Garlic Chicken and Crispy Potatoes

Garlic Chicken and Crispy Potatoes

 

This chicken dish just takes 20 minutes to cook – one to choose when time is short. The chicken breasts, chunky potatoes and garlic are sautéed in olive oil and butter until crisp and then covered in a white wine sauce.

 

Garlic Chicken and Crispy Potatoes
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: About 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes (6 medium)
  • 40g (1½ oz) butter (3 tbsp)
  • 3 tbsp olive oil
  • 4 chicken breasts
  • salt and freshly ground black pepper
  • 12 garlic cloves, peeled
  • 300ml (10 fl oz) good chicken stock (1¼ cups)
  • 300ml (10 fl oz) white wine (1¼ cups)
  • 2 tbsp fresh parsley, chopped

  • You will also need 2 large frying pans/skillets and a medium-sized serving dish.


  1. Method
  2. Warm the serving dish in the oven.

  3. Peel and cut the potatoes into small chunks. Place in a pan of salted water and bring to the boil. Simmer the potatoes until just tender, about 15 minutes.

  4. Pat dry the chicken breasts and season.

  5. Now divide the butter and oil between the two pans/skillets.

  6. Place one over a medium heat and, once the butter is foaming, add the chicken breasts and brown for 5 minutes, turning the chicken halfway through.

  7. Reduce the heat and continue to cook the chicken for about 15 minutes, until it is cooked through, turning once.

  8. Meanwhile, drain the potatoes when they are just tender and leave for a couple of minutes to dry out.

  9. Heat the oil and butter in the other pan and, once the butter is foaming, add the potatoes with the garlic. Turn to coat. Cook over a medium heat until the potatoes are golden and crisp on the outside, turning occasionally.

  10. When the chicken is ready, transfer it to the warm serving dish and keep warm in the oven. Add the potatoes and garlic once they are ready.

  11. Pour the chicken stock and wine into the pan the chicken was cooked in, and let it bubble over a high heat until reduced by half. Stir occasionally and scrape all the crispy bits from the bottom of the pan.

  12. Pour over the chicken, potatoes, and garlic and serve immediately garnished with the parsley.

Updated: October 19, 2019

Lamb Meatballs in Tomato Sauce

Lamb Meatballs in Tomato Sauce

 

A firm favourite with children of all ages. These lamb meatballs flavoured with oregano and Parmesan cheese are cooked in a passata based sauce. Usually served with spaghetti but any pasta you choose will work.

 

Lamb Meatballs in Tomato Sauce
Prepares: 4 servings
 
  • Preparation time: About 45 minutes
  • Standing time: 20 minutes
  • Cooking time: about 40 minutes (hob)

  • Ingredients
  • For the meatballs
  • 14g (½ oz) butter (1 tbsp)
  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 slices, about 55g (2 oz) white bread, preferably one day old
  • 120ml (4 fl oz) whole milk (½ cup)
  • 450g (1 lb) lamb mince/ground lamb
  • 14g (½ oz) flat leaf parsley/Italian parsley
  • 1 tsp dried oregano
  • 1 egg, beaten
  • 28g (1 oz) Parmesan cheese, grated (¼ cup)
  • salt and freshly ground black pepper

  • For the tomato sauce
  • 1 small carrot, peeled and roughly chopped
  • 1 small stick celery, chopped
  • 1 garlic clove, peeled
  • 14g (½ oz) butter (1 tbsp)
  • 1 tbsp olive oil
  • 1 x 700ml bottle passata
  • 2 bay leaves
  • salt and freshly ground black pepper
  • 120ml (4 fl oz) whole milk (½ cup)

  • To serve
  • Pasta and a green salad or Caesar salad

  • You will also need large sauté pan with lid and a large frying pan/skillet.


  1. Method
  2. Heat butter and a tablespoon of olive oil in a small pan and, when hot, add the onion and stir to coat. Sprinkle with salt, and cook over a low heat for about 10 minutes until softened but not browned, stirring occasionally. Remove to a plate lined with kitchen paper to absorb any excess fat and leave to cool.

  3. Now remove the crusts from the bread and tear into pieces. Put the bread in a shallow dish and cover with the milk. Put to one side.

  4. Next for the tomato sauce, put the carrot, celery, and garlic in a food processor and blitz.

  5. Put the butter and oil into the sauté pan and, when hot, add the vegetables and stir to coat. Cook over a medium–low heat until soft, about 10 minutes, stirring occasionally.

