Sizzling chicken fajitas grilled peppers, salsa, rice & beans

Sizzling chicken fajitas grilled peppers, salsa, rice & beans

Serves 4

Cooks In15 minutes

DifficultySuper easy

Ingredients

• 1 dried smoked chipotle or ancho chilli
• 2 spring onions
• 1 ripe large tomato
• ½ a bunch fresh coriander
• 1 fresh red chilli
• 2 limes
• 2 tsp balsamic vinegar
• 1 tbsp low-salt soy sauce
• 2 mixed-colour peppers
• 1 red onion
• 2 x 200 g skinless higher-welfare chicken breasts
• 1 heaped tsp sweet smoked paprika , plus extra to serve
• olive oil
• 1 x 400 g tin of mixed beans
• ½ tsp cumin seeds
• 1 fresh red chilli
• 1 x 250 g pack of cooked brown rice
• 1 lemon
• 4 wholemeal flour tortillas
• 4 tbsp fat-free natural yoghurt
• 20 g feta cheese

Read more at http://www.jamieoliver.com/recipes/chicken-recipes/sizzling-chicken-fajitas-grilled-peppers-salsa-rice-beans/#iysAerzx9KTHitOl.99

Method

Ingredients out • Kettle boiled • Liquidizer • Griddle pan, high heat • Medium frying pan, medium-high heat • Large pan, medium heat

START COOKING
Tear the dried chilli into the liquidizer and just cover with boiling water to rehydrate • Trim and add the spring onions with the tomato, coriander stalks, fresh chilli, juice of 1 lime, the balsamic and soy sauce, pop the lid on and leave to sit • Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan • Peel, quarter and add the red onion, season with salt and pepper, then let it char nicely all over

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain and rinse the beans, then put into the large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli • Toss regularly for a couple of minutes until the beans are crispy-skinned

Whiz the contents of the liquidizer until smooth, then pour into a little serving bowl • Stir the rice and the juice of 1 lemon into the beans to warm through • Transfer the charred veg to a board, then merely warm the tortillas on the griddle pan • Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges • Dollop yoghurt over the veg, then sprinkle everything with crumbled feta and the coriander leaves
Read more at http://www.jamieoliver.com/recipes/chicken-recipes/sizzling-chicken-fajitas-grilled-peppers-salsa-rice-beans/#iysAerzx9KTHitOl.99

Chicken fajitas with homemade guacamole and salsa

Ingredients

• 1 red pepper
• 1 medium red onion
• 2 skinless, boneless higher-welfare chicken breasts
• 1 teaspoon smoked paprika
• 1 small pinch of ground cumin
• 2 limes
• olive oil
• freshly ground black pepper
• 4 small flour tortillas , or 2 large
• 150 ml good quality fat-free natural yoghurt
• 50 g Cheddar cheese
• For the salsa
• ½-1 fresh red chilli , to your taste
• 15 ripe cherry tomatoes
• 1 small bunch fresh coriander
• sea salt
• freshly ground black pepper
• 1 lime
• extra virgin olive oil
• For the guacamole
• 1 small handful of mixed-colour cherry tomatoes
• ½-1 fresh red chilli
• a few sprigs of fresh coriander
• 1 ripe avocado
• 1 lime

Method

Put your griddle pan on a high heat. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.

Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa.

Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all. Put the chilli and tomatoes into a second bowl with the salt and pepper and the juice of 1 lime, then stir in your chopped coriander.

Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour. Give the pan a little love and attention and you'll be laughing.

To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Finely chop up the flesh with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks. 

Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed. 

Warm your tortillas up in a microwave or a warm dry frying pan. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.

At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board. Serve with bowls of natural yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.

Waitrose Atul Kochhar's Pappu dosakai (pumpkin with lentils)

http://www.waitrose.com/home/tv/Weekend_Kitchen/atul-kochhar-s-pappudosakaipumpkinwithlentils.html

Recipe - Serves: 4

Ingredients

500g pumpkin or squash
150g yellow split peas (or Bengal gram*)
Pinch of salt
2 green chillies, slit lengthways
2 onions, finely sliced
2 tomatoes, cut into wedges
1 tsp chilli powder
½ tsp ground coriander, toasted
¼ tsp ground turmeric
½ tsp finely chopped garlic
4 tbsp grated fresh coconut
28g pack coriander, chopped
Thin slices of fresh coconut to garnish 

* Not available in Waitrose but in specialist Indian food stores

Method

1. Peel and deseed the pumpkin or squash and cut into 2.5cm dice. Cook the yellow split peas in boiling salted water for about 30 minutes (20 minutes if using Bengal gram), until just turning soft. Drain off all but a cupful of water.

