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    Osso bucco

    INGREDIENTS1/3 cup plain floursalt and pepper

    12 pieces osso bucco (shin beef or veal) cup (60ml) olive oil2 onions, chopped1 carrot, chopped coarsely1 stick celery, chopped coarsely3 cloves garlic, halved cup (185ml) white wine2 tablespoons tomato paste3 stalks thyme2 cups (500ml) chicken stock425ml can chopped tomatoes

    1 lemon1 cup flat-leaf parsley leaves, chopped finely

    METHODPreheat oven to 160C/150C fan-forced.

    Combine flour, salt and pepper in a large plastic bag. Add osso bucco pieces and tossto coat in the flour.Heat 2 tablespoons of oil in large oven-proof casserole dish or saucepan and cookosso bucco pieces in batches until browned all over. Remove Osso Bucco.Add the remaining oil & saut onions, carrot, celery and garlic over medium heatuntil softened and beginning to caramelise.Add the wine and tomato paste and cook 3 minutes or until alcohol evaporates fromthe wine.Return osso bucco to the pan with thyme, stock and tomatoes and bring to the boil.Using a potato peeler, remove 2 strips of lemon zest from lemon and add to osso

    bucco.

    Cover and bake in pre-heated oven 2-2 hours or until meat is tender. This maytake up to 30 minutes longer if your pieces of osso bucco are very thick.Alternatively, the dish can be simmered gently over a low heat on the cook top for

    approximately the same length of time.Meanwhile, finely grate remaining lemon zest and combine with the chopped parsleyin a small bowl to make gremolata.

    Serve osso bucco topped with gremolata and mashed potato or soft polenta on the side

    --Hearty beef casserole

    Ingredients (serves 4)

    2 tablespoons olive oil1.5kg diced beef chuck or blade steak

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    Pre-heat oven to 180C/160C fan-forced.Return chicken to pot. Add wine, chicken stock, bay leaves and tomato puree. Bringto the boil.Place lid on casserole pot and place in pre-heated oven; cook 1 hour.Meanwhile; over a medium heat. Using a large non-stick pan; add butter, olive oil,

    mushrooms and thyme. Cook until soft. Remove from heat.Return pan to heat and cook asparagus until tender. Remove from heat.Remove casserole from oven; add wilted mushrooms, asparagus, thyme and torn

    parsley. Stir gently to combine.Serve with crusty bread and a light salad.

    --Chicken cacciatore

    INGREDIENTS2 tablespoons olive oil

    4 slices pancetta, chopped coarsely6 chicken thighs, quartered1 brown onion, chopped coarsely3 cloves garlic, crushed1 stick celery, chopped coarsely2 carrots, chopped coarsely1 cup mushrooms, chopped coarsely400g tin chopped tomatoes1 tablespoons tomato paste1 cup (250ml) chicken stock2 tablespoons balsamic vinegar cup pitted black olives cup flat leaf parsley, roughly choppedmashed or baked potatoes, to serve

    METHODHeat half the oil in a flame proof deep casserole dish, over a medium high heat. Cook

    pancetta until browned; remove to a plate. Cook chicken in batches until browned allover; transfer to plate with the pancetta.In the same casserole dish, heat remaining oil and cook onion, garlic, celery, carrotsand mushrooms until vegetables brown and start to soften. Add tomato paste, mixing

    through vegetables then tin tomatoes, stock and vinegar and stir to combine.Return pancetta and chicken to casserole dish and bring to the boil; reduce heat andsimmer uncovered for 20 minutes or alternatively bake in oven 1 hour @ 180celcius.Stir in olives and parsley.Can also serve with some grated lemon, lime or tangerine zest.