  6. Then stir in the passata and add the bay leaves and seasoning. Cover and gently simmer for 20 minutes.

  7. Meanwhile prepare the meatballs.

  8. Put the lamb in a large bowl.

  9. Squeeze the milk from the bread and discard, adding the bread to the lamb.

  10. Put half the parsley onto a chopping board, sprinkle over the dried oregano and chop the parsley finely. (This will activate the oregano.) Now add the herbs to the lamb with the egg, Parmesan, cooled onion, and some pepper. Mix together until well combined.

  11. Make into 20–24 meatballs , flattening them slightly, and place them on a baking tray/sheet lined with clingfilm/plastic wrap. Refrigerate for 20 minutes to firm up.

  12. When the tomato sauce has cooked for the 20 minutes, stir in the milk and continue to cook gently, uncovered, for a further 10 minutes. Season to taste.

  13. Once the meatballs have firmed up, put two tablespoons of oil into a large frying pan/skillet and brown the meatballs all over, about 5 minutes. Remove them with a slotted spoon and add to the sauce. Cover the pan and cook for a further 20–30 minutes, until the meatballs are cooked through.

  14. Chop the remaining parsley and, just before serving, sprinkle over the meatballs.

  15. Serve with pasta and a salad.

Updated: October 19, 2019

Mediterranean Chicken

Mediterranean Chicken

 

There is just so much flavour in this chicken dish which is served with fettuccine.

Peppers are cooked first to bring out their flavour and sweetness, then added with the chicken to a garlic and basil tomato sauce with courgette/zucchini slices and onions.

 

Mediterranean Chicken
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 1 red pepper, quartered and deseeded
  • 1 yellow pepper, quartered and deseeded
  • 4 chicken breasts, skinned
  • 2 tbsp olive oil
  • 1 onion, peeled and cut into half-moons shapes
  • 2 garlic cloves, peeled and crushed
  • 1 courgette/zucchini, halved lengthways then cut into 1cm (½ inch) slices
  • 2 × 400g/28 fl oz cans chopped/diced tomatoes
  • 20g fresh basil leaves, torn
  • 1 tsp light muscovado/soft light brown sugar
  • salt and freshly ground black pepper

  • To serve
  • fettuccine

  • You will also need a large sauté pan with lid.


  1. Method
  2. Preheat the grill/broiler for 10 minutes with the rack set closest to the heat.

  3. Place the peppers on a baking tray/sheet, skin side up, and then grill/broil until the skins have blackened and blistered, 5–10 minutes.

  4. Remove from the heat and, using tongs, place in a plastic food storage bag. Seal the bag and leave to become cool. (The steam that is released while in the bag helps to lift the skin away from the flesh.)

  5. Meanwhile, season the chicken. Heat 1 tablespoon of oil in the pan. Add the chicken and, over a medium heat, brown on both sides, about 4 minutes. Transfer to a plate and keep warm.

  6. Add the other tablespoon of oil to the pan, add the onions and gently cook until softened and coloured around the edges, 10 minutes.

  7. Next, add the garlic and courgette/zucchini slices, cover the pan and cook for a further 4–5 minutes, until they have started to soften.

  8. While the vegetables are cooking, peel off the skins of the peppers and cut the flesh into thin strips.

  9. Finally, add the tomatoes, half the basil, sugar, and peppers to the pan and season. Bring the sauce to a simmer, then return the chicken breasts to the pan, pushing them down into the pan. Cover the pan and continue to simmer for 20 minutes, turning the chicken halfway through.

  10. Serve with fettuccine and the remaining basil leaves scattered on top.

Updated: October 18, 2019

Crispy Crushed Baby Potatoes

Crispy Crushed Baby Potatoes

 

Crispy Crushed Baby Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 900g (2 lb) small baby potatoes
  • 1 tbsp olive oil
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 2 garlic cloves (skin on)
  • 1 lemon, quartered


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

  3. Bring a pan of salted water to the boil.

  4. Add the potatoes, bring back to the boil and then simmer for 10 minutes or until they are just tender.

  5. Meanwhile, heat the oil in a roasting tin/pan in the oven.

  6. Drain the potatoes in a colander and leave for 2 minutes for the steam to evaporate.

  7. Now add to the hot oil along with the butter, garlic, and lemon wedges.

  8. Toss to coat thoroughly.

  9. Slightly crush the potatoes using a fork or potato masher.

  10. Season and then cook in the oven for 35–40 minutes until crispy. Turn halfway through cooking.

 

Baked Cod Provençal

When we were grocery shopping this week, our fish counter was displaying some wild cod and it looked so good – really white and chunky. I couldn’t resist buying some and I cooked it making a provençal dish. It certainly didn’t disappoint.

