Barbecue-style chicken ‘n’ coleslaw recipe

This classic American dish is surprisingly low in calories and saturated fat.
tried and tested
Barbecue-style chicken ‘n’ coleslaw

Ingredients

    330ml can cola
    200g passata
    15g fresh ginger, grated
    1 large garlic clove, crushed
    2 tbsp Worcestershire sauce
    1 tbsp dark soy sauce
    1½ tbsp cider vinegar
    1 tbsp light muscovado sugar
    4 skinless chicken breasts, cut into 3cm chunks
    2 red peppers, cut into 3cm chunks
    Lime wedges, to serve

For the coleslaw

    100g fat-free yogurt
    1 tsp caster sugar
    1 tsp Dijon mustard
    1 tbsp cider vinegar
    1 large carrot, grated
    100g radishes, coarsely grated
    4 spring onions, thinly sliced on the diagonal
    3 celery sticks, thinly sliced on the diagonal

Method

    1. Soak 12 wooden skewers in water. Meanwhile, put the cola, passata, ginger, garlic, Worcestershire sauce, soy sauce, vinegar and sugar in a large, non-stick saucepan. Bring to the boil and cook for 15-20 minutes, until the sauce has thickened. Season and cool. When cool, add the chicken and coat in the sauce. (If you have time, marinate in the fridge overnight.)
    2. Meanwhile, for the coleslaw, whisk together the yogurt, sugar, mustard and vinegar in a large bowl. Add the carrot, radishes, spring onions and celery. Mix together and season well.
    3. Preheat the barbecue or grill to medium. (If you have a charcoal barbecue, light it 30 minutes before you’re ready to cook.)
    4. Thread the chicken and pepper pieces alternately onto the skewers. Season and barbecue or grill for 10 minutes, turning halfway, until the chicken is cooked through.
    5. Serve the chicken skewers with the coleslaw and lime wedges to squeeze over.

Nutritional info

Per serving: 296kcals, 2.4g fat (0.7g saturated), 41g protein, 28.6g carbs, 22.6g sugars, 1.3g salt

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Hot-crumbed baby mozzarella, beetroot and potato salad recipe

Nothing could be more tempting than hot crumbed mozzarella balls as the cheese melts delightfully in your mouth. Crispy potatoes and sweet beetroot add great taste and texture to this sumptuous salad.
tried and tested
Hot-crumbed baby mozzarella, beetroot and potato salad

Ingredients

75g fresh white breadcrumbs
Grated zest and juice of 1 lemon
Generous pinch of chilli flakes
Small handful fresh thyme leaves
50g plain flour
2 large free-range eggs, beaten
150g baby vegetarian mozzarella balls, drained
250g new potatoes, halved lengthways
4 tbsp olive oil
4 cooked, peeled beetroot, quartered
1 red onion, cut into wedges
2 tbsp balsamic vinegar
Vegetable oil, for deep frying
100g mixed rocket, watercress and spinach
1 tbsp pumpkin seeds, toasted

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. In a medium bowl, mix the breadcrumbs, lemon zest, a few chilli flakes, a sprinkling of the thyme, and some seasoning. Place the flour in a second bowl, and the eggs in a third.
2. Pat the mozzarella balls dry with kitchen paper. Roll the mozzarella balls in flour, then dip in the egg, then roll in the breadcrumbs. Repeat in the egg and breadcrumbs to create a double layer, then set aside.
3. Put the potatoes in a roasting tin, drizzle with half the olive oil, and scatter with a few thyme leaves and a pinch of chilli flakes. Season well. Roast for 15 minutes, shaking the tin now and then. Add the beetroot and onion, drizzle with the vinegar and roast for 15 minutes more.
4. Remove the veg from the tin and set aside. Add the rest of the olive oil and a squeeze of lemon juice to the tin, and whisk to make a dressing.
5. Half fill a saucepan or deep fat fryer with vegetable oil. Just before serving, heat over a high heat until a cube of bread turns golden in 30 seconds. Using a spider strainer or slotted spoon, lower the crumbed mozzarella into the hot oil and fry for 3-4 minutes until golden brown. Remove and drain on kitchen paper.
6. Pile the salad leaves onto 4 plates, top with the roasted vegetables, and drizzle with the dressing. Top with the hot mozzarella balls, scatter with the pumpkin seeds and serve.

Nutritional info

Per serving: 566kcals, 36.2g fat (9.4g saturated), 18.7g protein, 44g carbs, 9.2g sugar, 1.1g salt
Chef's tip

You could replace the potatoes with chunks of butternut squash and use pine nuts or other seeds instead of pumpkin seeds.

