Spinach Salad

Ingredients

100g Spinach

75g Radicchio Leaves (salad leaves will do)

50g Mushrooms (cleaned and sliced)

50g Parma Ham (torn)

100g Cooked Chicken (torn)

1 Orange (all the juice and half the zest)

1 Tablespoon Natural Yoghurt

2 Tablespoons Olive Oil

Salt and Pepper

Equipment

1 SHARP Knife

1 Chopping Board

1 Screwtop Jam Jar

1 Serving Bowl

The Good Bit

1. Start by chucking all your leaves into the serving bowl and mixing well, then add in the chicken, mushrooms and ham and mix again.
2. Now, in your jar place the oil, yogurt, orange juice and zest, screw the lid on and shake well, then season with salt and pepper.
3. Pour your dressing over the salad and mix well before serving.

Serves 4

Cheats Chicken Tikka Kebabs

Ingredients
500g Chicken Diced
150g Natural Yogurt
1 Red and 1 Green Pepper (de seeded and diced)
1 Tablespoon Lemon Juice
2 Tablespoons Tikka Spice Mix
1/2 Teaspoon Dried Mint
1 Tablespoon Sunflower Oil
Naan Bread, Mango Chutney and Natural Yogurt to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan
Bamboo Skewers (soaked in water for at least 20 minutes before hand)

The Good Bit

1. Mix the yogurt with the tikka, mint, lemon juice and the oil now add the chicken, stir well, cover and leave for at least an hour in the fridge.
2. Thread the chicken chunks onto the skewers alternating with pepper, griddle for approximately 15 minutes, turning occasionally to brown all sides.
3. Serve with naan bread, mango chutney and extra yogurt.

Serves 4

Chicken and Corn Soup

Ingredients
1 Large Onion (finely chopped)
1 Red Pepper (cored, de seeded and finely diced)
175g Sweetcorn
250g Cooked Chicken
750ml Chicken Stock
625g Potatoes (peeled and diced)
25g Plain Flour
450ml Milk
Salt and Pepper
1 Knob of Butter
Small Handful Chopped Fresh Parsley (roughly chopped)
A Baguette (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wooden Spoon

The Good Bit

1. Melt the butter in the pan then cook the onion, pepper and potatoes over a medium heat for 5 minutes until soft but not coloured, stirring occasionally, turn down the heat and add in the flour and keep stirring for 1 minute.
2. Next add in the stock and bring to the boil, cover and cook for ten minutes, add in the chicken, sweetcorn and milk then season to taste, throw in the parsley and stir, cover and cook for another 10 minutes (at this point the potatoes should be cooked through)
3. Adjust the seasoning if necessary then serve with a not hot crusty baguette.
   

Serves 4

Chicken Wings

Ingredients
8 Chicken Wings (with the tips removed)
1 Small Onion (chopped as fine as you can)
2 Cloves Garlic (crushed)
2 Tablespoons Honey (clear)
4 Tablespoons Worcestershire Sauce
4 Tablespoons Tomato Ketchup
2 Teaspoons English Mustard
2 Teaspoons Tabasco Sauce
2 Tablespoons Flour (seasoned with salt and pepper)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Baking Tray (covered with grease proof paper)
1 Garlic Press
Napkins

The Good Bit

1. Pre heat your oven to 200c 400f gas mark 6. Start by frying the onion and garlic until soft in a splash of oil, then add in the sauces, honey and mustard and simmer for about 2 minutes.
2. Next you want to dust the chicken wings in the seasoned flour then brush with the sauce and place on the baking tray. cook for 30 minutes until they are well browned (even a little burned isn't bad, adds to the flavour) Serve, with napkins!!
   

Serves 4

Sunday Roast Chicken

Ingredients
1 Chicken
300ml Vegetable or Chicken Stock (if you are doing carrots, peas or any vegetables, then use the water from that pan once the vegetables are cooked for a really excellent flavour)
Vegetables of Your Choice (boiled in unsalted water)
6 Medium Potatoes (quartered)
Oil

