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Chicken and Apple Parcels
- Slice open the chicken thighs, top each with a slice of apple and sage.
- Cook the chicken under the grill for 15-20 minutes, turning occasionally, until cooked through.
- (Optional) Wrap each chicken breast in a rasher of bacon.
- Secure with cocktail sticks.
Serve with salad and tomato salsa or a bowl of steamed spinach or sweetcorn.
(Recipe courtesy of The Cook’s Choice)
Celeriac and Spinach Soup
Heat the oil in a large saucepan.Add onion and garlic and cook for around 5 minutes or until the onion is softened but not browned.
Add the celeriac, pour in the stock mixture, bring to the boil over a high heat, then reduce the heat and cover the pan.
Cook the soup gently for 10 minutes or until the celeriac is tender.
Add the spinach to the soup and stir well. Increase the heat and bring back to the boil then remove from the heat to cool.
When slightly cooled, puree in a blender until smooth and thick.
Reheat the soup if necessary, then stir in a little nutmeg, salt and pepper to taste.
Ladle into warm bowls, swirl a spoonful of creme fraiche into each portion and garnish with fresh chives.
Serve immediately
Very Green Pea and Mint Soup
1. Chop the onion whilst warming the oil in a pan.
2. Gently fry the onion over a low to medium heat for c 10 minutes; stirring occasionally to prevent from burning.
3. Add the stock and bring to the boil.
4. Pour in the frozen pea and boil for 3-4 minutes until the peas are cooked (but not soggy).
5. Add in a large handful each of pea shoots and fresh mint leaves.
6. Blend until smooth.
7. Return to the heat and season with black pepper to taste.
8. Serve and garnish with fresh mint leaves.
Carrot, Coriander and Red Lentil Soup
1. Put all ingredients, except the coriander, in a pan and simmer for 45 mins
2. Add coriander and cook for a couple of minutes
3. Blend until smooth and serve.
Delicious fat free garlic roasties
A delicious way to cook your roasties whilst avoiding adding fat to the meal. This recipe is suitable for vegetarians and vegans.
1. Preheat oven to 230Cº/450Fº/Gas mark 8.
2. Put onion, garlic and vegetable stock into a shallow casserole dish large enough to hold potatoes in one layer. Place potatoes on top of onion slices.
3. Bake for 45-60 minutes until potatoes are golden and there is no stock left, turning potatoes over after about 30 minutes. Serve at once.
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