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Chicken, pancetta and bean stew with sage recipe

A rustic Italian stew recipe that, with the first mouthful, will transport you to an Umbrian cucina.
tried and tested
Chicken, pancetta and bean stew with sage

Ingredients

3 tbsp olive oil
140g pancetta cubes
1 white onion, finely chopped
6-8 chicken thighs on the bone, with skin
1 tbsp plain flour, seasoned
200ml white wine
300ml chicken stock, hot
400g tin haricot beans, drained, rinsed
Small handful fresh sage leaves
2 tbsp double cream

Method

1. Heat 1 tbsp of the oil in a large casserole. Add the pancetta and fry until crisp. Use a slotted spoon to transfer to a bowl. Add the onion to the casserole and cook until soft. Add to the bowl with the pancetta.
2. Dust the chicken thighs in the flour. Add another 1 tbsp oil to the casserole, increase the heat and fry the chicken until golden all over.
3. Return the onion and pancetta to the casserole along with the wine and bubble until reduced by two-thirds. Pour in the hot stock, bring to the boil, cover and simmer for 20 minutes. Add the beans and simmer, uncovered, for another 10 minutes until the chicken is cooked through.
4. Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the sage leaves until crisp. Drain on kitchen paper. Stir the cream into the stew. Season. Serve, garnished with the crispy sage.

Nutritional info

Per serving: 541kcals, 26.3g fat (8.1g saturated), 51.2g protein, 18.5g carbs, 2.5g sugar, 2g salt
Chef's tip

You can save money by buying a whole chicken instead of thighs and jointing it into 8 pieces.

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Cranberry fruit loaf with cranberry sauce recipe

This beautiful alternative to Christmas cake, adapted from Jane Grigson’s Fruit Book (Penguin Cookery Library), would make a great teatime treat over the holidays.
tried and tested
Cranberry fruit loaf with cranberry sauce

Ingredients

3 tbsp hazelnut oil or melted butter, plus extra for greasing
500g plain flour, sifted
225g golden caster sugar
4 tsp baking powder
1 tsp salt
2 eggs, beaten
350ml whole milk
200g fresh (or frozen and thawed) cranberries, coarsely chopped
100g mixed dried fruit
100g skinned roasted hazelnuts, roughly chopped

For the cranberry sauce

200g fresh or frozen cranberries
100g caster sugar
Seeds from 1/2 vanilla pod or 1/4 tsp vanilla extract
Juice of 4 small oranges

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and baseline a deep, 2-litre loaf tin. Sift the flour, sugar, baking powder and salt into a large bowl. Beat the eggs, milk and oil or butter in another bowl, then fold into the dry ingredients, followed by the fruit and nuts. Spoon the mixture into the loaf tin and bake for 55 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
2. Meanwhile, make the sauce. Put the cranberries, sugar, vanilla and orange juice in a saucepan over a medium heat. Cook for 6-8 minutes, stirring occasionally, until the fruit breaks down and the mix looks jammy. Set aside to cool and thicken.
3. Serve the cake in slices with the cranberry sauce and some butter or cream cheese, if you wish.

Nutritional info

Per slice: 398kcals, 11g fat (1.7g saturated), 7.8g protein, 71.3g carbs, 37g sugar, 0.9g salt

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Chicken, pancetta and bean stew with sage recipe

A rustic Italian stew recipe that, with the first mouthful, will transport you to an Umbrian cucina.
tried and tested
Chicken, pancetta and bean stew with sage

Ingredients

3 tbsp olive oil
140g pancetta cubes
1 white onion, finely chopped
6-8 chicken thighs on the bone, with skin
1 tbsp plain flour, seasoned
200ml white wine
300ml chicken stock, hot
400g tin haricot beans, drained, rinsed
Small handful fresh sage leaves
2 tbsp double cream

Method

1. Heat 1 tbsp of the oil in a large casserole. Add the pancetta and fry until crisp. Use a slotted spoon to transfer to a bowl. Add the onion to the casserole and cook until soft. Add to the bowl with the pancetta.
2. Dust the chicken thighs in the flour. Add another 1 tbsp oil to the casserole, increase the heat and fry the chicken until golden all over.
3. Return the onion and pancetta to the casserole along with the wine and bubble until reduced by two-thirds. Pour in the hot stock, bring to the boil, cover and simmer for 20 minutes. Add the beans and simmer, uncovered, for another 10 minutes until the chicken is cooked through.
4. Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the sage leaves until crisp. Drain on kitchen paper. Stir the cream into the stew. Season. Serve, garnished with the crispy sage.

Nutritional info

Per serving: 541kcals, 26.3g fat (8.1g saturated), 51.2g protein, 18.5g carbs, 2.5g sugar, 2g salt
Chef's tip

You can save money by buying a whole chicken instead of thighs and jointing it into 8 pieces.

Read More