- Disposable Slow Cooker liner
- Nonstick cooking spray
- 2 tablespoons finely shredded lemon peel
- 1 tablespoon ground sage
- 1 tablespoon seasoned salt
- 1 1/2 teaspoons freshly ground black pepper
- 8 small chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
- 1/4 cup butter
- 4 cups quartered or sliced fresh mushrooms, such as cremini, baby portobello, shiitake, and/or button mushrooms
- 2 cloves garlic, thinly sliced
- 8 cups sourdough baguette cut into 1-inch Pieces (about 10 ounces)
- 1 cup coarsely shredded carrot (2 medium)
- 1 cup chicken broth
- 1/4 cup chopped walnuts, toasted
- 3 tablespoons snipped fresh italian parsley
MethodLightly coat liner with cooking spray; set aside. Reserve 1 teaspoon of the lemon peel. In a small bowl stir together the remaining lemon peel, the sage, seasoned salt, and pepper. Remove three-quarters of the sage mixture and rub onto chicken legs. Place chicken in slow cooker.
- 4 part-boned chicken breasts, skin on
- 10 sprigs lemon thyme
- 2 cloves garlic, chopped
- 400g chestnut mushrooms
- 142ml carton double cream
- Set the oven to a moderate temperature (160C-180C/gas 3-4). Rub chicken with a little oil and season well with salt and freshly ground black pepper. Strip the leaves from six of the thyme sprigs and sprinkle them evenly over the chicken. Lightly dust with flour (this helps crisp the chicken).
- Heat 1 tbsp olive oil in a frying pan, add the chicken skin side down and fry for 5 minutes without moving it. Then continue cooking for a further 10-15 minutes, turning regularly, until the chicken is tender and the skin crisp and browned. Remove to a plate and keep warm in the oven.
- Drain almost all the oil from the pan. Add the garlic and mushrooms and cook over a high heat, tossing the mushrooms until they start to soften. Stir in the cream, the remaining thyme sprigs, and season. Simmer for a few minutes until the mushrooms are cooked, then serve with the chicken. New potatoes, and a simple green salad of Little Gems and rocket leaves lightly dressed with lemon juice and olive oil, are the perfect accompaniment.
- 1 large chicken (about 2kg/4lb 8oz)
- 25g butter
- 1 tbsp wholegrain mustard
- roast potatoes and vegetables, to serve (optional)
- 3 celery sticks, finely chopped
- 2 red apples, cored and finely chopped
- 100g walnut, chopped
- 100g fresh breadcrumb, handful reserved for the topping
- 400g sausagemeat (6 sausages)
- 1 medium egg
- handful parsley, chopped
- 2 tbsp wholegrain mustard
- 25g butter, plus extra for greasing
- Heat oven to 190C/170C fan/gas 5. To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning. Scrunch with your hands until well combined.
- Season the chicken all over and put in a roasting tin. Smear with the butter and put on the middle shelf of the oven for 50 mins.
- Meanwhile, grease a 20 x 30cm roasting tin. Press in the stuffing, then sprinkle with the reserved breadcrumbs and dot with the butter.
- Brush the chicken with the mustard, transfer it to a lower shelf and roast for 40 mins more until cooked through and the juices run clear. Put the stuffing on the top shelf at the same time and cook for 40-50 mins until golden and crisp.
- Leave the chicken to rest for 10 mins, then serve with the stuffing, along with roast potatoes and veg, if you like.
- 25g dried porcini mushrooms
- 400g wild mushroom
- 200g shallots
- knob of butter, plus extra for roasting
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 2 thyme sprigs
- 1½ kg/3lb 5oz beef fillet
- 1 tbsp plain flour
- 3 tbsp brandy
- 400ml hot beef stock
- 2 tsp wholegrain mustard
- 2 tbsp crème fraîche
- handful parsley, chopped
- Tip the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop, then strain the liquid (leaving behind the last drop as it might contain grit) and set aside.
- Set aside about half the wild mushrooms, choosing those with the best shape, then finely chop the remainder. Chop 1 shallot very finely. Heat a large frying pan, add the butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over a medium heat for 3-5 mins until softened. Tip in the chopped porcini and stir around the pan for 2 mins. Add the chopped mushrooms to the frying pan along with the thyme sprigs. Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool.
- Place the beef on a board. Take a sharp knife and make a slice lengthways along the fillet, about one-third of the way down, so it folds out like a book. One side of the beef should now be thicker than the other. Make another lengthways slice along the thick half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of an A4 page. Spread the mushroom mixture all over the beef and season really well. Tightly roll up the beef to reform into a log and tie about 8 pieces of string around to secure well.
- Heat oven to 200C/180C fan/gas 6. Place a large heavy-based roasting tin over a high heat on the hob (ensure that it will fit in your oven beforehand). Heat some more butter and the other 1 tbsp oil in the tin, then fry the beef, turning every couple of mins, until well browned all over. This will take about 10 mins.
- Tip the whole shallots into the tin around the beef and toss them in the oil. Roast for 20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a thick piece of meat, it may take a little longer. Ten mins before the end of cooking, stir the whole mushrooms around the pan, coating well in the oil and juices, then leave to roast alongside the meat and shallots. Leave the meat to rest on a board for 10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.
- Place the tin back on the hob. Stir in the flour, mixing well into any oil in the pan, then very carefully pour over the brandy, making sure you don’t pour straight from the bottle. Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin. When the brandy has nearly boiled away, pour over the strained mushroom liquid and beef stock. Cook for about 5 mins until the liquid just coats the back of a spoon, then stir in the mustard and crème fraîche. Season, sprinkle with parsley and pour into a gravy boat. Cut the beef into thick slices and serve with the vegetables, gravy and some Parmesan puffs, if you like.