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This lovely Chilean bean, corn and squash stew proved one of the most popular recipes in River Cottage Veg Everyday. I’ve enjoyed playing with the dish since then, adding creamy beans, fresh tomatoes and basil (included in some Chilean versions), along with not-so traditional celery, which adds a savoury note. I also ring the changes with courgettes in place of the squash. You can use whichever you prefer, or go half and half. It’s an easy dish… and very more-ish.

Serves 6

Ingredients

  • About 500g small–medium courgettes or peeled, deseeded squash, such as butternut, Crown Prince or onion squash
  • 2 tbsp vegetable or olive oil
  • 1 medium onion, sliced
  • 2 celery sticks, sliced
  • 2 garlic cloves, chopped
  • 2 tsp sweet smoked paprika
  • A handful of oregano leaves, roughly chopped (or you can use thyme)
  • 1 litre vegetable stock
  • 1 bay leaf
  • 200g green beans, trimmed and cut into 2cm pieces
  • 400g tin beans, such as kidney, borlotti or butter beans, drained and rinsed
  • About 200g sweetcorn kernels (you should get this from 2 medium cobs, but frozen is also fine)
  • 300g tomatoes, roughly chopped
  • 6–8 basil leaves, torn
  • Sea salt and black pepper
  • Dried chilli flakes, to finish (optional)

Method

  1. If using courgettes, cut them into 1cm slices (first quartering them lengthways if they are very large). If you’re using squash, cut it into 2cm chunks.
  2. Heat the oil in a large saucepan or flameproof casserole over a medium heat. Add the onion, celery and garlic and sauté gently for 10–12 minutes. Add the paprika and chopped oregano (or thyme). Cook, stirring, for another minute.
  3. Add the squash and/or courgettes, vegetable stock and bay leaf and bring to a simmer. Cook for 10–15 minutes until all the veg are almost tender.
  4. Add the green beans, tinned beans, sweetcorn and tomatoes and simmer for 5 minutes or until all the veg are tender. Stir in the basil and season to taste with salt and pepper.
  5. Serve the stew in warmed bowls, adding a pinch of chilli flakes for those who like a bit of heat.

A best-loved favourite recipe made better by Hugh Fearnley-Whittingstall from the River Cottage good comfort cook book. Recipe prepared using his ESSE Range Cooker.

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I learned to make (and to love) a French onion tart from the recipe in Elizabeth David’s classic French Provincial Cooking. This tart remains faithful to the spirit of that recipe, based as it is on lots of sweet, soft onion, but I’ve added greens, used my half-wholemeal shortcrust pastry and gone for a lighter custard based on half milk, half cream (and whole eggs, so there are no spare whites leftover for you to deal with). It’s still gorgeous. And this is an endlessly adaptable tart template.

Serves 6-8

Ingredients

  • 1 quantity half-wholemeal shortcrust pastry, chilled
  • Flour, to dust

Filling

  • 1 tbsp olive or vegetable oil
  • A large knob of butter
  • About 600g onions (red, brown or a combination), finely sliced
  • Nutmeg, for grating
  • 200–250g cavolo nero, tough stalks removed, or about 300g spinach, very well rinsed
  • 150ml double cream
  • 150ml whole milk
  • 3 medium eggs
  • 50g mature Cheddar or Parmesan, grated
  • Sea salt and black pepper

Method

  1. Use the chilled shortcrust pastry to line a 24cm tart tin and bake blind as per the instructions on page 143. Trim the edges. Preheat the oven to 180°C/ESSE Dial Guide MODERATE (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
  2. To make the filling, heat the oil and butter together in a large frying pan over a medium-low heat. Add the sliced onions with some salt and pepper. Cook gently, stirring regularly, for about 30 minutes until soft, golden and tender. Grate over some fresh nutmeg, stir in and leave to cool a little.
  3. While the onions are cooking, blanch the greens: bring a pan of water to the boil and add the cavolo nero or spinach. Return to a simmer then immediately tip the greens into a colander to drain and run under the cold tap to cool them quickly.
  4. Now squeeze out as much moisture from the greens as you can, then chop coarsely and combine with the cooked onion. Beat the cream, milk and eggs together in a bowl and season well with salt and pepper.
  5. Arrange the onion and greens mix in the prepared tart case and carefully pour the beaten egg mixture over them. Scatter the grated cheese over the surface.
  6. Bake in the oven for about 30–35 minutes until the filling is just set and golden. Leave the tart to cool, at least a little, before serving warm or at room temperature.

