Try This: A Quick Sunshine Lunch

The perfect sunshine lunch is sometimes the simplest of dishes.

Pick up whatever fruit and veg you have in the fridge – along with anything you can pick from the garden – toss it together in a bowl with a bit of salt and olive oil, and you’ve got a deliciously fresh salad.

Give it a go…

 

Try This: A Little Something For A Quick Sunshine Lunch

 

A LITTLE SOMETHING FOR A QUICK SUNSHINE LUNCH

 

INGREDIENTS:

1 large ripe tomato, cut into chunks
¼ cucumber, peeled and sliced
1 ripe but firm peach, cut into wedges
8 torn basil leaves,
10 torn mint leaves
1 tbsp whole, blanched almonds
½ tbsp best quality balsamic vinegar
1 tbsp best quality extra virgin olive oil
Maldon sea salt

METHOD:

  • Toss the tomatoes and cucumbers in a bowl with a pinch of salt and the olive oil.
  • Add the peaches and herbs.
  • Divide between two salad plates, drizzle with balsamic vinegar and scatter the almonds.
  • I often add some torn buffalo mozzarella or sometimes a plate of parma ham for a more substantial lunch

Follow this recipe and share with us on social media using the hashtag, #21AtHome. 

Try This: Dan Warren’s Lockdown Chicken

Dan Warren, Head Chef at The Broad Chare, shares a simple ‘one-pot’ dish that really delivers when it comes to spring flavours. 

 

This chicken recipe is quick and easy to make, with no compromise on flavour. It’s made up of pretty straight-forward ingredients and is the ideal one-pot dish to see you through a day or two in lockdown.

The bird is cooked sealed tight with potatoes, aromatics, stock and butter, resulting in juicy flesh, tender vegetables and a rich fragrant liquor.

 

 

LOCKDOWN CHICKEN

 

INGREDIENTS:

1 free-range chicken (around 1.5kg)
400g waxy salad potatoes, peeled and halved
2 celery sticks, washed & roughly chopped
1 small leek, washed & roughly chopped
6 cloves garlic
3 bay leaves (fresh or dried)
Sprig of thyme and lovage (optional)
1 unwaxed lemon
50ml EV olive oil
100g unsalted butter, softened
200ml chicken stock or water
Salt and pepper
300g peas (fresh or frozen)

 

METHOD:

  • Preheat the oven to 220°C / gas mark 7.
  • Remove the wishbone from the chicken to ensure easier carving when cooked, then season liberally inside and out.
  • Place the potatoes, celery, leeks, garlic, pared lemon zest and herbs in an ovenproof (ideally cast iron) dish, then set the chicken on top.
  • Spread the butter generously on to the bird, pour over the stock and olive oil and season again. Place a square of greaseproof paper on the chicken, then foil the dish to create a tight seal, to prevent any moisture from escaping.
  • Cook for 45 minutes, then reduce the temperature to 150°C / gas mark 2. Cook for a further 45 minutes or until the juices run clear.
  • Remove chicken from the dish and add the peas for a further 30 minutes, while the bird rests. The peas will lose their verdant colour but will swell and become tender and sweet, absorbing the rich chicken juices.
  • To finish, joint the chicken and colour skin-side in a little foaming butter if desired. Adjust the cooking liquor to taste with a little lemon juice and seasoning.
  • Serve the chicken with the braised vegetables and their juices. Enjoy with aioli and some good bread.

 

Fancy giving Dan Warren’s Lockdown Chicken a go? Follow this recipe and post on social media using the hashtag, #21AtHome.