Roast Chicken With Peaches, Honey And Lavender

Ingredients:

  • 1.8kg chicken, skin-on, jointed into eight, or eight good-sized skin-on, bone-in chicken thighs
  • 3 tbsp olive oil
  • 200ml medium white wine
  • 3 tbsp white balsamic vinegar
  • 4 tbsp lavender honey
  • 5 small, slightly under-ripe peaches
  • 8 sprigs of fresh lavender

Method:

  • Preheat the oven to 190C/gas mark 5.
  • Heat one tablespoon of the oil in a frying-pan, season the chicken pieces and, in batches, brown them on each side so they get a good colour. Put them into a broad, shallow ovenproof dish large enough to hold the chicken and peaches snugly together in a single layer.
  • Pour the oil out of the pan then return it to the heat and deglaze the pan with the wine, scraping to dislodge all the bits of flavour. Boil until it has reduced to about 100ml, than add one and a half tablespoons each of the balsamic and honey, stirring to dissolve. Pour over the chicken.
  • Halve and pit the peaches and cut each half in two. Dot these around the chicken and season. Brush each piece of peach with a little olive oil, then whisk the remaining honey and balsamic together with a fork. Drizzle over the chicken and peaches and scatter with the lavender (leave some sprigs of lavender whole, use only the flowers from others).
  • Roast for 40 minutes. The chicken should be cooked through and glazed with the honey, and the peaches should be slightly caramelised in patches. If you stick the tip of a sharp knife into the underside of a thigh, the juice that runs out should be clear.
  • Serve in the dish in which the chicken has cooked (you can transfer it all to a warmed platter if you prefer, but be careful as the peaches will be soft and could easily fall apart). Serve with olive-oil-roast potatoes and green beans.

chicken-with-peach

Orange And Ginger Roast Chicken

Ingredients:

  • 1.8kg chicken
  • 250ml orange juice
  • 4 tbsp honey
  • 1½ tbsp hot sauce (such as Encona West Indian Hot Sauce) 3 garlic cloves, grated
  • 2.5cm piece root ginger, peeled and grated
  • finely grated zest of 2 oranges
  • 200ml light chicken stock or water, if needed

For the roast oranges:

  • 4 thin-skinned oranges
  • olive oil, for sprinking a little ground ginger
  • a little soft light brown sugar

Method:

  • Preheat the oven to 190C/gas mark 5.
  • Put the chicken into a roasting tin in which it can lie snugly; if it’s too big, the cooking juices round the bird will burn. Whisk the rest of the ingredients for the chicken (except the stock or water) in a jug. Pour some of the mixture inside the bird, then pour most of the rest – reserving one-third – over it.
  • Roast for 45 minutes.
  • Cut the oranges into wedges and put them into an ovenproof dish large enough to hold them in a single layer. Sprinkle with olive oil, ground ginger and some seasoning and toss the oranges in this, then sprinkle the sugar on top.
  • When the chicken has cooked for 45 minutes, take it out of the oven, scoop up the sticky juices around it and spread them over the skin.
  • Add the rest of the orange juice mixture to the juices in the tin, stirring well to help them blend, then return to the oven and roast for another 45 minutes. Add the dish of oranges to the oven at this point.
  • After 45 minutes, take the chicken out and let it rest for 15 minutes. Leave the oranges in for those 15 minutes, so they have cooked for an hour.
  • If the chicken juices seem too thick or intense, add the stock or water to the tin, set it over a high heat and bring to the boil, stirring to dislodge the sticky bits.
  • Serve in a jug, with the chicken and orange wedges on a platter.

chicken

Ingredients:

  • 4 celery hearts
  • 1 small onion
  • 2 cloves of garlic
  • a few sprigs of fresh thyme
  • 3 rashers of higher-welfare smoked pancetta or streaky bacon
  • extra virgin olive oil
  • ½ teaspoon fennel seeds
  • 1 x 400 g tin of chopped tomatoes
  • 75 g Parmesan cheese

Method:

  • Preheat the oven to 180ºC/gas 4.
  • Trim the bases of the celery hearts with a sharp knife or a speed-peeler and peel the outer stalks, keeping each heart in 1 piece. Trim the ends so the hearts are 12 to 15cm long. Cut the celery lengthways into quarters, then across in half.
  • Peel and slice the onion lengthways, and peel and finely chop the garlic. Pick and finely chop the thyme leaves, then chop the pancetta or bacon
  • Place a saucepan over a medium heat and add a splash of oil. Add the onion and pancetta or bacon, and cook for a few minutes until the onion is soft. Add the celery and cook with the lid on until the celery is soft.
  • Heat another pan and add a splash of oil. Add the garlic and fennel seeds, then, when the garlic’s golden brown, tip in the tomatoes. Fill the tomato tin with water and add that, along with a good pinch of sea salt and black pepper. Cook the sauce over a medium heat for half an hour or so, until reduced and thick.
  • When the celery’s soft, remove the lid and let the ingredients brown slightly on the bottom of the pan.
  • Lightly oil a shallow 20cm x 20cm baking dish and spoon a little tomato sauce in the bottom. Spread it out and top with about a third of the celery pieces. Cover with more tomato sauce, some thyme leaves and a good grating of Parmesan. Keep layering, then finish with the last of the tomato sauce, lots of cheese and a sprinkle of sea salt and black pepper.
  • Bake for about 20 minutes, or until heated through and crisp on top.