A best-loved favourite recipe made better by Hugh Fearnley-Whittingstall from the River Cottage good comfort cook book. Recipes prepared using his ESSE Range Cooker

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I love baking this bread at this time of year as it’s lovely & nutty, wholesome & there is always a drop of wine knocking about the kitchen to use up! It gives the bread an extra special taste, almost like sourdough, with the acidity of adding some wine & gives a moist texture & colour. The ESSE gives it a crusty crust & cooks it’s to perfection!

For the Ironheart you will need to get it in the ‘very hot’ thermodial setting (250-280°C). It would take approximately 1 & 1/2 hours for the Ironheart to reach ‘very hot’ temperature from cold but while you wait for it to go hot then that is the time to prove the bread so you are not hanging around, you are making the bread. It would take at least 3 refuelling, depends on the wood of course.

You can use all wholemeal or white bread flour but just make sure it measures 250g in total.

Ingredients

  • 150g strong wholemeal flour
  • 100g very strong white bread flour
  • 15g fresh yeast or 1 teaspoon fast-action dried yeast
  • 1 teaspoon runny honey
  • 75ml red wine, warmed
  • 75ml water, warmed
  • 1 tablespoon walnut oil
  • 1/2 teaspoon fine sea salt
  • 100g roasted finely chopped walnuts

Method

  1. Dissolve the yeast and honey in the warm water and red wine.  Add the oil and mix well.
  2. Stir in the liquid into the flour and mix with a table knife until it forms a supple dough.  You may need to add a little extra splash of red wine or water, as different flours absorb different amounts of water.
  3. Knead a little until smooth and elastic.  Put the dough back into the bowl.
  4. Cover with a clean tea towel and put next to the Ironheart until roughly doubled in size.
  5. Lightly oil a baking sheet.  Knead briefly and then shape into a large sausage shape and place on the tin.
  6. Prove until doubled in bulk, lightly dust flour over the dough and make rapid criss-cross cuts with a very sharp knife.   Bake on the base of the hot oven for about 35 – 40 minutes.  Then leave to cool on a rack, if you can wait until then!

Recipe designed by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington.

Philippa is a professional cook and cookery writer and delights visitors with her creative and wholesome food. She shares her passion for locally grown and sourced quality ingredients. Philippa runs several themed ESSE cookery courses and demonstrations every year in her delightful country kitchen.

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Enjoy the best of British food with ESSE range recipes with the help of River Cottage head chef, Gill Meller.

Here, Gill Meller takes us through a step-by-step demonstration recipe, cooking his favourite Winter Soup with beans and winter veg – cooked on an ESSE flued Gas range.

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For the turkey

  1. Place the turkey in the large roasting tin.
  2. Stuff the neck cavity only – I tend to cook any stuffing separately, we have more than once forgotten that the stuffing was in the bird until too late! If not putting stuffing into the bird, peel and cut up an onion and push that into the cavities, with a little butter. Weigh the turkey after it has been stuffed to calculate the cooking time.
  3. Smear the bird with some butter, then cover it tightly with foil.

Slow roasting the turkey:

  • If your turkey weighs more than 16 lb (7 kg), put it into a hot oven for an hour, then transfer to a simmering temperature oven overnight.
  • For turkeys under 16 lb (7 kg), just put into the ESSE’s main oven at 120 (thermo dial at about 20 to the hour) and let the cooker do the rest!