2. Add the pumpkin or squash, green chillies, onions and tomatoes. Simmer over a low heat for about 10 minutes until the pumpkin has softened.

3. Add the chilli powder, coriander, turmeric, chopped garlic and ½ teaspoon salt, and cook, stirring, for a few minutes. Stir in the grated coconut and simmer for 5 minutes, adding a little more water if necessary. Add the chopped coriander and remove from the heat.

4. Serve in bowls garnished with the fresh coconut and accompanied by Indian breads. 

For the paratha:

Ingredients:

250g wheat flour
1 tsp salt
150ml water
3 tbsp ghee or butter

Method:

1. Mix the flour, salt and water together and knead until it forms a dough. Rest for 10 minutes.

2. Divide the dough into 5-6 equal parts and shape into round balls.

3. Flatten out each ball with a rolling pin into 5 inch or 12.5cm diameter discs.

4. Apply a thin layer of ghee or butter on one side and sprinkle with a little dry flour, then fold the disc in half. Apply another thin layer of ghee or butter and sprinkle with a little more dry flour. Fold in half again to form a triangle shape. Press the triangle of dough firmly and roll out with a rolling pin, making sure you maintain its shape.

5. Bake the bread on a flat griddle. When brown specks appear apply a little butter on both sides and cook for a little longer. Serve hot.

Biryani

Biryani (Draft)

Serves 4 (or 2, with enough leftover for next day’s lunch)

400g cooked basmati rice
Olive oil
1 onion, finely chopped
2 x thumb-sized pieces of fresh ginger, peeled and finely chopped
6 garlic cloves, finely chopped
1 red chilli, deseeded and chopped
2 tbsp curry powder (I used mild, but use whichever strength suits your tastebuds)
1 tbsp plain flour
500ml lamb stock
2 tbsp mango chutney
Splash of red wine vinegar (I didn’t have any, so used a splash of red wine instead)
250g leftover lamb meat, chopped

1. Add the olive oil to a large frying pan and gently cook the garlic, ginger, onions and chilli until soft, approx 8-10 mins.

2. Add the curry powder and stir through for 1 min. Add the flour and stir through, then cook for 2 mins to cook out the rawness.

3. Increase the heat and gradually add the lamb stock. Bring to the boil and cook for 20 mins, until the sauce has reduced slightly.

4. Stir in the mango chutney, the vinegar, then the lamb.  Stir to combine.

5. Strain the lamb stew through a sieve into a small saucepan to give you a rich thick gravy. Reserve the gravy for step 8.

6. In a deep baking dish, add a layer of half the cooked rice, followed by a layer of the lamb stew. Add another layer using the rest of the rice. Cover the dish with foil.

7. Preheat the oven to 180C/Gas 4 and cook the biryani for 30 mins until piping hot.

8. Heat the gravy on the hob. Plate up the biryani and drizzle over the gravy. Serve with fresh coriander and yogurt, if desired.

Roast Chicken Casserole

Roast Chicken Casserole

Serves 4
600g (1lb 5 oz) chicken breasts, skin removed
1 1/2 tsp olive oil
Black pepper
160g (6oz) cauliflower florets
1 medium leek, finely sliced
Few springs of rosemary
500 ml (18fl oz) low-salt chicken stock
Juice of 1/2 lemon
325g green vegetables - e.g. broccoli, asparagus, kale, spinach - chopped into bite size pieces
1 tbsp chopped parsley, to serve

Preheat the oven to 200C (180C fan)/400F/Gas Mark 6. Place the chicken breasts in an ovenproof dish with 1 tsp of oil and black pepper, and roast until done (20 to 30 minutes, depending on the size of the breasts). Also roast the cauliflower and leeks with rest of the oil and black pepper until nicely done. Once the chicken and vegetables are cooked, remove from the oven and cool slightly. Then cut the chicken into bite-sized pieces. Place the chicken, roasted cauliflower and leeks in a large casserole dish. Scatter over the rosemary and pour over the stock and lemon juice. Place on the hob and bring to the boil. Simmer for five to ten minutes, until the chicken is piping hot. Add the green vegetables and simmer for a further three to four minutes, until tender. Serve immediately, seasoned with black pepper and parsley.

