Tag Archive: Explore Kids Kitchen

  1. Asian-Style Mushroom and Vegetable Broth by Jane Devonshire

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    Jane says: I love spicy Asian-style soups and this broth base is a real favourite. You can make it a few
    days in advance and keep it in the fridge or freeze it in portions so that you can put
    something together quickly when you are really pushed for time. Don’t be put off by the
    long list of ingredients; it’s very simple to make and you can serve it with whatever veg you
    wish. I’ve included some of my favourites to give you a pointer.

    Recipe courtesy of Jane Devonshire, MasterChef Champion 2016

    Serves 2 as a main or 4 for lunch

    Ingredients

    For the Broth:

    40g dried mixed mushrooms

    1 litre boiling water

    splash of sunflower oil

    1 onion, diced

    1 red chilli, finely sliced

    1 stalk of lemongrass, well bruised

    ½ tablespoon grated fresh ginger

    3 garlic cloves, chopped

    1 sheet nori (optional)

    60ml gluten-free soy sauce

    2 tablespoons rice wine vinegar

    To make the soup:

    200g mixed or button mushrooms, chopped

    110g asparagus, chopped

    1 bok choi, green leaves chopped off, base chopped into 4 or 8 depending on size

    1 red pepper, finely sliced

    75g beansprouts

    To serve:

    75g cooked rice per person

    2–3 spring onions, finely sliced, green parts included

    5g coriander, chopped

    5g basil, chopped

    a little red chilli, finely chopped

    10g (approx.) unsalted peanuts,

    roughly chopped (optional)

    Cooking Method

    1. Place the dried mushrooms in a bowl with the boiling water and leave for at least 20 minutes until stewed, or overnight.

    2. Heat the oil in a large saucepan and gently fry off the onion and chilli until cooked through and softened, about 3 minutes.

    3. Add in the lemongrass, ginger and garlic and cook for a further 1 minute.

    4.  Put the soaked dried mushrooms and stock into the pan with the nori (if using; this adds a fishy flavour to the broth in much the same way fish sauce would, so leave out if you prefer), soy sauce and rice wine vinegar. Bring to the boil and simmer for 5 minutes.
    5. Remove from the heat, strain and reserve the stock, discarding the vegetables. Use immediately; or cool and keep in the fridge for 48 hours in a covered dish or freeze.
    6. To make the soup, bring the stock to the boil and add all the ingredients except the beansprouts.
    7. Leave to boil for up to 1 minute, turn off the heat and add in the beansprouts. Stir through and serve immediately.
    8. To serve, divide the rice among your serving bowls, spoon over the broth with the vegetables, and sprinkle on the spring onions, herbs, chilli and peanuts, if using.

    Jane’s Top Tips:

    I always cook the onions, then add in the garlic for just a minute or two before adding more ingredients. Onions take longer to cook than garlic and burnt garlic is very bitter and can really spoil your dish before you start.

    Rice noodles work really well in this dish as well; just cook according to the packet instructions and add them to the broth instead of the rice.

     

  2. Roast Lamb & Rosemary Pie by Elizabeth’s Kitchen Diaries

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    This Roast Lamb & Rosemary Pie recipe from Elizabeth’s Kitchen Diaries includes a homemade pastry recipe that was her Grandmother’s. The pastry is lovely and rich as it’s full of lard and a touch of brown sugar. Her mother used this pastry recipe to make meat pies out of left over roast beef. To read Elizabeth’s full story behind this pastry click on the link below.

    Kids in the Kitchen

    Fresh Rosemary – If you have Rosemary in the garden, go on an adventure to find it with your kids. You can incorporate the ‘Going on a Bear Hunt’ song but change up the lyrics to ‘Going on a Rosemary Hunt’. In addition to this, pick more than you need and let the children play with it in a washing up bowl or with toy animals creating a lovely scented woodland scene.

    Pastry Playdough – Pastry can be used similarly to playdough by making a big ball and pushing all the air out (kneading). Your kids might be finding it hard not being able to get outside as much so encourage them to get their energy out by pushing or banging the pastry.

    Cookie Cutter Fun – You can try and recreate Elizabeth’s beautiful flowers and leaves on the top of her pie or be creative and use any cookie cutters you have to create your own design. More inspiration here.

    Egg Wash – One of the last steps of this pie is to use a pastry brush to paint the pastry with an egg or milk wash. This will help the crust to have a beautiful shine and colour and keep the edges together when baking. This is the perfect opportunity for your little one to practice their painting skills, which will also be good for their fine motor development too.

