Happiness is Homemade

8th September 2017

Start the new term as you mean to go on, with these healthy, tasty recipes – as perfect for a working lunch at your desk as they are for a school lunchbox…

Herby Lemon Chicken & Salad Wraps…

Preparation time: 15 minutes • Cooking time: 1 ½ hrs • Serves: 6

You’ll need:
40g butter, soft
1 lemon
1 clove garlic, crushed
4-5 sprigs thyme
2-3 sprigs sage,
leaves finely chopped
1 whole chicken approx 1.7kg
6 spring onions
2 bags herb salad
1 carrot, grated
2tbsp olive oil
1tbsp whole grain mustard
2tbsp red wine vinegar
6 wraps

What to do:
Heat the oven to 190°C/170°C fan/Gas 5. Beat together butter, zest of the lemon, garlic, thyme and sage.
Use your hands to ease away the skin over the breast of the chicken and spread the butter mixture under the skin. Put half the remaining lemon inside the chicken (keep the other half for the dressing) and season the chicken skin with salt and pepper.
Cook the chicken for 1½ hrs, basting regularly.
Mix together the oil, mustard, vinegar and squeeze of the reserved lemon and season.
Slice the spring onions and mix with the herb salad and grated carrot in a bowl. Cut the chicken into portions and lay on top of the salad. Drizzle everything with dressing. Divide the salad between the 6 wraps and serve.
Note: See the packaging information for the exact cooking time for your chicken.

French Radish Sandwich…

Preparation time: 5 minutes • Serves: 1

You’ll need:
3-4 radishes or French
breakfast radishes
2 slices of seeded bread
1 tbsp Boursin cheese
handful of lambs lettuce

What to do:
Slice the radish into quarters. Spread one slice of bread with Boursin, lay the radish slices on top and add the lambs lettuce before adding the second slice of bread.

Chia & Blueberry Muffins…

Preparation time: 10 minutes • Cooking time: 20 minutes • Serves: 10

You’ll need:
100g apple, coarsely grated, including the skin
1 tsp ground cinnamon
Zest of 1 lemon,
3 tbsp chia seeds
2tbsp milk
75ml vegetable oil
2 eggs, beaten
120g blueberries
120g soft brown sugar
120g self-raising flour
1 tsp baking powder
1 tbsp rolled oats

What to do:
Heat the oven to 180°/160°C fan/Gas 4 and line a muffin tin with 10 cases. In a bowl combine the grated apple, cinnamon, lemon zest, chia seeds, oil and eggs, mix well then stir in the blueberries and set aside for the chia seeds to expand, it will take 5 minutes.
In a separate large bowl, mix together the sugar, flour and baking powder, making sure there are no lumps. Tip in the wet mixture and mix together quickly.
Divide the mixture between the cake cases and scatter a few oats over each one. Bake in the oven for 25-28 minutes until well risen and they spring back when you gently press the centre.

Cheddar & Celery Pitta Pockets…

Preparation time: 10 minutes • Serves: 4

You’ll need:
4 wholemeal or white pitta breads
4 sticks celery, finely sliced
4 spring onions, finely sliced
100g mature Cheddar cheese, grated
2 -3 tbsps mayonnaise
½ lemon
1 bag lambs lettuce

What to do:
Warm the pitta bread, split in half. Mix together the celery, cheese and spring onions.
Stir in the mayonnaise, a good squeeze of lemon juice and freshly ground black pepper.
Fill the pittas with the mix and the lambs lettuce and serve with some celery on the side.

Chorizo & Shallot Galette…

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 10

You’ll Need:
100g cooking chorizo, sliced
8 shallots, quartered
1 sheet ready rolled puff pastry
2 roast peppers, sliced,
from a jar is fine
125g mozzarella,
torn into pieces
1 egg, beaten
Basil leaves to serve

What to do:
Heat the oven to 220°C/200°C fan/Gas 7.
Cook the chorizo in a frying pan until crisp on each side, then remove with a slotted spoon and set aside. Reduce the heat and cook the shallots gently while you put together the rest of the tart. Don’t over-brown the chorizo and shallots as they will continue to cook in the oven.
Unroll the pastry, gently pull out the long sides and trim off the corners to make more circular. Lay on a non-stick baking tray.
Leaving a 3cm border of pastry clear, fork lots of small holes in the centre area then scatter with the chorizo, pepper, chunks of mozzarella and finally the shallots. Carefully fold the edges of the pastry up to slightly overlap the edges of the filling. Brush the crust with egg wash and bake in the oven for 30-35 minutes until the pastry is crisp and puffed up and the filling is dry and browned.
When ready to serve scatter with basil leaves.

For more recipes like these check out these websites… www.lovethecrunch.co.uk • www.berryworld.com • www.makemoreofsalad.com • www.ukshallot.com • www.britishasparagus.com

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