Roasted Tomato and Basil Soup

Roasted Tomato and Basil Soup

Serves 1
160 g (6 oz) cherry tomatoes
2 garlic cloves, in their skins
2 spring onions, roughly chopped
1 tsp olive oil
1/2 tsp balsamic vinegar
250ml low-salt vegetable stock, heated
Black pepper
1 tbsp fresh basil leaves, torn

Preheat the oven to 200C (180C fan)/400F/Gas Mark 6. Place the tomatoes, garlic and spring onions in an ovenproof dish. Drizzle over the oil and vinegar and roast for 15 to 20 minutes, turning over half-way through cooking, until the vegetables are nicely roasted. Remove from the oven. When cool, squeeze the garlic cloves out of their skins and tip all the vegetables into a blender or food processor with the hot stock. whizz until smooth and serve immediately with ground black pepper and the basil on top.

Portions:
Carbohydrate: 0
Protein: 0
Fat: 0.5
Fruit: 0
Vegetables: 2

Pumpkin Soup

Pumpkin
Olive oil
Half a large pumpkin, peeled, seeds removed and diced
1 red chilli, finely chopped
2 litres chicken or vegetable stock
100ml buttermilk
1 Heat a large saucepan over a medium heat and add a drizzle of olive oil. Add pumpkin, chilli and seasoning and cook for 5 minutes to lightly caramelise.
2 Add stock and simmer until pumpkin is tender. Blend, whisk in buttermilk and serve.

Das’s chickpea curry

Das’s chickpea curry

Author:

EasyRecipes .

Recipe type: Curries

Cuisine: Indian

Serves: 5

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

- See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

This hearty chickpea curry is based on a recipe by Jamie Oliver's good friend Das Sreedharan - See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

Ingredients

• Olive oil, to fry
• ½ cinnamon quill
• 3 cardamom pods, crushed
• 2 cloves
• Pinch fennel seeds
• 4 garlic cloves, chopped
• A thumb-sized piece of ginger, finely chopped
• 2 green chillies, finely chopped
• 3 onions, chopped
• ½ tsp ground turmeric
• 1 level tsp chilli powder
• 1 heaped tsp ground coriander
• 1 level tsp garam masala
• 1 heaped tsp tomato paste
• 4 ripe tomatoes, chopped
• 2 x 400g cans chickpeas, rinsed, drained
• 200ml light coconut milk
• 100g baby spinach
• Bunch coriander, leaves picked, chopped

Instructions

1. Step 1:
2. Put a wide pan over medium heat, and once hot, add a good drizzle of olive oil, the cinnamon quill, cardamom, cloves, fennel seeds, garlic, ginger and green chilli. Stir and cook for a couple of minutes, then add the onion. Cook, stirring occasionally, for a further 15-20 minutes until soft and golden.
3. Step 2:
4. Stir in the turmeric, chilli powder, ground coriander, garam masala, tomato paste and a pinch of salt. Add the tomatoes, then 450ml water. Bring to a boil, then add the chickpeas. Cover and cook over medium heat, stirring occasionally, for 15 minutes.
5. Step 3:
6. Reduce the heat to low and pour in the coconut milk. Simmer gently for 5 minutes, until well combined, adding the spinach to wilt for the last couple of minutes. Season to taste. Remove the pan from the heat, scatter with the coriander leaves and serve.

- See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

Pecan, chocolate & cherry cookies

Makes 20 Prep 15 mins Cook 12 - 14 mins

200g/7oz unsalted butter, at room temperature
85g/3oz light muscovado sugar
85g/3oz golden caster sugar
1 egg
225g/8oz self-raising flour
100g/4oz plain chocolate
50-70% cocoa, roughly chopped
85g/3oz glacé cherries, roughly chopped
50g/2oz pecan nuts, roughly chopped

1. Heat oven to 190C/170C fan/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolate, cherries, pecan pieces and 1/2 tsp salt.

2. Spoon the mixture onto non-stick baking sheets in large, rough blobs - you should get about 20. Make sure they are spaced well apart.

3. Bake for 12 - 14 mins until just golden, but still quite pale and soft in the middle. Cool on the sheets for 5 mins, then lift onto racks and leave to cool completely.

