I do like a tin of food. There's something very humble about tinned fruit and vegetables particularly; and I am not one to overlook anything that comes in a can. My favourite canned good of all is the artichoke. That's how this recipe for Chicken, Olive and Artichoke Stew with Risotto came about. Artichokes are very expensive, covered in oil (normally sunflower rather than nice olive oil) and quite small if you buy them chilled or in a jar; but in
I bought some smoked chicken from a local farm shop. I wasn't quite sure what I was going to do with it but it sounded too tasty not to try it. I planned to serve it with some cheese and chutneys but somehow I never got round to it. I certainly wasn't going to waste it and I thought, rather than serving it alongside something else, why not make it the star of the dish? Smoked chicken fried rice sounded like just the thing for a simple, no hassle
We were about halfway through this meal when the OH turned to me and said, “This is the best dinner we’ve ever cooked”. High praise indeed. Although I once baked a whole cabbage and anything would be an improvement on that. Chicken enchiladas always remind me of my University days. My friend Kathryn and I would convince ourselves we could definitely eat four people’s worth of enchiladas. We’d cook it all up and be full after just half of
How many times do you think about what to make for dinner and end up with a seemingly impossible list of requirements for that one meal? It needs to be filling, but without being too full of fat, tasty without being too salty or sugary, balanced and preferably something interesting. Welcome to every weekend of my life! Planning meals is something I can’t live without (see post here if you want some top tips) and I usually do it on a leisurely Sunday
This is the first of four recipes aimed at giving you a few new ideas for the next time you’re after pasta for dinner. I’m sure I am in the majority of people who eat pasta at least once a week. And why not? It’s a carbohydrate that goes with everything and sometimes is at its best simply served with butter and cheese; because you chose to not because the fridge is empty. Of course. The first of these new pasta recipes is for Creamy Chicken,
I wanted to make something with meat for my next frugal recipe but I didn’t want to compromise on the quality of the chicken I decided to use. I bought two free range chicken breasts from my local farmers’ market as they are much more reasonable than buying them anywhere else. In order for this recipe for four to cost less than £6 the chicken needed to be bulked out with plenty of other bits. Enter the wrap; it looks like it’s not that filling
I’m not very good at anything that requires precision; cutting, gluing, drawing, sewing and the like just aren’t made for me no matter how much I might like them to be. I thought it was time I challenged this, determined to be as perfect as possible I set about making some mini chicken and chorizo tartlets. This of course was not only an excuse to try and achieve the impossible; namely a pastry tart case that didn’t shrink, but also to use up
Removing all the meat from a cooked chicken has to be one of the most rewarding things to do; ending up with a plate full of bones and a bowl full of meat opens up a world of possibilities. As I mentioned in the previous post the bones were used to make stock; half of this was used in a bright broccoli, celery and stilton soup. I think the other half will end up in a risotto in the near future.
First and most importantly it was essential to make
A beautifully roasted chicken is hard to beat; with crispy skin and succulent meat there's nothing quite like it. Having a whole roast chicken is a rare thing for me, indeed this is the first chicken I have roasted in a very long time and I wasn't about to waste a scrap of it. The chicken that was to fulfil my roast chicken dreams was a local, free range, corn fed bird. This post is about my perfect Sunday lunch and making the most of the leftovers.
This is a perfect recipe for the long Easter weekend break. It's a celebration of Spring vegetables in the best wrapping of all...pastry. It is extremely versatile as you can change the vegetables depending on what is in season. It is also great for using up leftovers.
For this particular pie, I used 1 whole chicken, 1 large onion, 1 leek, 3 carrots and several large leaves of kale. In addition to this you will need a glass of white wine, 300ml double