Ingredients
for the galic toast
4 thick slices of crusty white bread
2 tbsp olive oil
1 bulb smoked garlic, one clove removed & peeled
Ingredients
for the roasted pepper & herb salad
˝ red pepper, seeds removed
3 tbsp olive oil
large handful fresh herbs, such as parsley,
basil, dill & chives
leon juice
salt & freshly ground black pepper
Preparation
Preheat the oven to 220C/425F/Gas 7.
For the garlic toast, heat a griddle pan and griddle the bread
on both sides until toasted. Drizzle over half of the olive
oil and rub the peeled garlic clove over the bread.
Place the rest of the bulb of garlic onto a baking sheet,
drizzle with the remaining olive oil and transfer to the
oven to roast for 15 minutes, or until softened.
For the roasted pepper and herb salad, place the pepper
onto a baking sheet, drizzle with one tablespoon of the
olive oil and roast in the oven for 15 minutes, or until softened.
Remove the pepper from the oven and place into a bowl.
Cover with cling film and leave to cool slightly,
then peel the skin off the pepper and roughly chop.
Place all the herbs into a bowl with the remaining olive oil
and the lemon juice. Season with salt and freshly
ground black pepper and stir well to coat the herbs.
To serve, place the garlic toast onto a plate along with
the salad and the roasted garlic bulb to squeeze onto the toast.
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Lemon & garlic-roasted chicken
with cheesy butternut mash
Ingredients
for the lemon & garlic-roasted chicken
1 chicken breast
1 garlic clove, chopped
50g/1ľoz cheddar cheese, grated
2 tsp fresh thyme leaves
1 lemon, juice and zest only
2 tbsp olive oil
salt and freshly ground black pepper
Ingredientsfor the cheesy butternut mash
150g/5˝oz butternut squash, peeled and chopped
into 1cm/˝in cubes
2 smoked garlic cloves, peeled
200ml/7fl oz milk
salt and freshly ground black pepper
85g/3oz cheddar cheese, grated
Preparation
For the butternut squash stew, heat the oil in a large
pan over a medium heat, place the butternut squash
pieces into the pan and fry for 6-8 minutes, stirring frequently.
Add the red onion, leek and red pepper and
cook gently for 4-5 minutes.
Add the wine, turn up the heat and simmer for 3-4 minutes.
Stir in the cream and season well with salt and
freshly ground black pepper.
For the coriander rouille, place all the ingredients into a
small food processor and blend until smooth.
To serve, pour the stew into a large shallow bowl
and drizzle over some of the rouille.
Meanwhile, for the cheesy butternut mash, place the squash,
garlic and milk into a large pan. Bring to the boil,
