Roasted garlic and lemon chicken on top of a bacon, cabbage and leek 'fry-it'

The bacon, cabbage and leek 'fry-it' was a staple lunchtime choice for me at uni. Extremely quick and very tasty. I've added some marinated chicken legs for a more substantial meal that can be served at tea time.

Serves 4

Ingredients:

For the chicken:

8 Chicken Legs

2-3 garlic cloves (crushed)

lemon-infused rapeseed oil (enough to coat the chicken twice)

some freshly chopped flat-leaf parsley

a splash of white wine vinegar

salt and pepper

some honey (optional)

For the bacon, cabbage and leek 'fry-it'

1/4 of a head of savoy cabbage (shredded)

2 leeks (sliced)

6 rashers of smoked streaky bacon

2 garlic cloves (finely chopped)

half a glass of dry sherry

a knob of butter

a splash of lemon-infused oil

salt and pepper

Method:

Early Prep: Combine all of the ingredients for the marinade thoroughly, coat the chicken legs and marinate for at least 6 hours;

1. Preheat the oven to 190C and roast the chicken legs for 25-35 mins until cooked throughout, turning half way through to coat in more marinade;

2. Whilst the chicken is cooking, heat the butter and lemony oil over a moderate-high heat and fry the bacon until it starts to crisp;

3. Chuck in the chopped garlic and fry for a further minute;

4. Add the shredded cabbage and leeks and fry until the cabbage has shrivelled to about half its original size;

5. Add the sherry, salt and pepper to taste and simmer until the sherry has all but disappeared;

6. Serve the chicken on top of the 'fry-it' and scoff immediately. It'd be nice with some roasted vine-ripened tomatoes on the side.

Alternatively, you could use grilled chicken breasts, which have been rubbed with dry spices for a different take on the dish, or simply eat the 'fry-it' on its own as a lunch or snack.

Chinese style lemon chicken soup

My recipes over the coming weeks will be focused on eating more healthily. As part of my weight-loss regime, I have been looking for low-fat, low-calorie meals that are still packed with flavour. I imagine soups will feature heavily in this - and why not?! This one is so tasty, it deserves to be in everyone's repertoire, whether they are dieting or not. The ginger and chilli pack a subtle punch but aren't overpowering and the beautiful poached chicken adds a bit of substance to this quite delicate dish.

Serves 4

Ingredients:

2 chicken breasts (skinned)
3 lemongrass stalks (outer green leaves removed and inner white leaves sliced lengthways)
2 kaffir lime leaves
2 inches of ginger (trimmed and finely sliced) [For a more authentic asian flavour, try using galangal instead if you can find it)
1 large red chilli (seeds removed and sliced into rings)
1 litre chicken stock (the better the stock the clearer the broth will be)
2 tbsp fish sauce
1 tbsp light brown sugar
juice of 1 lemon
a carrot (thinly sliced into strips)
pak choi (cut off and discard the thickest part of the leaves)
mangetout
baby corn (halved lengthways)
baby spring onions (halved lengthways)
tenderstem broccoli
coriander to garnish

Method:

1. Put the lemongrass, lime leaves, ginger and chilli in a stock pot. Pour over the chicken stock and bring to the boil, then reduce the heat and gently simmer for 10 minutes.

2. Gently poach the whole chicken breasts in the broth for 5 minutes, then set aside and cut into strips. (Don't worry if there is a tiny bit of pink in the centre of the chicken at this point as it will cook through fully at the end.)

3. Add all the vegetables and simmer for another 5 minutes. Add the sliced chicken, fish sauce, lemon juice and sugar and simmer for another minute or until the chicken is no longer pink in the middle. Season to taste and garnish with sprigs of coriander before serving.

4. Enjoy!

P.S. For a more substantial meal you could add some cooked rice noodles when you reintroduce the chicken.

Smoked Salmon and King Prawn Risotto

Lovely fresh flavours combined with creamy richness make this recipe a winner any time of the year. It is quite labour intensive but, if you're anything like me and find stirring things therapeutic, it really is a doddle. Enjoy!  

