O N E P O T C H I C K E N R OA S T W I T H G A R L I C K Y V E G E TA B L E S

INGREDIENTS
600 g butternut squash, peeled, seeded, cut into 4-5cm chunks

2 courgettes, cut into 4-5cm chunks

1 red onion, cut into thin wedges

8 garlic cloves, unpeeled

6 sprigs rosemary, plus some finely chopped leaves to garnish

3 tbsp olive oil

4 skinless, boneless chicken breasts

4 slices prosciutto, trimmed of excess fat

400 g cannellini beans

METHOD
1. Preheat the oven to 200C/180C fan/gas 6. Scatter the squash, courgettes, onion, garlic
and 2 of the rosemary sprigs into a large roasting tin. Pour over 2 tablespoons of the oil
and toss all together with freshly grated black pepper. Spread out in a single layer and
roast for 20 minutes.
2. Meanwhile, rub the top of the chicken breasts with just a little of the remaining oil,
season, then lay a sprig of rosemary along each one. Drape a slice of prosciutto over the
rosemary and chicken, tucking it in underneath. Sit the chicken breasts on top of the
partly-cooked vegetables and drizzle over the rest of the oil.
3. Roast for another 20 minutes, then scatter in the beans, gently stirring them in
amongst the vegetables. Roast for a further 5 minutes to heat through and until the
chicken is cooked and the proscuitto crisp. Season to taste. Remove the rosemary sprigs
and garnish with a scattering of finely chopped fresh rosemary.
TIPS AND SUGGESTIONS
Cut the squash and courgettes into similar sized pieces so they cook evenly.
Use a vegetable peeler to peel the squash.
Serve the whole roasted garlic cloves in their skin and let each person squeeze
out the garlic flesh to eat.

WA R M C H I C K E N S A L A D

INGREDIENTS
4 tbsp olive oil, plus extra for brushing

2 red peppers, halved lengthways

300 g cherry tomatoes, halved

4 garlic cloves, thinly sliced

250 g fine green beans, ends trimmed, halved lengthways

1 tbsp lemon juice

1 tbsp oregano, chopped

5 tinned anchovies, drained, chopped

4 boneless, skinless chicken breasts

METHOD
1. Preheat the oven to 200C/180C fan/gas 6. Lightly oil a baking sheet and lay the
peppers on it, cut-side down. Rub a little of the oil over the pepper skins. Roast them for
35-40 minutes or until the skin is blackened and charred. Tip the peppers into a bowl with
any juices and immediately cover with plastic film. This will create steam and make the
peppers easier to peel. Set aside to cool.
2. Meanwhile lay the tomatoes on the baking sheet, scatter over the garlic and drizzle
over 1 tablespoon of the oil and toss together to coat. Season with salt and pepper. Roast
for 6-8 minutes until the tomatoes are starting to soften and burst but still holding their
shape. Cook the beans in boiling water for 6-8 minutes until cooked but still bright green,
then drain.
3. When the peppers have cooled enough to handle, peel off the skin and rip or slice the
flesh into strips, removing the stems, cores and seeds as you go. Reserve the juices in the
bowl and mix with the remaining 3 tablespoons of the oil, the lemon juice and oregano
and any juices from the roasted tomatoes. Season with salt and pepper. Lay the beans on
each serving plate then casually scatter over the pepper strips, tomatoes and garlic and
anchovies.
4. Heat a griddle pan. Brush the chicken all over with a little extra oil and season with a
little salt and plenty of pepper. Place the chicken on the hot griddle pan, skinned side
down, and cook for 10 minutes, turning half way through. Serve on top of the salad.

G O AT S C H E E S E , C H A R G R I L L E D L E TT U C E A N D S P R I N G O N I O N T O A S T S

INGREDIENTS
For the toasts

6 spring onions, roots discarded and tails trimmed

2 heads gem lettuce, halved lengthways

2 tbsp olive oil

2 large slices of tartine or sourdough

100 g goats' cheese, crumbled

3 radishes, thinly sliced

For the dressing

2 tbsp olive oil

1 lemon, juiced

1 tsp sumac
METHOD
1. For the toasts: Preheat a griddle pan over a medium-high heat and brush the spring
onions and the cut side of gem lettuces generously with olive oil. Place the spring onions
onto the griddle pan and grill them for 4-5 minutes on each side, then remove and set
aside. Grill the lettuces, cut side down, for 2-3 minutes and set aside.
2. Grill the bread slices on both sides on the griddle for about 6-8 minutes or until
chargrilled lines are made and then transfer to a serving plate. Drizzle the bread with a
little olive oil, then divide the goats' cheese onto each piece of bread, followed by the
radishes, lettuce hearts and spring onions.
3. For the dressing: Add 2 tablespoons olive oil, the lemon juice and sumac in a bowl
and mix well. Season with salt and pepper to taste and drizzle liberally over the open
sandwiches and serve.
ROASTED RED PEPPER SOUP

INGREDIENTS
For the soup:

2 red peppers, quartered and deseeded

2 tbsp olive oil

1 red onion, halved and cut into thin half moons

3 garlic cloves, crushed

1 sprig of rosemary, leaves finely chopped

lemons, zested

400 g canned plum tomatoes

For the almonds:

