Chicken Kiev

• 2 chicken breasts
• 2 cloves of garlic
• 75g unsalted softened butter
• Chives
• 1 lemon
• 25g parmesan cheese
• 150g panko breadcrumbs
• 1 egg
• 25g plain flour
• Pinch of paprika
• Salt and pepper

Method

1. Pre heat oven to 180c. Trim up the chicken breasts. Lay them down on what would be skin side down on your chopping board, using a sharp knife make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breast.

2. Now we are going to make the garlic butter so peel your garlic and finely chop it down making a paste as directed by me, put it in a bowl with your softened butter, finely chop the chives, zest and juice the lemon mixing that altogether until evenly dispersed then season with salt and pepper.

3. Grate the parmesan into a bowl then add in the breadcrumbs, crack and beat the egg into another. Mix the flour, paprika, salt and pepper in a third bowl. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating. Chill for at least 30 minutes before cooking.

4. Heat some vegetable oil in a suitable pan over a medium heat. Fry each kiev for 2 minutes each side until golden. Transfer to a baking tray and cook for around 25 minutes until cooked through.

• 50g green lentils
• 50g red lentils
• 10g unsalted butter
• 1 red onion
• 2 red chilli
• Ginger
• 2 tsp ground cumin
• 500ml water
• 1 tsp ground turmeric
• Baby leaf spinach
• Coriander
• Salt and pepper
• Natural yoghurt

Method

1. Cover the lentils in cold water 30 minutes before you make the dhal.

2. Heat a heavy based frying pan and add in the butter, finely dice the red onion, chilli and ginger and fry with the cumin until nice and brown.

3. Add in the soaked lentils, 500ml water and ground turmeric then cook for around 30 minutes until the lentils are nice and tender.

4. Take of the heat and add in the spinach, roughly chop the coriander adding that in also along with salt and pepper to taste, serve with some natural yoghurt.

Wholemeal Roti

250g wholemeal plain flour

Salt and pepper

250ml cold water

Extra wholemeal flour

Method

1. Place the flour into a mixing bowl, season with salt and pepper then make a well in the centre. Add the cold water and mix together to form soft dough.

2. Scrape out onto a clean work surface. Work until the dough is soft and elastic in texture this will take around 5 minutes.

3. Divide the mixture roughly into 8 and roll out with a rolling pin trying to keep them as round as possible. Heat a non stick frying pan, lightly brush with some vegetable oil and cook the roti for 1 minute either side until they are nice and brown.

4 Stack on top of each other with a piece of grease proof paper in between each. Re-heat to serve.

Ingredients

• 300ml milk
• 50g butter
• 30g yeast
• 500g strong flour
• 1 tsp salt
• 75g caster sugar
• 1 tsp vegetable oil
• 1 egg
• 75g sultanas
• 50g mixed peel
• 1 orange
• 1 apple
• 2 tsp ground cinnamon
• 2 tsp mixed spice
• 75g plain flour
• 75g apricot jam

Method

1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches a comfortable temperature to dip your finger into with out it hurting, for anyone with a temperature probe that is 37c. Stir in the yeast and leave to activate for 30 minutes.

2. Put the strong flour, salt and caster sugar into a bowl. Make a well in the centre. Pour in the yeast mixture, then whisk an egg and add that into the mix also. Bring everything together with your hands until you have a sticky dough.

3. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with a damp piece of kitchen towel and leave to rise in a warm place until it’s doubled in size.

4. With the dough still in the bowl add the sultanas, mixed peel, zest of the orange, peeled and then finely chopped apple, ground cinnamon and the mixed spice. Knead into the dough, making sure everything is evenly dispersed. Leave to rise until doubled in size, again covered with a damp piece of kitchen towel

5. Knock back the dough then divide into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on lined baking trays, leaving enough space for the dough to expand. Cover with a damp piece of kitchen towel and then set aside to prove until doubled in size once more.

6. Pre heat the oven to 200c. Mix 75g plain flour with cold water to make the paste for the cross, add the water a little at a time, so you add just enough for a thick paste. Put into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.

7. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

• 1 red onion
• Olive oil
• 1 large aubergine 
• Thyme
• 2 garlic cloves
• 250g ricotta
• 50g cooked spinach squeezed of excess liquid
• Parmesan
• Nutmeg
• Salt and pepper
• Ripe vine tomatoes
• Rocket

Method

1. Pre heat the oven to 180c, Peel and finely slice the red onion.

2. Heat a sauté pan and add a touch of olive oil then cook the onions on a medium heat until very soft and slightly golden. Set aside to cool.

3. Slice the aubergine into 6 even strips lengthways. Put the thyme, garlic and a little salt on your chopping board and roughly chop into a paste using your hands to coat both sides of your aubergine slices with your paste, put them on a lined tray and in the pre heated oven for around 6 minutes or until they are just cooked.  

4. Prepare the filling by mixing the now cooled onions, ricotta, spinach and a good amount of grated parmesan add some nutmeg then mix well, taste and season if required. Now transfer this mixture into a piping bag.

5. Pipe a log of mix the width of the aubergine strip at one end. Use the top part of the aubergine and roll it towards the bottom. Roll all 6 slices then sit to the side. Place them evenly on an oven proof dish, drizzle with some olive oil, put any excess ricotta mix on top and grate a little more parmesan over them before sticking in the oven for 8 minutes. Chop your ripe tomatoes and mix with some rocket dressing it generously with olive oil and serve straight away together.