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Chicken Supreme
This recipe is low fat, very quick to make, uses one pan (plus one for the rice!) and with the tender chicken and rich creamy sauce, you’ll want to go back for more.
Baked red cabbage
The colour of the cabbage enhances any main course but it goes particularly well with roasts and can be cooked, at the same time, in a casserole on the bottom shelf. It is very temperature tolerant and can even be gently simmered on top of the stove, providing you are there to stir it occasionally.
As red cabbages can be large you may have more than you need; any leftover freezes well and can easily be reheated in a microwave.
Sausage & wholegrain mustard with pasta
Sausages. They’re great aren’t they? If you normally make toad in the hole or the classic bangers and mash, then here’s another way to put them to good use.
As with a lot of my recipes at the moment it’s one which is very quick to make, but doesn’t skimp on flavour. As long as you don’t skimp on buying quality sausages that is. So, give this a go and feel free to experiment with your own ingredients!
Gammon joint, glazed vegetables and a parsley sauce
Gammon joint and parsley sauce is an awesome combination, which is why it’s such a classic recipe. I’ve added a little treat with the glazed carrots and courgettes – the sweetness goes very well with the pork. There will probably be some meat left over, so I’d suggest making yourself another nice meal with cold meat and bubble and squeek. Yum!
Lemon Chicken Risotto & Pine Nut Salad
Would you like to make the most of that leftover roast chicken? Or, maybe you’re just looking for a new risotto recipe to try? Here’s a dish which you’ll love. The ingredients have been chosen to compliment each other and create a really fresh tasting meal, which is quick and easy to put together.
