This Months New Recipes
Ras-el-Hanout chicken tray bake

Serves 4

  • 400g/14oz sweet potatoes, peeled and cut into 2cm/1in cubes

  • 400g/14oz carrots, cut into 2cm/1in cubes

  • 1 tbsp olive oil

  • 1 large red onion, cut into 8 wedges

  • 3 garlic cloves

  • 4 chicken breast fillets (about 170g/6oz each)

  • 1 lemon, quartered

  • 2 tsp Ras-el-Hanout spice mix

  • handful fresh thyme sprigs

  • handful fresh coriander, finely chopped

  • salt and freshly ground black pepper

  • 4 tbsp low-fat natural yoghurt, to serve

  1. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes and carrots in a roasting tray, drizzle over the oil and season well with salt and pepper. Roast for 10 minutes.

  2. Add the red onion and garlic and toss well. Roast for another 20 minutes.

  3. Put the chicken breasts and lemon quarters in the roasting tray in a single layer. Sprinkle everything with the ras-el-hanout and thyme. Roast for a further 15-20 minutes, or until the chicken is cooked through. Stir through the coriander.

  4. To serve, divide between four plates, each with a slice of roast lemon for squeezing over and a tablespoon of yoghurt.

 

 

Spicy Harissa aubergine pie (v)

Serve 4-6

  • 3 tbsp olive oil

  • 2 aubergines, cut into chunks

  • 2 red onions, finely sliced

  • 2 large garlic cloves, crushed

  • 2 tbsp rose Harissa paste

  • 1 tbsp ground coriander

  • 400g can cherry tomatoes

  • 250g pouch cooked puy lentils

  • 100g pitted green olives

  • 1 small bunch parsley, finely chopped

  • 1.3kg sweet potatoes, peeled and cut into 3cm chunks

  • 100g feta, crumbled

  1. Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the aubergines for 10-15 mins until golden and softened. Remove with a slotted spoon and set aside.

  2. Fry the onions with the remaining oil for 7-10 mins or until softened. Add the garlic, 1 tbsp of the Harissa and the coriander and cook for 1 min more. Return the aubergines to the pan with the tomatoes, lentils, olives and a can of water. Bring to a simmer and cook for 10 mins. Season, then stir through the parsley.

  3. Cook the sweet potatoes in a large pan of boiling lightly salted water for 15 mins. Drain and leave to steam-dry, then mash and stir through the remaining Harissa. Spoon the aubergine filling into a large baking dish, scatter over half the feta and spoon over the potatoes. Scatter the remaining feta over the pie.

  4. Heat the grill to its highest setting. Grill the pie for 7-10 mins or until the top is crisp and golden.

 

To freeze, leave to cool completely before portioning out into small freezerproof containers.

 

 

 

Jacket potato with whipped feta & sumac (V)

Serves 1

  • 1 baking potato

  • 2 tsp olive oil

  • ½ tsp garlic salt

  • 50g feta

  • 50g Greek yogurt

  • 1 roasted red peppers from a jar (about 25g), finely chopped

  • ½ tsp sumac

  • few basil leaves, to serve (optional)

  1. Heat oven to 220C/200C fan/ gas 6. Prick the potato all over with a fork and bake for 1 hr until it is golden outside and soft inside. Mix 1 tsp olive oil with the garlic salt. Cut a deep cross into the top of the jacket, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins more until the edges are golden and crispy.

  2. Meanwhile, crumble the feta into a bowl, add the yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped feta into the jacket. Sprinkle with the sumac, drizzle over the remaining 1 tsp olive oil and scatter a few torn basil leaves on top, if you like.

 

 

 

Roasted beetroot with Za’atar, chickpeas & Harissa yogurt (V)

Serves 2

  • 8 raw baby beetroots, or 4 medium, scrubbed (purple, yellow or a mixture of the two)

  • 1 tbsp Za’atar

  • 1 tbsp sumac

  • 1 tbsp ground cumin

  • 400g can chickpeas, drained and rinsed

  • 2 tbsp olive oil

  • 1 tsp lemon zest

  • 1 tsp lemon juice

  • 200g Greek yogurt

  • 1 tbsp Harissa paste

  • 1 tsp crushed red chilli flakes

  • mint leaves, roughly chopped, to serve

  1. Heat oven to 220C/200C fan/gas 7. Halve the beetroots. Or quarter them if you’re using medium ones or bigger. Mix all the spices together. On a very large baking tray or 2 smaller ones, mix the chickpeas and beetroot with the oil. Season well with sea salt and sprinkle the spices over. Mix again. Roast for 30 mins or until crisp at the edges.

  2. While the vegetables are cooking, mix the lemon zest and juice and some salt with the yogurt. Swirl the Harissa through and thickly spread onto a platter or shallow bowl. Top with the beetroot and chickpeas, and sprinkle with the chilli flakes and mint.