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    Chicken cacciatore

    Ingredients

    1 onion , finely chopped 2 garlic cloves , crushed olive oil 2 x 400g tinscherry tomatoes 4 tbsp mascarpone a handfulbasil 6 chicken breasts , skin on

    A tasty tomato and chicken dish to feed the family - serve with short pasta or a bigbowl of roast potatoes

    Recipe uploaded by

    olive magazine

    376 ratings 5

    Recipe by olive magazine

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    Difficulty and servings

    Serves 6

    Preparation and cooking times

    Prep 20 mins

    Cook 30 mins

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    --

    Beef & vegetable casserole

    Long, slow cooking means the vegetables almost dissolve into this casserole, makingit richer and easier to get past veg-phobic kids

    Recipe uploaded by

    olive magazine

    97 ratings 5

    Difficulty and servings

    Serves 4

    Preparation and cooking times

    Ready in 2 hours

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    1. Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery andgarlic, and cook gently for 5 minutes, do not brown. Add the mushrooms andcook everything for a further 5 minutes then remove from the pan. Heat a little

    more olive oil in the pan, add the beef (in batches if necessary) and brown allover then stir the flour in well.2. Return the veg to the pan and add the thyme, stock, pure and Worcestershire

    sauce. Season and mix well. Bring to a gentle simmer and cook covered for 11/2 hours until tender, stirring occasionally. Serve with jacket potatoes, rice,

    pasta or mash.

    Know-how

    Long, slow cooking means the vegetables almost dissolve into this casserole, makingit richer (and easier to get past veg-phobic kids). Tastes even better if made the day

    before.

    Per serving

    293 kcalories, protein 30.9g, carbohydrate 13.4g, fat 13.3 g, saturated fat 3.8g, fibre2.7g, salt 0.94 g

    --

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    Beef with red wine & carrots

    ngredients

    vegetable or sunflower oil , for frying 1 kg shin ofbeefor stewing beef, cut into cubes 3 tbsp flour 2 large onions , sliced 600g carrots , cut into batons 4 garlic cloves , crushed glass red wine (about 175ml/6fl oz) 850ml beef stock 3 bay leaves

    few thyme sprigs jacket potatoes or mash, to serve

    use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or withpasta

    Recipe uploaded by

    Good Food

    10 ratings 5

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    Recipe by Good Food

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    Difficulty and servings

    Makes 8 portions

    Preparation and cooking times

    Prep 35 mins

    Cook 3 hrs 30 mins

    1. Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with theflour and seasoning, then mix until well coated. Fry in batches, adding moreoil if necessary, until everything is well browned. Transfer to a casserole dish.

    2. Add another tbsp oil to the pan and stir in the onion and carrots. Cover andgently cook for 10-12 mins until softened, then remove the lid and cook until

    just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in thewine and stir well, letting it boil up for 1 min, then pour the whole mixtureover the meat. Add the stock, bay leaves and thyme, bring to a simmer, thencover and gently simmer for 2 hrs until the meat is very tender. If the sauce

    looks a bit thin, remove the lid and continue to cook until it thickens. Eat halfnow; chill or freeze the rest for later (see 'Goes well with' for ideas on usingthe rest of the stew).

    Per serving

    443 kcalories, protein 46g, carbohydrate 16g, fat 21 g, saturated fat 6g, fibre 3g, sugar11g, salt 0.69 g

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    Crisp Italian chicken & polenta

    500g pack ready-to-usepolenta 25g Parmesan , grated 2 skin-onboneless chicken breast fillets 250g packcherry tomatoes leaves from a few sprigs rosemary , torn 1 garlic clove , sliced 2 tbsp olive oil Red onion sliced?

    Proscutto or chorizo?

    chilli

    Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free andready in just 30 minutes

    Recipe uploaded by

    Jane Hornby

    16 ratings 4

    Recipe by Jane Hornby

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    Subscribe to Good Food magazine - 3 issues for 3

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    Leave a comment or rate this recipe

    Difficulty and servings

    Serves 2

    Easily doubled

    Preparation and cooking times

    Prep 5 mins

    Cook 25 mins

    Ready in 30 minutes

    Gluten-free

    1. Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up thepolenta into small chunks and scatter in the bottom of a small roasting tin. Tipin the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemaryand garlic on top of the polenta, drizzle with olive oil, then season to taste.