parmisan

Ingredients:

  • 750 g rhubarb
  • 6 tablespoons runny honey
  • olive oil
  • 75 g whole or flaked almonds
  • 1 bunch of fresh mixed herbs , such as parsley, mint or chives
  • 1 handful of breadcrumbs
  • 2 racks of lamb
  • 2 tablespoon Dijon mustard

Method:

  • Preheat the oven to 200ºC/gas 6.
  • Slice the rhubarb into 5cm pieces and place in a roasting tray. Drizzle over the honey and a good lug of oil, mix well, then spread out evenly over the pan.
  • Blitz the almonds in a food processor with the herb leaves, then transfer to a bowl. Stir in the breadcrumbs and season.
  • Using a sharp knife, score the fat on the lamb, rub in the mustard, then pat on the breadcrumb mix.
  • Place the lamb on the rhubarb, drizzle with oil and cook for 22 to 35 minutes for medium, or a further 5 to 10 minutes for well done.
  • Rest for 5 to 10 minutes, then carve into cutlets and serve with the rhubarb.

lamb

  • 2 large bunches of carrots , (roughly 1kg)
  • 40 g unsalted butter
  • 1 tablespoon goose fat , (optional)
  • 6 cloves of garlic
  • 40 g golden caster sugar
  • 1 heaped tablespoon soft brown sugar
  • 2 clementines , juice of
  • ½ a bunch of fresh thyme
  • sea salt
  • freshly ground black pepper

Method:

  • Trim most of the leafy green stalks off the carrots, then peel them.
  • Melt the butter and goose fat (if using) in a large, wide pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan with the sugars, clementine juice and thyme sprigs. Add the carrots in a single layer, season, cover and reduce the heat to medium-low. Cook for 15 to 20 minutes, or until tender.
  • Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised.

carrots

  • 1.5 kg salad potatoes
  • extra virgin olive oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon turmeric
  • 1 red onion
  • 1 lemon
  • 2 tablespoons mixed seeds, such as pumpkin and poppy
  • 1 bunch of mixed fresh herbs, such as parsley, mint and coriander
  • 1 large handful of fresh peas

Method:

  • Preheat the oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil.
  • Leaving the skins on, halve any larger potatoes, then place them all in the water and parboil for 8 to 10 minutes.
  • Drain, steam dry, then transfer to a roasting tray. Crush slightly with a fork, drizzle with oil, then sprinkle over the cumin seeds and turmeric. Season, toss to coat, and roast in the oven for 20 to 25 minutes, or until golden and crisp.
  • Peel, finely slice and place the onion in a shallow bowl, squeeze over the lemon juice and leave to soak.
  • Toast the seeds in a dry pan and set aside. Pick and finely chop the herb leaves.
  • When the potatoes are ready, leave to cool a little, then transfer to a serving bowl. Add the onions, herbs, peas and a drizzle of oil. Toss to coat, then serve sprinkled with the toasted seeds.

potatoes

  • 500 g Brussel sprouts
  • olive oil
  • a large knob of butter
  • 4 rashers quality smoked streaky bacon , finely sliced
  • 2 sprigs of sage , leaves picked
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons Worcestershire sauce
  • 2 cloves of garlic

Method:

  • Push the Brussel sprouts through the fine slicing attachment of a food processor, then fill the processor bowl with water and leave to one side.
  • Add a splash of olive oil and the butter to a large pan over a medium heat. Add the bacon, sage leaves and a pinch of salt and pepper and fry for 5 to 10 minutes, or until lovely and crispy. Quickly drain the sprouts and add them straight to the pan and turn the heat right up – it doesn’t matter if they’re still a bit wet, this will help them steam. Pop the lid on and fry for around 10 minutes, or until soft, adding a splash of water as you go, if needed.
  • Add the Worcestershire sauce, toss everything together then turn the heat off. Gun in the garlic – you really want that hum of raw garlic – then give it another good stir and serve straight away. Delicious!