Equipment
2 Roasting Tins
2 Large Pans
1 SHARP Knife
1 Chopping Board

The Good Bit

1. OK now before I start here, there are many ways to make this meal, I'll cover the ones I like and throw in suggestions. Pre heat your oven to 160c/325f gas 3.
2. Weigh your bird! then work out the cooking time with this simple formula (don't worry!!) 30minutes for the first 1lb in weight then after every pound add another 15 minutes so a 1lb bird would take 30minutes, a 2lb bird 45minutes, 3lb 60minutes, 4lb 1hr15 and so on.
3. Wash the bird, place it on the roasting tin and place in the oven for the desired time!
4. Now for the vegetables, i like roast potatoes (quartered) with this meal so i chuck them in the other tin, drizzle with oil, sprinkle with sea salt and put in the oven when the chicken has 45 minutes left, you can also do this with carrots and parsnips.
5. I love carrot with this meal and peas, so i cook them in pans of unsalted water until they are tender, sliced carrots take 10-15 minutes, peas only take 5-10 minutes.
6. For the gravy, this is a thin one, I pour some of the carrot juice and some of the pea juice into the roasting tin, stir it in well and ladle it over the meal, if you want to make it slightly thicker add a tablespoon of flour and fry until the flour has begun to brown then add the carrot/pea juice or stock.

Serves 4

Lemon and Lime Chicken

Ingredients
4 Chicken Breasts (chopped into chunks)
1 Red Pepper (cored, de seeded and sliced)
1 Green Pepper (cored, de seeded and sliced)
1 Onion (sliced)
1 Lime (jested and juiced)
1 Teaspoon Chilli Powder
250g Long Grain Rice
1/2 Lemon
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan (2/3rds full with boiling salted water or chicken/vegetable stock)
1 Spatula
1 Zester

The Good Bit

1. In the large frying pan heat gently the onion, chicken, peppers, chilli powder, lime zest and juice, stirring occasionally until the chicken is cooked through and the vegetables are tender, 10-15 minutes. Season to taste.
   
2. Meanwhile in the large pan boil either the water or stock and squeeze in the juice of half a lemon and then drop in the used lemon half, stir in the turmeric and then add in the rice and cook to packet instructions, usually 10 minutes, this should be ready about the same time as the chicken.
3. Serve the rice in a ring with the chicken inside.
   

Serves 4

Summer Sundays Chicken

Ingredients
4 Chicken Breast
1 Lettuce (divided into leaves)
375g New Potatoes (cooked/from a can)
8 Tomatoes (skinned sliced, don't worry about skinning if you are not sure)
1 Onion (cut into wedges)
175g Asparagus (boiled in salted water until tender then refreshed under a cold tap)
A Handful Fresh Parsley (chopped)
175g Melted Butter (unsalted is best)
2 Eggs (split and keep just the yolks)
1 Teaspoon Dijon Mustard
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender (or mixing bowl and balloon whisk)
1 Griddle
1 Pan (2/3rds full with boiling salted water)

The Good Bit

1. A couple of things to do first, if the potatoes need cooking, get them on for about 10 minutes in the boiling slated water, check with a fork, when they are done there should be very little resistance to the fork going all the way through. Do the same with the asparagus, that only takes a couple of minutes though, set both aside and allow to cool, or for speed run under cold water.
2. Next griddle the onion wedges turning once so they char on two sides, set aside and griddle the chicken, that should take about 10 minutes on both sides.
3. Whilst the chicken is doing plate up, start with the lettuce leaves, then decorate with the tomato slices, new potatoes asparagus and onion wedges.
4. In the blender mix in the egg yolk, mustard and 4 tablespoons of lemon juice then pour in gradually the butter until you have a smooth sauce, this can be warmed up gently using a bain marie (pour the sauce into a bowl and stand in a saucepan of warm water.
5. Finally when the chicken is done, lay on top of the salad sprinkle over some of the chopped parsley and drizzle over the hollandaise sauce.
   

Serves 4

Chicken Satay

Ingredients
4 Chicken Breasts
1 400g Can Coconut Milk
2 Teaspoons Worcestershire Sauce
8 Tablespoons Crunchy Peanut Butter
2 Lemons
2 Carrots (cut into ribbons using a potato peeler)
1/2 Cucumber (cut into ribbons using a potato peeler)
50g Dry Roasted Peanuts
4 Warm Nan Breads
Tabasco Sauce (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Potato Peeler
1 Mixing Bowl
1 Wooden Spoon
1 Rolling Pin (or something heavy)
1 Plastic Food Bag
1 Shallow Dish
8 Bamboo Skewers

