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Ingredients

450g (1lb) potatoes, thinly sliced
1 medium onion, thinly sliced
300ml (1/2 pint) chicken stock
25g (1 oz) Flora pro.activ light spread
1.6kg (3.5lb) free range chicken (more does improve the taste)
1 clove garlic
1 lemon
2 tablespoons fresh chopped thyme

Method

1. Layer the potatoes and onion in a shallow ovenproof dish, large enough to hold the chicken. Pour over the stock.
2. Mix together the Flora spread with the garlic, lemon rind and herbs and carefully loosen the skin of the chicken over the breast. Spread the flavoured pro.activ inside the chicken skin.
3. Quarter the lemon and place in the chicken cavity and then place the chicken on the potatoes.
4. Cook in preheated oven 200C, 400F, Gas 6 for about 1 hour 45 minutes or until well cooked through.
5. Drain away the liquid and excess fat from the potato and onion mix and serve the chicken without the chicken skin to reduce the fat content of the meal.

Ingredients

1kg Pork Spare Ribs
3tbsp Plain Flour
1tbsp Schwartz Cajun Seasoning (any Cajun will do though)
1tbsp Sunflour Oil
Lime Wedges

Method

Preheat the oven to 200oC, gas mark 6. Then mix together the plain flour, seasoning. Rub the sunflour oil into the spare ribs and then dust them in the now seasoned flour. Place onto a large, non-stick (if possible) baking sheet, and roast in the oven for 45minutes, turning over half way through. Serve hot with the lime wedges, for decoration and to be squeezed over the ribs.

Sourced from the Waitrose Seasons Magazine, with a slight edit.

Ingredients

200g Self Raising Flour
Pinch of Salt
75g Butter
75g Sugar
75g Dried Fruit
1 Egg
1-2 tbsp Water

Method

Light the oven, gas 7, 220oC. Place the shelf just above the centre, if possible. Grease a baking tray.

Sieve the flour and salt into a bowl, run in the butter and then stir in the sugar and dried fruit. Beat the egg lightly, and add it to the mixture. If necessary, add the water. The mixture must be firm enough to stand in heaps.

Divide into 10 and place in rough heaps on the baking sheet. Bake for about 15mins until firm and golden brown. Cool on a wire tray.

Serves 6 good sized portions.

Ingredients

(for the base)
1kg peeled, cored and sliced cooking apples
60g light muscavado sugar
1tbsp ground cinnamon
(for the topping)
150g plain wholemeal flour
150g porridge oats
1tbsp baking powder
90g butter
150g light mucavado sugar

Method

Place the apples into a shallow, ovenproof dish, and sprinkle with the sugar and cinnamon.
Put the flour, porridge oats and baking powder into a bowl, and run in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Sprinkle the topping evenly over the apples, without pressing it down, and bake in a pre-heated oven at 180oC, 350oF, Gas 4 (slightly less for fan or more powerful ovens) for 30-40 minutes until golden brown. Serve hot with ice-cream or just cream.

This recipe is out of a recipe book, and was modified slightly by George.

Serves 3 (good sized portions)

Ingredients

1 onion
1 tbsp Oil
200g Chicken (more can be used, it does improve the taste, in my opinion.)
1 can pineapple (big or small, doesn’t matter)
1 tbsp Soy Sauce (optional)
1 tbsp Cornflour (optional)
100g Cranberries (these are the extra fruit, they are optional, and scarce in most parts of the world, but if you have them, add them. They are lovely )
1/4 - 1/2 tbsp Lemon Juice
1tbsp Sugar

Method

Gently fry the onions in a large, oiled pan. Add chicken (cut into small chunks) and cook through well.

Cut up the pineapple into small chunks, keeping the juice separate, and add them to the pan, along with the cranberries, if you’ve included them, and stir regularly over medium heat.

Put the pineapple juice (from the can) into a measuring jug, and top up with water until you reach 250ml. Add all the other ingredients to the jug, and stir until smooth.

Add the contents of the jug to the pan and bring up to the boil, stirring regularly. Cover pot / pan and simmer gently over medium heat for 10-15 minutes, or until the sauce is thick and glossy.

Either allow to cool and store in an airtight container in the fridge until use, then reheat thoroughly, stirring at intervals, or serve immediately over a bed of rice for each serving.

This recipe originally came from a book, a few years ago, and was modified after several attempts at cooking it by George.

1/2 cup butter or margarine
1/2 cup all-purpose flour
2 cup chicken broth
1-1/2 cup milk
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
8 oz egg noodles, cooked & drained
3 cup chicken; cooked & diced (more recommended, doesn’t make a huge difference)
2/3 cup parmesan cheese; grated
2 teaspoon paprika

Instructions

Preheat oven to 350°F (176.67°C)
Melt butter in large saucepan over medium low heat. Whisk in flour and cook, stirring constantly stir 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles and half the sauce, tossing gently to blend. Place in the bottom of a buttered 2-quart casserole. Top with chicken and remaining sauce. Combine parmesan cheese and paprika, sprinkle over casserole. Bake until bubbling and golden brown, about 30 minutes.

Originally found here, and modified very slightly by George.

Ingredients

• 1 lemon, halved
• 1 chicken, weighing about 1.3kg (on testing, we found that a bigger chicken was nicer)
• 2 Onions, chopped finely
• Olive oil
• salt and fresh ground black pepper

To serve:

• bread sauce
• Crisp Roast Potatoes
• Carrots (optional)

Method

1. Preheat the oven to 180°C/gas 4, or less for a fan oven.
2. Tuck the lemon halves inside the chicken. Scatter the onions over the base of a roasting pan in which the chicken will fit snugly.
3. Place the chicken in the pan. Smear it all over with olive oil. Season with salt and pepper, rubbing it into the skin well.
4. Turn the chicken on its side so the leg is uppermost and roast for 30 minutes. Turn onto the other side and roast for a further 30 minutes.
5. Turn the chicken breast side up and cook for 25-30 minutes more, or until the juices run clear when the thickest part of the leg is pierced with a skewer.
6. Transfer to a warmed serving dish and leave to rest in a warm place for 10 minutes before carving.
7. Serve the chicken with Bread Sauce, Crisp Roast Potatoes and Carrots (if you wish).

This recipe was sourced from UKTV Food, and was edited by George after testing it out.