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Chicken and mushroom hotpot

515g chicken thigh fillets
2-3 shallots,chopped
250g carrots,sliced
1 stick celery,sliced
150g mushrooms,halved
1tbsp chopped fresh thyme
2tbsp gravy granules
1tbsp tomato puree
2tbsp worcester sauce
500g potatoes,peeled
1tsp butter
1tsp oil
1tbsp chopped fresh flat-leaf parsley,to serve

Preheat oven to 190c/170c fan/gas 5.Cut each chicken thigh into 3 pieces.Put in a casserole dish with the shallots,carrots,celery,mushrooms and thyme.Add the gravy to 450ml freshly boiled water and stir to dissolve.Add the puree and worcester sauce and pour into the casserole dish so it reaches the top of the meat and veg.Cut the potatoes into even slices,then arrange overlapping,on top.Cover with lid and cook in oven for 50min.Mix the butter and oil together and brush over the potatoes.Return to the oven and cook uncovered for 20min or until potatoes are golden.Scatter on parsley and serve.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.