     

    Recipe Courtesy of Elizabeth Kitchen Diaries 

    Serves: 12

    Prep Time: 15 mins

    Cooking Time: 30

    Difficulty: Easy

    Equipment

    Ingredients

    Elizabeth’s Grandmother’s Pastry

    • 5 cups/750 g plain flour
    • 4 tsp/25 g dark brown sugar
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1 lb/450 g lard
    • 4 tsp/25 ml vinegar
    • 1 large free range egg
    • Water

    Roast Lamb and Rosemary Pie Filling

    • 4 cups/600 g leftover roast lamb finely diced
    • 1 onion finely chopped
    • 1 carrot finely chopped
    • 1 tbsp fresh rosemary finely chopped
    • 1 and 1/4 cups/300 ml leftover lamb gravy
    • Sea salt to taste
    • Freshly ground black pepper to taste
    • Egg wash to glaze

    Cooking Method

    How to make my grandmother’s pastry recipe

    1. Measure the flour, brown sugar, baking soda and salt into a large bowl.
    2. Rub in the lard with your fingertips until it resembles coarse breadcrumbs.
    3. Add the vinegar and egg to a mixing jug and whisk briefly. Top up with cold water to measure 225 ml.
    4. Add the liquid ingredients to the dry and combine well.
    5. Turn out onto a floured surface and knead briefly, until smooth. You might need to add a little more flour, or a few drops more of water to make a soft, yet firm, dough.
    6. Cut the dough in half and form into discs.
    7. Wrap each disc in cling film and chill until needed.

    To make the roast lamb & rosemary pie filling

    1. Finely chop the lamb and add to a mixing bowl.
    2. Add the onion, carrot and chopped rosemary.
    3. Pour in the gravy and stir to combine thoroughly.
    4. Season well to taste.

    To assemble

    1. Preheat oven to 220 C/ 200 C fan.
    2. Roll out one disc of pastry on a floured surface to a thickness of 1/4 inch.
    3. Line the base of a deep 9 inch pie plate with the pastry and use the tines of a fork to poke holes in the dough.
    4. Add the pie filling, smoothing over the top with a spoon.
    5. Roll out the second disc of pastry and use to top the pie, sealing the edges with a little water.
    6. Decorate as desired, brush with an egg wash or a little milk and bake in the centre of the oven for 30 minutes.

     

  3. Asparagus, Smoked Salmon and Cream Cheese Pasta by Ren Behan

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    This pasta dish of asparagus, smoked salmon and cream cheese is very quick to make with just a few ingredients. Ren uses small penne tubes, though any small pasta shapes work well with this almost-instant cream cheese sauce.

    Kids in the Kitchen

    Pasta – This dish can be made with any pasta, so let your kids be boss and choose what shape/type you use. What if they want to use 2 different types with different boiling times?! The perfect mini math lesson. Don’t forget to use a timer, kids love waiting for a timer to go off and this will help you to remember to add the next type of pasta at the right time.

    Asparagus – Keep those little fingers busy and let them have a go at chopping or even using their hands to break the asparagus spears into 1 inch pieces. If using a knife to chop, please be there to supervise your child.

    Recipe Courtesy of Ren Behan author of Wild Honey and Rye

    Serves: 2

    Prep Time: 10 mins

    Cooking Time: 8

    Difficulty: Easy

    Equipment

    Ingredients

    • 250g/ one cup dried Penne pasta, or other small shapes
    • One bunch/one cup fresh asparagus, chopped into one inch pieces
    • 200g/ 3/4 cup cream cheese, regular or light
    • A glug of olive oil
    • 120g (one small packet) smoked salmon
    • Fresh dill to garnish
    • Sea salt and freshly ground black pepper

    Cooking Method

    1. Bring a large pan of salted water to the boil. Once boiling, add in the pasta shapes and cook for 8 minutes, or according to the packet instructions.
    2. Two minutes before the end of cooking time, add the chopped asparagus to the water. Take out one cup of pasta water for the sauce. After two minutes, drain the pasta and asparagus.
    3. Add the cup of pasta water back into the same pan, stir in the cream cheese and a glug of olive oil, season with sea salt and pepper. Add in the cooked pasta and asparagus.
    4. Stir through the chopped smoked salmon, leaving a few pieces to garnish the top.

