Chicken and Leek Pie

• Serves: 4 - 6
• Preparation time: 15 min
• Cooking time: 40 min

• Ingredients
• 1 oz (25g) butter
• 2 carrots, diced
• 2 medium leeks, sliced
• 4 oz (100g) button mushrooms
• 1 lb (450g) cooked chicken, cut into slices
• 1 heaped tbsp plain flour
• 3.5 fl oz (100 ml) cider
• 5 fl oz (150 ml) milk
• salt and pepper
• 1 chicken stock cube
• 8 oz (225g) ready made puff pastry

• Method
• Melt the butter in a large frying pan and lightly fry the carrots, leeks and mushrooms for 8 minutes, stirring occasionally
• Add the cooked chicken and fry for a further 2 minutes
• Add the cider, salt and pepper and cook for 5 minutes until the liquid has reduced a little
• Sprinkle the stock cube over the top and stir well
• Now sprinkle the flour over the top, coating the vegetables and chicken. When the flour has 'cooked out', add the milk and stir until the sauce thickens slightly
• Pour into a 1.1 litre (2 pint) pie dish
• Roll out the pastry on a lightly floured surface, large enough to fit the dish
• Cover the pie with the pastry and moisten the edges so the pastry is well sealed
• Use any pastry trimmings to decorate
• Brush with milk to glaze and bake in a pre-heated oven, 200 c/400 f/gas mark 6, for 25 minutes until the pastry is golden brown.

Lemon Chicken

• Serves 4
• Preparation Time - 10 minutes
• Cooking Time - 20 minutes

• Ingredients
• 1 clove garlic
• 1 lemon
• 2 tablespoons plain flour
• 500g/1lb2oz boneless skinless chicken
• 3 table spoons olive oil
• 1 inch piece of root ginger
• 450ml chicken stock
• 1 teaspoon caster sugar
• 1 egg yolk
• 2 table spoon chopped parsley
• salt and pepper

• Method
• Peel and chop the garlic
• Grate the rind and squeeze the juice from the lemon
• Mix togetherthe flour, lemon rind and garlic in a bowl
• Cut the chicken into 5cm pieces, toss in the flour mixture until well coated
• Cover and set aside for 10 minutes
• Heat the oil in a large pan or wok
• Cook the chicken for 8-10 minutes, stirring occasionally until golden
• Peel and grate the ginger
• Stir into pan with any remaining flour, the stock and sugar
• Bring to the boil and cook for 5 minutes or until the chicken is tender and the sauce reduced
• Blend the egg yolk and lemon juice and add to the pan, stirring constantly until the sauce thickens
• Stir the parsley and season

Chicken Tikka Kebabs

• Serves: 4

• Preparation time: 30 mins, plus time to marinate
• Cooking time: 15 -18 mins

• Ingredients

• 1lb (450g) chicken breast
• 1 tsp salt
• juice of half a lemon
• a few drops of red food colouring mixed with 1 tbsp tomato puree
• 2 cloves garlic, peeled and coarsely chopped
• 2 tsp ground coriander
• half tsp of garam masala or ground allspice
• quarter of a whole nutmeg, finely grated
• half tsp turmeric
• 5 oz (125g) thick set natural yogurt
• 4 tbsp vegetable or corn oil
• half tsp chilli powder

• Method

• Cut the chicken into 1-inch cubes.
• Sprinkle with half tsp of salt, from the specified amount and the lemon juice. Mix thoroughly, cover and keep aside for 30 minutes.
• Put the rest of the ingredients into a liquidiser and blend until smooth.
• Put the mixture into a sieve and hold the sieve over the chicken pieces.
• Press the marinade through the sieve with the back of a spoon until only a very coarse mixture is left.
• Coat the chicken thoroughly with the marinade, cover and leave in the fridge for 6 - 8 hours or overnight if possible.
• Thread the chicken onto skewers, leaving a small gap between each piece.
• Cook on the barbecue for 18 minutes turning frequently and basting with the marinade.

Barbecued Chicken Drumsticks

• Serves: 10

• Preparation time: 10 mins
• Cooking time: 20 mins

• Ingredients

• 4 tbsp tomato ketchup
• 4 tbsp brown sauce
• 1 tbsp malt vinegar
• 1 tbsp black treacle
• 10 chicken drumsticks

• Method

• Mix the ketchup, brown sauce, vinegar and treacle together in a small bowl.
• Brush each drumstick with the mixture.
• Grill on the barbecue for 15 - 20 minutes.
• Turn the chicken frequently and brush with the mixture until cooked.

