Roasted chicken breast with creamy butternut squash and chilli

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Ingredients

  • 1 higher-welfare chicken breast
  • ½ fresh red chilli
  • 2 sprigs fresh marjoram or oregano
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1 medium butternut squash
  • a little single cream
  • grated nutmeg
  • salt
  • pepper
  • olive oil

Method

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together. Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken. Carefully pour a little single cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes.

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Poached eggs

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Ingredients

  • sea salt
  • 4 large free-range eggs

Method

Get yourself a wide, casserole-type pan and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt.

Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.

When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and freshly ground black pepper.

Jamie’s top tips
Use the best-quality eggs you can afford. Remember: the better the quality, the better the flavour. You can tell whether an egg is fresh by cracking it on to a saucer. If the yolk stands up and the white isn’t watery, it’s as fresh as a daisy. The simplest way to store eggs is in the box you buy them in. Egg shells are porous and can absorb the odours of other foods so try to keep them away from anything strong-smelling, like fish.

Protein pancakes

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Ingredients

  • 100 g oats
  • 2 large free-range eggs
  • 100 g cottage cheese
  • 1 banana
  • 1 pinch of baking powder
  • 1 splash of almond milk
  • groundnut oil
  • TOPPINGS
  • 4 tablespoons almond butter
  • 2 teaspoons runny honey
  • 4 tablespoons fat-free Greek yoghurt
  • 4 fresh figs
  • 1 pear
  • 1 apple
  • 1 handful of pomegranate seeds

Method

Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.

Prepare all your toppings in small bowls, slicing the figs. Core and coarsely grate the pear and apple, then toss with the pomegranate. Set aside.

Heat a frying pan over a medium heat, brush with oil, then pour out any excess.

Drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.

Carefully flip with a palette knife and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.

Layer the pancakes up with the fruit and almond butter, drizzle over the honey and spoon on the yoghurt.

Roast chicken with lemon and rosemary roast potatoes

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Ingredients

  • 2 kg higher-welfare chicken
  • sea salt
  • freshly ground black pepper
  • 1.5 kg potatoes , peeled
  • 1 large lemon , preferably unwaxed
  • 1 whole bulb garlic , broken into cloves
  • 1 handful fresh thyme
  • olive oil
  • 1 handful fresh rosemary sprigs , leaves picked
  • 8 rashers higher-welfare smoked streaky bacon , optional

Method

Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.

Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you’re ready to start cooking it for lunch or dinner. By doing this, you’ll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.

While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)

I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

Chicken panzanella

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Ingredients

  • 1 x 1.5 kg whole free-range chicken
  • olive oil
  • 1 bunch of fresh mixed herbs, such as sage, rosemary and thyme
  • 1 x 270 g ciabatta loaf
  • 1 bulb of garlic
  • 2 kg mixed ripe tomatoes
  • 1 bunch of fresh basil
  • 1 small red onion
  • red wine vinegar
  • 100 g whole black olives
  • 2 tablespoons baby capers
  • Parmesan cheese

Method

Preheat the oven to 180ºC/350ºC/gas 4.

Rub the chicken all over with sea salt, black pepper and oil, and stuff with the herbs, reserving some rosemary for later.

Tear up the ciabatta and scatter in a roasting tin. Crush and add the unpeeled garlic cloves, and place the chicken on top.

Roast for 1 hour 30 minutes, or until cooked through and the juices run clear when the chicken is pierced with a skewer.

Remove from the oven, cover and leave to rest.

Roughly chop the tomatoes into different shapes and sizes. Keep half to one side and add the rest to a large bowl with half of the basil leaves. Keep the remaining leaves for later.

Peel, finely slice and add the onion to the bowl along with a good splash of red wine vinegar. Scrunch the whole lot together with your hands. You want to end up with a colourful, tasty pulp. Taste and season, if necessary.

Add 4 tablespoons of red wine vinegar with 2 tablespoons of olive oil and a pinch of black pepper, then give it all a good stir.

Take the bread from the roasting tray and add most of it to the bowl (reserving a few pieces), and toss together really well.

Destone and chop up the olives, and add to the bowl along with the capers and remaining tomatoes, bread and basil leaves.

Mix gently to bring it all together and finish with a sprinkling of rosemary leaves and shavings of Parmesan.

Carve the chicken and serve with the panzanella.

Barbecued chicken dim sum

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Ingredients

  • 3 fresh chillies , (different colours)
  • 4 spring onions
  • 300 g cooked chicken
  • ½ a small bunch fresh coriander
  • 1cm piece of fresh ginger , peeled and finely grated
  • 5 tablespoons barbecue sauce
  • 1 lime
  • 500 g self-raising flour , plus extra for dusting
  • 400 ml light coconut milk, or semi skimmed milk
  • sea salt
  • 5 tablespoons sesame seeds , toasted
  • hoisin sauce

Method

For this recipe, you will need 300 g cooked chicken.

Halve and deseed the chillies, trim and halve the spring onions, then very finely slice the chillies and spring onions lengthways and place into a bowl of iced water until they curl. Put to one side.

Shred the cooked chicken into a bowl. Finely slice the coriander (stalks and all) and add to the bowl, then mix in the grated ginger, barbecue sauce and a good squeeze of lime juice, then set aside.

Place the flour, coconut milk or semi-skimmed milk and a good pinch salt into a food processor, then pulse a few times until you have a sticky dough. Transfer to a flour-dusted work surface and shape into a long sausage, adding a little more flour if it’s too sticky. Cut into 16 equal-sized pieces, then flatten or roll each into circles (roughly ½ cm thick).

