The Cook Book

Parsley

chicken pearl barley risotto 2

Chicken & pearl barley risotto

Heat a large saucepan over a medium-high heat and add the oil. Add the chicken and fry for 5 mins or until well-browned on all sides. Tip in the vegetables

chicken chorizo paella

Chicken & chorizo paella

Heat the oil in a deep frying pan over a high heat. Add the chicken and brown all over – don’t cook completely. Once browned, transfer to a plate. Reduce

lighter chicken kiev

Lighter chicken Kiev

For the filling, mix the butter, cheese and oil in a small bowl, then stir in the garlic and parsley. Season with a pinch of cayenne and salt , and

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Braised pork with prunes

Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space

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Lincolnshire sausage & lentil simmer

Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until

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Pork with pears, prunes & verjuice

Mix the pork with the garlic, lemon zest, coriander, thyme, verjuice and prunes in a non-metallic dish. Season well. Cover and marinate in the fridge for up to 12 hours.

Preheat

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Rustic chicken & apricot pie

Heat oven to 200C/180C fan/gas 6. Brush a 23cm springform tin with melted lard and dust with a little flour.

Whizz the chicken thighs in a food processor to mince them.