This simple recipe has its origins in Persian cooking, where fruits are often combined with meat. An exotic treat
MethodTurn the heat on to medium and leave to cook for 5-7 mins until the skin starts to turn golden brown and crispy. Meanwhile, halve the onion and cut into half-moon slices. Turn over the duck legs and add the onions to the pan. Cook 5 mins more, stirring occasionally, until duck is golden all over and the onions are soft.
- 2 tbsp olive oil
- 3 banana shallots, finely sliced
- 4 chicken legs
- 300ml gluten-free chicken stock
- 2 large garlic cloves, peeled but left whole
- a few lemon thyme sprigs
- 400g cherry tomato
- 3 plum tomatoes, quartered
- 400g can cannellini bean, drained and rinsed
- 1 green chilli, finely sliced
- 175g quick-cook fine polenta
- 85g finely grated Parmesan
- knob of butter
- small bunch basil, leaves picked and torn, to serve
- Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
- Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions). Season generously, remove from the heat and stir through the Parmesan and butter. Serve the polenta with the chicken on top, scattered with basil.
- juice 1 orange
- 3 tbsp red wine vinegar
- 1 tbsp clear honey
- small bunch dill, very roughly chopped
- small bunch mint, picked and torn
- bunch spring onions, finely sliced
- 100g bag mixed salad leaves
- 120g tub pomegranate seeds (or seeds from 1 pomegranate)
- 100g bag pistachios, roughly chopped
- Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.
- 140g ricotta, from a 250g pot, drained
- 1 tbsp extra virgin olive oil, plus extra to serve
- 1 tbsp coriander seed
- ½ tsp freshly ground black pepper
- 1-2 tsp pomegranate molasses
- Heat oven to 180C/160C fan/gas 6. Turn the cheese upside down on a chopping board, then slice off the top two-thirds (use what’s left in a pasta or with chopped soft herbs as a dip). Oil a small ovenproof dish with 2 tsp olive oil, then put the ricotta in.
- Using a pestle and mortar, roughly crush the coriander seeds. Add 1 scant tsp salt and pepper and mix in. Gently press on all around the outside of the cheese to create a coriander crust.
- Drizzle over 1 tsp olive oil and bake for 20 mins or until starting to brown. Cool slightly before drizzling liberally with pomegranate molasses and oil. Serve in the dish, warm or at room temperature.