As a rough guide:

  • 8 – 10 lb (3 – 4½ kg) Turkeys will take about 8 – 10 hours
  • 10 – 16 lb (4½ – 7 kg) Turkeys will take about 9 – 12 hours
  • 16 – 22 lb (7 – 10 kg) Turkeys will take about 10 – 14 hours

Next day, check the turkey mid-morning, it should be almost cooked. Pierce the thigh with a skewer and if the juices run clear from the hole, it is cooked.

If it is completely cooked at 11am and you plan to eat at 3pm, DON’T PANIC! Re-cover with the foil then lay a large bath towel, folded into quarters, or a cot duvet or your fleece jacket, or all three, over it and place it beside the ESSE and just leave it. It has taken about 12 hours to get really hot and cooked through; it won’t cool down in any sort of hurry!

If it is not cooked through, re-cover and return it to the simmering oven. Check it again in an hour.

Fast roasting the turkey:

Put the foil-covered turkey into the ESSE at 210 (thermo dial at about 25 past the hour) and cook it.

Timing:

  • 8 – 10 lb (3 – 4½kg) Turkeys will take about 2 hours
  • 10 – 16 lb (4½ – 7kg) Turkeys will take about 2 ½ to 3 hours
  • 16 – 22 lb (7 – 10kg) Turkeys will take about 3 to 3 ½ hours

Finishing the turkey, both methods:

When you and the turkey are ready, pour off the juices – this is easiest if you have a second, clean roasting tin and just transfer the bird from one tin to the other, leaving the juices in the first. Put the turkey into the ESSE main oven at 210 (thermo dial at about 25 past the hour), uncovered, for half an hour to brown the breast, while you make the gravy. Once the breast is browned, transfer to a serving plate and allow to rest for 15 minutes before carving.

For the gravy

Serves 6 – 8

  • 1 pint (550ml) Turkey stock or giblet stock or stock mixed with wine or water and a stock cube
  • 2 tbsp Plain flour
  • 1 tbsp Turkey fat or the juices from the roasted bird
  • Salt and pepper

Oven: ESSE 210 (thermo dial at about 25 past the hour)
Prepare ahead: Yes
Freeze: Yes

  1. When the turkey has cooked, pour off the juices from the roasting tin. This is easiest if you have a second, clean roasting tin and just transfer the bird from one tin to the other, leaving the juices in the first. Cover the bird with foil and allow it to rest while you make the gravy and dish up all the vegetables.
  2. Pour the juices into a jug, leaving a tablespoonful or two in the bottom of the pan. Stir in the flour, then gradually blend in the stock and seasoning.
  3. Put the tin onto the floor of the roasting oven to boil. Stir after about 5 minutes, then return to the oven for a further 5 minutes until boiling and thickened. Strain and serve.

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Enjoy the best of British food with ESSE range recipes with the help of River Cottage head chef, Gill Meller.

Here, Gill Meller takes us through a step-by-step demonstration recipe, cooking slow roasted shoulder of lamb, cooked on an ESSE Range cooker.

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Wraps, filled with sticky sausages and onions, make great party fare. Children will love these as they are sweet and easy to eat. For a more adult party try other speciality and spicy sausages and perhaps add some tongue[1]tingling mustard or chilli relish to the wraps.

Makes: 6

Ingredients

  • 12 pork chipolata sausages
  • 2 red onions, cut into wedges
  • 1 tbsp sunflower or vegetable oil
  • 2 tbsp tomato ketchup
  • 1 tbsp clear honey
  • 1 tbsp dark brown muscovado sugar
  • 1 tbsp ordinary dark or Indonesian sweet soy sauce
  • 6 plain or seeded tortilla wraps

Method

  1. Preheat the oven if necessary to 220°C/ ESSE Dial Guide HOT. (Aim for the dial reading to be at the top end of HOT).
  2. Line a roasting tin or baking tray with baking parchment or easy glide. Place the sausages and onion wedges on top.
  3. In a small bowl, mix the oil with the tomato ketchup, honey, sugar and soy sauce. Drizzle over the sausages and onion wedges and toss to coat well. Bake for 20-25 minutes, until the sausages are thoroughly cooked and have browned without burning, and the onion wedges are starting to crisp.
  4. To serve, place 2 of the sausages and some onion wedges on each wrap and fold up to enclose. Allow to cool a little then serve with napkins.

