Leftover Chicken

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Leftover Chicken

This is a very tasty way to use up leftover chicken. The chicken is coated in tomato and basil sauce with sautéed courgettes/zucchini and linguini. Just serve with crusty bread for a quick supper.

Leftover Chicken

4 servings
  • Preparation time: about 15 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 340 g (12 oz) cooked chicken (3 cups), sliced
  • 1 jar tomato and basil pasta sauce
  • 2 courgettes/zucchinis, sliced
  • 1 tbsp olive oil
  • 225 g (8 oz) linguini
  • basil leaves to garnish

  • To serve
  • crusty white bread


  • Method
  • Pour the pasta sauce into a large pan and add the cooked chicken. Gently simmer for 15 minutes to heat through.

  • Meanwhile, bring a large pan of salted water to the boil and add the pasta along with a little olive oil (this will avoid the pasta sticking together while cooking). Cook for the time as directed on the packet, then drain.

  • Heat the oil in a large sauté pan and add the sliced courgettes/zucchinis. Toss to coat with the oil and sauté for about 5 minutes over a medium heat, tossing frequently, until they are cooked through and beginning to colour.

  • Now add the drained pasta to the chicken and stir through. Then add the courgettes/zucchinis and stir to coat with the sauce.

  • Serve with a chunk of crusty, white bread.
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Chicken Parmigiana

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chicken parmigiana

Parmesan coated chicken breasts are baked in a tomato and basil sauce covered with mozzarella. They are served with tagliatelle tossed in chopped parsley and garlic butter and sautéed courgettes/zucchini.

Chicken Parmigiana

4 servings
  • Preparation time 45 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the parmigiana
  • For the tomato sauce
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 400 g tin chopped/diced Italian tomatoes
  • 1 tbsp tomato purée/paste
  • 2 tbsp fresh basil, shredded
  • salt and freshly ground black pepper

  • For the chicken
  • 28 g (1 oz) Parmesan, finely grated (¼ cup)
  • 28 g (1 oz) flour (3 tbsp)
  • 1 egg, beaten
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 4 boneless chicken breasts, skinned
  • 8 thin slices mozzarella cheese
  • salt and freshly ground black pepper

  • fresh basil sprigs to garnish

  • For the tagliatelle
  • 8 tagliatelle nests
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 1 garlic clove, crushed
  • 2–3 tbsp fresh flat-leaf/Italian parsley, chopped
  • To serve
  • 2 courgettes/zucchini cut into 1.25 cm (½ inch) slices
  • 1 tbsp olive oil

Equipment

  • You will also need an ovenproof dish large enough to take the four chicken breasts in a single layer


  • Method
  • Preheat the oven to 200C/400°F/gas mark 6

  • For the parmigiana
  • Put the olive oil and garlic into a pan over a medium-low heat and, as soon as the oil starts to sizzle, stir in the tomatoes and tomato purée. Simmer gently for 10 minutes to thicken the sauce a little. Remove from the heat and add the shredded basil leaves. Season.

  • Meanwhile, measure the flour into a plastic bag and season. Then add half the grated Parmesan and shake to mix. Spread out onto a large plate.

  • Tip the egg into a shallow dish.

  • Dip the chicken pieces in the egg, shaking off any excess egg while lifting them from the dish. Then coat with the flour and cheese mixture.

  • Melt the butter in a large frying pan/skillet and add the chicken pieces to the pan. Cook over a medium heat for 3 minutes on each side until they are lightly golden in colour. Transfer to the ovenproof dish and pour the tomato sauce around the chicken.

  • Lay two slices of mozzarella on top of each chicken breast then sprinkle over the remaining Parmesan.

  • Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and cook for a further 10 minutes until the cheese is lightly browned.
  • For the tagliatelle
  • Bring a large pan of salted water to the boil. Add the tagliatelle and cook for the length of time directed on the packet.