BBC Cheesy Broccoli Pasta Bake

BBC Cheesy Broccoli Pasta Bake

Reference:
http://www.bbcgoodfood.com/recipes/372605/cheesy-broccoli-pasta-bake

Cooking time

Prep:10 minsCook:20 mins

Skill level

Easy

Servings

Serves 4

Ingredients

• 280g penne
• 280g broccoli, cut into florets
• 25g butter
• 25g plain flour
• 300ml milk
• 1 tbsp wholegrain mustard
• 140g mature cheddar, grated

Method

1. Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
2. Heat the butter in a saucepan and stir in theflour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
3. Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

Spinach & Nutmeg Soup

Spinach & Nutmeg Soup

The NCG Kitchen

Reference: http://newcoventgardensoup.com/recipes-grouping/spinach-nutmeg-soup/

Ingredients

• 25 gs butter
• 1 large onion finely chopped
• 25 gs plain flour
• 900 mls vegetable stock
• half a lemon, juice of
• 700 gs fresh spinach
• freshly grated nutmeg
• 50 mls single cream
• 150 mls milk

Cooking Instructions

STEP 1 – Melt the butter in a saucepan, add the onion, then cover and cook gently for 10 minutes, without browning. STEP 2 – Stir in the flour, then cook gently for 2 minutes. Gradually add the stock, lemon juice, spinach and nutmeg. STEP 3 – Cover, bring to the boil, then simmer for 5 minutes, until the spinach has wilted. Blend until smooth, then stir in the milk and cream. STEP 4 – Season to taste, then reheat gently and serve. 

BBC Lemony roast chicken pie

Reference: http://www.bbcgoodfood.com/recipes/1974655/lemony-roast-chicken-pie

Prep:1 hrCook:3 hrs, 15 mins

Skill level

Moderately easy

Servings

Serves 6

A pie that's worth taking the time over, crisp shortcrust pastry filled with roasted chicken and a creamy onion and fennel sauce

Ingredients

• 3 lemons, 2 halved
• 1 large chicken, about 1.85kg
• 25g softened butter
• 2 celery sticks, diced
• 1 onion, diced
• 1 large fennel bulb, diced
• 50g flour
• 500ml chicken stock
• 170ml pot single cream
• small pack flat-leaf parsley, chopped
• 500g pack all-butter shortcrust pastry
• little flour, for dusting
• 1 egg, beaten with a fork

Method

1. Heat oven to 200C/180C fan/gas 6. Push lemon halves inside the chicken’s cavity – they should all fit if you fiddle them around. Sit chicken in a smallish roasting tin, smear butter over the breasts and season well. Roast, breast-side up, for 30 mins, then flip over and roast, breast-side down, for a further 1 hr 30 mins-1 hr 40 mins until the chicken is cooked through and juices run clear when you pierce the thigh with a knife.
2. With 30 mins to go, pour all juices from the tin into a jug. After juices and fat separate, spoon 50ml fat from the top into a big, wide pan. Add the celery, onion and fennel, and soften gently for 20 mins.
3. When the chicken is done, pour any more juices into the jug. Reserve an extra 2 tbsp fat (see Nearly spring greens, related recipes) and discard remaining fat. On the heat, stir the flour into the veg until absorbed, then gradually stir in the stock and chicken roasting juices, simmering to a sauce. Stir in cream and parsley, remove from the heat and season.
4. Shred chicken from the carcass in large-ish chunks, discarding skin – if the bird is still hot, use clean rubber gloves or 2 forks. Juice the roasted lemons, pick out the seeds and stir all the juices and roasted pulp into the sauce with the chicken. Taste and season with a squeeze more juice from the final lemon if it needs it. Tip into a large pie dish.
5. Roll out the pastry on a flour-dusted surface until big enough to cover the pie. Brush the rim of the dish with beaten egg and lift on the pastry. Trim edges, then press and crimp to seal. Brush all over with more egg and bake for 30-40 mins until golden and crisp.

Recipe from Good Food magazine, March 2012

Spiced swede fritters

SERVES 4 as a starter, MAKES 15
PREP 20 mins
Cook 35 mins

Ingredients
1 swede (about 650g), peeled and diced into small chunks
75g/2 1/2 oz plain flour
100ml/ 3 1/2 fl oz crème fraiche
1 egg, beaten
1 red chilli, deseeded and finely chopped
1 red onion, finely chopped
1 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground turmeric
1 tsp crushed coriander seeds
small handful coriander, chopped
sunflower oil, for frying
mango chutney, to serve

1. Cook the swede in a pan of boiling water for 15 mins until tender, then drain well. In a large bowl, mix together the flour, creme fraiche and egg to make a smooth, thick batter. Stir in the chilli, onion, spices and coriander, then season generously. Very roughly mash the swede and stir in the mixture.

