Delicious UK – (01)January 2021

Cock-a-leekietraybake

withcroutons

SERVES4.HANDS-ON TIME 15 MIN, OVEN

TIME 35 MIN

FOOD

TEAM’S

TIP

Anyleftoverswillkeep

coveredandchilledinthe

fridge for up to 2 days.

• 8 free-rangechickenthighs


• 2 largecarrots,chopped


• 3 leeks,slicedinhalflengthways


• 2 fennelbulbs, sliced into 1cm
  pieces


• 3 clementinesoreasypeelers,
  2 cutintoslices,2 juiced


• 200mlwhitewineorchickenstock


• Gratedzestandjuice1 lemon


• 2 tbspwholegrainmustard


• 5 tbspoliveoil


• Bunchfreshthyme


• 2 large pieces sourdough, torn

1 Heattheovento220°C/200°Cfan/

gas7. Ina largeroastingtin,mixthe

chicken,vegandclementineslices.

2 Mixthewineorstockwiththe

clementineandlemonjuice,mustard

and2 tbspoftheoil,thenpourover

thechicken.Tuckthymesprigsunder

thechicken,seasonandroastfor

35 minutesoruntilcookedthrough.

3 Meanwhile,mixthebreadwiththe

remainingoilandthelemonzest

andseasonwell.Transfertoa

bakingtrayandcookintheovenfor

10-15minutes,whilethechickenis

cooking,untilcrispyandtoasted.

4 Discardthethymeandservethe

chickensprinkledwithcroutons.

PERSERVING519kcals,25.1gfat

(4.8gsaturated),38.9gprotein,

20.8gcarbs (8.2g sugars), 0.9g salt,

9g fibre

Curriedlentilsoupwith
kaleandalmondtopper
SERVES4.HANDS-ON TIME 15 MIN, OVEN
TIME 40 MIN

MAKE

AHEAD

Thesoupwillkeep,covered,

forupto3 daysinthefridge

or 2 months in the freezer.

• 2 splashesvegetable oil


• 300gredlentils


• 3-4tbspkormacurrypaste


• 1.2litreshotvegetablestock
  (checkit’sveganif necessary)


• 1 onion,cutintowedges


• 100gkale,shredded


• 2 garliccloves,thinlysliced


• 40gblanchedalmonds,chopped


• 2 tbspdriedcurryleaves(optional)


• 4 tbspdairy-freeunsweetened
  coconutyogurt,1 slicedredchilli
  and fresh coriander to serve

1 Heattheovento200°C/180°Cfan/
gas6.Puta splashofoil,thelentils,
currypasteandstockinanovenproof
casserolewitha lidandstir.Cover
andcookintheovenfor 40 minutes.
2 A fewminutesbeforethesoupis
ready,heatanothersplashofoilina
fryingpanovera medium-highheat
andfrytheonion,kale,garlicand
almondsfor3-4minutesuntilgolden
anda littlecharred.Stirinthecurr y
leavesandcookfor1 minute.
3 Stirthesoup,seasonanddivide
among4 bowls.Topwiththekale
mixture,a drizzleofyogurtandthe
chilliandcoriandertoserve.
PERSERVING442kcals,15.9gfat
(1.9gsaturated),22.9gprotein,
47.8gcarbs(7.2g sugars), 0.6g salt,

7. 6 g f ib r e

Minceandtatties

casserole

SERVES6.HANDS-ON TIME 15 MIN, OVEN

TIME 25-30 MIN

MAKE

AHEAD

Roastthepotatoesand

cooktheminceupto2 days

ahead,thenheatthrough

and assemble to serve.

• 1kgnewpotatoes,quartered


• 3 tbspoliveoil,plusextra to drizzle


• 2 onions,grated


• 3 carrots,grated


• 2 celerysticks,finelychopped


• 800gfree-range beef mince


• 4 tbspflour


• 550mlbeefstock


• 3 tbspWorcestershiresauce


• Handfulchopped fresh flatleaf
  parsley

1 Heattheovento200°C/180°Cfan/

gas6.Spreadthepotatoesovera

largebakingsheet,tosswith2 tbsp

oftheoliveoil,saltandpepper,then

roastona highshelfintheoven for

25-30minutesuntilgolden.

2 Meanwhile,heattheremainingoil

inanovenproofcasseroleordish,

thenfrytheonionswiththecarrots,

celeryandbeefmincefor5 minutes

tobrown.Stirintheflour,thenthe

stockandWorcestershiresauce.

Cook,uncovered,ona middleshelf

intheovenfor15-20minutes.

3 Removethepotatoesandthe

mincemixfromtheoven.Tossthe

potatoeswiththeparsley,scatter

overtheminceandserve.

PERSERVING573kcals,29.6gfat

(10.5gsaturated),31.2gprotein,

42.1gcarbs(9.5g sugars), 0.6g salt,

6.5g fibre

NEXT

MONTH

Budget-sav v y

dishestoget

youthrough

the week

deliciousmagazine.co.uk 87

make life better.

EASYSWAPS

Weusedkormacurrypaste,butfor

a morefierykicktryroganjoshor

madras.Useanyofyourfavourite

leaf y greens and nuts in the topper.

EASYSWAPS

Yourfavouriterootvegetablescan

beusedinplaceofcarrots,leeks

andfennel tryparsnipsoradd

broccoli florets for the last 15 minutes.

EASYSWAPS

Trya lighterversionwithhalfpork

andhalfbeefmince,orreplacehalf

themeatwitha 400gtin of drained

and rinsed lentils.