Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

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Quick chicken pot

35 minutes

Quick chicken pot

By Luke Dale-Roberts

Serves 2 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

1 small onion, peeled and chopped
2 shallots, peeled and chopped
4 sticks celery, cut into 4cm pieces
6 sprigs fresh thyme
6 sage leaves
4 cloves garlic, crushed
1 3cm piece ginger, peeled and chopped
1 t butter
1 T olive oil
1 free-range chicken
200 g carrots, peeled and halved
1/2 butternut
4 cups water
sea salt and freshly ground black pepper
flat-leaf parsley, to garnish

Method

In a pressure cooker, sauté the onion, shallots and celery with the herbs, garlic and ginger in the butter and oil.

Add the chicken and brown lightly. Add the carrots, butternut, water and seasoning.

Cook at high pressure for 35 minutes.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

Chocolate mousse with sliced oranges

Deep-fried ice-cream pancakes

Coconut milk cake

Chocolate cake with caramel icing and fudge sauce

Petit fours

Sticky barbecue pork spareribs with chunky triple-cooked chips and crispy onion rings

Pork leg roast with rosemary roast potatoes and crimson quinces

Vine-wrapped Camembert

Cumin and garlic chicken couscous

Autumn fruit with hot vanilla rice pudding

Quick chicken pot

Quick chicken pot

Ingredients

Method