Recipes

Honey and mustard-glazed chicken with spicy potato wedges

Ingredients
For the potato wedges
1 tbsp olive oil
1 potato, cut into wedges
½ tsp cayenne pepper
½ tsp chilli flakes
For the chicken
1 tbsp olive oil
1 chicken breast, skin removed
1 tsp balsamic vinegar
1 tsp wholegrain mustard
1 tsp honey
sprig fresh parsley, to garnish

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the potato wedges, heat the oil in an ovenproof frying pan, add the potato wedges and sprinkle over the
spices. Fry the wedges, stirring frequently, until lightly browned on all sides.
3. Transfer to the oven and bake for 15 minutes, or until golden-brown and tender.
4. Meanwhile, for the chicken, heat the oil in another ovenproof frying pan and fry the chicken for 2-3 minutes on
each side. Add the balsamic vinegar, mustard and honey and stir to coat the chicken.
5. Transfer to the oven and bake for 8-10 minutes, or until the chicken is completely cooked through.
6. To serve, place the chicken onto a serving plate with the potato wedges and garnish with parsley.

Lemon meringue pie

Ingredients
For the sweet shortcrust pastry
225g/8oz plain white flour
pinch salt
110g/4oz cold unsalted butter, cubed
2 tsp caster sugar
1 medium free-range egg yolk
For the lemon curd
100g/3½oz caster sugar
7 tbsp cornflour
4 large lemons, zest and juice only
6 free-range egg yolks
100g/3½oz unsalted butter, melted
For the meringue
6 medium free-range egg whites
300g/10½oz caster sugar

Method
1. Sift the flour and salt into a mixing bowl.
2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is
achieved.
3. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of
cold water.
4. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a
baking tray.
6. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of
the tin onto the baking tray underneath the tin - don't trim at this stage.
7. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp
knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove
the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
8. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large
bowl.
9. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
10. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
11. Beat in the egg yolks, lemon juice and butter. Return to the pan.
12. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to
cool slightly.
13. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk
in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the
meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
14. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like
underneath.
12. Serve warm or cold in slices.