    To Serve

    1. Sprinkle over the fresh dill and serve immediately.

     

  4. Warm New Potato, Asparagus and Halloumi Salad by Ren Behan

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    This warm vegetarian salad is quick and easy and perfect for Spring. If you don’t have asparagus courgettes work just as well or try it with any seasonal vegetables, you have to hand.

    Kids in the Kitchen

    Washing the Potatoes – this isn’t a step below, but you could let your kids wash the potatoes either in the sink or a washing up bowl. Let them use the veg brush though if you don’t have one you can use a clean small kitchen cloth. Things to talk about, do the potatoes sink or float? What other items/food/ingredients could you test to see if they sink or float? 

    Recipe Courtesy of Ren Behan author of Wild Honey and Rye

     

    Serves: 2

    Prep time: 10 minutes

    Cooking Time: 30 minutes

    Difficulty: Easy

    Equipment

    Ingredients

    • 500g/2 1/2 cups Jersey Royal new potatoes
    • 500g (2 bunches) fresh asparagus
    • 1 lemon
    • 250g/2 cups halloumi cheese, cubed
    • 1 red onion, peeled
    • 3 tbsp olive oil
    • 60g/one cup rocket leaves, rinsed, drained
    • 10g/2 tbsp fresh herbs, e.g. dill, mint
    • Sea salt and black pepper 

    Cooking Method

    1. Preheat the oven to 180C/350F
    2. Chop the new potatoes in half. Spread the potatoes out evenly on a large baking tray. Drizzle with olive oil, season with salt and pepper and grate over the zest of one lemon. Roast for 15 minutes in the oven.
    3. In the meantime, snap the woody ends away from the asparagus spears, then chop into 1 inch pieces. Chop the onion into 8 pieces.
    4. Remove the potatoes from the oven. Add the asparagus, cubed halloumi and onion to the tray. Mix together with the potatoes. Bake for a further 15 minutes.
    5. Take the tray out of the oven. Arrange the rocket leaves onto a large platter. Scatter the roasted potatoes, asparagus and halloumi.

    To Serve

    1. Scatter over some fresh herbs and serve immediately.

    You can also scatter over some shredded rotisserie chicken for a non-vegetarian version.

  5. Turkey and Leek Meatballs with Tomato Tagliatelle by Ren Behan

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    This super simple recipe from Ren Behan is sure to be a family pleaser. It’s so easy to make using turkey mince which is very lean and great value for money. She has added Grano Padano cheese into the meatballs for extra flavour, but you can substitute any cheese you have to hand. Same with the leeks, feel free to use an onion or shallots instead of leeks if you don’t have any in your pantry.

    Kids in the Kitchen

    Cheese – Get your little helper to grate the cheese for you, this can be done with a hand grater or if you wanted to grate a large quantity to use some for this recipe and for another day, use your food processor grating facility. Kids can cut the cheese to the correct size to fit in the top, place the top on and turn the wheel to grate.

    Rolling the Meatballs – Let’s be honest, this is likely to be pretty messy, but let the kids have a go, they can make different shapes with the meat mixture, tubes, ovals, eharts or patties. Just make sure you all have a good 20 second hand wash afterwards!

    Recipe Courtesy of Ren Behan author of Wild Honey and Rye

    Serves: 4

    Prep Time: 30 mins

    Cooking Time: 20

    Difficulty: Easy

    Equipment

    Ingredients

    • Olive oil
    • 1 large leek, finely chopped
    • 1 clove garlic
    • 500 g turkey mince (thigh or breast)
    • 1 egg
    • 2 slices bread (stale bread is best)
    • ½ cup water
    • 50 g Grano Padano cheese, grated
    • Salt and pepper
    • 500 g fresh or dried tagliatelle pasta
    • 350 g (one pot) tomato and basil sauce

    Cooking Method

    1. Fry the leeks in a tablespoon of olive oil for a couple of minutes until soft. Grate in the garlic clove, stir well, set to one side.
    2. Take a large bowl and add the turkey mince, the egg and the leeks and garlic. Soak the slices of bread in water and add that to the mince, breaking it up a little with your hands. Add in the grated Grano Padano cheese and a good twist of salt and pepper. Mix everything together really well – best to do this with your (clean) hands.
    3. Using wet hands or an ice-cream scoop, make golf-sized balls. Place them on a flat chopping board while you make the rest.
    4. Heat another couple of tablespoons of olive oil in a frying pan and gently fry the meatballs, turning them around until they are nice and golden all over. You might need to do this in a couple of batches.

