Potato, Leek and Chorizo Soup

One of my resolutions this year is to make more food to take to work for my meals (currently my work diet consists of ready-meals and takeaways and Gregg’s). So, when I saw this recipe in the January, 2024 edition of Good Food I thought it would be perfect for my lunch.

Click below 👇 for the recipe on the fabulous Good Food website

Millionaire’s Flap Jacks

Flap Jacks are one of the easiest things to bake, but this recipe takes them to an entirely new level.

Skill level: A bit of effort

Ingredients

For the flapjacks

150g unsalted butter + extra to grease the tin
300g rolled oats
140g light brown soft sugar
4 tbsp golden syrup
1 tbsp maple syrup

For the caramel layer

397g can condensed milk
100g unsalted butter
100g light brown soft sugar

For the topping

200g dark chocolate (I used chips)
50g white chocolate (I used chips)

Method

Heat oven to 180°C/160°C fan/GM4. Grease a 20cm square baking tin and line with greaseproof paper.
Melt the butter, sugar, golden syrup and maple syrup and a pinch of sea salt together in a pan over a low heat. When the sugar has dissolved, stir well and bubble for a minute. Pour over the oats and stir to fully coat.
Scrape the mixture into the tin, and press down using a spatula into an even layer. Bake for 20 minutes until just starting to brown.
For the caramel layer warm the condensed milk, butter and sugar over a low heat, stirring until the butter has melted. Turn up the heat to medium and simmer for 8 to 10 minutes, stirring continuously and scraping the base until the mixture has thickened and turned light brown. When it’s ready the texture will change and a clear line should show as you run the spatula along the base of the pan.
Pour the caramel over the oat base and smooth the surface. Leave to cool and set for at least an hour.
Melt the dark chocolate in a heatproof bowl over a pan of simmering water ensure the bowl doesn’t touch the water.
Melt the white chocolate as above.
Pour the melted dark chocolate over the caramel. Tip the pan back and forth to ensure an even layer.
Drizzle over the white chocolate and use a skewer to swirl the two to create a marbled effect.
Leave to set for 2 or three hours. Or chill in the fridge if you prefer the chocolate to “snap”
Once set cut into squares.

Sticky Lemon Chicken Tray bake

Cooking everything in one dish is a good way to get extra flavours into your food and an excellent way of cutting down on the washing up.

This recipe combines a classic sticky lemon and honey soy sauce drizzle with some pak choi and potatoes for a filling but nutritious winter meal. I served it with jasmine rice, but that’s entirely optional if you don’t want the extra carbs in your diet.

Ingredients

2 or 3 potatoes (approx 600g)
1 red onion, thinkly sliced
300g pak choi, cut into quarters
4 skin-on and bone-in chicken thighs
2 tbsp honey
1 lemon juiced and zested
1 tbsp soy sauce
10g ginger grated
1 red chilli thinly sliced (optional) or use some chilli flakes
Sprinkle of chopped coriander (optional)
2 spring onions, sliced

Method

Heat oven to 200°C/180°C fan/GM 6
Put the potatoes, red onion and Pak choi in a large roasting tray, drizzle with the oil and season. Place the chicken thighs on top.
Mix the honey with the lemon juice, zest, soy sauce and ginger. Spoon over the chicken. Cover the tray with foil and place in oven 30 minutes.
After 30 mins remove the foil, increase the oven by 20°C. Roast for 20 minutes, until the chicken is cooked through.
Serve sprinkled with spring onions, chilli and coriander.

A Beginner’s Guide to Christmas Dinner

Christmas is quickly creeping up, which means that “Christmas Hosts”, like myself are putting the final touches to their Christmas menus… And those who are hosting for the first time are starting to panic; unnecessarily.

If you are hosting for the first time, don’t fear, I have found a handy guide over on The Guardian online that will help guide you to a perfect dinner.

Click here for the guide 👉Absolute beginners: a novice’s guide to cooking Christmas dinner