  • While it is cooking mix the butter with the garlic and chopped parsley.

  • Drain the tagliatelle, return to the pan with the parsley butter and toss together.
  • For the courgettes/zucchini
  • Heat the olive oil in a large frying pan/skillet over a medium heat. Add the the courgettes /zucchini and toss in the oil. Sauté for 3–5 minutes turning frequently until cooked through and beginning to colour.
  • To serve
  • Lift the chicken breasts from the pan onto four serving plates and spoon the tomato sauce around. Garnish the chicken with the basil sprigs.

  • Serve with the tagliatelle and courgettes/zucchini.
Print Recipe

Updated: April 15, 2018

Spaghetti Bolognese with Cherry Tomatoes

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Spaghetti Bolognese with Cherry Tomatoes

This spaghetti bolognese uses cherry tomatoes instead of chopped or diced tomatoes. The Italian tomatoes add a burst of sweetness to the sauce which makes it just a little bit different.

Spaghetti Bolognese with Cherry Tomatoes

4 servings
  • Preparation time: 35 minutes
  • Cooking time: 1 hour 10 minutes hob

  • Ingredients
  • 1½ tbsp olive oil
  • 400 g (14 oz) minced/ground beef
  • 115 g (4 oz) streaky bacon/side bacon (about 4 rashers)
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • 1 garlic clove, crushed
  • 2 tbsp tomato purée/paste
  • 120 ml (4 fl oz) red wine (½ cup)
  • 250 ml (8 fl oz) hot beef stock (1 cup)
  • 2 x 400 g tins/cans cherry tomatoes
  • 1 tbsp fresh oregano, chopped
  • 1 bay leaf
  • a little grated nutmeg
  • 2 tbsp curly leaf parsley, chopped

To serve

  • grated Parmesan
  • spaghetti

Equipment

  • You will also need a large sauté pan.


  • Method
  • Heat half a tablespoon of the oil in the pan and brown the beef, about 5 minutes. Remove with a slotted spoon and set to one side.

  • Cut the bacon rashers into cubes and add to the pan. Once the fat starts to run and they begin to brown, remove from the pan using the slotted spoon and set aside with the beef. This will take about 3–4 minutes.

  • Now, reduce the heat and add the remaining oil to the pan with the onion, celery, and carrot. Gently cook the vegetables for about 10 minutes until they soften, stirring frequently.

  • Stir through the garlic and tomato purée/paste and cook for a further minute.

  • Then return the beef and bacon to the pan. Stir in the red wine and increase the heat to medium. Let the wine bubble away until it has reduced by half.

  • Next, stir in the beef stock and add half the oregano, nutmeg, bay leaf, and tomatoes. Bring to the boil, cover and reduce the heat to very low. Simmer very gently for 45 minutes.

  • Just before serving, stir in the remaining oregano and half the parsley.

  • Serve the spaghetti sauce over the pasta and scatter the top with the remaining parsley and some grated Parmesan.
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Updated: April 15, 2018

Beef Goulash

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Beef Goulash

Beef Goulash

4 servings
  • Preparation time: 40 minutes
  • Cooking time: 1 hour 55 minutes

  • Ingredient
  • 675 g (1½ lb) stewing steak, cut into 2.5 cm (1 inch cubes)
  • 3 tbsp seasoned flour
  • 2 medium onions, peeled and chopped
  • 1 green pepper, deseeded and chopped
  • 2 tbsp oil
  • 2 tsp paprika
  • 3 tbsp tomato purée/paste
  • nutmeg
  • salt and freshly ground black pepper
  • 55 g (2 oz) flour (⅓ cup + 1 tbsp)
  • 600 ml (20 fl oz) beef stock (2½ cups)
  • 2 large tomatoes, skinned and quartered
  • bouquet garni*
  • 150 ml (5 fl oz) beer (⅔ cup)

To serve

  • egg noodles

Equipment

  • You will also need a deep sided large sauté pan. A stove-top to oven pan is ideal otherwise you will also need a large casserole dish.