    2. Roast for 25 mins until the chicken skin is crisp and golden, and the polentaand cheese are turning crusty around the edges. Serve with a green salad.

    Make it with potatoes

    Use small chunks of unpeeled potato instead of the polenta.

    Per serving

    513 kcalories, protein 40g, carbohydrate 47g, fat 20 g, saturated fat 5g, fibre 7g, salt

    4.63 g

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    Italian broccoli & salmon bake

    Take a fresh look at broccoli with this creamy pasta bake

    Recipe uploaded by

    Good Food

    76 ratings 4

    Recipe by Good Food

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    Difficulty and servings

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    Serves 4

    Preparation and cooking times

    Prep 25 - 35 mins

    Cook 30 mins

    1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish(measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of

    water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with agenerous sprinkling of salt. Give it a stir, return to the boil and cook for 6minutes. Add the broccoli, then return the water to the boil and cook for 4minutes more, until the broccoli is on the firm side of just tender. Drain well.

    2. While the pasta is cooking, put the butter, flour and milk in a large pan andheat, whisking or stirring continuously, until it thickens to make a smoothsauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes,capers (if using), anchovies (if using) and basil, then add the pasta and

    broccoli and season well.3. Halve the salmon fillets widthways (you will see that there is an obvious

    divide on each fillet) then place the pieces in a single layer on the base of theovenproof dish. Spoon the broccoli mixture on top, then scatter with the gratedcheddar. (You can chill this for up to 4 hours if you want to get ahead.)

    4. Bake for 30 minutes until the mixture is just starting to bubble round the edgesand the mixture is pale golden - don't let it go too dark or the fish willovercook.

    per serving

    817 kcalories, protein 49g, carbohydrate 64g, fat 42 g, saturated fat 18g, fibre 5g, salt1.3 g

    I used a light pasta cream instead of marscapone, less fat and put half a jar of sun-

    dried tomato pesto for colour and more flavour. Next time I will crush two cloves ofgarlic, Used creme fraiche instead of the marscapone mix & extra sun dried tomatoes.Delicious, sundried tomato pesto and creme fraiche as substitutes. Really worked, andflavours were great. Will def make again, I added 50g of grated parmesan to the sauceand it gave it just the boost we needed

    My family love this dish and it is so easy to prepare. Having tried different variations,now I use a bottle of white wine and about 350ml lamb stock, and then add 2 cups of

    lentils for the last half hour, and add the olives at the same time. Also, instead of thelemon, I slice a red chilli in half, leaving it on the stalk, and pop in the casserole at the

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    beginning. This gives it a real kick - perfect after a long late autumn walk. I serve itwith feta cheese and mint sprinkled on top (a tip from a Greek friend) - perfect! Ididn't zest the lemon and I only used the juice of one as the dish actually tasted goodwithout it. Not sure it would stretch to 12 people though. 7 , BBC Good Food

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    Italian lamb stew with rosemary &

    olives

    2 kg boneless lamb shoulder , excess fat trimmed 4 tbsp flour, well seasoned for dusting 3 tbsp olive oil 3 large onions , chopped 4 stalkscelery , diced 4 carrots , peeled and diced 4 garlic cloves , sliced 2 tbsp chopped rosemary leaves 350ml white wine 2 x 400g tins plum tomatoes 20 blackolives , pitted 2 lemons , zested and juiced a small bunch flat-leaf parsley , chopped

    Try this meltingly tender lamb stew for a warming winter supper

    Recipe uploaded by

    olive magazine

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    12 ratings 5

    Recipe by olive magazine

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    Difficulty and servings

    Serves 12

    Preparation and cooking times

    Ready in 3-3 hours

    1. Heat the oven to 160C/fan 140C/gas 3. Cut the lamb into chunks and dust withthe flour. Heat 1 tsp of the oil in a large casserole dish. Brown the meat all

    over in batches. Pour in the remaining oil, onions, celery, carrots, garlic androsemary. Season and cook for 10 minutes. Add the wine, tomatoes and meatand bring to a simmer. Cover and cook for 2-3 hours.

