Parsley Rarebit Chicken

Serves 6
Prepare 25 minutes
Cook 35 minutes

6 chicken breasts, skins on

Rarebit
25g unsalted butter, plus extra for greasing
25g plain flower
100ml porter or other dark ale
1 tsp salt
2 tsp english mustard powder
2 tbsp wholegrain mustard
1 tsp soft light brown sugar
1/2 x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
100g mature cheddar, grated

1. For the rarebit, melt the butter in the pan; stir in the flour until bubbling. Gradually whisk in the porter; boil for a few minutes. Take off the heat and transfer to a bowl, cool. Beat in the remaining ingredients.

2. Slice each chicken breast horizontally, leaving one side so it opens up like a book. Spoon some rarebit into the centre, then fold the meat over again so the breasts resemble their original shape. Seal the opening shut with cocktail sticks.

3. Wrap each breast in buttered foil; grill on a hot barbecue for 30 minutes, until cooked through. Unwrap and grill for 1 minute on the barbecue skin-side down.

Spiced potato samosas

http://www.bbcgoodfood.com/recipes/1974649/spiced-potato-samosas

Prep:35 minsCook:40 mins

Skill level

Moderately easy

Servings

Serves 8

Healthy little pastry pockets of potato and peas flavoured with Indian spices - ideal for afternoon tea, canapés or a buffet

Ingredients

• 2 small onions, chopped
• 2 garlic cloves, chopped
• 4cm-piece fresh ginger, grated
• 2 green chillies, deseeded and finely chopped
• 4 tbsp oil
• 3 large potatoes, cut into small cubes
• 100g frozen peas or finely sliced green beans
• small bunch coriander, leaves chopped
• mango chutney, to serve

For the pastry

• 2 tbsp oil
• 225g plain flour

Method

1. To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
2. Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
3. Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones. Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Recipe from Good Food magazine, March 2012

Leek, cheese & potato pasties

http://www.bbcgoodfood.com/recipes/1958638/leek-cheese-and-potato-pasties

Prep:30 minsCook:55 minsPlus cooling

Skill level

Moderately easy

Servings

Makes 6

Mini veggie pastry parcels with oozing cheese make a great value and comforting home made snack

Ingredients

• 2 small potatoes (about 300g/11oz), cut into 1cm cubes
• knob of butter
• 2 small leeks, tough outer leaves removed, split in half lengthways and finely sliced
• 3 thyme sprigs, leaves chopped
• 1 tbsp Dijon mustard
• 2 tbsp cream
• flour, for dusting
• 500g block shortcrust pastry
• 140g/ 5oz Welsh Caerphilly cheese, strong cheddar or vegetarian alternative, cut into small chunks
• 1 egg, beaten

Method

1. Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
2. Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
3. Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.

Recipe from Good Food magazine, March 2012

BBC Coconut & Mango Sponge

http://www.bbcgoodfood.com/recipes/coconut-mango-

Prep:20 minsCook:30 mins

Skill level

Easy

Servings

Cuts into 12 squares

Ingredients

• 425g can sliced mangoes in syrup, drained
• 200g butter, softened
• 225g golden caster sugar
• 4 large eggs
• 200g self-raising flour
• 50g desiccated coconut, plus 3 tbsp for sprinkling
• 140g Greek-style coconut yogurt

Method

1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin with 2 strips of criss-crossed baking parchment. Dry the mango pieces on some kitchen paper, then chop into 3cm pieces and set aside.
2. Place the butter and sugar into a bowl, and whisk until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Use a spatula to fold through the flour and coconut, then the mango pieces and yogurt. Scrape the mixture into your tin and smooth over the surface, then sprinkle with a little extra coconut. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. This cake is delicious served warm with an extra blob of coconut yogurt, or just as good cold. Keeps in a tin for up to 3 days.

Recipe from Good Food magazine, March 2014

http://www.bbcgoodfood.com/recipes/236609/black-bean-chilli

Black bean chilli

Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4 - 6

This chilli is great for casual entertaining - just lay everything out and let people add their own toppings

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, finely chopped
• 2 large onions, chopped
• 3 tbsp sweet pimenton (Spanish paprika ) or mild chilli powder
• 3 tbsp ground cumin
• 3 tbsp cider vinegar
• 2 tbsp brown sugar
• 2 x 400g (2 x 14oz) cans chopped tomatoes
• 2 x 400g (2 x 14oz) cans black beans, rinsed and drained
• a few, or one, of the following to serve: crumbled feta cheese, chopped spring onions, sliced radishes, avocado chunks, soured cream

Method

1. In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
2. Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.