A tasty one pot jerk chicken where the rice is cooked in the juices from the chicken and spices.

Ingredients

• 1kg Chicken legs

For the marinade

• 2 tbsp dark soy
• 1 tbsp tomato puree
• 3 cm piece ginger, roughly chopped
• 3 scotch bonnet chillies, chopped ( substitute with 4 Jalapenos for less heat )
• 4 tbsp lime juice
• 4 spring onions, roughly chopped
• small handful coriander

For the rice and peas

• 50g coconut oil, melted
• 270g long grain rice
• 400g kidney beans or black beans, drained
• 1 large onion, finely diced
• 1/2tsp all spice
• 250ml chicken stock
• 400ml coconut milk
• 2 sprigs of thyme, leaves only
• 2 cloves garlic, crushed
• 1/2 tsp dried chilli flakes

Method

1. Place ingredients for the marinade into a blender and blitz till smooth
2. Score the chicken skin with a sharp knife to allow the marinade to absorb
3. Place chicken and marinade into a zip lock bag or plastic lidded container and give it a good shake so all the chicken is covered in the marinade. Place in a fridge for a few hours or leave overnight.
4. Preheat the oven to 200°C or 180°C fan
5. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over coconut oil and give it a stir. Bake for 10 to 15 minutes, making sure it doesn’t begin to burn. Remove from oven and stir if it looks like it is catching.
6. Take out the tray of onion and add the rice, thyme, all spice and chilli flakes. Stir the rice into the onion mix and put the drumsticks on top. Pour in the stock and coconut oil. Cover with foil and bake for 30 minutes.
7. Take out of the oven, lift the chicken legs on to a side plate, then add the beans to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes.

Ingredients

• 2 cooked chicken breast, cut into slices (or left over roast chicken if you have some)
• 2 tbsp green pesto
• 1 tbsp mayonnaise
• 12 black olives cut into thirds
• a pinch of salt and pepper

Method

Add chicken, pesto, mayonnaise and olives into a bowl. Season with salt and pepper and thoroughly mix.

Use in your favorite sandwich with a little salad or in a jacket potato

Ingredients

230g thick slices ham, cut into chunks (I cooked off a gammon, boiled with some dried chillies and bay leaves then saved the rest for sandwiches )

160g sliced button mushrooms

1 medium onion, diced

2 cloves of garlic, crushed

1 red pepper, finely diced (alternatively substitute peppers for peas, sweetcorn or spinach)

250g mascarpone

2 heaped tsp mixed dry herbs

2 tsp whole grain mustard

300g fusilli whole wheat pasta (or pasta of your choice)

salt and pepper to season

1 tbsp olive oil

small bunch flat leaf parsley chopped, to serve

grated parmesan cheese, to serve

Method

Cook pasta as per packet instructions

Heat the olive oil in a large non stick frying pan

Put the onion, peppers and garlic into the frying pan and cook for 2 to 3 mins until onion is soft. keep stirring to prevent onion from browning

Add the mushrooms and cook for 2 to 3 mins

Add the cajun seasoning, ham and cook for a further minute

Tip the mascarpone and herbs into the pan and stir till melted

Add the cooked pasta and toss till coated, season then serve

sprinkle with grated cheese and parsley