Recipes for winter

Quinoa with Winter VegetablesQuinoa

Ingredients

  • 200g quinoa
  • 5 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 3 carrots, cut into thin sticks
  • 300g leek, sliced
  • 300g broccoli, cut into small florets
  • 100g sundried tomato, drained and chopped
  • 200ml vegetable stock
  • 2 tsp tomato purée
  • juice 1 lemon

 

Method

  1. Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
  2. Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top

 

 

 

Mustard Chicken with Winter Vegetables

Ingredientsmustard chicken

  • 1 chicken, about 1.8kg/4lb in weight
  • 2 onion
  • 6 celery sticks
  • 6 carrot
  • 2 bay leaf
  • 2 thyme sprigs
  • 1 tsp black peppercorn
  • 50g butter
  • 100g smoked bacon lardons
  • 3 small turnip, peeled and cut into wedges
  • 1 tbsp plain flour
  • 2 tbsp wholegrain mustard
  • 3 rounded tbsp crème fraîche
  • good handful parsley, chopped

Method

  1. Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
  2. When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
  3. Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.
  4. Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.

 

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