Note

  • *In Canada these little bags of bouquet garni aren’t available so I make my own. A simple bouquet garni consists of a sprig each of parsley and thyme, a bay leaf, 2 cloves, and a few peppercorns, tied together in muslin to form a sack.


  • Method
  • Preheat the oven to 170°C (325°F) (gas 3)

  • Tip 3 tablespoons flour into a plastic storage bag and season. Shake bag to mix. Add the meat to the bag and shake again to coat the meat with the flour. Set aside.

  • Heat 1 tablespoon of oil in the pan over a medium-low heat and gently cook the onions and pepper for 5 minutes to soften, stirring occasionally. Remove from the pan with a slotted spoon and keep warm.

  • Add the remaining oil to the pan and increase the heat to medium. Add the beef cubes and lightly brown on all sides, about 5 minutes.

  • Reduce the heat to low and stir through the paprika. Cook for a further minute.

  • Stir in the tomato purée/paste, seasoning, flour, and a little grated nutmeg. Cook for a further 2 minutes.

  • Gradually add the stock, stirring until well blended. Increase the heat to medium and cook the sauce until it is smooth and thick.

  • Remove from the heat. Return the onions and peppers to the pan. Then stir through the tomatoes and add the bouquet garni.

  • Cover and cook the goulash in the oven for 1¾ hours.

  • Stir in the beer and return the pan to the oven, covered, and cook for a further 10 minutes.

  • Serve over egg noodles.
Print Recipe

Updated: April 14, 2018

Fish Pie Florentine

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Fish Pie Florentine

A fish pie made with chunks of white fish and salmon in a zesty cream sauce, with baby spinach and egg, topped with mashed potato sprinkled with cheese.

Fish Pie Florentine

6 servings
  • Preparation time: 50 minutes
  • Cooking time: 25 minutes

  • Instructions
  • 1 kg (2 lb 4 oz) potatoes (about 7 medium), cut into chunks
  • 85 g (3 oz) butter (⅜ cup, or ¾ stick)
  • 55 g (2 oz) flour (½ cup less 1 tbsp)
  • 420 ml (14 fl oz) milk (1¾ cups), plus extra for creaming the potatoes
  • 60 ml (2 fl oz) white wine (¼ cup)
  • 3 tbsp lemon juice
  • salt and freshly ground black pepper
  • nutmeg
  • 450 g (1 lb) white fish fillet (e.g., haddock), skinned
  • 450 g (1 lb) salmon fillet, skinned
  • 55 g (2 oz) baby-leaf spinach
  • 3 eggs
  • 115 g (4 oz) Cheddar cheese, grated/shredded (1 cup)

To serve

  • petit pois

Equipment

  • You will also need a large ovenproof dish.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).
  • Put the potatoes in a large pan of cold salted water, bring to the boil, and cook for 20 minutes, until tender.

  • Add the eggs during the last 10 minutes (saves on another pan!). When the eggs are boiled, remove from the pan and run them under cold water. (This will prevent a dark rim forming round the yolk while they are cooling.)
  • Drain and mash the potatoes with 28 g (1 oz) (⅛ cup, or ¼ stick) of the butter and a little milk, until creamy. Set aside.
  • Next, melt the rest of the butter in a pan and, once foaming, tip the pan and quickly add the flour. Stir to form a smooth paste and then cook over a low heat for 2 minutes.
  • Remove from the heat and slowly add the milk, stirring it into the roux until the sauce is smooth.
  • Now stir in the wine.
  • Bring  the sauce to a boil and then reduce the heat and gently cook for 5–10 minutes until it is very thick, stirring occasionally. (The sauce needs to be very thick because once the fish is added and cooks in the sauce its juices will thin it.)
  • Next add the lemon juice, salt and pepper and a good grating of nutmeg.
  • Chop the spinach and cut the fish into bite-sized chunks. Mix into the sauce and then spoon into the ovenproof dish.
  • Peel the eggs, carefully cut into quarters and scatter them evenly over the top of the fish.