1 tbsp olive oil

tsp smoked paprika

small handful of almonds

10 black olives, halved

METHOD
1. For the soup: Preheat oven to 200C/180C fan/gas 6. Place the pepper onto a baking
tray, lightly drizzle with oil and roast for 30 minutes or until soft and blackened in parts.
Remove from the tray and wrap in foil. Once cool enough to touch, peel off the skins and
set aside.
2. Heat the olive oil in a heavy-bottomed pan and add the onion and a pinch of salt. Stir
to evenly coat the slices, turn down the heat. Fry for 30 minutes or until the onions are
sweet and sticky, stirring occasionally. Add the garlic, rosemary and lemon zest to the
pan. Fry for a few minutes before adding the tomatoes. Gently break down the tomatoes
with a wooden spoon, bring to the boil then allow it all to simmer to create a rich, thick
sauce.
3. Stir occasionally, adding more water if it starts to dry out. Add the roasted peppers,
along with 400ml water and a pinch of black pepper, bring to the boil and simmer for 20
minutes. With a stick blender, puree to a smooth and thick consistency.
4. For the almonds: Heat the olive oil in a small frying pan and add the smoked paprika.

Let the oil infuse for a few seconds before adding the almonds. Make sure the nuts are
well coated and fry on a low heat for a few minutes, until golden. Transfer to a piece of
kitchen bowl to absorb the excess oil.
5. Serve the soup topped with a scattering of olives and smoky almonds and a sprinkling
of parsley.

http://uktv.co.uk/food/recipe/aid/656579
C H I C K E N E N PA P I L LO T E W I T H C H E R RY T O M AT O E S A N D R O S E M A RY

INGREDIENTS
4 chicken breast fillets

1 handfuls parsley leaves

1 tbsp rosemary, or you could use thyme, oregano or sage

4 cloves garlic, thinly sliced

2 tbsp olive oil

200 g cherry tomatoes

METHOD
1. Preheat oven to 180C/160C/gas 4. Cut 4 pieces of baking paper approximately 30cm
square. Fold each one in half vertically to produce a centre seam. Reopen the paper.
2. Season the chicken breasts and sprinkle with the parsley. Place one on each sheet of
paper to the right of the centre seam.
3. Saut the herbs and garlic over moderate heat in the olive oil until the garlic turns
golden. Add the tomatoes and cook until around half of them have popped, shaking the
pan from time to time. Spoon a quarter of the tomatoes on top of each chicken breast,
then drizzle with the pan juices.
4. Now the origami bit begins. Fold the left side of the paper over the breast and bring
it flush to the right-hand side. Take the furthest left end of the paper in your right hand,
and put your forefinger next to the top of the breast. Fold the paper towards the right
at a 90 angle. Twist and roll the right-hand edge of the package towards the bottom of
the breast, to resemble a pasty, in order to seal it. Dont make it too tight as you need
to allow some space for the steam to expand. Once the bag is twisted into a package,

its a good idea to tuck the final fold under itself to keep it sealed, or secure with a
paper clip.
5. Place the packages on a baking tray and cook for 20 minutes. Take from the oven
and leave to rest for 5 minutes. Serve the unopened package on the plate and let your
guests cut their own open.
TIPS AND SUGGESTIONS
Baking en papillote means in parchment and its a great way to steam-bake
fish, shellfish and poultry, although you could use it to cook anything. The key
is to make sure the package is sealed tightly so that no steam, and therefore
juices or flavour, escape.
S PA N I S H - S T Y L E C H I C K E N B A K E

INGREDIENTS
1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500 g new potatoes, quartered lengthways

8 whole garlic cloves, unpeeled

8 medium tomatoes, quartered

75 g chorizo, preferably picante

8 boneless, skinless chicken thighs

1/2 tsp sweet, smoked paprika

1/2 tsp dried oregano

1 green pepper, deseeded and cut into strips

METHOD
1. Preheat the oven to 200C/180C fan/gas 6. Put the onions, potatoes, garlic and
tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black
pepper.
2. Toss everything together lightly and roast for 20 minutes.
3. While the vegetables are roasting, skin the chorizo and cut the meat into thin 5mm
slices.

4. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a
knife. Season all over with black pepper.
5. Mix the paprika and oregano together and set aside.
6. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn
everything a couple of times.
7. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika
and oregano. Season with a little salt and return to the oven for 20 minutes.
8. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin
a little so all the juices run to the opposite end, then spoon and drizzle the juices back
over the chicken.
9. Tuck the pepper strips loosely around the chicken and vegetables.
10. Turn the oven up to 220C/200C fan/gas 7. Put the tin back in the oven for another 20
minutes or until the peppers are just softened and the chicken is golden and crisp.
11. As you eat, squeeze the garlic out of the skins and enjoy the deliciously soft and
fragrant flesh.
http://uktv.co.uk/food/recipe/aid/653540
HADDOCK WITH FENNEL AND LEMON