    Turkey and Leek Meatballs by Ren Behan

    1. In the meantime, take a large pan of salted water on to boil and cook your pasta according to the packet instructions. Drain and set aside.
    2. Put all the cooked meatballs back into the pan and pour over the tomato sauce, turn down the heat and simmer for 5-10 minutes.
    3. When ready, mix the meatballs and sauce with the tagliatelle and serve.

     

  6. Pear & Plum Banana Bread by Ren Behan

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    This is the perfect recipe to get the kids involved and help towards their five a day. Quick and easy to make it can be rustled up in no time and provides a wonderful healthy snack. You can also use apples or blueberries for one of the layers.

    Kids in the Kitchen

    Mashing Bananas – Who doesn’t enjoy mashing stuff? Give your kids the task of peeling and mashing the ripe bananas in this recipe. Tip – here’s a fun song about bananas to sing along while your kids are prepping the bananas.

    Sifting Dry Ingredients – Bring on the mess! First measure how much flour you will need and let them go for it. A sieve will work but a handheld flour sifter if you have one would be really fun for the kids too.

    Recipe Courtesy of Ren Behan author of Wild Honey and Rye

    Serves: 6-8

    Prep time: 15 minutes

    Cooking Time: 1 hour

    Difficulty: Easy

    Equipment

    • Loaf Tin
    • Baking Paper
    • Electric Whisk
    • Sieve

    Ingredients

    • 150g unsalted butter (plus a bit extra for greasing)
    • 100g soft brown sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 200g self-raising flour
    • 1 teaspoon cinnamon (plus extra for dusting)
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 3 bananas, mashed
    • 120g sour cream
    • 1 pear, ripe, sliced
    • 2 plums, ripe, stone removed, sliced

    Cooking Method

    1. Preheat the oven to 180C/160 fan/gas 5. Grease the inside of a loaf tin with a little butter and line with a sheet of baking paper.
    2. Using an electric whisk, beat the butter with the sugar, eggs and vanilla.
    3. Sift in the dry ingredients and stir with a metal spoon. Stir in the mashed bananas and sour cream.
    4. Add one third of the mixture to the loaf tin and spread out using the back of a spoon. Next, add a layer of pear. Then a further third of the mixture followed by a layer of plum. Add the rest of the mixture and flatten the top. Dust with a little extra cinnamon.
    5. Bake the loaf for 1 hour. Leave the cake to cool in the tin for ten minutes before carefully taking it out to cool on a wire rack. Serve when warm or cold with extra fruit on the side.

  7. Salted Caramel Chocolate Oatmeal Bars by Ren Behan

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    If you love Salted Caramel and Chocolate these Oatmeal Bars are for you! You can be sure if there are any little ones around they will enjoy getting chocolaty for this recipe.

    Kids in the Kitchen

    Mixing – This has to be one of the best things to let kids do when baking or cooking with them. Even the smallest of youngsters can have a go!

    Pressing the Dough – Once everything is mixed together keep those little fingers busy by getting them to push the dough into the container.

    Recipe Courtesy of Ren Behan author of Wild Honey and Rye which she adapted from US blog Pinch of Yum

    Prep time: 10 minutes

    Cooking Time: 30-35 minutes in total

    Serves: 12

    Equipment

    Ingredients

    • 200g plain flour
    • 115g rolled oats
    • 220g soft brown sugar
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon sea salt
    • 125g unsalted butter, melted and cooled a little
    • 150g good quality (60%+) dark chocolate, chopped (Ren used Lindt 62%)
    • 180g caramel (Ren used Bonne Maman Confiture de Caramel)
    • An extra pinch of sea salt

    Cooking Method

    1. Preheat the oven to 180C. Melt the butter and leave it to one side to cool. Put the flour, oats, sugar, baking powder, and a pinch of salt into a mixing bowl. Pour in the butter and mix everything together with a spoon until a soft (but still crumbly) dough forms. If the dough feels sticky, add a little more flour.
    2. Take a 9 x 13 baking dish and press 2/3 of the dough into it, flattening it down. Save 1/3 for topping. Bake for 15 minutes or until the top is turning golden.
    3. While crust is baking, melt the caramel (adding an extra pinch of sea salt) in the microwave until it is runny and set to one side.
    4. Take the crust out of the oven and very carefully sprinkle over the grated or chopped chocolate. Next, pour the melted caramel over the chocolate chips. Then, crumble the remaining dough over the top of the bars. Bake for another 15-20 minutes, until the top layer is golden brown.
    5. The hardest part is letting it stand for an hour or so, until the caramel is cooled. Slice into bars with a sharp knife.