    2. Stir in the olives and lemon juice, sprinkle with the lemon zest and parsley andserve.

    Per serving

    489 kcalories, protein 41.6g, carbohydrate 14.1g, fat 28.9 g, saturated fat 13.9g, fibre2.6g, salt 0.73 g

    Easy and tasty. Popular with my family (my children are 4 and 2). I usedvege stock instead of wine and omitted the celery (not a family favourite!)

    Next time I'll halve the amount of lemon zest and juice - it overpowered theflavour slightly. Otherwise, the balance of the rosemary and olives with thelamb was just right. Mine turned out a lot more tomatoey looking than the

    photo! I served it with sliced toasted pitta bread for dipping in the juices.

    I didn't zest the lemon and I only used the juice of one as the dish actually tasted goodwithout it.My family love this dish and it is so easy to prepare. Having tried different variations,now I use a bottle of white wine and about 350ml lamb stock, and then add 2 cups oflentils for the last half hour, and add the olives at the same time. Also, instead of thelemon, I slice a red chilli in half, leaving it on the stalk, and pop in the casserole at the

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    beginning. This gives it a real kick - perfect after a long late autumn walk. I serve itwith feta cheese and mint sprinkled on top (a tip from a Greek friend) perfect

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    Italian stuffed chicken

    Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the

    cookery team came up with this quick and easy supper dish specially

    2 tbsp chopped olives or sundried tomatoes - whatever you've got 1 garlic clove , crushed tsp dried mixed herbs 200g tub full-fat soft cheese 4 plump boneless, skinless chicken breasts 4 ripe tomatoes , sliced olive oil , for drizzling

    Difficulty and servings

    Serves 4

    Preparation and cooking times

    Prep 5 mins

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    Cook 20 mins

    Gluten-free

    1. Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes,garlic and almost all the herbs into the cheese, then season. Cut a slit along theside of each chicken breast, then use your knife to open it out into a pocket.

    2. Stuff each breast with a quarter of the cheese mix, then press to close. Liftonto a greased baking tray. Season the top of the chicken, then overlap tomatoslices over the top of each piece of chicken. Season, then scatter with theremaining herbs. Drizzle with olive oil.

    3. Roast for 20 mins until the chicken is golden around the edges and thetomatoes look a little shrivelled. Serve with a green salad and crusty bread tomop up the juices.

    Tip

    To vary this recipe, you can swap the soft cheese for a soft garlic and herb cheese.

    PER SERVING

    332 kcalories, protein 37g, carbohydrate 5g, fat 18 g, saturated fat 9g, fibre 0g, sugar4g, salt 1.17 g

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    Navarin d'agneau

    dients

    6 large boned leg lamb steaks , total weight about 1.25kg/2lb 12oz 2 tbsp vegetable oil 350g Charlotte potatoes , scrubbed or peeled and halved lengthways if large 2 large leeks , trimmed (with some green left on) and halved both lengthways

    and crosswise, then washed 3 large carrots , peeled and halved both lengthways and crosswise 6 small or 2 medium turnips , peeled, cut into thick rounds 1 lamb stock cube 4 tsp plain flour

    100ml dry white wine about 12 fat continental spring onions , white and green parts several sprigs of flatleaf parsley and lemon thyme

    TO FINISH

    3 tbsp single or whipping cream 1 unwaxed lemon chopped freshparsley and/or lemon thyme

    Delicious lamb, potato and vegetable dish - a hearty seasonal meal that you can make

    a day ahead

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    Recipe uploaded by

    Marie Pierre Moine

    1 rating 5

    Recipe by Marie Pierre Moine

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    Tested

    Leave a comment or rate this recipe

    Difficulty and servings

    Serves 6

    Preparation and cooking times

    Takes 2-2 hours

    Can be frozen

    1. Halve the lamb steaks and cut off any excess fat. Heat 1 tbsp of the oil over amedium heat in a large flameproof casserole that has a tight-fitting lid. Fry thelamb until it 'seizes' - it should be a little coloured all over but not charred.