The Good Bit

1. Pre heat your grill to high. Place each of the breasts in the food bag and bat them out as thin as possible with the rolling pin, take out and cut in half lengthways.
2. In the mixing bowl, mix together the coconut, peanut butter and Worcestershire sauce (Tabasco as well if using) then pour into the shallow dish. Toss in the chicken strips, coating well them thread each one onto a skewer and cook under the grill until well browned all over.
3. Heat the remaining satay sauce with a dash of water and squeeze in the juice from 1 of the lemons. Warm your nans to the packet instructions.
4. To serve, on each nan pile some of the carrot and cucumber ribbons with a splash of lemon juice from the other lemon, place on top 2 chicken skewers and drizzle over some of the peanut sauce.
   

Serves 4

Lemon Chicken

Ingredients
4 Chicken Breasts
1 Tablespoon Sherry
1 Egg (beaten)
4 Tablespoons Flour
2 Tablespoon Water
250ml Water
1 Tablespoon Caster Sugar
1 Lemon
1 Tablespoon Cornflour
1 Teaspoon Salt
Oil
Lemon Slices to Garnish
250g Rice (or serve with whatever you fancy)

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Frying Pan
1 Large Frying Pan
1 Mixing Bowl
1 Small Mixing Bowl
1 Zester
Kitchen Paper
Slotted Spoon
1 Large Pan 2/3rds full with boiling salted water if you are having rice.

The Good Bit

1. Start by heating a splash of oil in the little pan, add in 250ml of water, the sugar, 1 tablespoon of lemon juice, the cornflour, salt and 1 teaspoon of lemon rind, bring to the boil and stir until smooth, remove from the heat.
2. Cut the chicken into strips about 1cm across, drop in the mixing bowl along with the sherry and a sprinkle of salt and pepper, leave for 30 minutes.
3. When you are ready to start cooking the meal, if you are having rice, put that on now. then make a batter from the egg, flour and 2 tablespoons of water, dip each chicken strip in it then fry in a shallow amount of oil in the large frying pan/wok, when they are all golden and crispy pull out and drain on a piece of kitchen paper.
4. serve on a bed of rice with the lemon sauce drizzled over the top.
   

Serves 4

Chicken in Cider

Ingredients
4 Chicken Breasts
2 Tablespoons Flour
2 Small Onions
400ml Cider
3 Large Peppers (cored and de seeded then chopped to small chunks)
2 Tablespoons Single Cream
Salt and Pepper
A Splash of Oil
Parsley (chopped for garnishing)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Plastic Food Bag

The Good Bit

1. Put the flour in the food bag, season with salt and pepper then fry off the chicken breasts in the frying pan until golden all over. remove and set aside.
2. Add the onions to the frying pan and a little more oil if needed, fry over a gentle heat until they are clear and soft then remove and put with the chicken.
3. take the left over seasoned flour and stir fry for 1 minute before adding the cider, season and bring to the boil.
4. Return the chicken and onion to the pan and add the chopped peppers, reduce the heat to a gentle simmer and cook for 15-20 minutes (make sure the chicken is cooked through and the peppers are soft)
5. Remove from the heat and stir in the cream, serve immediately and garnish with the parsley.
   

Serves 4

Moroccan Chicken

Ingredients
A Knob Of Butter
A Splash of Oil
4 Chicken Breasts
1 Onion (thinly chopped)
1 Teaspoon Crushed Black Peppercorns
2 Teaspoons Paprika
1 Teaspoon Cumin Seeds
1 inch Cinnamon
1 Tablespoon Fresh Coriander (roughly chopped)
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Sieve

The Good Bit

1. Heat the oil in the frying pan and drop in the butter, when the butter begins to bubble add in the chicken and fry until evenly browned all over, then remove.
2. Next fry off the onion until it goes clear and soft then add in the spices and the chicken pieces, top the pan up with water until you just cover the chicken, cover the pan and simmer for 1 hour.
3. Remove the chicken and keep warm then boil the juices hard until reduced by half, strain through the sieve then stir in the coriander and lemon juice, season with salt and pepper and pour over the chicken to serve.
   

