Recipe: Lemon, Garlic and Herb Chicken Thigh Tray Bake

This tray bake is simple, tasty and ready in an hour and needs very little prep, hooray! Using chicken thighs gives crispy and moist meat and the juices released from the skin is just perfect for roasting those potatoes in. The lemon, garlic and herb flavour combination used gives this dish a real freshness about it.

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You will need:

  • 5/6 Chicken Thighs
  • 4/5 Potatoes
  • 2 Carrots
  • Baby Courgettes (5/6), halved lengthways
  • 6 Cloves of Garlic
  • 2 Lemons
  • 1 tablespoon dried Herbs de Provence
  • 1 Chicken Stock cube
  • Salt and Pepper to Season

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Method:

  1. Preheat oven to 190 degrees Celsius.
  2. Dice potatoes and chop carrots and place in a large baking tray with a glug of olive oil
  3. Chop half of the garlic cloves and crush the other half using the back of the knife and a strong firm push down.
  4. Score the skin of the chicken thighs so the flavours sink in well and place skin side up on top of the veg.
  5. Squeeze over the juice of the lemon and add the rest of the lemon to the tray, sprinkle over the garlic, chicken stock cube, herbs and season with salt and pepper.
  6. Mix well to ensure the seasoning is mingling well with all the meat and veg and roast for 20 mins.
  7. Remove the tray from the oven and give it a shake, turn over the chicken thighs so the skin side is down and return to the warmth of the oven roast for a further 20 mins.
  8. Take out the oven and turn over the chicken so that it is skin side up again and add the courgettes to the tray, give the tray another good shake. Turn up the oven to 220 degrees Celsius and roast for a final 20 mins until the chicken and veg is golden and crispy. Serve and enjoy!
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Recipe: Maple Roasted Belly Pork

This great mid-week dinner is tasty, simple and cooks in about an hour and is a real treat. Belly Pork is a very versatile cut and takes on sweet flavours well, for this I decided to use Maple Syrup to roast the pork in which caramelises during cooking making to pork lovely and sticky. I made this a ‘one pot’ (or tray) tray bake and threw in some sweet potato, leeks and red onion. These cooked well with the meat and took on the flavour of the pork and the maple well and complimented the pork great.

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You will need:

  • 400- 500g Belly Pork Slices
  • 3 large Sweet Potatoes in large dices
  • 1 Leek sliced
  • 1 Red Onion sliced
  • Salt and Pepper to Season
  • 3 tablespoons of Maple Syrup

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Method:

  1. In a preheated oven at 220 degrees season you belly pork slices and roast in a large baking tray for 20 mins.
  2. Turn the oven temperature down to 180 degrees, take your pork out of the oven and add the sweet potato to the tray with the pork and drizzle over the maple syrup.
  3. Return to the oven and roast for 20 mins.
  4. Add the onion and leek and return to the oven, turn the oven back up to 220 degrees and cook for a further 20 mins basting the pork throughout until its caramelised and sticky.

Enjoy, serve with Apple Sauce or Caramelised Onion Chutney to add extra sweetness.

Recipe: Yorkshire Puddings

So.. It’s Sunday afternoon and I’m sat (laid) on the settee absolutely stuff. I’ve just devoured a homemade Sunday dinner, or Sunday roast to some of you, packed with all the trimmings. And you can’t have a Sunday dinner without some Yorkshire puddings!!!

This recipe never fails me all you need is a bit of patience and a good old pirex jug (or any old measuring jug).

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You will need:

  • 2 eggs
  • 1/4 pint of milk
  • 5-6 heaped tablepoons of plain flour
  • salt and pepper
  • muffin tin

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Method:

  1. Crack the 2 eggs into your jug with salt and pepper and give it a quick whisk, this should come up to just over 1/4 pint on your jug.
  2. Top your jug with milk until it is 1/2 pint full and give another whisk.
  3. Add your flour to the mixture, start with 5 tbsps and add another if the mix doesn’t feel this enough.
  4. Give it a good old whisk until it’s almost lump free, or completely lump free if you just so happen to be perfect.
  5. The consistency of the mixture needs to be runny but give the whisk a good coating when pulled from the mix, it should also have a little resistance when pulling out the whisk. If your mixture is too thick or thin then you can always just add more milk/ flour until you’re happy.
  6. Set the mix aside to rest for at least half an hour before baking.
  7. The puddings will take about 30 mins to cook so, about 40 mins before add a greased muffin tin to a preheated oven at 200 degrees for about 5 mins until hot!!
  8. Pour your mixture into the tin until it reaches about 1/2 cm from the top, this recipe will make about 6 large yorkies so multiply the ingredients so you get as many as you need.
  9. Place on the top shelf of the oven and bake for 15 mins, turn the oven up to 220 degrees and bake for another 15 mins. Try to resist opening the oven door or your puddings might sink!!!! Take out and serve.

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Enjoy!! With your leftover puds try warming through and topping with golden syrup or ice cream for a tasty dessert.

ps. I’ve been a busy little baker today and also made some chocolate truffles and salted caramels. I’ll get these recipes on in a couple of days.