  8. Very Simple Soda Bread by Paris House

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    Traditionally baked round, soda bread has a buttery sweetness to it. This recipe is quite special to chef Phil Fanning from the Paris House as it is based on his aunt’s family recipe. He has given it a ‘chefy’ twist yielding a slightly less traditional soda bread, one that is not quite as dense and with a consistency slightly more like a cake than a bread. 

    If you fancy a spot of baking with the kids this soda bread is a great place to start. There’s no yeast required and little ones can get involved weighing out the ingredients, rubbing the butter through the flour and watching as the bicarbonate of soda and buttermilk react to create the bubbles which give the bread it’s lift.

    Make the soda bread once and we guarantee that you will go back to the recipe again and again.

    Kids in the Kitchen

    Fun with Butter – Give the kids a chance to rub the butter into the flour. This is great for fine motor skills and keeping their little fingers busy.

    Buttermilk bubbles – Here’s a little bit of a science fun for the kids. When a base reacts with an acid, it results in a chemical reaction, producing salt, water and carbon dioxide. You will notice when the bicarbonate of soda is mixed into the batter/buttermilk it will react and cause little carbon dioxide bubbles to form.

    Recipe Courtesy of Paris House

    Makes: 1 loaf of bread

    Difficulty: Easy

    Equipment

    • Bowl
    • Silicone paper/parchment paper
    • Tin foil
    • 30cm x 11cm x 8cm round bread tin (or similar)
    • Cooling rack

    Ingredients

    • 185g milk
    • 25g treacle
    • 200g wholemeal flour
    • 85g soft flour
    • 45g fine oatmeal
    • 4g bicarbonate of soda
    • 4g salt
    • 20g butter
    • 150g buttermilk

    Cooking Method

    1. Preheat the oven to 180ºC.
    2. Gently warm the treacle and 50g of milk and mix well.
    3. Mix the flour, oatmeal, salt and bicarbonate of soda together in a medium bowl.
    4. Rub the butter into the flour mix.
    5. Add the remaining ingredients and mix well until fully incorporated.
    6. Fill a silicon paper lined 20cm x 10cm round tin and cover with foil.
    7. Bake at 180ºC for 30 mins.
    8. Remove the foil and bake for a further 10 – 15 mins, until golden and cooked through.
    9. Leave to cool for 10 minutes then remove onto a resting rack to cool.
    10. Enjoy!

    Soda Bread Recipe Paris House

     

  9. My Mum’s Chicken Soup by Jane Devonshire

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    It is such a privilege for us to be able to share this heirloom of a recipe from Jane Devonshire. Here is what Jane’s story behind this comforting family recipe…

    A while ago I posted a photo of my chicken soup and since then have been asked numerous times to publish the recipe. This is one of my real family favourites that I often cook when my kids are a bit run down, sick or feeling in need of a bit of a pick me up.

    So, here it is… It’s very simple. I’ve reproduced it exactly as my Mum taught me and exactly as I remember my Nanny making it – stock cubes and all. I really hope it brings a little goodness and comfort to you too; it’s such a family staple.

    Please note I have given you quantities but it really is not an exact recipe. It’s definitely a case of throwing things in a cooking pot.

    ​The recipe below will feed a family of 6 very economically for an evening meal. I usually serve it with dumplings or mashed potato. If you are having it as just a bowl of soup at lunchtime it will go a lot further.

    Kids in the Kitchen

    Stock Cubes – Little fingers like to peel and re-peel so give them the challenge of getting the wrapping off the stock cubes.

    Pearl Barley – Let the kids add the barley into the soup. It’s very tactile and nice to run your fingers through. Tip – you may need a few more kid sized handfuls though! Another option for the younger kids get them their own pot or bowl and if you have some extra barley or rice let them play with the barley for longer. Giving them a spoon, measuring cup etc to encourage them to continue mixing/playing.

