This is a great supper dish to make with leftover roast chicken, or with turkey. Sweet potatoes are a colourful addition to the potatoes traditionally used in a hash, and corn adds a delightful texture. With its simple yogurt sauce, the hash [...]
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Duck terrine and ginger-plum salsa
The distinctive duck flavour of this terrine, heightened by the hint of orange, is complemented by the sweet leeks and beans. A small amount of duck fat is included, but there is much less than would be found in a traditional recipe. The terrine [...]
French-style chicken in wine
Think of a French country–style meal and chances are your mind will conjure up the image of chicken simmering in robust red wine. This updated version contains French shallots, mushrooms and carrots, so the only accompaniment needed is [...]
Greek chicken pitas
These chicken pitas are packed with tasty salad leaves and the Greek cucumber and yogurt sauce called tzatziki. They are incredibly quick and easy to prepare, so when you are next short of time, don't reach for the take–away menu [...]
Sweet roast chicken bun
Few snacks can be more universally popular than sandwiches. Try this sweet and spicy combination of lean chicken roasted with a honey and mustard dressing, juicy mango slices and crisp lettuce leaves.
Spiced stir-fried duck
Here, strips of duck are stir–fried in the Chinese fashion, with onions, water chestnuts, bok choy, bean sprouts and – a sweet touch – fresh pear. Very little oil is needed for a stir–fry, and adding lots of vegetables [...]
Smoked chicken and fruit salad
With tender smoked chicken, mixed rice and refreshing honeydew melon and pineapple, this salad is as satisfying as it is delicious. It doesn't have an oil–based dressing to pile on the kilojoules – just freshly squeezed orange [...]
Roast herb and garlic chicken
For this chicken a delicious paste of fresh herbs and fromage frais is pushed under the skin. This keeps the roasting chicken beautifully moist as well as adding a wonderful flavour. The pan juices are used to make a simple sauce.
Chicken liver mousse
A splash of brandy makes this light and smooth mousse special enough for a dinner party first course. Poaching the chicken livers with vegetables and herbs, instead of frying them, gives them loads of robust flavour and keeps the fat down.
Roast chicken with lemon couscous
A large chicken like this is amazingly economical. It will give enough meat for about 8 portions, or you can serve 4 people and have plenty of leftovers for sandwiches, salads and other dishes. The lemon couscous adds a novel accompaniment.
Polenta with turkey and wild mushroom sauce
This flavoursome dish is a lovely way to enjoy a small amount of leftover turkey or chicken, with lots of tasty mushrooms and a herby soft polenta. The sauce is very quick to make and can be served in many other ways, such as over plain boiled [...]
Pasta and chicken salad with basil
Tempt your family with this healthy and filling pasta salad. Quick to prepare, it makes an ideal midweek supper and won't spoil if someone is late home. Tossing the pasta with lemon juice and white wine not only adds flavour but also means [...]
Mexican tostadas
Tostadas comes from the Spanish word for toasted – in Mexico it refers to flat, crisply toasted corn tortillas, topped with all sorts of savoury things. Chicken with beans and salad is a favourite. In this version a base layer of spicy [...]
Marsala chicken with fennel
Cooking with a little wine – in this case the famous dessert wine from Sicily – gives great depth to a sauce: nearly all the alcohol and kilojoules burn away, leaving behind only flavour. This sauce is thickened with a mixture of egg [...]
Marinated duck salad with burghul
The contrast of sweet citrus, slightly bitter greens, spicy chilli, earthy grains and tender duck is marvellous, with sweet basil adding an unexpected note. Poaching takes away the natural bitterness of cumquats so they yield up a sweet citrus [...]
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