Chicken thighs and drumsticks go a long way when teamed with healthy pulses flavoured with Dijon, cream and parsley
- 1 tbsp vegetable oil
- pack of 4 chicken thighs and 4 chicken drumsticks
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 250g Puy lentils
- 750ml hot chicken stock
- 2 tbsp crème fraîche
- zest and juice 1 lemon
- 1 tbsp Dijon mustard
- small bunch parsley, chopped
- green vegetables, to serve (optional)
MethodSeason the chicken pieces, then brown in the hot oil for 3 mins each side, until golden on all sides. Remove and set aside. Pour away all but 1 tbsp oil.
- 1kg pork loin fillet
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- small bunch tarragon, chopped
- 350g Puy lentils
- 1l vegetable stock
- zest and juice 1 lemon
- 1 apple, cored and diced
- 200g jar good-quality mayonnaise
- 1 garlic clove, crushed
- green beans, to serve
- Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.
- Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
- To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.
- 100g salted pretzel
- 12 boneless, skinless chicken thighs
- flour, for dusting
- 2 eggs, beaten with a fork
- 1 tbsp olive oil
- 100ml wholegrain mustard
- 4 tbsp honey
- 1 tsp white wine vinegar
- green veg or salad and potatoes, to serve (optional)
- Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
- In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.
- 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.