Equally divide the chicken mixture between each of the 16 dough circles (you’ll need roughly 1 heaped teaspoon of chicken per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.

Place a wok on a high heat and fill with 2cm worth of boiling water. Once boiling, place the baskets on top of the wok and cover with a lid. Steam for 12 minutes or until light, fluffy and cooked through.

Drain and scatter over the spring onions and chillies, sprinkle with toasted sesame seeds and serve with a bowl of lime-spiked hoisin sauce for dipping.

Orecchiette with raw tomato sauce

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Ingredients

  • 500 g red and yellow cherry tomatoes , quartered
  • 150 g black olives , stoned
  • 6 anchovy fillets in oil , drained and finely sliced
  • 1 clove garlic , finely sliced
  • extra virgin olive oil
  • 400 g orecchiette pasta
  • 1 sprig fresh marjoram, oregano or thyme , leaves picked

Method

Put the tomatoes into a large mixing bowl with the olives, anchovies and garlic. Add a few lugs of the best olive oil you can find, season to taste and gently stir together.

Cook the pasta in plenty of boiling salted water until tender, then drain and add to the mixing bowl. Stir it all together and let it sit for a minute or two, so the pasta starts to suck up all the lovely flavoured juices in the bowl. Stir again, check the seasoning and serve sprinkled with the marjoram, oregano or thyme leaves.

Ginger & honey chicken wings

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Ingredients

  • 25 higher-welfare chicken wings
  • Ginger and honey marinade
  • 5 spring onions , finely sliced
  • 5 tbsp honey
  • 2 tbsp soy sauce
  • 1 red chilli , sliced
  • 1-2 cm piece of ginger , grated
  • 4-5 sprigs of thyme , leaves picked

Method

Recipe by Lloyd Hayes

Mix all the marinade ingredients in a bowl to make a sticky sauce.

Place the chicken wings in a single layer in a wide, shallow, nonreactive dish. Pour the marinade over the chicken, cover with clingfilm and place in the fridge to marinate for 24 hours.

Heat your barbecue or griddle pan until hot. Cook the wings for 15–20 minutes, turning often, until dark and the juices run clear when the chicken is pierced with a skewer. If cooking on a griddle, finish the wings in the oven at 180C/gas 4 for 10–15 minutes to ensure they’re cooked through.

Keralan fish curry

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Ingredients

  • 6 shallots
  • 4 cloves of garlic
  • 2.5cm piece of ginger
  • 1 fresh green chilli
  • 750 g firm white fish
  • groundnut oil
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 tablespoon chilli powder
  • 1 teaspoon turmeric
  • 1 x 400 ml tin of reduced fat coconut milk
  • 1 x 400 ml tin of chopped tomatoes
  • a few sprigs of fresh coriander

Method

Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.

Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.

Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, until softened.

Mix together the chilli powder and turmeric with a splash of water, and stir into the pan. Fry for a minute, then add the fish, coconut milk and tomatoes.

Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.

Pick, chop and scatter over the coriander leaves, then serve with basmati rice and warm naan bread.

Gluten-free beef lasagne

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Ingredients

    • 2 carrots , peeled
    • 2 onions , peeled
    • 2 cloves of garlic , peeled
    • 2 sticks of celery , trimmed
    • olive oil
    • 2 rashers of higher-welfare smoked streaky bacon
    • ½ a bunch of fresh thyme
    • 500 g quality beef mince
    • a good splash of red wine
    • 1 gluten-free beef stock cube , preferably organic
    • 2 x 400 g tins of plum tomatoes
    • sea salt
    • freshly ground black pepper
    • 1
    • For the béchamel:
  • 1 litre semi-skimmed milk
  • 35 g unsalted butter
  • 25 g gluten-free plain flour
  • 25 g corn flour
  • 70 g Parmesan cheese
  • 1 whole nutmeg , for grating

Method

To make the Bolognese sauce, finely chop the carrots, onions, garlic and celery and add to a large, wide pan over a medium heat with a drizzle of olive oil. Roughly chop and add the bacon, then pick in the thyme leaves and cook for 5 to 10 minutes, or until softened and lightly golden.

Turn the heat up slightly, then stir in the beef mince, breaking it up with a wooden spoon. Cook for around 5 minutes, or until browned all over. Add the wine and crumble in the stock cube, stirring continuously until the liquid has completely reduced. Stir in the tomatoes and 1 tin’s worth of water and bring to the boil. Reduce to a simmer, cover and cook for around 1 hour, then remove the lid and continue cooking for 30 minutes, or until thickened and reduced.

Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. Make the béchamel sauce: place the milk, butter and flours in a medium pan over a low heat. Heat gently, whisking continuously for 12 to 15 minutes, or until thickened. Grate in three-quarters of the Parmesan and a good grating of nutmeg. Season to taste, then set aside.

Cut the sheets of gluten-free pasta dough into rectangles (roughly 10cm x 15cm).

Spoon one-third of the Bolognese sauce into an ovenproof dish (roughly 25cm x 30cm). Layer over one-third of the lasagne sheets and top with one-third of the béchamel sauce. Repeat with the remaining ingredients until you have three layers in total, finishing with a final layer of béchamel. Grate over the remaining Parmesan and drizzle with olive oil, then cover with tin foil. Place in the hot oven for around 20 minutes, remove the foil and continue cooking for around 30 minutes, or until golden and bubbling. Serve with a nice, crisp salad.