Little Gem lettuces are great for making a lite bite for a wedding or party buffet.
- 2 chicken, about 1.6kg/3lb 8oz each
- 4 small lemons
- 2 tbsp olive oil
- 1 tbsp clear honey
- 200g tub crème fraîche
- 2 tbsp chopped tarragon
- zest and juice ½ lemon
- 6 Little Gem lettuces
MethodWipe the chickens and season them inside. Using a skewer, prick the lemons all over, then put two inside each chicken. Tie the legs together, place in separate roasting tins, then brush each with 1 tbsp oil. Roast for 1 hr, then brush the skin with a little honey and season with salt and pepper. Roast for a further 30-40 mins until the chickens are well cooked and glossy. Remove from the tins and leave to cool. They can now be wrapped in foil and stored in the fridge for up to 24 hrs.
- 4 skinless chicken breasts
- juice 2 lemons
- 2 tbsp olive oil
- 1 tsp dried chilli flakes
- 3 garlic cloves, crushed
- 200g couscous
- 85g sultana
- 250ml hot chicken stock
- 85g pitted green olive
- 400g can chickpeas, drained
- 2 tbsp chopped flat-leaf parsley
- Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
- Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.
- Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
- Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.
- 4 chicken breasts, skin on
- knob of butter
- 85g smoked bacon, cut into small chunks
- 4 garlic cloves, roughly chopped
- grated zest 1 lemon
- 300ml dry white wine
- 300ml chicken stock
- about 20 mixed olives
- small handful tarragon leaves
- Season the chicken with plenty of ground black pepper, and salt if you want. Heat the butter in a sauté pan and brown the chicken over a medium heat. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden. Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few mins.
- Reduce the heat, add the stock, olives and half the tarragon. Return the chicken to the pan and simmer gently for about 30 mins until the chicken is cooked through and tender, and the wine stock has reduced. Garnish with extra tarragon and serve with crusty mustard potatoes, below, and plenty of fresh bread to mop up the delicious pan juices.
- 1 tbsp sunflower oil
- 2 skinless chicken breasts, cut into strips
- zest and juice 1 lemon
- 1 tbsp caster sugar
- 2 tbsp grated fresh root ginger
- 2 tsp cornflour
- 125g pack or 2 sheets medium dried egg noodle
- 200g frozen pea and bean mix
- 4 spring onions, sliced
- 1 tbsp roasted cashews
- Heat the oil in a non-stick pan, then fry the chicken for 5 mins until almost cooked. Tip onto a plate. Pour 250ml water into the pan with the lemon zest and juice, sugar and ginger. In a bowl, mix the cornflour with a little water until smooth, then whisk into the pan. Bring to the boil, stirring, then add the chicken to the sauce. Reduce the heat. Bubble for a few mins until chicken is cooked and the sauce thickened.
- Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain. Toss together the chicken, noodles, veg and spring onions; serve scattered with nuts.