Honey sesame chicken with long-stemmed broccoli

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Honey sesame chicken with long-stemmed broccoli

Slather hunks of tender chicken breast in a sweet, sharp sauce and pair with leafy greens for a protein-rich meal
Print Recipe
Total Time 25 mins
Servings 2
Calories 379 kcal

Ingredients
  

  • 2 tsp toasted sesame oil
  • 2 chicken breasts  cut into pieces
  • 2 cloves garlic finely chopped
  • 4 spring onions cut into 3cm pieces
  • 300 g long-stemmed broccoli  trimmed
  • 1 tbsp sesame seeds   toasted

SAUCE

  • 1 tbsp cornflour
  • 1 tbsp rice vinegar
  • 1 tbsp runny honey
  • 1 tbsp tomato ketchup

Instructions
 

  • Heat the sesame oil in a non-stick frying pan over a high heat and fry the chicken breast pieces with lots of seasoning for 5 minutes or until starting to turn golden, then add the garlic and cook for a minute.
  • Meanwhile, whisk together the cornflour and rice vinegar, then add the remaining sauce ingredients along with 100ml of water. Tip this into the pan along with the spring onion pieces and simmer for 5 minutes until the chicken is cooked through and the sauce has thickened.
  • Cook the broccoli in a large pan of lightly salted boiling water for 3-4 minutes or until cooked through, then drain well. Divide the broccoli between two plates then pile on the chicken and sauce, and scatter over the sesame seeds.

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Creamy Carrot and Parsnip Soup

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Try this delicious creamy carrot and parsnip soup recipe is easy to make, simple and healthy too. This recipe takes around 40 mins to make and serves 4 people. It’s a quick recipe that is perfect for keeping you warm in the winter months. This recipe is ideal for using up leftovers from your Sunday roast dinner. If you use already cooked root veg, you don’t need to soften them. Just add with stock and simmer to make the soup. Why not serve with crusty bread, parsnips crisps or homemade croutons for an extra crunch? Parsnip and carrot soup is a real winter warmer! Any leftovers can be stored in a Tupperware in the fridge for up to 2 days.

Creamy Carrot and Parsnip Soup

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 4 tbsp butter softened
  • 1 large onion peeled and chopped
  • 450 g 15oz carrots, peeled and chopped
  • 2 large parsnips peeled and chopped
  • 1 level tbsp freshly grated root ginger
  • 1 level tsp finely grated orange rind
  • 600 ml 1 pint vegetable stock
  • 125 ml 4fl oz single cream
  • Salt and ground black pepper
  • Sprigs of fresh coriander to garnish

Instructions
 

  • Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
  • Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
  • Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish your parsnip soup with a sprig of coriander.

Notes

The parsnip soup may be frozen without the single cream. Pack the soup into a suitable container and freeze it for up to 3 months. Reheat the parsnip soup and stir in the cream just before serving.
Method

Gluten-Free Chicken and Leek Pie

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When you’re trying to avoid gluten, cooking comfort food can be a challenge, but with this easy gluten-free chicken and leek pie recipe, whipping up your favourite pie couldn’t be simpler. Packed with big chunks of meat, savoury leeks and rich, creamy sauce, you’ll never know the difference – and once you’ve mastered gluten-free pastry you can make all sorts of other classics too!

Gluten-Free Chicken and Leek Pie

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Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 6

Ingredients
  

  • 4 small cooked, skinned chicken breasts
  • 2 tsp vegetable oil
  • 2 onions finely chopped
  • 2 leeks trimmed, rinsed and sliced
  • 50 g butter
  • 50 g gluten-free flour
  • 600 ml milk

For the pastry

  • 300 g gluten-free plain flour
  • 150 g butter
  • 1 free-ranged egg yolk optional

You will need

  • 4 individual pie dishes

Instructions
 

  • For the filling: shred the chicken into strips and set aside. Heat the oil in a pan and fry the onion for 5 minutes until softened. Add the leeks and 2tsp water, then cook for 3 to 4 minutes until tender. Remove the onions and leeks from the pan and set aside. Add the butter to the pan and, when melted, stir in the flour. Cook until thickened, then gradually beat in the milk until smooth and season. Return the veg to the sauce. Cool in cling film.
  • For the pastry: place the flour and butter into a food processor and blend until it looks like breadcrumbs. Add 6tsp water and blend again for a few seconds until the mixture clumps together. Turn out, wrap in cling film and chill for 15 minutes.
  • Set the oven at 220°C/400°F/Gas Mark 6. Mix the chicken into the cooled sauce and divide between the dishes.
  • Dust the work top with gluten-free flour. Divide the pastry into 6 and roll each piece out until its 1cm larger than the top of the pie dish. Trim off 1cm wide strip around the edge of the pastry, and cut the strip into several smaller strips. Press the strips around the top edge each pie dish (to support the pastry lid). Dampen the pastry with water then lift the pastry lids on top and press down well to seal. Crimp the edge between your finger and thumb and brush the pastry with egg yolk. Put the pies in the oven and bake for 25 minutes until golden brown.