2. Heat a splash of the oil in a large non-stick pan and cook small, flattened spoonfuls of the mixture for 2 mins on each side until crisp and browned. Serve hot with chutney.

Chicken & Almond Pilaff

Preparation 10 minutes
Cooking 1 hour
Serves 4

ingredients
240g Tilda Wholegrain Basmati rice
2 tbsp veg oil
8 chicken drumsticks, skinned and scored (approx, 1kg)
2cm piece fresh ginger, chopped
2 cloves garlic, chopped
2 tsp cumin seeds, lightly crushed
2 tsp coriander seeds, lightly crushed
1 tsp fenugreek
1 tsp black mustard seeds
2-3 cloves
50g almond flakes
600ml chicken stock
200g green beans, halved

1. Preheat the oven to 200C
2. Heat the oil in a frying pan and fry the chicken for 4-5 minutes until golden
3. Add ginger, garlic and dry spices and cook for 1 minute
4. Transfer to a casserole dish and stir in the remaining ingredients
5. Cover and cook for 1 hour until the rice is tender and chicken is cooked through.

Prawn Laksa

http://www.thefitnessproject.co.uk/recipe/prawn-laksa-soup/

Ingredients

• 150g (5.3oz) cooked prawns
• 2 handful’s beansprouts
• ½ cucumber (cut into matchsticks)
• 50g (1.7oz) medium rice noodles
• 400ml tin Light unsweetened coconut milk
• 500ml chicken stock
• Coriander (leaves)
• 2-3 tbs Laksa paste (or use homemade as below)
• Laksa Paste
• Dried red chilli
• 2-3 fresh red chillies (deseeded)
• 3 cloves garlic
• 1 inch cubed piece fresh ginger (peeled & chopped)
• 1 bunch fresh coriander stalks
• 2 limes (zest & juice)
• 2 tbs fish sauce
• 1 tbs Sesame oil
• Ground black pepper

Cooking Instructions

1. To make the Laksa paste: Put into blender the chilies, garlic, ginger, coriander stalks, sesame oil, lime zest & juice and fish sauce then blend to a paste.
2. Heat a large pan or wok add olive oil and Laksa paste cook for approx one min then add the coconut milk and chicken stock.
3. Simmer gentley for 10-15 mins.
4. Add the noodles to the soup, simmer for a few minutes
5. Then add the prawns and bean sprouts and heat through.
6. Ladle soup into 2 bowls and top with cucumber ribbons and sprinkle with coriander leaves 

Nasi Goreng by Jeremy Pang

Reference: http://www.lovefood.com/guide/recipes/19137/nasi-goreng-recipe

At a glance

• Cuisine Chinese
• Recipe Type Main
• Difficulty Easy
• Preparation time 10 mins
• Cooking time 10 mins
• Serves 2 people

Ingredients

• 1 cup cooked rice
• 1 egg
• 0.5 red pepper
• 2 spring onions
• 1 clove garlic
• 1 tsp shrimp paste
• 1 tbsp kecap manis (sweet soy sauce)
• 1 glug sesame oil
• 1 pinch salt and pepper to taste
• 6 tiger prawns peeled and deveined, optional
• 30 g (1.1oz) petit pois 

Step-by-step

1. Finely chop the spring onions and place the rings into a small prep bowl. Finely dice the red pepper. Finely chop the garlic.
2. Heat 1 tbsp vegetable oil in a wok on high heat. Add the garlic and peppers to the wok and stir fry for 1 minute.
3. Push aside to allow space for the rest of the ingredients. Now heat 1 tbsp vegetable oil in a wok on high heat.
4. Crack the egg into the wok and fry. Once the egg is half cooked, break the yolk and cut into the white with your spatula.
5. Now push the egg to one side of the wok to allow space for your rice.
6. If using add prawns and cook until just pink. Separate the rice as much as possible using a wooden spoon/spatula.
7. Add 1 tbsp vegetable oil to the wok. Once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any large clumps.
8. If using add petit pois now. Once the rice is well mixed, add 1 tsp shrimp paste and 1 tbsp kecap manis to the pan.
9. Continue to stir fry and make sure the paste and soy sauce get well mixed into the rice.
10. Finally add a dash of sesame oil and stir. Serve in a large bowl with spring onion scattered on top.

Recipe from The School of Wok (follow them on Twitter - @schoolofwok)

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