Ingredients:

180g Raw King Prawns (peeled and de-veined)
120g Smoked Salmon
100g Frozen Peas
400g Arborio Rice
150ml Dry White Wine (I recommend Sainsbury's Peccorino - yum!)
1.2l Chicken Stock
1/2 large Onion (Finely Chopped)
4 Garlic Cloves (Crushed)
Tabasco Sauce
Juice of 1/2 Lemon
2 Tbsp Chopped Fresh Coriander
2 Tbsp Creme Fraiche
Salt & Pepper

Method:

1. In a large saucepan or wok, gently fry over the onion for about 5 mins until softened but not browned, then add the garlic for a further minute.

2. Add the rice and stir in the wine until it has been fully absorbed.

3. Add the hot chicken stock one ladle at a time, stirring continuously as you do, ensuring that each spoonful is absorbed before adding the next. (It may take some time before all of the stock is absorbed so you might want to keep the stock hot in a separate saucepan on the hob.)

4. Add the salmon, king prawns, peas, lemon juice and tabasco and cook until the prawns turn pink throughout.

5. Stir in the Coriander and Creme Fraiche until fully incorporated, season with salt and pepper to taste and serve immediately on a bed of baby spinach or rocket with some lovely warm ciabatta for dunking.

Rosemary Lamb Chops with Garlic Mash and Port Jus

Simple British food at its best - I just don't think you can beat the flavour of Welsh lamb, especially when cooked like this. The garlic mash makes this dish a little more special and the gravy made from the juices of the meat with a cheeky shot of Port finishes it off wonderfully.

Serves 2

Ingredients:

For the Mash:

2 Large floury potatoes (diced)

2 Large garlic cloves

2 Tbsp Soured Cream

50g Salted Butter

For the Lamb chops:

4 Good quality lamb chops

2 Tbsp Garlic infused rapeseed oil

2 Tbsp Rosemary infused rapeseed oil

Tbsp Chopped rosemary

Salt & Freshly Ground Black Pepper

Method:

1. In a mixing bowl, coat the chops in the oils, rosemary, salt and pepper, cover and leave to marinate for at least 2 hours in the refrigerator.

2. Preheat the oven to 190c.

3. Chop the ends off of the garlic cloves, dip them in oil and roast alongside the chops for 20 mins. Remove from oven and leave to rest in a warm place, reserving the juices in a small pan.

4. Whilst the chops are roasting, bring the potatoes to the boil in salted water for 25-30 mins or until soft, then drain and return to the pan.

5. Add the butter, soured cream and squeeze out the roasted garlic pulp from its papery skin and mash all together, whisking and mashing until there are no lumps left. Keep warm.

6. Heat the meat juices on the hob, add a shot of Port and some water and reduce until it reaches the desired consistency. If your meat didn't leave you with much juice, add a lamb stock cube.

You could always cheat and use granulated gravy and just add the port and meat juices to it and stir well!

7. Serve the chops on top of the garlic mash, with some of your favourite steamed vegetables and add the gravy. Simple!

Smoked Salmon and King Prawns with Horseradish Cream and Sourdough Toast

I had this as a starter in Llandudno at the weekend and it was divine so last night I tried to replicate it for tea and we were simply amazed with the results. This isn't really what I would call a recipe as there is very little in the way of actual cooking, but it definitely deserves a place on this blog as it is amazingly tasty.

Serves 2

Ingredients:

2 Thick Slices of Sourdough Bread

1 Tbsp Horseradish Sauce

4 Tbsp Double Cream

350g Smoked Salmon

350g Raw King Prawns

Mixed Peppery Salad Leaves

An inch Cucumber (quartered and sliced)

A Couple of Cherry Tomatoes (quartered)

2 Cloves Garlic (Crushed)
1 Tbsp Chopped Parsley

Method:

1. Lightly toast the bread on both sides.
2. Mix the horseradish and cream and spread over the toast.
3. Layer the salmon on top, followed by the salad leaves and scatter the remaining salad around the dish.
4. Heat some butter in a wok or frying pan and fry the garlic and parsley for a minute before adding the prawns. Cook the prawns until pink then scatter around the dish.
5. Pour the remaining garlic butter over the salad and serve with a basket of chips.