  • Cover with the mashed potato and sprinkle with the cheese.

  • Cover the dish with foil and cook in the oven for 20 minutes.
  • Remove the foil then cook for a further 10-15 minutes until the top is golden and the sauce is bubbling around the edge.
  • Serve with petit pois.
Print Recipe

Updated: April 14, 2018

Simmered Tuscan Chicken

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Simmered Tuscan Chicken

Chicken is cooked in one pan in a Tuscan sauce with diced potatoes, red peppers, and whole green beans. It is a very tasty dish is quick to prepare.

Simmered Tuscan Chicken

4 servings
  • Preparation time: 35 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 4 boneless chicken breasts cut into 1.25 cm (1 inch) cubes
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 675 g (1½ lb) potatoes (about 5 medium), peeled and cut into large chunks
  • 1 red pepper, diced
  • 1 jar Tuscan-style olive and garlic pasta sauce, Classico
  • 150 ml (5 fl oz) good chicken stock (⅔ cup)
  • 340 g (12 oz) fresh or frozen whole green beans, cut in half
  • 2 tsp fresh basil leaves

Equipment

  • You will also need a deep-sided sauté pan with lid.


  • Method
  • First, add the potatoes to a pan of cold, salted water and bring to the boil. Parboil for 7 minutes then drain and leave until they are cool enough to handle. Dice into 1.25 cm (1 inch) cubes and leave in a large bowl.
  • Now heat 1 tablespoon of oil in the sauté pan over a medium heat and add the chicken. Lightly brown on all sides, 4–5 minutes. Then remove from the pan and keep warm.

  • While the chicken is browning, add the diced pepper to the bowl of potato cubes and toss together with the remaining 1 tablespoon oil.

  • Once the chicken has been removed from the pan, lower the heat and add the garlic. Sauté for 30 seconds.

  • Then tip the potatoes and pepper into the pan, and sauté over a medium heat for a further 5 minutes, stirring occasionally.

  • Return the chicken to the pan and add the pasta sauce, chicken stock, and green beans. Bring to the boil then reduce the heat, cover the pan, and simmer for 35 minutes, until the chicken is cooked through and the potatoes are tender. Stir occasionally.

  • Add the basil leaves during the last 5 minutes of cooking.
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Updated: April 14, 2018

Chicken Kiev

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Chicken Kiev

A traditional chicken kiev where chicken breasts are stuffed with a garlic butter and parsley and coated in fresh breadcrumbs, then baked until golden. Mmmm!

Chicken Kiev

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 55 g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 2 garlic cloves, crushed
  • 2 tbsp finely chopped fresh parsley
  • salt and freshly ground black pepper
  • 4 boneless chicken breasts, skinned
  • 40 g (1½ oz) flour (⅓ cup)
  • 1 egg, beaten
  • 225 g (8 oz) fine, fresh white breadcrumbs (3½ cups)

To serve

  • a green salad

Equipment

  • You will also need a baking sheet lined with baking parchment.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).

  • Beat together the butter, garlic, parsley, and seasoning. Set aside.

  • Cut a slit along the thickest part of each chicken breast, 4 cm (1½) inches long and 2 cm (¾ inch) deep. Push one-quarter of the butter mixture into each pocket and secure with a cocktail stick.
  • Tip the beaten egg in a shallow bowl and spread the flour and breadcrumbs over separate plates. Coat each breast in flour, tapping off any excess, then dip in the egg and roll in the breadcrumbs, pressing them down onto the chicken.