INGREDIENTS
1 bulb of fennel, finely sliced

onions, finely sliced

1 garlic clove, finely sliced

2 haddock fillets, pin-boned and skinned

1 lemon, juiced and finely sliced

50 ml olive oil

50 ml white wine

1 tbsp parsley, finely chopped

METHOD
1. Blanch the fennel in boiling water until softened then dry thoroughly. Gently fry it in
olive oil with the onions and garlic.
2. Preheat the oven to 220C/200C fan/gas 6. Lay 2 pieces of parchment paper or foil out
on a work-surface large enough to take the fish. Lay a line of the fennel and onion
mixture down the middle of each sheet crossways and lay the fish on top, if the fish is too
long fold the tail under the loin to make a thicker piece. Lay a few slices of lemon on the
fish, season then pour over the remaining olive oil.
3. Fold the top edge over the bottom and fold in the sides like crimping a pasty, when you
get to the last fold add a splash of wine to each parcel, use about the same quantity as
olive oil. Seal them up then lay on a tray and put the fish in to cook for about 12 minutes.
4. Remove from the oven, place the parcels on a plate and open them up, trim the edges
so you can serve the fish on the paper then sprinkle with parsley and lemon juice.
http://uktv.co.uk/food/recipe/aid/655075
F I S H E N PA P I L LO T E - S A L M O N W I T H T O M AT O A N D B A S I L

INGREDIENTS
4-6 thin slices of tomatoes

2 pinches of granulated or caster sugar

3-4 basil leaves

6 thin slices cucumber

125 g salmon fillets, skin removed

10 g butter
METHOD
1. Preheat the oven to 220C/200C fan/gas 7.
2. Place the tomatoes on the square of baking parchment (see Cooks Tips), season with
salt, pepper and a pinch of sugar, then add the basil leaves followed by the cucumber.
Next, place the salmon fillet on top, followed by the butter.

3. Season again with salt and pepper and sugar and fold the baking parchment to form a
parcel as above. Place on a baking sheet and cook in the oven for 1214 minutes or until
the salmon is just opaque all the way through.
TIPS AND SUGGESTIONS
Making a papillote: For each serving cut out a piece of baking parchment or
foil measuring about 30cm square.
Add your fish and other ingredients to the parchment square, placing them to
one side of the centre of the piece of paper.
Fold the square in half to enclose the filling and then fold in the edges to seal
and form a parcel. The finished parcel should be semi-circular in shape, looking
rather like a Cornish pasty.
http://uktv.co.uk/food/recipe/aid/648424
R O A S T E D V E G E TA B L E L A S AG N E

INGREDIENTS
1 butternut squash, peeled, seeded, cut in 2.5cm chunks

1 large carrot, cut into 1cm dice

1 large onion, halved lengthways, sliced in very thin wedges

3 plump cloves garlic

2 tbsp olive oil

250 g cherry tomatoes, halved

175 g fresh spinach

410 g can green lentils, drained

2 tbsp coarsely chopped Italian parsley

6 wide sheets no-cook lasagne sheets

250 g ricotta cheese

1 egg, beaten

3 tbsp shredded basil, leaves, plus extra whole small leaves to garnish

1/4 tsp ground nutmeg

200 ml passata

125 g mozzarella, (1 ball), torn into small pieces

25 g parmesan, grated
METHOD
1. Preheat the oven to 200C/fan 180C/gas 6. Scatter the squash, carrot, onion and garlic
into a large roasting tin, pour over the oil and toss them all together then season with
some salt and pepper.
2. Roast for 30-35 minutes or until all the vegetables are tender and tinged brown.
Scatter over two thirds of the cherry tomatoes and return to the oven for 5 more minutes
to soften.
3. Remove, scatter the spinach over, splash over 1 tablespoon of water, then put in the
oven for 2 minutes to wilt the spinach. Remove again, stir, then tip the lentils and parsley
on top and mix together. Set aside.
4. Lay the lasagne sheets in a single layer, so they dont stick together, in 1 or 2 large,
wide dishes. Pour over enough boiling water to cover them, then leave for 5 minutes to
soak and soften slightly. Meanwhile, mix the ricotta into the beaten egg, stir in the basil
then season with salt, pepper and the nutmeg. Drain the lasagne well.
5. Spread a couple of big spoonfuls of the roasted vegetable mixture in the bottom of an
ovenproof dish about 20x26x7.5cm. Lay 2 of the lasagne sheets over the vegetables,
spread over a third of the passata, then spread over a third of the remaining vegetables.
Spread all the ricotta mixture over this, then cover with 2 more lasagne sheets, a third
more passata and roasted vegetables then the remaining lasagne, passata and
vegetables.
6. Scatter both the cheeses over the top to cover the veg as much as possible, then the
reserved cherry tomatoes and a grinding of pepper. Place the dish on a baking sheet and
cover with a loose tent of foil.
7. Bake for 30 minutes then remove the foil and return to the oven for another 5 minutes
to lightly colour the top. Leave to stand for 5 minutes, scatter over the extra basil leaves,
then slice and serve.
TIPS AND SUGGESTIONS
Although some lasagne sheets do not require pre-cooking, it can help their
texture to soak them briefly in boiling water before using.
http://uktv.co.uk/food/recipe/aid/641585