91Èȱ¬

This is a great one-pot meal, salad starter, main course, supper dish.Ìý Totally versatile for any occasion with its flavour, colour and freshness.Ìý Serve hot or warm. Serves 4.

Ingredients

2 chicken fillets

2 red onion – cut into wedges

2 dsp rape seed oil

1 dsp balsamic vinegar

2 dsp honey

2 cloves garlic chopped

2 stalks celery

1 pomegranate – optional when in season

A quarterÌýof aÌýpint/125ml stock – vegetable

4 – 6 dsp. sauce eg; tomato, passata or roasted pepper sauce.

110g/4oz spinach

Freshly ground black pepper and fresh coriander to serve

Method

Cut the chicken into chunky strips.

Prepare all the vegetables – cut onion into thick wedges.Ìý Cut the celery into large chunks, de-seed the pomegranate, wash the spinach.

Toss the chicken pieces in the oil, honey, and balsamic and coat well, then

transfer to a warmed pan to which the onions and garlic and oil have been added and cook for 5 minutes. ÌýAdd theÌýmarinade, sauce and stock. Stir well.

Next add the celery cook for a couple of minutes before adding the spinach, pomegranate seeds, seasoning and coriander. Heat through until the spinach has reduced and sauce thickened.

Serve on its own with crusty bread, baked potato or pasta.

Ìý

I love this bread, with its simplicity bread making for everyone in a few minutes. Can be made with apples, plums or seasonal fruit.

Serves 6-7

Ingredients

450g/1lb plain flour and 2 tsp baking powder or ready made scone mix.

250ml/1/2 pt milk – full cream or low fat milk or buttermilk

Filling

2 chopped apples or plums

1 tsp. Cinnamon powder

25 gms (1 oz) brown sugar

50 gms. Sultanas

To finish dust with icing sugar.

Method

Grease well a round 18-20cm/7-8 inch tin and dust lightly with caster sugar.

Sieve the flour into a large bowl and add the baking powder if necessary, add milk and mix to a firm dough, pour half the mixture into the tin.

Filling

Mix together either 2 chopped plums or apples, 1 tsp. Cinnamon powder, 25gms. Brown sugar, 50 gms. sultanas, and spread half over the dough in the tin, pour the remainer of the scone dough on top and finally sprinkle with the remainder of the fruit mixture.

Bake at 200 degrees F, Gas mark 6 for 20 – 25 mins. Serve hot buttered if you like and dust with icing sugar.

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