Quick, easy and delicious meals for you to try.
Easy chicken pie:
This one-pot chicken dish can also be adapted for a veggie option
Ingredients
- 1 onion, sliced
- 400g pack skinless chicken thighs, cut into chunks
- 1 tbsp vegetable oil
- 150ml chicken stock
- 325g can sweetcorn, drained
- 6 tbsp crème fraîche
- handful parsley or basil leaves, chopped
- 750g potatoes, cut into chunks
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs. - STEP 2
Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.
Easy chocolate molten lava cake:
Bake an impressive dinner party dessert with minimum fuss – these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre
Ingredients
- 100g butter, plus extra to grease
- 100g dark chocolate, chopped
- 150g light brown soft sugar
- 3 large eggs
- ½ tsp vanilla extract
- 50g plain flour
- single cream, to serve
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray. - STEP 2
Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins. - STEP 3
Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins. - STEP 4
You can now either put the mixture in the fridge, or freezer until you’re ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy. - STEP 5
Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