 

It is not often we see wild fish to buy here in Canada, the main one we do see being wild pacific salmon, but I buy it when I can because there is certainly a difference. Once I found out how farmed fish was produced, with all its potential toxins, it made me realise just how much we have forgone quality for quantity. But that’s another story.

 

Anyway, we enjoyed our fish supper and hope you will want to try it too.

 

Baked Cod Provençal

 

A nutritious fish dish that is full of flavour. The chunky piece of cod is baked with sliced peppers, plum tomatoes and garlic in a tomato, herb and wine sauce.

 

Baked Cod Provençal
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 28 minutes

  • Ingredients
  • 675g/ (1 lb 8 oz) cod, skinned (chunky cod, if available)
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 3 tbsp olive oil
  • 2 x 400g tins Italian plum tomatoes (1 x 28 fl oz can)
  • 2 garlic cloves, crushed
  • 3 tbsp white wine
  • 1 tbsp lemon juice
  • 1 tsp dried oregano or 3 sprigs of fresh (leaves only)
  • salt and freshly milled black pepper
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick) plus extra for greasing

  • You will also need a large sauté pan and an ovenproof dish that is large enough to take the fish in a single layer.


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

  3. Heat the oil in the pan and add the peppers. Over a medium heat, sauté for 3–4 minutes, to soften, tossing occasionally.

  4. Then drain the tomatoes and reserve the juice. Add the tomatoes to the pan along with the garlic, wine, lemon juice, and oregano. Season. Stir in 3 tablespoons of reserved tomato juice and then simmer for a further 3–4 minutes.

  5. Meanwhile, grease the ovenproof dish. Cut the fish into 4 portions and place in the dish. Season.

  6. Now pour the vegetables over the fish and dot with the butter.

  7. Bake towards the top of the oven for 20 minutes or until the fish is cooked through. Baste half way through cooking.

Updated: September 22, 2019

Coated Chicken with Peppers

Coated Chicken with Peppers

 

A chicken dish that can be barbecued or popped under the grill/broiler for just 10 minutes.

Chicken fillets are coated with oregano, garlic and sundried tomato in olive oil that makes it super tasty. Just serve with a green salad and crusty rolls.

 

Coated Chicken with Peppers
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the chicken and peppers
  • 4 boneless chicken breasts, skinned
  • 2 garlic cloves, finely chopped
  • 55g (2 oz) sundried tomato paste (¼ cup)
  • 2 tsp olive oil
  • 2 tsp chopped oregano leaves
  • salt and freshly milled black pepper
  • 2 Romano peppers/long red or shepherd peppers

  • For the salad dressing
  • 115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing or one similar (⅓ cup)
  • 1½ tsp runny/liquid honey
  • 1 small orange, juice only

  • To serve
  • A green salad and crusty rolls


  1. Method
  2. Preheat the barbecue or grill/broiler.

  3. Slice each chicken fillet in half to make 2 thinner fillets.

  4. Now stir together the garlic, tomato paste, olive oil, oregano, and seasoning and spread over both sides of the chicken.

  5. Halve the peppers lengthways, deseed and then cut into thin strips.

  6. Whisk together the dressing with the honey and orange juice, and stir through the salad.

  7. Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.

  8. After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.

  9. Divide the peppers amongst 4 plates, top each with 2 pieces of chicken and serve with the salad and crusty rolls on the side.

Updated: July 16, 2019

Baked Sole with Cream and Parmesan

Baked Sole with Cream and Parmesan

 

This is a really delicious fish dish that is easy to prepare and bakes in only 15 minutes. The fish is baked with lemon and cream and topped with Parmesan cheese.

 

Baked Sole with Cream and Parmesan
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 8 small or 4 large sole fillets (or other flat fish), 675g (1 lb 8 oz), skinned
  • 240ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • 85g (3 oz) Parmesan cheese, coarsely grated (¾ cup)
  • 1 lemon, juice only
  • 1 garlic clove, peeled and finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped

  • You will also need a 27 x 20 cm (11 x 8 inches) ovenproof dish.


