Heat the chicken stock to a low simmer on your Leisure range cooker – you’ll need a large pan so use one of the larger hobs to heat. At the same time, pre heat your main fan oven to 180oC so it’s ready to cook the main.
Add the ginger and fish stock to season, cover with a lid and lower the heat. Gently simmer for 10 minutes.
With two minutes to go until serve, add in the chopped kale to retain its crunch.
Place a noodle nest into each of the serving bowls.
Finely chop the dill and stir through the soup.
Dish into each of the bowls, the noodles will cook quickly in the hot soup.
Bash the lemongrass and place under the chicken for fragrance whilst it cooks.
Slice the orange and then remove the skin. Place the slices over the top of the chicken. Repeat for the lemon.
Slice the garlic in half across the equator of the bulb and place in the bottom of the tray
Peel and slice the onion and lay over the skin.
Roast the chicken for 20 minutes per pound plus an extra 10 minutes.
Drizzle the chicken with honey and return to the oven for 5 minutes.
15 minutes before the end of the cooking time, get the Leisure grill preheated to medium high and remove the grillpan so it’s ready to use for the side dish. You should also turn on the smaller non-fan oven on your Leisure cooker so it’s ready to use for the dessert. This needs to be at 180C.
To make the sauce mix the ingredients in a bowl with two tablespoons of the roasting juices.
Grilled Seasonal Vegetables With Soy Sauce
- For the grilled vegetables:
- 3 carrots
- Thick wedges of purple cabbage
- 3 parsnips
- Half a small pumpkin
- 1 small celeriac
- 1 small swede
- Handful of wild mushrooms
- 1 shallot
- Oil to drizzle
- For the sauce:
- 1 tbsp rapeseed oil
- 1 tsp finely chopped garlic
- 1 tsp chopped red chilli
- 6 tbsp soy sauce
- 1 tbsp cider vinegar
- 1 tbsp honey or sugar
- 2 spring onions finely chopped
Remove the rack from your Leisure grill pan and line with greaseproof paper.
Roughly chop the vegetables into 2 inch cubes, tear the large mushrooms in half and slice the shalllots into rings.
Arrange in a single layer across the tray and drizzle with flavourless oil.
Grill for 20 minutes, turning the vegetables half way through.
To make the sauce put all the ingredients in a sauce pan apart from the spring onions and heat over a medium heat until it begins to reduce and thicken. When this happens, add the spring onions, stir and remove from the heat.
Serve the vegetables drizzled with the soy reduction.
- 200g butter at room temperature
- 120g caster sugar
- 2 eggs
- 1 tsp baking powder
- 250g plain flour
- 5 plums, destoned and cut into sixths
Line a shallow baking tin with greaseproof paper, and preheat the oven to 180C.
In a stand mixer cream together the butter and sugar until it turns pale and fluffy, about two minutes.
Add the eggs to the sugar and butter one at a time, beating well between each addition.
Sift the flour and baking powder into the bowl, and mix slowly until just combined, this forms quite a stiff mixture.
Using a spatula spread the cake batter over the tin; gently press the fruit into the top of the sponge.
Bake for 40 minutes until the sponge has turned golden brown on top and an inserted skewer comes out clean.
Leave to cool to room temperature in the tray, then slice and serve.
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