Notes

This gluten-free pastry can be used to top all of your favourite pie fillings - try using it with steak and ale or chicken and mushroom too!

 

Blueberry and Coconut Pancakes

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Gluten-free and dairy free, these blueberry and coconut pancakes mean that everyone can enjoy pancakes this Pancake Day. They’re just as lovely as a weekend brunch option too

Blueberry and Coconut Pancakes

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 16

Ingredients
  

  • 55 g unsweetened desiccated coconut
  • 60 g quinoa flour
  • 1 tsp gluten-free baking powder
  • 1 medium egg
  • 160 g coconut milk
  • 30 g natural sweetener like Sweet Freedom
  • 1 tsp vanilla extract
  • 200 g blueberries plus extra to serve
  • Rapeseed oil or coconut oil to cook

For the syrupy orange topping

  • Finely grated zest of 1 orange
  • 225 ml orange Juice
  • 60 g natural sweetener or to taste
  • Segments of 4 large oranges

Instructions
 

  • Blitz the desiccated coconut in a food processor for 2-3 minutes. Add to a large bowl along with the quinoa flour and baking powder and mix together. Whisk in the coconut milk, egg, sweetener and vanilla extract until it forms a thick batter. Now leave the batter to stand for 20-30 minutes during which time it will thicken. Finally stir in the blueberries.
  • Heat a frying pan and lightly grease with the oil. Using a dessert spoon, pour one spoonful of the batter onto the pan and quickly spread the mixture out slightly with the back of the spoon. When the pancake is golden brown on the bottom and the top is beginning to set, carefully flip it over with a large palette knife. Gently press the pancake down onto the pan with the palette knife and cook until golden brown. Remove from the pan and keep warm whilst you cook the remaining pancakes - grease the pan between each batch and leave plenty of room between the pancakes to make it easier to flip them over.
  • To make the syrupy oranges, place the orange zest, sweetener and orange juice in a pan and boil until syrupy. Keep warm and just before serving add the orange segments.
  • Serve the pancakes with the syrupy oranges and some fresh blueberries.

Notes

It's best just to cook one pancake initially to test that the frying pan is at the right temperature - it really needs to be at a medium heat; too hot and the base will scorch before the middle is ready.

Gluten Free and Egg Free Chocolate Layer Cake

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It may be gluten free and egg free, but this chocolate layer cake really is a special celebration cake that everyone can enjoy – even if you have a gluten intolerance or are allergic to eggs. One for the whole family.

Gluten Free and Egg Free Chocolate Layer Cake

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Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 12

Ingredients
  

  • 275 g gluten-free dark chocolate broken, plus extra to make curls
  • 200 g unsalted butter cubed
  • 150 g caster sugar
  • 150 g light brown sugar
  • 1 tsp vanilla extract
  • 200 g rice flour sifted
  • 1 tsp gluten-free baking powder
  • 200 g ground almonds
  • 225 ml whole milk

To decorate

  • 500 ml whipping cream
  • 150 g blueberries
  • 150 g raspberries

You will need

  • 3 x 19cm round sandwich tins greased and the bases and sides lined with baking parchment

Instructions
 

  • Heat the oven to 180C, gas 4. On a low heat, melt the chocolate and butter in a heavy-based saucepan and stir to combine. Remove from the heat, add both the sugars and the vanilla extract, mix well until combined and leave to cool slightly.
  • Fold in the flour, baking powder and ground almonds, then add the milk in two additions and mix until combined.
  • Divide the mixture between the prepared tins and bake for 35 minutes. Allow to cool in the tins on the wire rack. Remove the cakes carefully from the tins as they may stick.
  • To decorate, whip the cream to soft peaks, then spread a third of this over one of the sponges. Place a second sponge on top and cover this with a third of the cream. Decorate the top with the berries and chocolate curls.