  1. Method
  2. Preheat the oven to 220°C (425°F) (gas 7)

  3. Grease the ovenproof dish with butter, then lay the fish in a single layer in the dish with their thin ends tucked under so the fish will cook evenly.

  4. Now spoon the lemon juice over the fish.

  5. In a separate bowl or jug, combine the cream, garlic and parsley. Pour evenly over the fish.

  6. Top with the Parmesan, sprinkling it over so it completely covers the fish and cream.

  7. Bake in the oven for 15 minutes until the top is starting to brown and the fish is cooked through.

 

Garlic Bread by the Slice

Garlic Bread

 

Very quick to prepare, garlic bread by the slice is very handy when a whole garlic baguette isn’t needed.

 

Garlic Bread by the Slice
Prepares: 4 slices
 
  • Preparation time: About 5 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 4 slices Italian bread*
  • 2 garlic cloves, peeled and crushed
  • 115g (4 oz) butter, softened (½ cup, or 1 stick)
  • 2 tsp chopped fresh parsley


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

  3. Mix together the garlic, parsley, and butter.

  4. Now spread the garlic butter over one side of each slice of bread.

  5. Arrange on a baking tray and cover with foil.

  6. Bake in the oven for 10–15 minutes, removing the foil halfway through cooking.

  7. *For the Italian bread
  8. Take one loaf of Italian bread and remove the crusts from both ends. Cut into slices, about 1.25cm (½ inch) thick. Separate the number of slices usually required for a meal by a piece of baking parchment. (This makes it easier to remove just a few slices at a time from the freezer to thaw.) Wrap the bread and freeze in a suitable container.

  9. When needed just thaw the required number of slices and follow the recipe above.

  10. We enjoy lovely home-baked bread and if you would like to bake your own, you could follow Paul’s recipe for Crusty French Bread which works just as well as the Italian bread.

Updated: September 16, 2018

Lamb Noisettes with Spring Vegetables

Lamb Noisettes with Spring Vegetables

 

A lovely, tasty meal to embrace the joys of spring and the growth of the first fresh vegetables of the season. The sweet meat of boneless lamb chops are roasted with garlic and rosemary, and served with roasted asparagus and baby new potatoes along with glazed carrots.

 

Lamb Noisettes with Spring Vegetables
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 8 noisettes of lamb (boned lamb chops)
  • a few sprigs of rosemary
  • ½ whole garlic
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 675g (1½ lb) baby potatoes (about 12)
  • 450g (1 lb) asparagus (16–20 small spears or 12–15 large)
  • 2 olive oil
  • 450g (1 lb) new carrots (about 8)
  • 300ml (10 fl oz) vegetable stock (1¼ cups)
  • knob of butter
  • 1 tsp soft brown sugar

  • You will also need 2 roasting tins/pans. One large enough to just take the noisettes of lamb and the other for the potatoes and asparagus.


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

  3. Wash the potatoes and halve any that are large. Add them to a large pan of boiling salted water and parboil for 7 minutes.

  4. Wash the asparagus and snap off and discard the whitish, woody parts at the end of the stems. Add them to the pan of potatoes during the last 2 minutes Drain everything well.

  5. Next make a bed of rosemary sprigs in the roasting tin/pan for the meat. Now lay the lamb on top and add the halved garlic. Season well and sprinkle over the olive oil. Roast in the bottom half of the oven for 20–25 minutes until the lamb is cooked through.

  6. Put the potatoes in the second roasting tin (pan) and coat them well with the olive oil. Roast on a racak above the lamb for 10 minutes.

  7. Now add the asparagus to the tin/pan with the potatoes and baste them with the oil. Roast for 10–15 minutes, turning the potatoes and asparagus a couple of times.

  8. While everything is roasting in the oven, wash and trim the carrots. Put the carrots, vegetable stock, butter, and sugar in a pan, bring to the boil and then gently simmer, uncovered, for about 20 minutes or until the carrots are tender.

  9. Add any remaining cooking juices from the carrots to those left from roasting the lamb and use to make a gravy.

 

Chicken Kiev

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

  • Ingredients
  • 55g (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
  • 40g (1½ oz) flour (⅓ cup)
  • 1 egg, beaten
  • 225g (8 oz) fine, fresh white breadcrumbs (3½ cups)

  • To serve
  • a green salad

  • You will also need a greased baking tray.