  • Lay the chicken pieces on the baking sheet and bake for 20 minutes until the chicken is cooked through and the breadcrumbs are golden.
  • Remove the cocktail sticks and serve with a green salad.
Print Recipe

Updated: April 8, 2018

Mediterranean Roasted Chicken

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Mediterranean Roasted Chicken

A really tasty dish of chicken and herbs, roasted with red peppers, courgettes, plum tomatoes and baby potatoes, all in one pan.

Mediterranean Roasted Chicken

4 servings
  • Preparation time: About 30 minutes
  • Marinating time: At least 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 garlic cloves, crushed
  • 12 g fresh basil
  • 12 g fresh mint
  • 4 lemon thyme sprigs
  • 4 tbsp olive oil
  • 4 chicken joints*
  • 2 small red peppers, deseeded and chopped
  • 2 courgettes/zucchini, sliced
  • 600 g (1 lb 4 oz) baby potatoes (about 12)
  • 200 g (7 oz) plum tomatoes, halved (4)
  • 1 lemon, juice only

Equipment

  • You will also need a large roasting tin/pan

Note

  • * chicken breasts, boneless or boned, or legs


  • Method
  • Finely chop two thirds of the basil and mint and 2 lemon thyme sprigs, reserve the remaining third. Using a pestle and mortar, pound together the herbs, crushed garlic, and two tablespoons of the olive oil until a paste is formed. Or use a food processor. Put the chicken in a shallow dish and spread the herb mixture over the top of the chicken. Cover, refrigerate and leave for at least 30 minutes to marinate.

  • Preheat the oven to 200°C (400°F) (gas 6).

  • Put the peppers, courgettes/zucchini, and potatoes in a bowl. Season and pour over the remaining olive oil. Toss together until the vegetables are well coated. Then add the tomatoes.

  • Lay the chicken pieces in the centre of the roasting tin/pan in a singe layer and then spread the vegetables around the outside.

  • Roast for 40 minutes until the vegetables are tender and the chicken is cooked through.

  • To serve, squeeze over the lemon juice and scatter over the reserved herbs.

  • Note
  • Tinned/canned plum tomatoes can be substituted for the fresh plum tomatoes, just add them to the pan during the last 15 minutes of cooking.
Print Recipe

Updated: April 7, 2018

Individual Chicken Pot Pies

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Individual Chicken Pot Pies

An individual chicken pie for each member of the family. Succulent chicken pieces cooked in creamy sauce with sweetcorn and peas, and a light pastry topping, is guaranteed to fill the hungriest tummies. And you can personalize them!

Individual Chicken Pot Pies

4 individual pies
  • Preparation time: 35 minutes, plus 10 minutes to prepare the pastry
  • Cooking time: 30 minutes hob, 30 minutes oven
  • Ingredients
  • For the pastry
  • 340 g (12 oz) plain/cake and pastry flour (2⅓ cups)
  • 85 g (3 oz) cold butter (⅜ cup, or ¾ stick), cut into small cubes
  • 85 g (3 oz) lard (⅜ cup), cut into small cubes
  • pinch of salt
  • 4 tbsp cold water
  • 1 egg, beaten
  • For the filling
  • 450 g 1 lb boneless chicken breasts (about 3), skin removed, OR
  • 600 g (1 lb 5 oz) chicken joints, skin removed
  • 1 carrot, cut into large chunks
  • 1 onion, quartered
  • 1 bay leaf
  • a few parsley stalks
  • 6 black peppercorns
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28 g (1 oz) flour (1½ tbsp)
  • 2 tbsp double/whipping or heavy cream
  • 100 g (3⅓ oz) frozen peas (¾ cup)
  • 115 g (4 oz) frozen sweetcorn (⅔ cup)
  • 2 tbsp fresh parsley, chopped
  • salt and freshly ground black pepper

Equipment

  • You will also need four 300 ml (10 fl oz) ovenproof basins


  • Method
  • Put the chicken in a pan with the carrot, onion, bay leaf, parsley stalks, and peppercorns. Cover with cold water and bring to just under the boil. Then reduce the heat and simmer for 15–20 minutes until the chicken is cooked through, skimming the surface regularly.