 

 

 

One Pan Sumac Chicken Thighs

Serves 6

  • 6 small bone-in chicken thighs

  • 2 oranges

  • 1 tbsp sumac

  • 1 tsp salt

  • pinch of black pepper

  • 3-4 garlic crushed

  • 2 tbsp olive oil

  • 6 springs fresh thyme or 1 tsp dried thyme

  1. Preheat oven to 190/180 fan/gas 5

  2. In a bowl combine olive oil, salt, pepper, sumac and juice from 1 orange, garlic cloves and thyme. Stir to combine.

  3. Dip chicken into marinade to coat evenly.

  4. Slice the second orange into rounds. Place on the bottom of a baking dish. Arrange chicken thighs on top.

  5. Bake for 45 minutes serve with a big green salad

 

 

 

Edamame falafel with roasted veg (V)

Serves 4-6

For the falafels

  • 500g/1lb 2oz frozen soya beans, defrosted

  • 1 small red onion, finely chopped

  • 2 garlic cloves, crushed

  • ½ small bunch coriander, leaves and stalks finely chopped

  • 1-2 tsp Ras-el-Hanout, to taste

  • 1 free-range egg, beaten

  • 2 tbsp toasted sesame seeds

  • 2 tbsp dry breadcrumbs

  • sea salt and freshly ground black pepper, to taste

  • olive oil cooking spray

For the vegetables

  • 1 red pepper, seeds removed, quartered

  • 1 yellow pepper, seeds removed, quartered

  • 2 courgettes, cut into long batons

  • 1 aubergine, halved lengthways then sliced into half moons

  • 1 tsp sweet smoked paprika

  • 1-2 tsp sherry vinegar, to taste

  • ½ small bunch coriander, torn

For the dip

  • ⅓ cucumber, roughly peeled, seeds removed, finely chopped

  • 1 small garlic clove, crushed

  • 100g/3½oz fat-free Greek yoghurt

  • 1 lemon, juice of ½, remainder cut into wedges for serving

  • small handful mint, leaves shredded

 

  1. Preheat the oven to 200C/400F/Gas 6. Pat the soy beans dry with kitchen paper to remove as much excess moisture as possible. Put the beans into a food processor and blend to a rough paste. Tip into a bowl, combine with the remaining falafel ingredients (except the olive oil) and season, to taste.

  2. Shape the mixture into golf ball-sized balls and place on a baking tray. Spray with a little oil and then bake for 15-20 minutes, or until golden-brown.

  3. For the vegetables, put the vegetables onto a baking tray. Spray with a little olive oil, and sprinkle over the smoked paprika. Season with salt and pepper and cook alongside the falafel in the preheated oven for 20 minutes.

  4. Meanwhile make the dip. Combine the cucumber with the garlic, yoghurt, lemon and mint and season to taste.

  5. Once the vegetables are tender and the falafel golden-brown and crisp on the outside, remove from the oven. Season the roasted vegetables with a drizzle of sherry vinegar and mix in the coriander. Serve with the yoghurt dip and a wedge of lemon on the side.

 

 

 

Hot Harissa lamb with couscous

Serves 4

  • 4 tbsp Harissa paste

  • 300g couscous

  • 120g bag herb salad

  • 4 lamb leg steaks (about 600g/1lb 5oz in total)

  • 2 tbsp Demerara sugar

  1. Spoon 1 tbsp Harissa into a jug, fill with 400ml boiling water, then pour over the couscous in a large serving bowl. Cover and stand for 5 mins. Fluff with a fork, then empty the salad on top.

  2. Heat a frying pan. Season lamb, then fry for 1 min each side. Mix sugar and remaining Harissa together, then spread over the lamb. Cook for 2 more mins on each side, remove from pan and rest for 5 mins. Add a splash of water to the pan, then boil to make a sauce. Slice lamb and serve on top of the salad with the sauce drizzled over.

 

 

 

 

Honey & cumin chicken and aubergine skewers with pistachio Dukkah

Serves 8

  • 6 chicken breasts, sliced into long, thin strips

  • 2 large aubergines, cut into 3cm cubes

For the marinade

  • 3 tbsp cumin seed

  • 1 tbsp ground cumin

  • 4 tbsp clear honey, plus 2 tbsp for drizzling

  • 2 tbsp olive oil

  • zest and juice 1 lemon

For the Dukkah

  • 2 tbsp sesame seed

  • 2 tsp cumin seed

  • 2 tsp coriander seed

  • 50g shelled pistachio

  • 1 tsp sweet paprika

  • 1 tsp crushed black pepper

  1. Pre-soak wooden skewers in warm water for 20 mins. (You will need about 32 skewers and they must be able to fit inside a griddle pan or frying pan.) Meanwhile, mix the marinade ingredients and some seasoning in a large bowl, then tip half into another bowl. Add the chicken to 1 bowl and the aubergine to the other. (If you’re not catering for vegetarians, you can mix them together in one bowl.) Leave to marinate in the fridge for at least 20 mins, or up to 24 hrs.

  2. To make the Dukkah, toast the sesame, cumin and coriander seeds in a dry pan until aromatic. Meanwhile, tip the pistachios into a small food processor and blitz until finely chopped, but still with some texture, then transfer to a bowl. Tip the toasted seeds and spices into the processor and blitz again until finely chopped, then add these to the pistachios, along with the paprika, black pepper and a good pinch of salt. Mix, then set aside until ready to serve.

  3. Heat oven to 220C/200C fan/gas 7. Thread the aubergine onto skewers, about 4-5 chunks per skewer, and place on 2 parchment-lined trays. Bake for 20-25 mins until tender and golden, turning the skewers and swapping the trays halfway through cooking.

  4. Meanwhile, heat a griddle pan or a frying pan (or use both to speed up the cooking) over a medium-high heat. Thread the chicken pieces onto the remaining skewers. Cook the chicken skewers in batches in the hot pan, turning regularly to prevent the honey burning. When nicely charred, but not cooked through, transfer to a baking tray. When all the chicken skewers are browned, drizzle them and the aubergine skewers with the remaining honey. Pop the chicken into the oven with the aubergine for the final 5-10 mins cooking, or until they are cooked through and sticky. Serve the skewers with a bowl of dukkah for dipping.