3 tbsp olive oil
500g new potatoes
140g large pitted green olives
1 lemon , quartered
8 fresh bay leaves
6 garlic cloves , unpeeled
4 large chicken thighs
bag watercress or salad leaves, to serve
Heat oven to 200C/180C fan/gas 6. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it’s coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season.
Put the roasting tin in the oven and roast for 1 hr, basting with the pan juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.
Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.
You can read Full Here : https://www.bbcgoodfood.com/recipes/chicken-new-potato-traybake
110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
For the buttercream
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)
Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
You can read Full Here : https://www.bbcgoodfood.com/recipes/cupcakes
6 skinless chicken breasts
2 tbsp olive oil
1⁄2 tbsp balsamic vinegar
140g bag rocket
For the marinade
2 garlic cloves
3 rosemary sprigs, leaves finely chopped
6 sage leaves, finely shredded
zest 1 lemon and juice of ½
3 tbsp olive oil
Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.
You can read Full Here : https://www.bbcgoodfood.com/recipes/paillard-chicken-lemon-herbs
3 eggs, beaten
1 tsp sunflower oil
1 tsp butter
Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
At this point you can fill the omelette with whatever you like – some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
You can read Full Here : https://www.bbcgoodfood.com/recipes/basic-omelette
300g bag baby spinach leaves
8 tbsp light olive oil
2 large onions , thinly sliced
4 medium sweet potatoes (800g/ 1lb 12oz), peeled, cut into thin slices
2 garlic cloves , finely chopped
8 large eggs
Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled a little, squeeze dry, trying not to mush up the spinach too much.
Heat 3 tbsp oil in a 25cm non-stick pan with a lid, then sweat the onions for 15 mins until really soft but not coloured. Add another 3 tbsp oil and add the potatoes and garlic. Mix in with the onions, season well, cover and cook over a gentle heat for another 15 mins or so until the potatoes are very tender. Stir occasionally to stop them catching.
Whisk the eggs in a large bowl, tip in the cooked potato and onion, and mix together. Separate the spinach clumps, add to the mix and fold through, trying not to break up the potato too much.
Add 2 tbsp more oil to the pan and pour in the sweet potato and egg mix. Cover and cook over a low-medium heat for 20 mins until the base and sides are golden brown and the centre has mostly set. Run a palette knife around the sides to stop it from sticking. 5 To turn the tortilla over, put a plate face down onto the pan, then flip it over. Slide the tortilla back into the pan and cook for a further 5-10 mins until just set and golden all over. (Don’t worry if it breaks up a little on the edges as you’re turning it – it will look perfect when it’s cooked through and set.) Continue cooking on the other side until just set and golden all over. Again use a palette knife to release the tortilla from the sides. Allow to rest for 5 mins, then tip onto a board before cutting into wedges.
You can read Full Here : https://www.bbcgoodfood.com/recipes/spinach-sweet-potato-tortilla
250g self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
110g caster sugar
75g butter, melted
1 tsp vanilla extract
2 large ripe bananas, mashed
125ml buttermilk (or add 1 tsp of lemon juice to milk and leave for 20 mins)
50g pecans, chopped, plus extra to decorate (optional)
Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.
You can read Full Here : https://www.bbcgoodfood.com/recipes/banana-muffins
140g courgettes , grated
3 medium eggs
85g broccoli florets, finely chopped
small pack dill , roughly chopped
3 tbsp gluten-free flour or rice flour
2 tbsp sunflower oil , for frying
Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture.
Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, and mix together. Add the flour, mix again and season.
Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls so you have 3 fritters. Leave for 3-4 mins on a medium heat until golden brown on one side and solid enough for you to flip over, then flip over and leave to go golden on the other side. Repeat to make 3 more fritters (there is no need to add any more oil to the pan after the first batch). Scatter with the remaining dill to serve.
You can read Full Here : https://www.bbcgoodfood.com/recipes/green-fritters