Three great new (and easy) recipes for autumn

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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 


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