Tip

Vegetarians can still be catered for with this recipe, simply replace the traditional meat sausages with Quorn sausages or Quorn fajita style strips (cooked according to the pack instructions).

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This wonderfully warming soup is made with English vine-ripened tomatoes that are oven-roasted to bring out their natural sweetness. It’s perfect to serve on Bonfire Night with crusty bread. For outdoor eating serve in warmed mugs.

Serves: 4

Ingredients

  • 950g English vine-ripened tomatoes, quartered
  • 2 red onions, finely sliced
  • 4 cloves garlic, crushed
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 6 rashers dry cure smoked streaky bacon
  • 1 litre hot vegetable stock
  • 4 tsp balsamic vinegar

Method

  1. Preheat the oven if necessary to 220°C/ESSE Dial Guide HOT. (Aim for the dial reading to be at the top end of HOT).
  2. Place the tomatoes, red onion and garlic in a roasting tin. Drizzle with the olive oil and season with salt and freshly ground black pepper to taste. Roast for 20 minutes until softened and slightly charred.
  3. Meanwhile, put the bacon on a rack et over a baking tray and place in the oven for the last 15 minutes of the tomatoes cooking time. Remove when crisp, leave until cool then break into pieces.
  4. Bring the stock to the boil in a large pan, add the roasted tomato mixture and mix well. Puree until smooth.
  5. Reheat if necessary then ladle into warmed bowls or mugs. Drizzle with the balsamic vinegar and scatter with the crispy bacon to serve.

Variation

This soup is also delicious served cold in the warm Summer months. Prepare as above, chill and serve drizzled with balsamic vinegar and torn Parma ham rather than crisply bacon.

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This is a delicious vegetarian pasta dish with contrasting flavours and textures from the soft shallots and pumpkin, to the al dente pasta (with a bite) to the crunchy pumpkin seeds.

Serves 4

Ingredients

  • 1 small pumpkin
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 20 small shallots, peeled
  • 300g dried or fresh penne pasta
  • 1 chilli, seeded and finely sliced
  • 15g butter
  • 6 tbsp water
  • 1 sprig rosemary, chopped
  • Grated Parmesan cheese, to serve

Method

  1. Preheat the oven if necessary to 180°C/ESSE Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or the very low end of HOT).
  2. Peel and cut the pumpkin into bite-sized pieces, reserving the pumpkin seeds. Place the pumpkin in a pan with the olive oil and salt and pepper to taste. Sauté for about 5 minutes until coloured on the outside. Add the shallots and cook for a further 5-10 minutes. Remove from the pan and set aside.
  3. Meanwhile, cook the pasta in boiling, salted water according to the packet instructions. Drain, rinse and keep warm. Toast the pumpkin seeds in the oven for 5 minutes.
  4. Return a quarter of the pumpkin and shallot mixture to the pan with the chilli, butter, water and rosemary. Heat through to make a bubbly sauce. Add the remaining pumpkin mixture then finally fold in the cooked pasta.
  5. Serve on warmed plates dusted with a little Parmesan cheese and scattered with the pumpkin seeds.

Variation

Those who miss meat might welcome the addition of come cooked and sliced spicy sausage at the end of cooking.

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Bring a touch of the Orient to a Sunday lunchtime in Autumn with this wonderfully spicy and slightly sweet flavoured roast. Pork offers great value for money and when served with root vegetables in season has a great taste. Vary the roots if liked to include parsnips, beetroot, salsify, celeriac and swede.