    Bring a kettle of water to the boil.2. Transfer the lamb to a plate and rinse out the casserole. Add the veg (but notthe spring onions) and cover with boiling water. Season and cook for 15minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of thecooking liquid, crumble in the stock cube and stir to dissolve.

    3. Mop the fatty juices from the lamb with kitchen paper. Heat the remaining oilin the casserole over a medium-high heat. Add the lamb, season and sprinklewith the flour, then stir for a minute. Tip in the stock, wine, onions and herbsand bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour,stirring a few times.

    4. Add the veg and stir well, cover and cook for a further 15-20 minutes or until

    the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled forup to 24 hours.)

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    5. Lift out the meat and veg into a warm serving bowl.With the casserole over alow heat, stir in the cream, grate in the lemon zest and squeeze in the juice.Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs andserve.

    A different cut

    If you can't get lamb leg steaks, buy a 1.25kg/2lb 12oz boned leg of lamb and cut intosix.

    524 kcalories, protein 45g, carbohydrate 22g, fat 28 g, saturated fat 12g, fibre 5g, salt1.19 g

    Coq au vin

    Gordon Ramsay adds his personal touch and expertise to create the perfect coq au vin

    1 x 1.3kg organic chicken , jointed into 8 (see steps and method) 5 tbsp plain flour 75ml olive oil 250g smoked streaky bacon , cut in pieces 1 onion , chopped 2 carrots , peeled and roughly chopped 2 leeks , trimmed, washed and roughly chopped 250g shallots , peeled, but left whole 2 sprigs fresh rosemary 2 sprigs fresh thyme 2 bay leaves 100ml cognac 1 bottle red wine , preferably from Burgundy 100ml chicken stock (preferably homemade (see Know-how below) 250g fresh cep mushrooms or large chestnut mushrooms, trimmed and thickly

    sliced

    4 ratings 5

    Prep 35 mins -Cook 1 hr 50 mins

    1. Joint the chicken (for pictures of jointing, click on step by step link above orread the instructions below. Alternatively, ask the butcher to do it for you).

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    2. JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip.Using a small knife, cut around the skin and flesh on the lower wing jointthrough to the bone, then scrape back the flesh. Using a heavier large knife,smash through the bone halfway along and detach. Repeat on the other side.

    3. Detach the scaly leg bone at the drumstick with a hefty thump of the large

    knife. Slash through skin where the thigh joins the body and pull leg firmlyfrom socket to dislocate the thigh bone. Press down and pull to expose the'oyster' muscle underneath the bird. Slice the thigh away from the back of the

    body.4. Lay the whole leg joint out on the board, find the mid-point socket joint and

    simply cut straight through it for neat thigh and leg joints. Repeat on the otherside.

    5. Cut through the skin and flesh halfway along to the drumstick and scrape backthe flesh, then smash through the bone. Using poultry scissors or heavykitchen scissors, cut away the back half of the breast carcass, to leave a 'crown'of chicken breast and wing joint. Cut through the top of the crown to divide in

    half for two chicken breasts.6. Lay each breast joint on the board, then cut in half again at right angles so you

    have one portion with a wing joint and one without. You should now haveeight neat, joints of chicken.

    7. Put the flour into a bowl with some salt and pepper, then toss in the chicken,shaking off the excess. Place the chicken on a plate and season again.

    8. Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do thisin batches if your pan is not large enough, adding extra oil if necessary.) Tipthe bacon into the pan along with the chicken, stirring until lightly brownedand crisp. Using tongs, remove the chicken to a plate.

    9. Add all the vegetables and herbs to the bacon with a splash more oil, ifnecessary, then cook for about 5 mins, stirring once or twice. Pour in theCognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour inall the wine and bring to the boil.

    10. Tip in the chicken joints; press into the pan so they are immersed in liquid andcook, uncovered, for 10 mins, until the wine has reduced by half. Pour in thestock, return to a simmer, season and cook, uncovered, for 1 hr until the liquidhas reduced by half and the chicken is tender. Set aside for 10 mins beforeserving.