Serves 4

Basque Chicken

Ingredients
4 Chicken Breasts
175g Bacon (cut the rind off and bin)
4 Onions (thinly chopped)
3 Cloves Garlic (crushed)
2 Green Peppers (seeded and diced)
1 400g Can Chopped Tomatoes
150ml Chicken Stock
A Good Splash of Oil
1/4 Teaspoon Dried Marjoram
Salt and Pepper
Parsley (chopped, to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Spatula
1 Wooden Spoon
1 Slotted Spoon
1 Garlic Press

The Good Bit

1. In a Splash of Oil fry the diced bacon until it is just cooked then remove, now fry the chicken breast, if you need to add a splash more il do, until the breasts are evenly golden all over, remove and set aside with the bacon, keep warm if possible.
2. Next fry the onion, garlic and marjoram gently over a low heat for about 10 minutes until the onion is golden too, then add the tomatoes and stock and bring to a gentle simmer.
3. Now add the chicken and bacon back in and stir well, cover and leave for 45 minutes. Remove the chicken to a serving dish and boil the sauce until it coats the back of a wooden spoon, adjust the seasoning and serve with a topping of chopped fresh parsley.
   

Serves 4

Flavoured Chicken and Sweet Mash

Ingredients
4 Chicken Breasts
1 Onion (thinly chopped)
100ml Sherry
1 Tablespoon Light Soy Sauce
1 Inch Fresh Root Ginger (thinly chopped)
Pinch of Cumin
Pinch of Coriander
1 Teaspoon Dried Mixed Herbs (always useful to have in your spice rack)
for the mash
2 Sweet Potatoes
2 Tablespoons Fromage Frais
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Grill Pan
1 Masher
1 Large Pan 2/3rds full boiling salted water

The Good Bit

1. Mix all the ingredients together in a bowl, excluding the mash ingredients, drop the chicken in, set aside and leave for at least 2 hours, preferably over night to get the flavour in the chicken, for speed if you only have 2 hours score the chicken breast lightly with your knife.
2. Grill the chicken under a medium grill for 20 minutes, turning once half way through, meanwhile boil your potatoes in the large pan for 20 minutes.
3. Drain the large pan, mash the potatoes and drop in the fromage frais, season and mix well (add a bit of butter if you want to be really naughty). Serve a scoop of mash with a breast on top and finish off with a sprig of parsley.
   

Serves 4

Chicken with Coconut Milk

Ingredients
4 Chicken Breasts (cut into strips)
6 Cardamom Pods
6 Cloves
2 Inch Cinnamon Stick
1 Onion (finely chopped)
1 Inch Ginger (chopped)
3 Green Chillies (de seeded and thinly sliced)
4 Tablespoons Lemon Juice
1 Teaspoon Turmeric
200ml Coconut Milk
1 Red Pepper (thinly sliced to garnish)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Frying Pan
1 Spatula

The Good Bit

1. Quickly fry the chicken off in the pan in a splash of oil until it begins to brown, remove and set aside. Add a splash more oil to the pan and fry the cardamom cloves and cinnamon for 1 minute.
2. Turn down the heat and add the onion and cook for 5 minutes, whilst this is doing, blend the garlic, ginger, chillies and lemon juice into a smooth paste, add into the frying pan along with the turmeric and cook for another 5 minutes.
3. Pour in the coconut milk, season and bring to the boil, add in the chicken and simmer for 15 minutes.
4. Serve when done, with a garnish of red pepper strips, these can ever be raw or quickly fried.
   

Serves 4

Cheesy Chicken

Ingredients
150g Mozzarella (drained and cut into 8 even chunks)
8 Boneless Chicken Thighs
1 1/2 Teaspoons Dried Rosemary
1/4 Teaspoon Chilli Flakes
1 Tablespoon Flour
700g Potatoes (cubed)
25g Butter
1 Leek (cut into 1/2 cm discs)
2 Tablespoons Milk

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Large Pan (with boiling salted water in)
1 Small Frying Pan
1 Masher
Wooden Cocktail Sticks

The Good Bit

1. Mix the rosemary, chilli and a pinch of salt and pepper in the bowl and toss in the cheese.
2. Sprinkle each of the chicken pieces with some flour then place a chunk of cheese on each piece, fold the chicken over the cheese and secure with a cocktail stick, getting the ends folded in to if possible. Brush with oil and grill for 20 minutes under a high grill, turning occasionally until cooked through.
3. Cook the potatoes in the pan of boiling salted water for about 15 minutes, fry the leek in the butter for about 5 minutes, whilst that is doing mash the potatoes with the milk, then tip in the leek and butter and mix well, season with salt and pepper.
4. Serve a dollop of mash topped with 2 pieces of chicken
   

