Rosemary Chicken Boulangere

  • Prep: 15 minutes
  • Cook: 45 minutes
  • Serves 4

Ingredients

  • 1 tbsp olive oil
  • 2 chicken breasts, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1kg Maris Piper potatoes, thinly sliced
  • 1 onion, sliced
  • 1 x pot rosemary, chopped
  • Zest of 1 lemon
  • 300ml chicken stock

Method

  • Preheat the oven to 200oC, gas mark 6. Grease an ovenproof casserole dish.
  • Heat the oil in a frying pan and fry the chicken and garlic for 4-5 minutes.
  • Place 1/3 potatoes in the dish, top with half the chicken, onion, rosemary and lemon zest, season. Lay another 1/3 of the potatoes on top and repeat the layers finishing with potatoes.  Pour over the stock and season well.
  • Cover and bake for 45 minutes, removing the lid for the last 10 minutes until the potatoes are tender.

Nutritional Information

  Per Serving
Kcals 364
Sugar 3.9g
Fat 7.6g
Saturated Fat 1.6g
Salt 0.3g

Rosemary & Thyme Scented Warm Wine Punch

  • Prep: 5 minutes plus cooling
  • Cook: 10 minutes
  • Serves 8

Ingredients

  • 2 x 75cl bottle red wine
  • 600ml orange juice
  • 100g caster sugar
  • 1 pot rosemary, roughly chopped
  • 1 pot thyme, roughly chopped

Method

  • Place all the ingredients in a large saucepan and bring up to just boiling, simmer, covered for 10 minutes. Allow to cool slightly.
  • Pass through a sieve and serve warm.

Nutritional Information

  Per Serving
Kcals 204
Sugar 19g
Fat 0g
Saturated Fat 0g
Salt Trace

Rosemary & Garlic Infused Warm Camembert

  • Serves: 4
  • Preparation time: 5m
  • Cooking time: 3-4m

Ingredients

  • 250g whole camembert cheese
  • 2 cloves garlic, thinly sliced
  • 3 large sprigs fresh rosemary
  • 1 red chilli, thinly sliced
  • To serve – Selection of vegetable crudités, melba toast and bread sticks

Method

  • Unwrap the camembert and place back in the wooden base. Make slits in the cheese with a sharp knife and insert garlic slices and small sprigs of fresh rosemary.
  • Microwave on medium for 1 minute at a time (for 3-4 minutes) or until the cheese has just melted.
  • Garnish with red chilli and serve with the crudités, melba toast and breadsticks for dipping into the melted cheese.

Nutritional Information

  Per Serving
Kcals 181
Sugar 0g
Fat 14g
Saturated Fat 9g
Salt 0.9g

Moroccan Lamb Burgers with Rosemary Focaccia

  • Serves: 4
  • Preparation time: 20m plus proving time
  • Cooking time: 20-25m

Ingredients

  • 500g pack ciabatta bread mix
  • 2 cloves garlic, chopped
  • 20g fresh rosemary + 1 sprig reserved
  • 2 tbsp olive oil
  • 500g lean minced lamb
  • 1 tsp rose harissa paste
  • ½ tsp sea salt

Method

  • Mix the bread mix with the garlic and half the rosemary and mix in 260ml warm water to form a dough. Knead on a lightly floured surface for 10 minutes. Return to the bowl, cover and leave to rest in a warm place for 30 minutes.
  • Meanwhile, mix together the lamb, harissa and remaining chopped rosemary and mould into 4 burgers, chill.
  • Preheat the oven to 220°C, gas mark 7.
  • Knock back the dough and divide into 8, mould into flat rounds and place on 2 greased baking trays. Make dimples in the dough using a wooden spoon handle, sprinkle with salt and press in small sprigs of rosemary, leave in a warm place for 20 minutes until doubled in size then drizzle with 1 tbsp oil and bake for 20-25 minutes, swapping over the trays half way until golden.
  • Heat the remaining oil and fry the burgers gently for 15-20 minutes, turning occasionally until cooked throughout. Serve with 4 rolls and some salad.

Nutritional Information

  Per Serving
Kcals 683
Sugar 2g
Fat 20g
Saturated Fat 7g
Salt 0.8g

Rosemary Roasted Lamb With Potatoes

  • Serves: 2
  • Preparation time: 15m
  • Cooking time: 1hr

Ingredients

  • 350g lamb neck fillet
  • 2 cloves garlic, sliced
  • 7 sprigs fresh rosemary
  • 3 tbsp white wine
  • 400g floury potatoes such as King Edward potatoes
  • 2 tbsp olive oil

Method

  • Preheat the oven to 180°C, gas mark 4.
  • Make slits in the lamb and press in the garlic and small sprigs of rosemary from 2 large sprigs.
  • Lay 4 whole sprigs of rosemary on a large sheet of foil, place the lamb on top. Bring up the edges of foil to encase the lamb leaving the top open. Pour in the wine and season. Place on a baking tray and bake for 15 minutes.
  • Meanwhile, cut the potatoes into small roasts and parboil for 5 minutes, drain and toss in the oil. Chop the rosemary from the remaining sprig and sprinkle over the potatoes, add to the baking tray and cook with the lamb for 45 minutes.
  • Slice the lamb and serve with the potatoes, pouring over the excess juices.

Nutritional Information

  Per Serving
Kcals 262
Sugar 1g
Fat 36g
Saturated Fat 13g
Salt Trace