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 6

    Cooking Time: 1.5-2 hours

    Difficulty: Easy

    Equipment

    Ingredients

    • 1 medium sized chicken, 1.75Kg approx
    • 2 onions
    • 1 medium sized swede, 525g approx
    • 525 g of carrots
    • 2 onions
    • 2 leeks
    • 2 packs of liquid chicken stock to cover chicken and veg – If not quite enough I add some water
    • 3-4 Knorr chicken stock cubes
    • 1 – 2 tbsp mixed dried herbs
    • Pearl barley optional  2 – 3 handfuls about 75 g

    Cooking Method

    1. You have 2 options you can ask your butcher if he can joint the chicken into x 8 portions and de-skin. Or, if I am honest I remove all the string etc holding chicken in place and I I cook the chicken whole in the stock etc. After an hour of cooking I carefully remove it from the stock using two carving forks and place into a large bowl or plate. Then using a spoon and a knife I gently remove the skin and break the chicken up into pieces, I discard the skin and return all the rest of the chicken including the bones to the pot for another hour. Please be careful if you do this as it will be boiling hot. You can skip this and leave the skin on if you don’t object to having it in the soup although I find it quite unpleasant.                             
    2. Chop the onion and the leek and add to the pot with the chicken.                     
    3. Add the chicken stock and Knorr stock cubes and mixed dried herbs plus (optional) pearl barley if using. Use extra water to make sure chicken covered.                                          
    4. Put onto simmer on low heat on hob.                                      
    5. Chop swede and carrot and add to the pot as soon as they are ready.               
    6. After an hour remove the chicken from the stock pot, de-skin and joint it – see instructions above.                                                           
    7. Season if necessary at this stage; please remember stock cubes are very salty. I always add some pepper at this stage.                                                
    8. Cook for approx another 1 hour until the chicken is falling off the bone. I serve it with the bones in as we have always eaten it like that but please feel free to remove them if you prefer.  

  10. One Pot Chicken with Tomato, Bacon and Mushrooms by Jane Devonshire

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    We all love a one pot meal and this one by Jane Devonshire is fabulously gluten free. This recipe is a midweek favourite in her household as it’s very easy, tasty, great for freezing and economical too!

    Kids in the Kitchen

    Mushrooms – Chopping the mushrooms can easily be done even by those as young as 2 years old with a butter knife. Even if they don’t eat them they will have the chance to handle them and contribute to the recipe which may make them more likely to try them.

    Rice – Another one for the younger kids, get them to help measure or scoop the rice into a cup then dump it into a pot. Pour some water in to cover and let them use their hands to wash the rice. The water will turn cloudy the first couple of times you wash the rice but then will eventually become clear, then you’re ready to cook it!

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4

    Difficulty: Easy

    Equipment

    Ingredients

    • Approx 1kg medium sized chicken thighs de-skinned. The bone in this allows for about x 2 chicken thighs per portion. (If you prefer to use the skinned and boned ones you can buy them in a supermarket. When I can, I prefer to cook chicken on the bone. I buy x 2 standard packs so quantity of chicken thighs can differ)
    • 2 medium sized onions chopped
    • 250g mushrooms (I like to use the big flat field mushrooms but chestnut or button mushrooms work really well too), chopped
    • 200g smoked bacon chopped or Pancetta (You can use ready packaged lardons)
    • 1 pack flat leaf parsley chopped
    • 3 cloves of garlic finely chopped or grated
    • 3 x tins chopped tomatoes
    • Salt and pepper
    • 1 tbsp olive oil
    • Rice to serve

    Cooking Method

    1. Put the onions, mushrooms, chopped bacon, garlic in the casserole dish on the hob with the olive oil, simmer with the lid on until the onions are translucent and juices running out of the ingredients 5 -10 minutes.                                                                            

    2. De-skin the chicken thighs and trim off any fatty bits.                    

    3. Add the chopped tomatoes to the onion and bacon mixture with 2/3 of the chopped parsley.                                                     

    4. Put the chicken thighs into the mixture flattened out and using a   wooden spoon push them so they are completely covered by the sauce.                                                                        

    5. Add salt and pepper to taste. I like to be generous with the pepper but careful with the salt as the bacon is salty.                                    

    6. Put the lid on the casserole dish and place in the oven gas mark 4 between 2 and 2.5 hours depending on the size of the chicken thighs until the meat is tender and falling off the bone, this does depend on the size of the chicken thighs.                                                                 

    7. Cook the rice and serve the chicken on the rice with plenty of sauce over the top. Sprinkle over the remaining parsley.

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Registered in England & Wales
company number 02251205
VAT registration GB646682112.

Registered company address:
5 Churchill Way, Sheffield 35a Business Park, Sheffield, South Yorkshire, S35 2PY