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***

RECIPE: Spicy Lamb Kebabs with Salted Cabbage

Time: 5 mins preparation, 15 mins cooking

Servings: Makes 8 patties (like burgers), enough for 2 hungry adults

Ingredients:

For patties:

500g lamb mince

2 grated onions

3 grated cloves of garlic

3 tablespoons garam masala

Half a tablespoon of chilli powder

Tablespoon of olive oil

Salted cabbage garnish:

Half a white or red cabbage

Three quarters of a tablespoon of salt

Splash of olive oil

Other garnishes:

Pitta bread

Sliced tomato

Sliced onion

Chilli sauce (sweet or hot)

Yoghurt

Any other accompaniment you wish to try!

Method:

Make the salted cabbage by finely slicing cabbage and adding salt and olive oil. Mix well and leave to soften. You can also add lemon juice or use lemon juice in place of olive oil. Tip!! Add salt a bit at a time to get the right taste for you. Leave to one side.

Mix all the patty ingredients together, squishing together well with your hands and divide the mixture into 8. Patties should be about 1.5-2cm thick. Place on a baking tray and oven bake at gas mark 6 or electric equivalent until browning on the outside.

Serve as soon as the patties are cooked in oven warmed pitta bread with garnishes.