Caribbean Chicken Thighs

• Serves: 6

• Preparation time: 10 mins (plus marinating time)
• Cooking time: 20 mins

• Ingredients

• 6 Chicken thighs
• 1 tbsp dark rum
• 1 tbsp soy sauce
• 1 small can pineapple rings in juice
• salt and pepper to taste
• 4 tbsp oil

• Method

• Make two slits on each side of the chicken thighs.
• Mix the rum, soy sauce and pineapple juice together, brush over the chicken and leave to marinate for 2 hours.
• Season lightly with salt and pepper and grill on the barbecue for 15 - 20 minutes, brushing with oil and turning the chicken frequently.
• Grill the pineapple rings for 2 - 3 minutes on each side and serve with the chicken.

Coq au vin

• Preparation time 35mins


• Cooking time 1hour 30mins

• Ingredients

• 75g streaky smoked bacon, cut into small pieces


• 450g skinless, boneless chicken thighs


• 225g shallots


• 225g baby button mushrooms


• 300ml chicken stock


• 150ml red wine


• 2 bay leaves


• 2 table spoons of tomato puree


• 2 tablespoons plain white flour


• salt and freshly ground pepper


• 2 tablespoons chopped fresh flat leaf parsley to serve

• Method

• Heat a large heavy based flameproof casserole dish and add the bacon, dry fry for 5 minutes, stirring frequently until the fat has cooked out and the bacon turns crispy


• Add the chicken thighs and whole shallots to the pan and cook for 5 minutes, turning half way through, until the chicken has sealed on all sides


• Add the mushrooms, stock, wine, bay leaves, tomato puree and seasoning.


• Stir well and bring to the boil. Reduce the heat, cover and simmer over a low heat for 1 hour 30 minutes


• Sift the flour into the pan and cook,stirring until the sauce thickens slightly.


• Sprinkle parsley and serve

Chicken and Mushroom Stroganoff

• Preparation time: 25 mins


• Cooking time: 35 mins

• Ingredients

• 1 Onion (sliced)
  1 Clove of Garlic (crushed)
  12 oz (350g) Diced Chicken Breast
  8 oz (225g) Mushrooms (sliced)
  1 tsp Paprika
• 1 tbsp Worcestershire Sauce
  2 tbsp Brandy
  1 Chicken stock cube
  10 fl oz (300ml) Boiling water
  3½ oz (100g) Creme Fraiche
  2 tbsp chopped fresh Parsley
  Salt and Pepper to taste

• Method

• Heat a large, non stick frying pan with a little oil and gently fry the onion and garlic until the onion has softened.


• Add the chicken and fry for 5 minutes until it is sealed on all sides.


• Add the mushrooms, paprika, Worcestershire Sauce and Brandy, and stir for 2 minutes.


• Crumble the stock cube into the pan and add the boiling water.


• Bring to the boil and then reduce the heat, simmer, uncovered for 20 minutes, stirring from time to time.


• Add the Creme Fraiche, parsley, salt and pepper.


• Stir well and heat through gently for 2 minutes. Don't over do it as the sauce may separate.

Italian Chicken

• Ingredients

• 500 g chicken breast, uncooked, skinless, 4 breasts, about 125g each
• 2 clove garlic, large, finely chopped
• 1 teaspoon dried chilli flakes, or chilli powder
• 1 teaspoon oregano, dried
• 2 teaspoon olive oil, extra virgin (10ml)
• 30 ml lemon juice, (1 small lemon)
• 4 tablespoon water, or stock cube in water
• 1 pinch salt
• 1 serving pepper, black, ground

• Method

• Heat the oven to 180°C. Place the chicken in a shallow ovenproof dish
• Mix together the garlic, chilli, oregano, oil, lemon juice and stock or water
• Spoon over the chicken making sure it is well coated. Cover the top loosely with foil to protect the flesh from drying out
• Bake for 20-25 minutes, basting once or twice during cooking.
• Remove the foil and brown the chicken for the last 5 minutes.
• Allow to stand for 5 minutes before serving, with a green salad and some small boiled potatoes or cooked pasta dressed with parsley and a little chopped garlic