside for 10 mins before serving. press into the pan so they are immersed in liquid and cook. then scrape back the flesh. You should now have eight neat. Detach the scaly leg bone at the drumstick with a hefty thump of the large knife.

crushed 200g pack small button or chestnut mushrooms 225ml red wine 2 tbsp tomato purée 2 thyme sprigs 500ml chicken stock 2carrpts .75 g One-pot chicken chasseur This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread Ingredients • • • • • • • • • • • 1 tsp olive oil 25g butter 4 chicken legs 1 onion . chopped 2 garlic cloves . sugar 10g. protein 66g. fat 63 g. carbohydrate 12g.Per serving 994 kcalories. salt 3. fibre 5g. saturated fat 17g.

145 ratings 5 Recipe by James Martin Subscribe to Good Food magazine . Slip the chicken back into the pan. Add the onion. Stir in the tomato purée. protein 35g. Put the chicken legs back into the sauce and serve. Melt the rest of the butter in the pan.11 g . then fry for about 5 mins on each side until golden brown. Remove the chicken from the pan and keep warm. then add the wine. fat 28 g. cook for 2 mins. carbohydrate 7g. Season the chicken. cook for about 1 min. saturated fat 10g. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Heat the oil and half the butter in a large lidded casserole. then fry for about 5 mins until soft. salt 1. then cover and simmer on a low heat for about 1 hr until the chicken is very tender. sugar 6g. Add garlic. Remove and set aside. 2. then stir in the thyme and pour over the stock. 3.3 issues for £3 Tested Leave a comment or rate this recipe Difficulty and servings Serves 4 Preparation and cooking times Prep 20 mins Cook 1 hr 30 mins 1. PER SERVING 439 kcalories. add the mushrooms. let the liquid bubble and reduce for about 5 mins. fibre 2g.

Grill or roast the red peppers whole until they begin to soften (if you like them skinned.Halloumi wrapped in red pepper with lemon & chilli A pepper-perfect veggie recipe for the barbecue. Open out each red pepper by making a cut down one side and trim the tops and bottoms off so you end up with a strip. sliced into 4 1 red chilli . finely chopped oregano chopped to make 2 tsp or 1 tsp dried 4 black or green olives . zest and juice 17 ratings 5 Recipe by olive magazine Serves 4. filled with tangy halloumi cheese there's an 'if it rains' version too • • • • • • 4 red peppers 200g block halloumi cheese . Vegetarian 1. Put a slice of halloumi in the . keep going until you can skin them). 2. cut into slivers 1 lemon . Ready in 30 mins. You need them soft enough to wrap the cheese but not too soft or you won't be able to cook them again.

then roll the red pepper around the halloumi. Heat the barbecue. Per serving 206 kcalories.02 g ..3g. 3.. salt 2. fibre 2. saturated fat 7. fat 13.5g. Barbecue the red peppers on both sides for 5 minutes or until they are starting to char and the cheese is softening and browning at the ends (keep an eye on the string as it could burn off).5g.6g. It doesn't matter if the cheese sticks out at each end. Sprinkle over some lemon zest and juice. carbohydrate 10. oregano and olive between them. protein 11. divide the chilli. If it rains. Tie the rolls with some kitchen string that you have soaked in water (or secure with a cocktail stick) and press down with the palm of your hand so they flatten slightly.center of each strip. Grill or griddle (char-grill) the red peppers on each side until charred and the halloumi begins to soften.4 g.

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