Eunice Power: Vibrant flavours at dinner time needn’t be complicated

Eunice Power shares her recipes for a chicken, fennel, potato, tomato and parmesan bake; and roasted courgettes with feta, basil and pistachio crumble

Eunice Power: Chicken Fennel bake. Picture: Chani Anderson

I’m really excited to share this week’s recipes with you: roast courgette, feta, basil and pistachio crumble, and a chicken, potato, fennel, tomato and Parmesan bake. Both are sensational, delicious and I’ll even go as far as
addictive.

The chicken bake is lovely and rich, one of those late-summer dishes where the tomatoes burst and mingle with the cream to create a gorgeous sauce. It’s indulgent, just so good, and it can easily be made ahead and reheated.

It is good enough for a dinner party, with two big dishes feeding eight to 10 people comfortably. What I love is that everything you need is right there in the dish, no extras required.

The courgette crumble, meanwhile, is wonderfully simple, and makes the absolute most of these gorgeous late-summer courgettes. I hope you enjoy cooking and eating these as much as I’ve loved bringing them to you.

The trick is catching them while they’re still lovely and tender, almost creamy in texture.

This recipe is gorgeous on its own, piled onto a slice of toasted sourdough for lunch, or alongside anything off the barbecue.

Roasted Courgette with Feta, Basil and Pistachio Crumble

recipe by:Eunice Power

For me, courgettes are the taste of late summer, you have to watch them like a hawk. Once they start to ripen, they’ll absolutely balloon on you, and you don’t want to let them go the way of the marrow.

Servings

4

Course

 Main

Ingredients

• For the courgette

• 4 medium courgettes

• 30-45ml olive oil

• Teaspoon of salt salt

• For the crumble

• 30g pistachios

• 40g feta cheese

• 3 tbsp basil

• Zest of ½ lemon

• Salt to taste

• Pepper to taste

• For the tahini dressing

• 2 tbsp tahini

• ½ tbsp honey

• Squeeze of lemon juice

• Pinch of salt

• Water to thin

Method

1. Preheat the oven to 200°C fan. Place a large roasting dish in the oven for 15 minutes to get it hot.

2. Slice the courgettes in half lengthwise, then score the tops diagonally, and slice into thirds.

3. Pop the courgettes into a colander and top liberally with salt. Let sit for 15 minutes, then pat dry with paper towels. Do not rinse.

4. Remove the pan from the oven, add the oil, then add the courgettes face down. Roast for 20 minutes, flipping halfway.

5. While the courgette is roasting, make the crumble. Chop the pistachios, then add the feta, basil, lemon zest, salt and pepper. Continue to chop until it forms a nice crumble.

6. Make the dressing. Add the tahini, honey, lemon juice and salt to a small bowl. Whisk, then add water a tablespoon at a time until you reach the desired consistency.

7. To serve, pile the courgettes on a serving plate , drizzle with the tahini dressing and sprinkle crumble on top. It's so addictive!

This dish next scales up beautifully.

I often double the recipe, and most domestic ovens can easily accommodate two dishes at once.

Just remember: if your oven is full, you may need to increase the cooking time by about 15 minutes — keep an eye on it. The key is not to overcrowd the dish; everything needs space to cook properly for the best results.

A note on potatoes, for best results use new season potatoes, cooked in their skins and peeled afterwards.

Chicken, Fennel, Potato, Tomato and Parmesan Bake

recipe by:Eunice Power

I make this dish all the time — it’s a real crowd-pleaser, perfect for dinner parties, family gatherings, or even kids’ communions. Each component is cooked separately, then layered together to create one glorious, comforting masterpiece.

Servings

4

Course

 Main

Ingredients

• 4 medium potatoes

• 2 large fennel bulbs

• 4 chicken fillets

• 2 tbsp olive oil

• 4–5 sprigs of thyme, leaves stripped

• Sea salt and freshly ground black pepper

• 500ml cream

• 60g Parmesan, grated

• 2 strings of cherry vine tomatoes

Method

1. Preheat the oven to 200°C (fan 180°C).

2. Scrub the potatoes, then steam them until cooked through (around 30 minutes). Allow them to cool, peel, and slice into approximately 5mm thick rounds.

3. Trim the tops of the fennel bulbs, then slice each bulb in half lengthways. Remove the tough core and cut each half into 3 wedges. Line a baking sheet with parchment paper, toss the fennel wedges in 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20–25 minutes, checking regularly as cooking time may vary. You want the fennel to be soft with a slightly golden colour. Set aside to cool.

4. Reduce the oven temperature to 180°C (fan 160°C). Slice the chicken breasts in half and trim off any fatty bits. Heat a large frying pan over medium heat and add 1 tablespoon of olive oil. Once the pan is hot, add the chicken (do this in two batches if necessary to avoid overcrowding). Cook the chicken for 4–5 minutes on each side until golden and cooked through. Set aside to rest.

5. In a large ovenproof dish, layer the sliced potatoes, fennel wedges, and chicken fillets horizontally. Season each layer with salt, pepper, and thyme leaves. Pour the cream evenly over the top, then lay the cherry vine tomatoes (still on the vine) over the dish. Finish by sprinkling generously with grated Parmesan.

6. Place the dish in the oven and bake for 30 minutes at 180°C or until bubbling and golden.

7. If you’re preparing the dish in advance, cover and store it in the fridge. If baking from cold, it may take an extra 10 minutes to cook through.