Oven-baked chicken pilau JUICE

Ingredients 85g pine nuts 2 tbsp olive oil 1 red onion, cut into thin wedges 1 tsp turmeric 8 skinless boneless chicken thighs 350g long grain rice 85g sultanas 850ml chicken stock handful fresh coriander leaves, to serve Method Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside. Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.

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Oven-baked chicken pilau Hair 1

Ingredients 85g pine nuts 2 tbsp olive oil 1 red onion, cut into thin wedges 1 tsp turmeric 8 skinless boneless chicken thighs 350g long grain rice 85g sultanas 850ml chicken stock handful fresh coriander leaves, to serve Method Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside. Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.

Grilled salmon tacos with detect lime yogurt 1

Ingredients 1 tsp garlic salt 2 tbsp smoked paprika good pinch of sugar 500g salmon fillets 200ml fat-free yogurt 1 tbsp chipotle paste or hot chilli sauce juice 1 lime To serve 8 small soft flour tortillas, warmed ¼ small green cabbage, finely shredded small bunch coriander, picked into sprigs few pickled jalapeno chillies, sliced lime wedges, to serve hot chilli sauce to serve, (optional) Method Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high. Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin. Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

Banana Berry™ Smoothie hair

Bursting at the seams with berries! These bananas came to party and they brought all of their friends. Strawberries, blueberries and raspberry sherbet take this smoothie to the next level. Maximum volume isn’t good enough; this smoothie turns it up to 1

Caribbean Passion® Smoothie AYLGUU 7

Beat the heat, the island way. Get whisked away to a lush tropical island by a blend of strawberries, peaches, passion fruit-mango juice and orange sherbet. Are you being serenaded by birds of paradise? No, that’s a car horn; you’re daydreaming in the parking lot again.

Warm Sweet Potato Salad with Warm Chutney Dressing 2

Ingredients 250g butter, softened 250g caster sugar 4 large eggs 1 tsp almond extract (if you have a nut allergy, use vanilla extract instead) 200g self-raising flour 50g ground almonds (if you have a nut allergy, use 50g plain flour instead) 2 tbsp milk For the icing and decoration 150g butter, softened 300g icing sugar, sieved 500g ready-to-roll icing, coloured red 250g ready-to-roll icing, coloured grey 200g royal icing, made from packet royal icing sugar (use 200g sugar) red food colouring 4 liquorice Catherine wheels 25g white ready-to-roll icing 2 iced party ring biscuits 25g ready-to-roll icing, coloured yellow 8-10 chocolate coated biscuit sticks (e.g Mikado) or mint sticks (e.g Matchmakers) 6 dolly mixture sweets blue food colouring black food colouring Lego firemen (optional) Method Heat the oven to 180C/160C fan/gas 4. Grease and base line a 20cm square cake tin with baking parchment. Put the butter and sugar into a bowl and beat until light and fluffy. Add the eggs, almond extract, flour, ground almonds and milk and beat very well until light and pale in colour. Spread into the prepared tin and bake in the oven for 35–40 mins. Remove and allow to become completely cold before cutting and icing. To make the butter icing, put the butter into a bowl and beat well. Gradually beat in the icing sugar until smooth and creamy. Cut the cake in half to make two rectangles each 10x20cm. Take one half and cut into two pieces measuring 10x14cm and 10x6cm. Using a little butter icing, attach the 10x6cm piece to one end of the 10x20cm piece. This is the cab part of the engine. Take the 10x14cm piece and slice in half horizontally. Spread a little butter icing on the main part of the fire engine (behind the cab) and stick on one of the 10x14cm pieces. The remaining piece of cake is not required. Using a sharp knife, slice the front of the cab at an angle where the windows will be placed. Spread the whole cake with butter icing. Roll out the red fondant and use to cover the fire engine. Trim around the base. Roll out all but 50g of the grey icing to an irregular strip and place on a 30cm cake board. Carefully lift the fire engine onto the board. Unroll about half the liquorice from each of the four wheels. Attach the strips, using a little of the red icing, to make a double border around the base of the cake. Again using the icing, attach the four wheels. Use leftover liquorice to make strips to mark the centre of the road. Roll out the reserved grey icing and cut out 6 shutters and two wing mirrors. Attach to the cake using red icing. Use the white icing to make two front and two side windows for the cab. Attach with red royal icing and pipe around each window and pipe the cab doors. Stick on dolly mixtures to represent headlights, roof lights and ladder supports. Make a ladder from the chocolate covered biscuit or mint sticks, chopping and sticking with icing. Attach to the top of the engine with icing. Stick together the two party rings and attach to the side of the fire engine. Roll the yellow fondant icing into a long sausage and wrap around the biscuits to represent the hose, snake out onto the board and then make a small circle of yellow icing and stick on the end for the nozzle. Colour the remaining royal icing a pale blue colour. Thin with a little water if necessary and drizzle onto the cake board to represent water flowing from the hose. Using a little blue colouring thinned with water, paint the windows with a fine paint brush. Using black colouring, paint windscreen wipers on the front windows.

Clam, chorizo & white bean stew 3

Ingredients 50g chorizo, diced 1 onion, finely chopped 1 garlic clove, crushed small bunch flat-leaf parsley, ½ finely chopped, ½ roughly chopped 200ml hot stock, fish or vegetable 400g can chopped tomatoes 400g can butter beans or white beans, rinsed and drained 1 tsp sherry vinegar 600g clams, cleaned crusty bread, to serve Method Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more. Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced. Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.