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Spring chicken traybake

Seasonally prepared and delicious! This tray bake makes the best spring chicken you will have all year!

Ingredients

    200g purple sprouting broccoli, leaves removed
    200g new potatoes, washed and halved
    6 asparagus spears, washed and trimmed
    2 tbsp olive oil
    ½ small pack tarragon
    3 garlic cloves, peeled and bashed
    1 lemon, cut into wedges
    6 chicken thighs, skin on
    handful mint, leaves only
    100g natural yogurt

Method

    1. Heat oven to 200C/180C fan/gas 6. Put the broccoli, new potatoes and asparagus in a roasting tin and toss with 1 tbsp of the olive oil and some seasoning. Add 4 tarragon sprigs, the garlic cloves and 1 /2 the lemon wedges. Sit the chicken thighs on top and rub with the remaining oil, seasoning well.

    2. Roast in the oven for 45-50 mins until the chicken is cooked and the vegetables are tender.

    3. Meanwhile, make the yogurt dressing by finely chopping the remaining tarragon (leaves only) with a few mint leaves, then stir through the yogurt. Season well and add a squeeze of lemon juice.

    4. Bring to the table with the yogurt dressing and remaining lemon wedges, and let people help themselves.


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Rhubarb & star anise sorbet

A stunning homemade pink sorbet with vibrant and sweet forced rhubarb, add a cheeky nip of vodka to make this a little more grown up

Ingredients

    700g thin forced rhubarb, trimmed, rinsed and cut into 2cm/ ¾ in-long pieces
    140g golden caster sugar
    3 tbsp liquid glucose

    1 vanilla pod

    2 star anise
    juice 1 lemon
   1 tbsp vodka (optional)

 

Method

    1. Put the rhubarb in a saucepan and add the sugar, 75ml water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan (with the pod) along with the star anise.

    2. Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat and fish out the vanilla pod and star anise. Puree in a blender.

    3. Pour the mixture through a fine mesh strainer, removing any remaining stringy bits of rhubarb. Transfer to a jug and stir in the lemon juice and vodka, if using. Cover and put in the fridge until fully chilled before churning in an ice cream machine, according to the manufacturer’s instructions. Scrape the sorbet into an airtight container and freeze for at least 3 hrs before serving. Will keep, frozen, for up to 1 month.

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Chipotle chicken tacos with pineapple salsa

A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes

Ingredients

    500g skinless boneless chicken thighs
    1 tbsp vegetable oil
    1 medium onion, chopped
    2 tsp sweet smoked paprika
    2 tsp ground cumin
    2 tbsp cider vinegar
    1 tbsp chipotle paste
    200ml passata
    2 tbsp soft brown sugar
    ½ small pineapple, cored, peeled and chopped
    ½ small pack coriander, chopped
    corn or flour tortillas
    hot sauce (I like Tabasco Chipotle), to serve

 

Method

    1. In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.

    2. Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.

    3. In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

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Smoky sausage casserole Recipe

Sure to be a family favourite, this warming winter one-pot has gently simmered sausages, hearty cannellini beans and a crunchy breadcrumb topping

Ingredients

•     1 tbsp olive oil
•     1 onion, finely chopped
•     1 garlic clove, crushed
•     1 large celery stick, finely chopped
•     2 peppers(any colour), cut into chunks
•     pack 6 pork sausage (about 400g/14oz)
•     1 tsp sweet smoked paprika
•     ½ tsp ground cumin
•     ½ tsp chilli flakes
•     2 x 400g cans chopped tomatoes
•     400g can cannellini beans, drained
•     250g bag spinach( or use the same quantity as frozen)
•     2 tbsp fresh breadcrumbs (or frozen - see tip)

    
 Method

   1. Put the oil in a large, heatproof casserole dish over a medium heat and add the onion, cooking for 5 mins until starting to soften. Tip in the garlic, celery and peppers, and give everything a good stir. Cook for 5 mins more.

    2. Turn the heat to high and add the sausages. Cook for a few mins until browned all over, then reduce the heat to medium, sprinkle in the spices and season well. Pour over the tomatoes and bring to a simmer. Cover and continue simmering gently for 40 mins, stirring every now and then.

    3. Heat the grill to high and uncover the casserole. Add the beans and spinach, and stir to warm through. Scatter over the breadcrumbs and grill for 2-3 mins until golden and crisp.

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