One list, five meals: Mushroom and Chicken Hot Pot

Rice for four
A knob of butter
1 onion, finely chopped 

2 cloves of garlic, finely chopped

150g of mushrooms, sliced

A bunch of thyme, removed from the stalk

1 tsp of grated nutmeg

1 tsp of cumin seeds, toasted

A dash of rapeseed oil

4 chicken legs on the bone

150 mls of white wine

200 mls of stock

50g of creme fraiche

Put the rice on to boil in lightly salted water and drain when cooked.

Heat the butter in a large oven proof dish on a hob and sauté the onion until it is turning translucent. Add the garlic to the pan and stir fry for another thirty seconds. Stir in the mushroom slices, thyme, nutmeg and cumin. Stir gently until the mushrooms are turning golden and soft.

Remove the contents of the dish and set aside. Do not clean the dish but add a dash of oil. When it is heated brown the chicken pieces all over.

Tip the mushrooms back into the dish and add the white wine, stock and seasoning. Allow to bubble away with a lid on for half an hour. Stir in the creme fraiche and see if it needs more seasoning. Cook for a further 10 minutes or until the chicken is cooked through.

Serve spooned over the rice.

2. Savoury Rice Bake

A dash of olive oil

1 red onion, finely chopped

4 cloves of garlic, sliced

4 smokey streaked rashers, chopped

A bunch of rosemary, finely chopped

2 sticks of celery, diced

300g of arborio rice

650 mls of good quality stock

100g of parmesan cheese, grated

Heat the oil in a large pan and sauté the onion until it is turning translucent. Add the garlic and pieces of rashers and stir fry for a minute until the rashers are beginning to golden. Add the celery and the rice and continue stir frying for a further thirty seconds.

Pour the contents of the pan into an oven proof dish large enough to hold it and the stock.

Pour some of the stock into the pan and get all the flavours from it. Pour all of the stock into the oven proof dish and stir. Cover with tin foil and place into an oven heated to 180 degrees.

Bake in the oven for 20 minutes and then remove the foil. Give a little stir if necessary and bake for a further 15 minutes. Sprinkle with the cheese and place back into the oven for five minutes until the cheese is golden and the stock is absorbed.

3. Baked Sea Bass with Rosemary

One list, five meals: Mushroom and Chicken Hot Pot

Rice for four

4 bunches of cherry tomatoes, on the stem

4 sea bass fillets

4 cloves of garlic, thinly sliced

4 sprigs of rosemary

8 slices of lemon and 2 tsp of juice

A dash of olive oil

Rocket leaves for four

50g of parmesan, peeled with a potato peeler into thin slivers

Put the rice on to boil in lightly salted water and drain when cooked.

Heat the oven to 180 degrees and drizzle the cherry tomatoes in oil and seasoning and bake for ten minutes.

In the meantime make four boat shaped parcels with parchment and string like the images shown. Drizzle the paper with oil.

Fill the inside of each fish with the garlic, a slice of lemon and a spring of rosemary. Season them well and lay another slice of lemon on top. Drizzle with the oil and place into the parchment parcels. Sit the tomatoes on top.

Place into the oven and bake for twenty five minutes or until the fish is cooked through.

Stir twice the amount of olive oil into the lemon juice and toss the rocket in it. Season and toss through the parmesan. Serve the rice and salad alongside the fish.

4. Sticky Marinaded Tofu

One list, five meals: Mushroom and Chicken Hot Pot

a thumb size piece of ginger, grated finely

3 tsp of dark soya sauce

2 tbs of light soya sauce

1 tbs of honey

500g of tofu, drained and cut into cubes

egg noodles for four

1 red onion, sliced

1 red chilli, finely chopped

4 small bulbs of pak choi, pulled apart

3 tbs of rice wine vinegar

Mix together the ginger, two soya sauces and the honey. Prick the tofu pieces with a fork and cover them in the mixture. Set aside for 30 minutes.

Put the noodles on to boil and drain when cooked.

Heat the oil in a large pan or wok and stir fry the red onion, chilli and tofu for a minute. Add the marinade, rice wine vinegar and pack choi for a further minute.

Serve straight away on a bed of noodles.

5. Grilled Halloumi with Zesty Salad

One list, five meals: Mushroom and Chicken Hot Pot

Toss the cherry tomatoes in oil and seasoning and place under a medium grill for 10 minutes until they are softening.

Toss the thyme, lemon zest and juice, red onion, parsley, coriander, capers and chopped tomato to make a type of salsa. Taste and season and add any more of any of the ingredients if you like.

Sprinkle the halloumi with black pepper and a small squeeze of lemon juice and grill until golden on each side.

Place a few slices of the halloumi on each of four plates. Top with a quarter of the salsa, lay the tomatoes on top and sprinkle with the olives and serve.


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