Spanish Chicken & Rice Another one of those family recipes that I grew up eating time and time again and absolutely loved. This is my grandma María’s recipe that was passed on to my dad and now onto me. The recipes that come from María don’t really have measurements. Just a scrap piece of paper with a handful of this, a glug of that and the sort of instructions that end with, “You’ll know when it’s ready.” Traditionally, this would have been made with a whole chicken cut into

Mustard chicken with potatoes, pancetta and shallots. Chicken roasted over potatoes, pancetta, shallots and stock while the Dijon melts into everything. The potatoes underneath soak up all the chicken juices and flavour from the tray. This is definitely not traditional… just my version. So apologies to France 👊 And yes, I know leeks don’t traditionally go in it either, but I had one that needed using up… so why not? https://www.instagram.com/reel/DYcT3vjo_g4/?igsh=bHZsM2M5OW

Prep Time 10 minutes - Total Time 1 hour plus marinating time - Serves 5 Next time your doing a roast chicken, give it an Asian twist and...

Prep Time 20 minutes - Total Time 4 hours - Serves 4 This is a great family dish full or flavour perfect for a Sunday afternoon....