Serves: 6

Ingredients

  • 2tsp Chinese 5 spice powder
  • 3tbsp olive oil
  • 15g fine sea salt
  • 1.3kg pork loin roast, rind scored
  • 2tsp grated root ginger
  • 1 tbsp toasted sesame oil
  • ½ tsp chilli flakes (optional)
  • 3 large floury potatoes, peeled and cut into chunks
  • 6 carrots, scrubbed and trimmed
  • 6 small turnips, scrubbed and trimmed
  • 2 sticks celery, each cut into 3 pieces
  • fresh herbs, to garnish (optional)

Method

  1. Preheat the oven if necessary to 200°C/.ESSE Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
  2. Rub the Chinese 5 spice powder, 1 tbsp of the oil and the salt over the pork, making sure it gets into the cuts in the rind. Place on a rack over a roasting tin and cook for 1 hour.
  3. Mix together the remaining oil with the ginger, sesame oil and chilli if used in a second roasting tin. Add the potatoes, carrots, turnips and celery, tossing well.
  4. Pour the fat and juices from the pork over the vegetables and return both to the oven (place the vegetables above the pork). Roast for a further 1 hour, turning the vegetables once, until both are tender and cooked.
  5. Allow the pork to rest in warm place, wrapped in foil, before slicing to serve with the roasted vegetables. Garnish with a few fresh herbs if liked.

Variation

Summer 5 Spiced Pork:

Prepare as above but use a selection of Summer vegetables like sliced courgettes, quartered peppers, wedges of red onion, cubes of aubergine and whole cloves of garlic instead of the roots. Roast for the final 40 minutes of the cooking time.

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This is a wonderful, lightly-spiced, curried, family main meal dish. It is equally good made with either cooked fresh salmon or canned salmon (so makes a good store cupboard standby). Make it in a large roasting tin for a one-pot meal or, to make this meal easier to serve, cook in individual baking dishes.

Serves: 4

Ingredients

  • 400g cooked fresh wild Alaska salmon or 2 x 213g cans red or pink wild Alaska salmon
  • 500g butternut squash, peeled and cut into chunks
  • 2 tbsp olive oil
  • ½ tsp cumin seeds
  • salt and freshly ground black pepper
  • 1 small cauliflower, broken into florets
  • 150g fine green beans, trimmed and halved
  • 300g low-fat natural yogurt
  • 2 tbsp Korma curry paste
  • 2 tbsp mango chutney
  • 2 tbsp chopped fresh coriander
  • 4 poppadoms, lightly crushed

Method

  1. Preheat the oven if necessary to 170˚C/ ESSE Dial Guide MODERATE. (Aim for the dial reading to be in the middle of MODERATE).
  2. Skin the cooked fresh salmon and break into chunks or drain the canned salmon (discarding the liquid, skin and bones) and flake into large pieces.
  3. Put the butternut squash in a large roasting tin, add the oil, cumin seeds and salt and pepper to taste, tossing to coat. Roast for 25-30 minutes until tender, turning once.
  4. Meanwhile, cook the cauliflower in lightly salted boiling water for 3-4 minutes. Add the green beans and cook for a further 3-4 minutes. Drain well and add to the cooked squash with the chunks of salmon.
  5. Mix the yogurt with the curry paste, mango chutney and coriander. Spoon over the vegetables and salmon, then sprinkle with the poppadoms. Bake for 10-15 minutes until piping hot. Serve at once

Tip

Vary the hotness of this curried dish according to your preferred taste. This recipe uses mild strength Korma paste but experiment with medium Madras, Tikka Masala or Passanda strengths or spicy and hot Jalfrezi and Vindaloo.

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This superb soup has a fantastic taste, enhanced by adding the rind from the cheese as it cooks, to extract every bit of flavour. You’ll need roughly 500g butternut squash when peeled and deseeded. If you have any leftover, simply roast to serve as a vegetable with another meal.

