Midweek meals: Five comforting dinners that will guarantee clean plates each evening

Delicious and nutritious, these meals are perfect for dinner

Some mouthwatering recipes to try this week

Rosemary Roast Chicken

A hearty homemade meal for long evenings

Servings

4

Preparation Time

 15 mins

Cooking Time

 55 mins

Total Time

 1 hours 10 mins

Course

 Main

Cuisine

 Irish

Ingredients

• 1kg (2 1/4lbs) mixed chicken thighs and drumsticks, skin on, bone in

• 3 cloves of garlic

• 3 leeks

• 3 sprigs of rosemary

• 250ml (9fl oz) nice cider

• 1 x 400g (14oz) tin of butter beans

• 30g (1 1/4oz) Stilton cheese

• 3 tbsp full-fat crème fraîche

Method

1. Preheat the oven to 180˚C/350˚/Gas Mark 4.

2. Put the chicken into a large cold shallow casserole pan and place on a high heat. Fry for 10 minutes, or until golden all over, turning regularly, while you peel and finely slice the garlic, and wash, trim and very finely slice the leeks.

3. Pick and roughly chop the rosemary leaves, then add to the pan with the garlic and leeks, season with sea salt and black pepper, mix well and cook for a couple of minutes to soften slightly.

4. Make sure the chicken is skin side up, then pour in the cider, half drain and add the beans, and roast for 45 minutes or until the chicken pulls easily away from the bone.

5. Move the pan to a medium-high heat on the hob. Bomb in the little nuggets of Stilton and add the crème fraîche. Mix well, simmer for just a few minutes, then you’re ready to serve.

 

Pasta & Meatballs

A simple, delicious and cost-effective meal

Servings

4

Preparation Time

 15 mins

Cooking Time

 25 mins

Total Time

 40 mins

Course

 Main

Cuisine

 Italian

Ingredients

• 360g Meatballs

• 2 onions, chopped

• 3 carrots, peeled and sliced

• 1 tin chopped tomatoes

• 1 tin chickpeas

• 300g dried pasta

Method

1. Preheat your (fan) oven to 180°C. Put the meatballs into an oven-proof dish and bake in the oven for 25 minutes.

2. In the meantime, put a large saucepan on medium heat. Pour in vegetable oil, then add the onion and cook until it begins to turn pale and soften, add the chopped and sliced carrots then stir.

3. Pour in the tinned tomatoes, add a pinch of sugar, salt and pepper, and then allow the sauce to come to a simmer. Cover and leave simmering while the meatballs continue to cook.

4. Once the meatballs have cooked, carefully spoon them into the sauce that is still bubbling. Pour in the drained chickpeas and stir.

5. Cook the pasta according to the instructions on the packet. Once cooked, serve the pasta and meatballs.