    11. Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushroomsfor about 8 mins, seasoning well and stirring frequently until nicely browned.

    Remove and drain on kitchen paper. Serve the chicken in bowls withvegetables and sauce spooned over, and top with the mushrooms.12.

    Making chicken stock

    Carcasses, wing tips, etc can be used to make fresh chicken stock. Put the chickenbones in a deep pan and cover with 2 litres of water. Bring to the boil, ladle off anywhite froth, then add 2 chopped celery sticks, 1 chopped leek, 1 chopped onion, 1chopped large carrot, a few garlic cloves and a sprig of thyme. Bring back to the boil,then reduce the heat and gently simmer for 2 hrs. Strain the stock through a fine sieve

    and use as directed, or leave to cool and then freeze.

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    Per serving

    994 kcalories, protein 66g, carbohydrate 12g, fat 63 g, saturated fat 17g, fibre 5g,sugar 10g, salt 3.75 g

    One-pot chicken chasseur

    This French bistro classic is easy to make at home and fabulous with creamy mash orcrusty bread

    Ingredients

    1 tsp olive oil

    25g butter 4 chicken legs 1 onion , chopped 2 garlic cloves , crushed 200g pack small button or chestnut mushrooms 225ml red wine 2 tbsp tomato pure 2 thyme sprigs 500ml chicken stock 2carrpts

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    145 ratings 5

    Recipe by James Martin

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    Tested

    Leave a comment or rate this recipe

    Difficulty and servings

    Serves 4

    Preparation and cooking times

    Prep 20 mins

    Cook 1 hr 30 mins

    1. Heat the oil and half the butter in a large lidded casserole. Season the chicken,then fry for about 5 mins on each side until golden brown. Remove and setaside.

    2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 minsuntil soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2mins, then add the wine. Stir in the tomato pure, let the liquid bubble andreduce for about 5 mins, then stir in the thyme and pour over the stock. Slip

    the chicken back into the pan, then cover and simmer on a low heat for about 1hr until the chicken is very tender.3. Remove the chicken from the pan and keep warm. Rapidly boil down the

    sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Putthe chicken legs back into the sauce and serve.

    PER SERVING

    439 kcalories, protein 35g, carbohydrate 7g, fat 28 g, saturated fat 10g, fibre 2g, sugar6g, salt 1.11 g

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    Halloumi wrapped in red pepper with lemon & chilli

    A pepper-perfect veggie recipe for the barbecue, filled with tangy halloumi cheese -

    there's an 'if it rains' version too 4 red peppers 200g blockhalloumi cheese , sliced into 4 1 red chilli , finely chopped oregano chopped to make 2 tsp or 1 tsp dried 4 black or green olives , cut into slivers 1 lemon , zest and juice

    17 ratings 5

    Recipe by olive magazine

    Serves 4. Ready in 30 mins, Vegetarian

    1. Grill or roast the red peppers whole until they begin to soften (if you like themskinned, keep going until you can skin them). You need them soft enough towrap the cheese but not too soft or you won't be able to cook them again.

    2. Open out each red pepper by making a cut down one side and trim the topsand bottoms off so you end up with a strip. Put a slice of halloumi in the

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    center of each strip. Sprinkle over some lemon zest and juice, divide the chilli,oregano and olive between them, then roll the red pepper around the halloumi.It doesn't matter if the cheese sticks out at each end. Tie the rolls with somekitchen string that you have soaked in water (or secure with a cocktail stick)and press down with the palm of your hand so they flatten slightly.

    3. Heat the barbecue. Barbecue the red peppers on both sides for 5 minutes oruntil they are starting to char and the cheese is softening and browning at theends (keep an eye on the string as it could burn off).

    If it rains...

    Grill or griddle (char-grill) the red peppers on each side until charred and the halloumibegins to soften.

    Per serving

    206 kcalories, protein 11.6g, carbohydrate 10.3g, fat 13.4 g, saturated fat 7.5g, fibre2.5g, salt 2.02 g