Family Recipes

1. Baked Chicken with Lemony Carrots, Garlic and Potatoes
2. Lamb, Redcurrant, Carrot and Rosemary Cobbler
3. Carrots Roasted with Parsnip, Celeriac, Lemons and Coriander Seeds

Baked Chicken with Lemony Carrots, Garlic and Potatoes : Serves 4

Ingredients

• 1 kg chicken thighs, chicken breasts on the bone or drumsticks
• 500g carrots peeled and cut into batons
• 3 tbsp olive oil
• A little soft butter
• 3 medium potatoes peeled and cut into slices
• 2 lemons
• 2-4 cloves of garlic peeled and finely sliced
• 2-3 sprigs of fresh rosemary and thyme or
• 1tsp mixed dried herbs
• Sea salt and black pepper

Directions

Preheat the oven to 200°C/400oF/Gas Mark 6. Smear an ovenproof dish liberally with the butter, layer the potatoes and garlic on the bottom of the dish and season well, then top with the carrots and slice one of the lemons in thin slices over the carrots. Add the herbs and drizzle with 2 tablespoons of olive oil and pour over 2 tablespoons of water. Lay the chicken pieces skin-side down on top, squeeze the juice from the remaining lemon, season with salt and pepper, and drizzle over the remaining 1 tablespoon of olive oil. Bake for 20-25 minutes in the oven and then turn over the chicken, spoon a little of the pan juices over them. Turn the oven down to 180DegC/370DegF/Gas Mark 4 and continue to cook for a further 25-30 minutes until the chicken is well browned and the potatoes cooked through.

Lamb, Redcurrant, Carrot and Rosemary Cobbler : Serves 6

Ingredients

Lamb

• 700g diced lamb for stewing
• 4 large carrots, peeled and cut into chunky 2cm rings
• 1 large onion
• 1 small leek cut into rings
• 1 bayleaf
• 1 dsp redcurrant jelly
• 2 cloves garlic finely diced (optional)
• 850ml good lamb or vegetable stock
• 3 tbsp olive oil
• Seasoned flour
• Salt and pepper
• Pinch dried rosemary/tsp fresh

Directions

Put the oil into a sautée pan. Coat the lamb in seasoned flour. Fry the meat until browned. Throw in the vegetables and bay leaf. Fry for 2 minutes, stirring constantly. Add the redcurrant jelly and dried rosemary. Add stock. Season to taste.

Ingredients

Cobbler / Scones

• 225g self-raising flour
• ½ tsp salt
• 50g hard butter
• 120 ml milk
• 2 eggs
• 1 tsp dried rosemary
• 50g strong Cheddar cheese, grated

Directions

Preheat the oven to 220°C / 425°F / Gas Mark 7. Sift the flour with the salt into a large bowl. Cut the butter into small cubes. Toss it into the flour. With fingertips, rub in the butter until the mixture resembles breadcrumbs. Add salt and pepper. Add the rosemary and cheese. Make a well in the centre of the mixture, beat the egg and milk together and bring the mixture together with a knife. The mixture will be sticky. On a floured surface, knead the dough two or three times until smooth. Roll or pat into a flat block about 21/2 cm / 1" thick. Cut into rounds with a floured cutter. Brush the tops of the scones with the remaining beaten egg for a golden crust. Put the scones directly on top of the casserole and cook for 15 - 20 minutes until well risen and golden brown.

Carrots Roasted with Parsnip, Celeriac, Lemons and Coriander Seeds : Serves 6-8

Ingredients

• 1 celeriac
• 2 parsnips
• 500g carrots cut in half
• Sea salt and black pepper
• 8 tbsp olive oil
• 4 cloves garlic
• 6 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 12 whole sage leaves
• 2 lemons
• 2 tsp coarsely crushed coriander seeds

Directions

Heat the oven to 200°C Gas Mark 7. Lightly crush the garlic with the flat blade of a knife, but leave whole. Crush all the herbs with the flat of the knife and tear the sage leaves. Place the garlic and herbs in a bowl and squeeze the lemon juice from the two lemons, then add the lemon halves, coriander seeds and olive oil. Cut the celeriac and parsnips in chunks depending on the size, add them and the carrots to the mixture in the bowl and toss to mix. Place in a large roasting tin. Season well with salt and pepper and cook for 30 minutes stirring once. This can be garnished with some fresh coriander.