delicious UK – April 2018

Keep this versatile ingredient in your

fridge to create exciting weekday meals

CREAM

CHEESE

MIDDLE

EASTERN

FLAVOURS

Dipandsaladsharingplatter

SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 8-10 MIN

MAKE

AHEAD

Keep the dip in an airtight container in the

fridge for 1-2 days. The pitta chips will keep for

2daysinanairtightcontainer.

FOOD

TEAM’S

TIP

ReplacetheroseharissawithBelazuVerbena

HarissaorBelazuZhougSpicePaste(fromthe

worldfoodaisleoflargesupermarkets).

Heattheovento220°C/200°Cfan/gas7.Toss300g

tenderstem broccolionabakingtraywith1tbspolive

oiland1tspsumac. Split2pittabreadsinhalf,thencut

into triangles. Spread over a second baking tray, drizzle

with1tbspoliveoilandsprinklewithanother1tsp

sumac.Putthebroccoliinthetopoftheovenand

thepittasbelow,thenroastfor8-10minutes,turning

everythinghalfwaythrough,untilthebroccoliistender.

Meanwhile, in a bowl, stir1tsproseharissaand

1tbspeachchoppedfreshmintandparsleyinto a180g

pack of full-fat cream cheesetogetarippledeffect.

Spoonthedipontoaservingboard/platterandarrange

thepittachips,roastedbroccoliand200g sliced radishes

on top. Drizzle withextra-virgin olive oiland sprinkle

with moresumac,chopped fresh mint and parsley.

PER SERVING315kcals, 19.1g fat (7.9g saturated), 9.8g

protein,23.7gcarbs(5.2gsugars),0.7gsalt,4.8gfibre

Orange and tarragon chicken traybake

SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 30 MIN

Heat the oven to 190°C/170°C fan/gas 5. Mix a 180g pack of

full-fat cream cheese in a bowl with 2 tbsp chopped fresh

tarragon, the zest of ½ orange and a pinch of salt. Slice

4 free-range chicken breasts lengthways horizontally (don’t go

all the way through), then open out like a book. Divide the cream

cheese mix among the breasts, then fold over to seal. Take 4 slices

of parma ham and wrap one around each stuffed breast.

Tos s 300g baby carrots and 200g baby leeks with the juice of

1 orange, 1 tbsp sherry vinegar, 1 tbsp honey, 1 tbsp wholegrain

mustard and seasoning in a roasting tray. Put the chicken on top,

brush with a little olive oil and roast for 30 minutes until the

chicken is cooked through. Serve with new potatoes, if you like.

PER SERVING 356kcals, 13.7g fat (7.6g saturated), 43.2g protein,

12.9g carbs (11.8g sugars), 1.3g salt, 4.2g fibre

NEW

CHICKEN

TRAYBAKE

RECIPES AND FOOD STYLING: OLIVIA

SPURRELL. PHOTOGRAPHS: FAITH

MASON. STYLING: MORAG FARQUHAR

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