This is a surprisingly easy dish considering the amazing flavours in it. The dish also provides a wonderful sauce, so make a vegetable side — such as broccoli, cauliflower, mashed potato, etc — to pour the sauce onto: you won’t want to waste a drop of this sauce.
Serve accompanied with guacamole on a bed of shredded lettuce and top the guacamole with a good dob of sour cream. Thin slices of radish and olives also dress it up.
This is a version of Saltimbocca that is largely authentic, with some of the futzing reduced to make it possible to contemplate making this on a weeknight. If you want to be more authentic, you can use prosciutto instead of ham and 5 to 6 fresh sage leaves
Don’t be daunted by the lack of measurements. If you want the same chicken soup every time, buy a tin.
In the 1950s, this was served with a cold salad of rice and peas. Now, this is very popular as a sandwich filler.
This mustard-based paste makes a great coating for roast chicken.
This technique for roasting a chicken involves amazingly little work for a very out of the ordinary roast chicken experience. It makes you feel as though you have dined out at a fancy restaurant.
This was served with a pasta salad and lime wedges at the Queen’s Golden Jubilee party in 2002.
This one recipe gets both your chicken and your potatoes dealt with. Just zap a veggie in the microwave, and dinner is done.
This will taste like roast chicken, even though you don’t have to turn your oven on — so it’s a great dish for the summer when you don’t want to heat up your place.
Serve with brown basmati rice (or just plain rice), and a nice colourful veg such as peas.
Chicken breasts are the default piece of chicken to serve these days. But let’s face it: they are often dry, boring and cheerless, served only because they are perceived as healthy.
Swiss chard doesn’t make everyone’s standard vegetable list these days; but this recipe will make it a winner in your household.
A really great twist on roast chicken, instead of the same old, same old. And it actually uses enough of a fresh herb that it’s worth buying from the store, for once.