  • Meanwhile, sift the flour and salt into a large bowl. Rub in the butter and lard until the mixture resembles breadcrumbs. Sprinkle the water over the flour and use a palette knife to bring the flour and water together. When it starts to bind, remove from the bowl and then lightly knead by hand. Wrap in cling film/wrap and place in the fridge to rest for 20 minutes.

  • When the chicken has cooked, remove from the pan with a slotted spoon. Strain off and reserve 400 ml (14 fl oz) (1¾ cups) of the poaching stock, discarding the rest along with the herbs and vegetables.
  • Preheat the oven to 200°C (400°F) (gas 6).

  • Melt the butter in a pan over a medium heat. Add the flour and mix to form a smooth paste. Reduce the heat to low and cook for 1 minute. Remove from the heat and gradually stir in the reserved stock until it is thoroughly blended and smooth. Then return to a medium heat and stir until it starts to thicken. Simmer for 3 minutes, stirring frequently. Now pour in the cream and simmer for a further 5 minutes, stirring frequently, until there is a smooth, thick sauce.

  • Strip the chicken meat off the bones, if joints were used. Cut the chicken meat into small chunks and stir into the sauce along with the peas, sweetcorn and parsley. Season well.

  • Now, roll out the pastry thinly. Using the top of one of the ovenproof basins as a guide, cut out four circles of pastry 2 cm (¾ inch) larger than the diameter of the basin.
  • Divide the chicken mixture between the four dishes. Dampen the pastry edges with water and cover the tops of the basins, pressing the edges of the pastry against the rim of the basins. Brush the tops with beaten egg.

  • Any trimmings can be used to decorate the pies. A personal touch would be to put names on the top. Making the letters does take time but makes it special. Place any decorations on the pastry top and brush these with remaining beaten egg.

  • Place the four basins on a baking sheet and then pop in the oven for 30 minutes until the pastry is golden.

  • Serve with seasonal vegetables.
Print Recipe

Updated: April 7, 2018

Cheesy Chicken Cobbler

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Cheesy Chicken Cobbler

This cheesy chicken cobbler is a great way to use up any leftover chicken from a roast. Pieces of chicken are stirred into frozen mixed vegetables and cream of tomato soup, then topped with a cheesy cobbler. Just pop in the oven for a quick supper.

Cheesy Chicken Cobbler

4 servings (picture shows 2 servings)
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 225 g (8 oz) cooked chicken (about 1¼ cups, cubed)
  • 225 g (8 oz) frozen mixed vegetables (1½ cups)
  • 1 x 284 ml tin/can condensed cream of tomato soup
  • salt and freshly ground black pepper
  • 170 g (6 oz) self raising/self-rising flour (1 cup + 3 tbsp), plus extra to dust
  • ½ tbsp baking powder
  • 55 g (2 oz) Cheddar cheese (½ cup), grated/shredded
  • 90 ml (3 fl oz) milk (⅓ cup), plus extra to brush
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • ½ tbsp oil (not olive oil)

Equipment

  • You will also need a 1 litre (1¾ pint) (4 cup)shallow ovenproof dish


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).

  • Cut the chicken into bite-sized pieces. Then in a medium bowl, stir together the chicken, frozen vegetables, soup, and some seasoning. Spoon the mixture into the ovenproof dish and set aside.

  • Sift the flour, baking powder, and a pinch of salt into a large bowl. Add 40g (1½ oz) (⅜ cup) of the cheese and set aside.
  • In a separate bowl whisk together the milk, egg, and oil. Then pour onto the flour mixture. Using a palette knife, bring the two mixtures together until a dough is formed. It should come together in clumps. Add a little more milk if it seems too dry.