Hearty Sausage and Bean Casserole

Here's a hearty winter-warmer for you all to enjoy. Surprisingly, I had never cooked with dried pulses before this meal due to the fact that you need to soak them overnight and I am normally a "throw together what I feel like at the time" sort of guy. However, I'm glad that I took the time because it has changed my world. It is amazing how filling this meal is and tastes absolutely divine. I have used pork sausages but you can experiment with other meats - lamb sausages would work tremendously with a couple of sprigs of rosemary instead of the herbs used here.

Ingredients:

10 Large Premium Pork Sausages (I used Cumberland)

100g Dried Yellow Split-Peas

100g Dried Red Lentils

100g Dried Green Lentils

100g Dried Haricot beans

2 Brown Onions (Thinly Sliced)

Chicken Stock

400g Tin of Chopped Tomatoes

Tin of Sweetcorn

2 Tbsp Fresh Oregano (Finely Chopped)

2 sprigs of Basil

2 Bay leaves

2 Garlic Cloves (Crushed)

1 Tbsp Tomato Puree

Preparation:

Soak the dried pulses in plenty of water overnight.

Method:

1. In a large heavy based casserole dish, brown the sausages in a little butter and oil over a medium-high heat, then remove and set aside.

2. Lower the heat and, in the same fat, gently fry over the onions for 5 mins, then add the garlic and fry for a further minute. 

3.Add your drained pulses and fry for another minute before adding enough chicken stock to just cover everything. Put the sausages back in the casserole, add the chopped tomatoes, tomato puree, oregano, bay leaves and salt and pepper to taste. Bring just to the boil then reduce to a low heat and simmer for an hour.

4. 10 minutes before the end, add the sweetcorn and whole sprigs of basil.

5. Remove the bay leaves and basil before serving with some crusty bread and butter.

Spiced Pumpkin Soup

Don't bin the innards from your pumpkin this year - use it to make this deliciously spicy pumpkin soup! This is a recipe that I just threw together after carving the pumpkin for Halloween and I have had very good feedback so far...although this is not for the feeble - it packs a mighty punch! You can discard the chili seeds if you don't want it as hot.

Ingredients:

1 Large Brown Onion (Roughly Chopped)

1 Medium-sized Pumpkin (Flesh scooped out and roughly chopped, seeds removed)

1 Large Stick of Celery (Diced)

1/4 tsp Turmeric

1/2 tsp Paprika

1/2 tsp Ground Coriander

1/2 tsp Ground Cumin

1/2 tsp Cayenne Pepper

1 Birdseye Chili Pepper (Finely Chopped)

2 Bay Leaves

1 Litre Vegetable Stock

Juice of a Small Lemon

Salt & Pepper

Soured Cream to serve

Method:

1. Gently fry the onion for about 5 mins until just softened, then add all of the ground spices and fry for a further minute. Add the celery and pumpkin pieces and fry over for another 6 mins.

2. Pour over the Vegetable stock and add the bay leaves, chopped chili, lemon juice and salt and pepper to taste. Bring to the boil, then reduce the heat to low and simmer for about twenty minutes, or until the pumpkin looks mushy. Take off the heat and leave to cool.

3. Remove the bay leaves. Blend the mixture so there are no lumpy bits and return to the hob to reheat. If the soup is too thin at this point, thicken using a tbsp of cornflour dissolved in cold water. 

4. Swirl some soured cream through the soup and serve with some nice crusty bread. If you haven't used your pumpkin for carving, you could serve the soup in the pumpkin carcass. Alternatively, you can make a hollow in some crusty baps and serve the soup in the bread!