Serves 4

Coriander and Lime Chicken

Ingredients
4 Chicken Breasts
6 Cloves Garlic (thinly chopped)
4 Tablespoons Fresh Coriander
2 Teaspoons Black peppercorns
2 Teaspoons Sugar
2 Limes (juiced)
2 Tablespoons Thai Fish Sauce (most supermarkets sell this)
1 Tablespoon Light Soy Sauce
A Splash of oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan

The Good Bit

1. Mix all the ingredients together in a bowl and then chuck in the chicken, marinate for 1-2 hours (do not leave over night, 2 hours is plenty)
2. Dry griddle the chicken breasts for 7-8 minutes on each side until they are well coloured and have that burnt strip. Serve hot or cold, this goes lovely with pasta or a baguette.
   

Serves 4

Spicy Roast Chicken With a Twist

Ingredients
250g Cherry Tomatoes (halved)
5 Cloves Garlic (finely chopped)
2 Tablespoons Fresh Tarragon
1 Teaspoon Chilli Flakes
4 Chicken Breasts
Olive Oil
250g Rice (cooked)

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Pan 2/3rds full with boiling salted water

The Good Bit

1. Pre heat the oven to 230c gas 8, in the bowl mix the tomatoes with 1 tablespoon of tarragon, a good splash of olive oil, the garlic and chilli flakes.
2. Place the chicken on the oven proof dish and pour over the tomato mixture, spreading the tomatoes around the side of the dish, bake for 30-35 minutes until the chicken is done.
3. 15 minutes before the end of cooking put your rice on.
   

Serves 4

Chilli Chicken Burgers

Ingredients
500g Minced Chicken (or turkey)
2 Cloves Garlic (crushed)
1 Red Chilli (seeded and chopped thinly)
1 Tablespoon Fresh Mint or 1/2 Teaspoon Dried
2 Tablespoon Fresh Coriander or Parsley
2 Teaspoons Worcestershire Sauce
Burger buns, Lettuce, Tomato for serving

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix all the ingredients together then shape into 4 even sized burgers, brush with a little oil or melted butter and grill for 5 minutes on each side.
   

Serves 4

Cajun Chicken Salad

Ingredients
4 Chicken Breasts (sliced in half to make 8 thin breasts) or 12 Mini Fillets
1 Lime (juiced)
5 Tablespoons Flour
1 Tablespoon Cajun Seasoning
1 Teaspoon Cayenne Pepper
Pinch of Salt
2 Oranges (peeled and sliced)
120g Bag of Spinach or Rocket Leaves
1 Small Red Onion (thinly sliced into rings)

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Mixing Bowl
1 Plate

The Good Bit

1. Pre heat your oven to 220c 425f or gas 7, toss the chicken into the lime juice whilst you measure out into the mixing bowl the flour, Cajun seasoning, cayenne pepper and the pinch of salt, give it a good mix then sprinkle it out onto the plate.
2. Lift each slice of chicken out of the lime juice and press down onto the seasoned flour, coat both sides then place on the oven proof dish. place in the oven for 20-25 minutes.
3. Mix the salad leaves with the onion and orange slices plus any juice that came out of the oranges then serve onto 4 plates and top with the crispy chicken. Enjoy.
   

Serves 4

Chicken Jalfrezi

Ingredients
675g Chicken Breast (cubed)
1 Teaspoon Cumin Seeds
1 Onion (finely chopped)
1 Green+1 Red pepper (cubed)
1 Clove Garlic (crushed)
1 Inch Ginger (finely chopped)
1 Tablespoon Curry Paste
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Chilli Powder
1 400g Can Chopped Tomatoes
250g Rice (cooked)
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan 2/3rds full boiling salted water

The Good Bit

1. In the frying pan add the oil, and fry the cumin seeds for a couple of minutes until they splutter then add the onion peppers garlic and ginger, fry for 6-8 minutes.
2. Add in the curry paste and fry for another 2 minutes before adding the chilli powder, coriander, cumin, a pinch of salt and 1 tablespoon of water, fry this lot for 2 minutes.
3. Put the rice on at this point. Chuck the chicken into the mix and fry for 5 minutes until it begins to colour then pour in the tomatoes stir well and cover and leave to cook for 15 minutes.
4. Serve with rice.

Serves 4