To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
One-Dish Roast Chicken Supper with Thyme and Rosemary
Another lip-smackingly delicious dish that family and friends love me to cook for them. A whole roasting tray of crispy chicken, bacon and potatoes, perfumed with rosemary and thyme leaves.
Ingredients: 2 tbsp extra virgin olive oil, plus extra for drizzling 500g streaky bacon lardons 2kg free-range, organic chicken thighs (drumsticks and wings can also be included) 2-3 tbsp thyme leaves 1-2 tbsp chopped rosemary 1.1kg (about 10 large) potatoes 250g onions, sliced 60-110ml hot chicken stock Flaky sea salt and freshly ground black pepper
To serve: Green salad/Tomato fondue/Piperonata
You will need: 1 roasting tin 37 x 31cm or 2 small tins – 30 x 20cm
Method: 1 Preheat the oven to 230°C/Gas Mark 8. 2 Heat the olive oil in a roasting tin, add the bacon and toss over a high heat until it is beginning to colour. Remove to a plate with a perforated spoon. 3 Season the chicken generously with salt and pepper. 4 Put into a large bowl and scatter with most of the thyme leaves and chopped rosemary, reserving some for the potatoes. (I sometimes add a sprinkling of chilli flakes or smoked paprika – it gets a brilliant reaction). 5 Toss well. 6 Peel the potatoes and cut into 1cm thick chips. Dry and season well with salt, pepper and the reserved herbs. Add to the bowl with chicken. 7 Drizzle with the bacon fat and olive oil from the pan and toss once again. 8 Scatter the onions and bacon over the base of the roasting tin(s). Arrange the chicken and potatoes haphazardly on top, making sure that the potatoes are popping up. Drizzle with a little more olive oil. 9 Roast for 45 minutes–1 hour or until the chicken is cooked through (the juices should be running clear if pricked with a knife) and the chips are crispy at the edges. (Organic chicken pieces are larger, so cooking time can be up to 1¼ hours.) 10 Add the chicken stock at the end if the dish needs a little more juice. 11 Serve from the tin, family style, with a good green salad and vegetables of your choice, such as tomato fondue or piperonata if you wish.
Our delicious Banana Chocolate Smoothie Bowl contains the perfect amount of sweetness and will definitely leave you wanting more #DelMonteFreshProducehttps://bit.ly/3LQXicg
My peach baked Alaska from my @masterchefuk skills test! If you’d like the recipe for this one, I’ve added it to the link in my bio! I’ve included the recipe for the Genoise sponge too 🥰
Natural Greek Strained Cows Milk Yogurt 10% Fat with Live Cultures
Nutritional Claims Source of Protein Source of Calcium
Features 10% Fat An unsweetened Strained Yogurt Source of Protein Source of Calcium Free From Artificial Colours Flavours and Preservatives Suitable for Vegetarians
Lifestyle Suitable for Vegetarians
Pack Size 450g ℮
Usage Other Text Number of Servings Per Pack: 3 Approx.
🍊 Unlock the Secrets of Oranges! 🍊 From sweet Navel Oranges to tart Kumquats, our guide breaks down the best varieties for snacking, juicing, and more! Which orange is your go-to? Share your favorite in the comments and tag a friend who loves citrus! 🍊✨ #fruits#oranges#citrus#tropical
dunnesstoresVerified
Foodaware 