  • Turn the dough out onto a floured surface, lightly knead, and then pat into a rectangle, roughly 9 cm x 15 cm (3½ in x 6 in). Cut the rectangle into 8 equal squares and arrange the scones on top of the chicken mixture.
  • Brush each scone with a little milk and then sprinkle over the remaining cheese.

  • Bake in the oven for 20 minutes until the scones have risen and are golden, and the filling is bubbling around the edges.
Print Recipe

Updated: April 7, 2018

Pork in a Creamy Sauce with Fresh Vegetables

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Pork in a Creamy Sauce with Fresh Vegetables

Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.

Pork in a Creamy Sauce with Fresh Vegetables

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 pork chops, OR
  • 450 g (1 lb) pork fillet/tenderloin divided into 4 portions (slice across horizontally and then halve each piece)
  • 1 tbsp olive oil
  • ½ onion, sliced
  • 10 fl oz can creamy vegetable condensed soup, asparagus or broccoli work well
  • 150 g (5 fl oz) water (⅔ cup)
  • 2 carrots, sliced
  • ½ small cauliflower
  • ½ small broccoli crown

Equipment

  • You will also need a large frying pan/skillet


  • Method
  • Heat the oil in the pan/skillet. Add the pork and onion, and sauté for 10 minutes over a medium-low heat, turning the pork half way through and turning the onions occasionally, until both are nicely browned. Remove from the pan/skillet and keep warm.
  • Drain off any fat from the pan/skillet and then add the soup and water. Stir until combined, also scraping off any crusty bits that have stuck to the bottom of the pan. Bring to just under the boil.
  • Return the pork to the pan/skillet. Cover the pan and let the soup simmer for 15 minutes until the meat is cooked through, stirring the soup occasionally.
  • Meanwhile, break the cauliflower and broccoli into small florets and steam along with the carrots for 7-10 minutes, until just tender.
  • Top the pork with the onion slices and spoon over the sauce.
  • Serve with the steamed vegetables.
Print Recipe

Updated: April 7, 2018

Rack of Lamb with Garlic Crumbs and Roasted Carrots

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Rack of lamb

A rack of lamb is known for its lovely, sweet, tender meat. Here it is coated with sundried tomato and a garlic and parsley breadcrumb. This is then drizzled with olive oil and roasted with baby carrots.

Rack of Lamb with Garlic Crumbs and Roasted Carrots

6 servings
  • Preparation time: 25 minutes
  • Chilling time: 24 hours
  • Cooking time: about 30 minutes

  • Ingredients
  • 85 g (3 oz) fresh breadcrumbs (1½ cups)
  • 2 garlic cloves, crushed
  • salt and freshly ground black pepper
  • 2 tbsp chopped parsley
  • 55 g (2 oz) butter (¼ cup, or ½ stick), melted
  • ½ jar sun-dried tomato paste
  • 2 x 6 cutlet lamb racks, trimmed
  • 450 g (1 lb) Chantenay carrots (baby carrots) OR
  • 450 g (1 lb) carrots, (about 7 medium), peeled and cut into batons
  • 4–5 tbsp olive oil

To serve

  • serve with cannellini beans

Equipment

  • You will also need a large roasting tin/pan.


  • Method
  • Mix the breadcrumbs and garlic together. Season. Add the parsley and stir in the melted butter.

  • Spread the sun-dried tomato paste over the top of the lamb racks. Then press half the breadcrumb mixture over each one. Place on a plate, cover, and refrigerate overnight.

  • Rack of lamb
  • Remove the lamb from the fridge and bring up to room temperature.

  • Preheat the oven to 200°C (400°F) (gas 6).

  • Lay the lamb racks in the roasting tin/pan, then scatter the carrots around them. Next, drizzle the olive oil over everything and roast for 10 minutes. Then turn the oven temperature down to 190°C (375°F) (gas 5) and roast for a further 20 minutes, depending how pink you like your lamb.

  • Slice the lamb into cutlets and serve with the roasted carrots and cannellini beans.
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