sprouts

  • 6 large white onions , peeled
  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin seeds , lightly crushed
  • 1 tablespoon coriander seeds , lightly crushed
  • 100 g white basmati rice
  • 100 g brown lentils
  • 1/2 teaspoon ground tumeric
  • 1 teaspoon ground allspice
  • 1 teaspoon cinnamon
  • 400 ml vegetable stock
  • 50 g flaked almonds , lightly toasted, plus extra to garnish
  • 1 large handful of flat-leaf parsley , chopped
  • 2 tablespoons red wine vinegar
  • 1 pinch of caster sugar
  • rocket salad , to serve (optional)

Method:

  • Preheat the oven to 180C/gas 4. Top and tail the onions. Bring a saucepan of water to the boil over a medium heat, add the onions and simmer for about 25 minutes, until tender and easily pierced by the point of a knife.
  • Drain the onions and allow to cool slightly. Cut them in half and, using a teaspoon, scoop out and reserve the flesh, leaving three layers intact to form your shells.
  • Carefully slice the reserved onion flesh as finely as possible. Heat 4 tablespoons of the olive oil in a large frying pan, add the sliced onion and fry for 10 minutes, stirring occasionally, until softened. Turn up the heat and cook for another 25 minutes, until the onion is deeply golden and crisp. Transfer to a plate lined with kitchen paper and season well.
  • Preheat the oven to 180C/gas 4. Wipe the onion pan clean with kitchen towel and add the crushed cumin and coriander seeds. Toast over a medium heat for a couple of minutes, or until fragrant.
  • Add the remaining olive oil along with the rice, lentils, turmeric, allspice, cinnamon and a pinch each of salt and pepper. Stir to coat the rice with oil, then add the stock, bring up to the boil, cover tightly and simmer over a very low heat for 25-30 minutes, until most of the liquid has evaporated. Remove the lid, cover with a tea towel, pop the lid back on and set aside for 10 minutes.
  • Stir through the fried onions, toasted almonds and most of the chopped parsley. Season and spoon the mixture into the soft onion shells, filling them generously, then sandwich two sides together and place in an oiled baking dish, spooning any extra filling around the edges.
  • Sprinkle over the red wine vinegar and sugar, cover the dish tightly with tinfoil and bake in the oven for 25 minutes, removing the foil for the last 5 minutes. Scatter with the remaining flaked almonds. Serve the stuffed onions warm, with a rocket salad on the side.

potato

  • 2 cloves of garlic
  • 50 g unsalted butter
  • 50 g plain flour
  • 500 ml semi-skimmed milk
  • 500 g fresh or frozen broccoli
  • 75 g mature cheddar cheese
  • 1 kg fresh or frozen cauliflower
  • 2 slices of ciabatta or stale bread
  • 2 sprigs of fresh thyme
  • 25 g flaked almonds
  • olive oil

Method:

  • Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection.
  • Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese. Bake for
    1 hour, or until golden and cooked through, then enjoy!

cauli

  • 8 quail
  • 2 teaspoons za’atar
  • 4 Arab-style flatbreads
  • 2 little gem lettuces
  • 1 handful of rocket leaves

Marinade:

  • 6 tablespoons extra-virgin olive oil
  • 4 tablespoons pomegranate molasses
  • 1 tablespoon coriander seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon ground ginger
  • 1 teaspoon saffron threads

Method:

  • Combine the marinade ingredients in a very large bowl and mix well.
  • Add the quail and gently toss to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes.
  • Preheat the oven to 200ºC/gas 6.
  • Place the quail in a small roasting tin, pour over the marinade and roast for 20 to 30 minutes, basting occasionally with the marinade, until golden brown and cooked through – if you find the quail are browning unevenly, move them around in the tin during cooking.
  • Just before they’re ready, sprinkle the za’atar over the quail and return them to the oven until done.
  • Cut or tear the flatbread into wedges, then arrange on a large platter. Separate the little gem leaves and scatter on top along with the rocket leaves.
  • Place the quail on the bread and lettuce, then drizzle over the remaining marinade from the roasting tin. Great with a green salad and crusty bread.

chicken

The Ultimate Carrots

Ingredients:

  • 1.5 kg carrots , use heritage ones if you can find them
  • 2 clementines
  • 1 tablespoon red wine vinegar
  • 1 large knob of unsalted butter
  • ½ a bunch of fresh thyme

Method:

  • Peel the carrots, then you can chop, quarter or halve them, but I like to leave them whole with the tops on. Don’t worry, this recipe will work however you prep them so just get them ready your favourite way.
  • Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter.
  • Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.
  • Once the butter starts to glaze the carrots, add the thyme sprigs and reduce the heat to low. Cook for 5 minutes, or until caramelised and delicious.

honey