Parmesan chicken, tandoori lamb and squash and tandoori bake: three great, easy-to-follow recipes to liven up your weekly menu
Parmesan Chicken
Serves: 4
Prep: 15 mins
Cooking: 25 mins
Ingredients
4 skinless chicken breasts
2 mozzarella, drained and sliced
8 Basil leaves
4 tbsp tomato puree
60g Parmesan cheese, finely grated
1 tbsp olive oil
Method
1. Pre-heat the oven to 200°/Gas 6.
2. Cut a pocket into the chicken breasts and divide the mozzarella and basil leaves between them – press to close and secure with a wooden cocktail stick. Place on a baking sheet and spread the chicken breast with the tomato puree – season and top with the Parmesan – drizzle over the olive oil and cook for 20-25 mins in the oven
3. Drizzle over a little more olive oil and serve with a rocket salad
Tandoori Lamb
Serves 4
Prep: 15 mins
Cooking: 10 mins
Ingredients
4 x 100g lamb leg steaks
2 cloves garlic, peeled 2cm fresh ginger
1 tsp each of ground turmeric, cumin and Tandoori spice mix
400g yoghurt + extra for serving
½ lemon
Mint leaves
Warm naan bread and pickles to serve
Ingredients
1. Place the lamb in a non-metallic bowl. Mix together the spices with 100g yoghurt and lemon juice and grate in the ginger and garlic – cover the lamb steaks in the marinade, cover and leave for 2-3 hours
2. Pre-heat the grill until hot – remove the lamb steaks from the marinade and grill for 4-5 mins no each side
3. Shred the mint leaves and stir into the remaining yoghurt – serve with lamb with the warm naan and minted yoghurt
Squash & Chorizo Tray Bake
Serves: 4
Prep: 10 mins Cooking: 40 mins
Ingredients
1kg Butternut squash
2red onions, peeled and quartered
2 red peppers, stalk removed, de-seeded and sliced
2tbp olive oil
3 tbsp sherry vinegar
2 cloves garlic, peeled and crushed
2 x 400g tins Cannellini beans, drained
4 cooking chorizo sausage, sliced
100g baby leaf spinach
Method
1 Pre-heat the oven to 200°/Gas 6
2 Peel, de-seed and cube the squash. Mix the squash, onion and peppers together with the olive oil, vinegar and garlic. Spread over 2 large baking trays, season and roast for 20 mins until the squash is soft
3 Rinse and dry the cannellini beans and add them to the baking trays with the chorizo - return to the oven for another 20 mins
4 Remove from the oven and scatter over the spinach – drizzle with olive oil and serve with crusty bread