Serves: 4-6

Ingredients

  • 150g Parmigiano-Reggiano cheese, with rind
  • 25g butter 1 large onion, finely chopped
  • 1 medium butternut squash, peeled, deseeded and chopped into chunks
  • 900ml hot vegetable stock
  • 150ml milk
  • salt and freshly ground black pepper
  • 4-6 slices French bread
  • chopped fresh parsley or thyme, to garnish

Method

  1. Reserve the rind from the Parmigiano-Reggiano and cut into chunks, then finely grate the cheese.
  2. Melt the butter in a large pan, add the onion and cook gently for about 3 minutes, until softened but not browned. Add the squash, stock and cheese rind. Heat until the mixture is just simmering, then partially cover with a lid and cook gently for about 20 minutes, until the vegetables are soft and tender.
  3. Remove the rind from the pan and discard. Purée the mixture with most of the grated cheese until smooth (reserve just a little for the garnish). Return the soup to the pan, add the milk and salt and pepper to taste and stir to mix. Reheat until piping hot.
  4. Meanwhile, toast the bread, sprinkle with the reserved cheese and grill or bake to melt.
  5. To serve, ladle the soup into warmed bowls and top each with a piece of French toast. Sprinkle with chopped parsley or thyme and serve at once

Tip

Other edible squashes can be used to make this soup. If using small round squash why not keep the scooped out shells and ladle the soup into them for serving? Takes care of the washing up too!

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Pot roasting pheasant produces a beautifully tender bird where the meat literally falls from the bone. Serve with creamy mashed potato and some buttered greens or broccoli for a deeply satisfying meal.

Serves 4-6

Ingredients

  • 50g butter
  • 2 tbsp olive oil
  • 2 oven-ready pheasants
  • 6 shallots, peeled and cut in half
  • 4 large sticks celery, each cut into 3 pieces
  • 3 cloves garlic, sliced
  • 2 tsp fennel seeds, lightly crushed
  • 500ml white wine
  • salt and freshly ground black pepper

Method

  1. Preheat the oven if necessary to 160 C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the low end or middle of MODERATE).
  2. Melt the butter with the olive oil in a large flameproof casserole that is large enough to hold both pheasants snugly. When foaming, add a pheasant and fry until crisp and golden on all sides. Transfer to a plate and cook the second pheasant in the same way. Transfer to the plate.
  3. Reduce the heat, add the shallots and cook for 10 minutes until softened. Add the celery, garlic, fennel seeds and salt and pepper to taste. Pour in the wine and return the pheasants to the dish. Bring to a simmer, then cover and cook in the oven for 1-11/2 hours, until the meat is very tender.
  4. Remove the pheasants from the dish and divide into serving pieces. Keep warm while simmering the sauce on the hob until slightly thickened. Serve with the meat.

Tip

For a glossier and slightly more thickened sauce stir in 2 tbsp conserve into the juices after reducing. Blackcurrant or Wild Blueberry conserve are ideal choices.

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This colourful and vibrant ginger and carrot soup is deliciously smooth and comforting but does have a bit of a kick. Don’t be tempted to omit the lemon herb cream topping… it lifts this soup into the luxury class. Serve with crusty wholemeal bread for a substantial starter or lunch dish. If freezing the soup do so without the topping.

Serves 4

Ingredients

  • 3 tbsp olive oil
  • 600g carrots, peeled and chopped
  • 2 onions, chopped
  • 1 clove garlic, crushed
  • 1 tsp ground ginger
  • 1 tsp medium curry powder
  • 1.5 litres good vegetable stock
  • pared rind of 1 lemon
  • salt and freshly ground black pepper
  • Lemon Herb Cream:
  • 200g crème fraiche
  • finely grated rind of 1 lemon
  • 2 tsp chopped fresh parsley
  • 2 tsp snipped chives
  • 1 carrot, peeled and grated, to garnish (optional)

Method

  1. Heat the olive oil in a large pan. Add the carrots and onions and cook gently for 5-8 minutes, stirring occasionally. Add the garlic, ginger and curry powder and cook for 1 minute.
  2. Add the stock, lemon strips and salt and pepper to taste. Half cover the pan with its lid, and simmer gently for about 20 minutes or until the carrots are very tender.
  3. Cool slightly then puree until smooth. Return the soup to the pan, taste and adjust the seasoning if necessary and reheat to serve.
  4. To make the topping, mix the crème fraiche with the lemon rind, parsley and chives.
  5. To serve, ladle the soup into warmed bowls and top each with a spoonful of the prepared lemon herb cream. Garnish with a little grated carrot if liked.

