RECIPE: Seafood Risotto

Time: 30 mins

Servings: For 2 adults

Ingredients:

235g fresh seafood mix (mussels, prawns and calamari/squid)

220g Arborio rice

Approx. 700ml vegetable stock

2 tablespoons of olive oil

1 courgette

1 small onion

Method:

Dice the courgette and onion then lightly fry in the olive oil until starting to soften.

Stir in the dry arborio rice and lightly fry for a couple of minutes.

Add the stock a little at a time, waiting until the liquid has been soaked up by the rice before adding a bit more. This way you will be sure to get the right consistency rather than watery risotto! If you run out of stock and need a bit more liquid, plain boiled water will be fine.

Once the rice is cooked, stir in your seafood mix - this should be pre-cooked already so you just need to warm it through in the rice.

Serve with buttered crusty bread.

RECIPE: Chicken and Bacon Casserole

Time: 30 mins preparation, 8 hours cooking in slow cooker

Servings: 3 adults

Ingredients:

3 chicken legs

4 sticks of celery

1 large leek

2 tablespoons of tomato puree

Chicken stock 1 pint

6 half rashers of smoked streaky bacon

3 tablespoons of cornflour

3 medium onions

Olive oil

Method:

Slice the celery and place in the bottom of the slow cooker.

Brown the chicken all over in the olive oil in a large frying pan then place on top of the celery, retaining the oil.

Slice the onions, leeks and bacon and lightly fry in the retained oil until the onions start to soften.

Stir in the tomato puree and add the stock to the pan and heat until just starting to simmer.

Empty pan into the slow cooker on top of the chicken.

Heat on high until starting to simmer then turn down to low for 7-8 hours.

Remove chicken pieces and debone, adding the meat back to the sauce and thicken with the cornflour.

Serve with boiled rice.

***If you prefer, you can use chicken breast pieces or diced breast. I used legs as they give more flavour***