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

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

  4. Cut a slit along the thickest part of each chicken breast, 4cm (1½) inches long and 2cm (¾ inch) deep. Push one-quarter of the butter mixture into each pocket and secure with a cocktail stick.

  5. 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.

  6. Lay the chicken pieces on the baking tray and bake for 20 minutes until the chicken is cooked through and the breadcrumbs are golden.

  7. Remove the cocktail sticks and serve with a green salad.

Updated: April 8, 2018

Beef and Bacon Bolognese

Beef and Bacon Bolognese

 

This bolognese is loaded with wholesome ingredients. The beef and bacon are cooked in a sauce of tomatoes, chopped onions, diced carrots and celery, garlic, herbs and red wine.

 

Beef and Bacon Bolognese
Prepares: 4 servings
 
  • Preparation time: 30–35 minutes
  • Cooking time: 55 minutes hob

  • Ingredients
  • 1½ tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 115g (4 oz) smoked bacon rashers, chopped (about 4 rashers)
  • 1 garlic clove, peeled and crushed
  • 400g tin chopped tomatoes (½ x 28 fl oz can diced tomatoes)
  • 150ml (5 fl oz) beef stock (⅔ cup)
  • 150ml (5 fl oz) red wine (⅔ cup)
  • 4 tbsp tomato purée/tomato paste
  • 1 bay leaf
  • 1 tbsp mixed herbs (basil, marjoram and oregano)
  • salt and freshly milled black pepper
  • 340g (12 oz) lean mince beef/ground beef
  • 1 red bell pepper, de-seeded and chopped
  • 115g (4 oz) mushrooms, rinsed and sliced (6 button mushrooms)

  • To serve
  • serve with fettuccine

  • You will also need a large frying pan/skillet and a deep sided frying pan or sauté pan.


  1. Method
  2. Heat 1 tablespoon of oil in a frying pan/skillet over a medium heat. When hot, add the onion, carrot, celery, bacon and garlic. Stir to coat in the oil and then sauté for 5 minutes, stirring occasionally.

  3. Now stir in the tomatoes, stock, wine, tomato purée/tomato paste, bay leaf, herbs and seasoning. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

  4. Meanwhile, heat the remaining oil in a deep frying pan or sauté pan, over a medium heat and, when hot, add the beef and red pepper. Fry for about 5 minutes to brown the meat.

  5. Add the mushrooms and cook for a further 3 minutes.

  6. Then stir in the sauce, bring everything to the boil, cover and simmer for 30 minutes.

  7. Serve with fettuccini.

Updated March 29, 2017

Gammon Steak with a Clear Parsley Sauce

Gammon Steak with a Clear Parsley Sauce

 

A very quick recipe just right for summer. Gammon steaks are cooked in garlic and oil then covered in a really tasty clear parsley sauce.

 

Gammon Steak with a Clear Parsley Sauce
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 4 tsp oil
  • 2 garlic cloves, crushed
  • 4 gammon steaks
  • 60ml (2 fl oz) white wine vinegar (4 tbsp)
  • 120ml (4 fl oz) water (8 tbsp)
  • freshly milled black pepper
  • 4 tsp runny/liquid honey
  • 4 tbsp fresh parsley, roughly chopped


  • To serve
  • 228g (8 oz) peas (1½ cups)


  • You will also need a large heavy-based frying pan/skillet.


  1. Method
  2. Put four plates in a very low oven to warm.

  3. Then remove any rind from the steaks.

  4. Now heat 2 teaspoons of oil in the pan over a medium heat and stir through the garlic.

  5. The steaks will need to be cooked two at a time. Lay the first two steaks in the pan and cook for 3 minutes each side. Remove and transfer to a warmed plate in the oven.

  6. Heat the remaining 2 teaspoons of oil in the pan and cook the remaining two steaks. Then transfer to a warmed plate in the oven.

  7. Meanwhile, whisk the vinegar with the water, pepper, and honey in a small bowl.

  8. Once the steaks are cooked, remove the pan from the heat and add the sauce along with most of the parsley. Stir for 1 minute. The heat of the pan will be enough to heat through the sauce.

  9. Pour the sauce over the steaks and sprinkle with the remaining parsley.

  10. Serve with peas and other seasonal vegetables.

Updated: July 27, 2019