Tip

If preferred top the soup with fried bread croutons but toss them in grated Parmesan cheese after cooking for a crunchy topping with attitude!

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This zingy spiced chicken with fruity but cooling salsa is delicious both hot and cold. I like to serve it cold as a picnic dish with a rocket leaf salad and plain or herby couscous, Toss the salad in a lemon or lime-based dressing for a memorable meal.

Serves 6

Ingredients

  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1 ½ tbsp Jerk seasoning
  • 12 chicken thigh fillets

Salsa:

  • 2 ripe mangoes, peeled and chopped
  • 200g natural yogurt
  • 1 red onion, very finely chopped
  • 10g chopped fresh coriander

Method

  1. Place the lemon juice, oil and Jerk seasoning in a large bowl, Add the chicken fillets and stir to coat. Cover and chill for at least 1 hour or ideally overnight to allow the flavours to develop.
  2. When ready to cook preheat the oven if necessary to 200°C/Esse Dial Guide HOT (Aim for the dial reading to be in the middle of HOT).
  3. Place the chicken on a rack over a roasting tin and cook in the oven for 30 minutes, until tender and cooked through. To check, pierce the chicken flesh, the juices should run clear.
  4. Meanwhile, make the salsa by mixing the mango with the yogurt, red onion and coriander.
  5. Serve the chicken hot or cold with the mango salsa.

Variation

The spicy chicken can be served with an avocado salsa instead. Simply mix the flesh of 1 ripe chopped avocado with half a small chopped red onion, 2 chopped tomatoes, the juice of half a lime and salt and pepper to taste. Serve sprinkled with chopped coriander if liked.

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This salad looks and tastes stunning, yet takes no time to prepare at all. When the sun decides to shine this is perfect for an informal picnic lunch with friends and family.

Serves 4

Ingredients

  • 600ml chicken stock
  • 400g fresh turkey strips
  • 1 small iceberg lettuce, roughly chopped
  • 10 cherry tomatoes, halved
  • 25g toasted pine nuts

Dressing

  • 150ml mayonnaise
  • 3 tbsp ready-made green pesto
  • 2 tsp snipped chives
  • 2 tsp chopped fresh parsley
  • 4 spring onions, chopped
  • 15g grated Parmesan cheese
  • 3 tbsp white wine vinegar
  • 2 tbsp cold water
  • Salt and freshly ground black pepper

Method

  1. Bring the stock to a boil in a pan. Add the turkey strips and simmer for 8-10 minutes, or until thoroughly cooked. Drain, allow to cool and cut any large strips into bite-sized pieces.
  2. Toss the cooled turkey with the peppers, lettuce, tomatoes and pine nuts in a serving bowl or transportable dish.
  3. Meanwhile, to make the dressing, place the mayonnaise in a jug with the pesto, chives, parsley, spring onions and half of the Parmesan, Whisk in the vinegar and water to make a loose dressing. Season to taste with salt and freshly ground black pepper.
  4. Drizzle the turkey mixture with the dressing and sprinkle with the remaining cheese to serve. This is delicious served with crusty bread.

Variation

Coronation Turkey Salad:

Prepare the turkey as above but mix with a light curried dressing. Prepare by mixing 75ml mayonnaise with 75ml natural yogurt, 2 tsp curry paste, grated zest and juice of 1 orange, 1 tsp grated root ginger, 1 tsp chopped red chilli and salt and pepper to taste.

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