“THESE RECIPES ARE MY TAKE ON THE BRITISH CLASSICS I GREW UP WITH BUT, EVEN WITHOUT THE NOSTALGIA, THEY’RE JUST TASTY, FOOL-PROOF RECIPES FOR ENTERTAINING.”
“FINGER LIMES AND DAVIDSON PLUMS GO EXCEPTIONALLY WELL WITH THIS DESSERT, AS THEY’RE SUPER TANGY AND FLAVOURSOME, SO I’VE ADDED THEM IN.”
ALMOND DUKKAH CHICKEN BAKE WITH AMARANTH
SERVES 4
“This is a recipe I love to cook at home. A one-pot wonder, it proves chicken needn’t be dull.”
200g amaranth (from health food shops)
15 unpeeled garlic cloves, bruised
2 baby fennel, cut into eighths
8 Asian (red) eschalots from Asian food shops and selected grocers), halved
2 tbs currants
2 tbs finely chopped preserved lemon rind
¼ cup (60ml) extra virgin olive oil
1.2kg whole chicken, butterflied (ask your butcher to do this)
⅔ cup (165ml) chicken stock
½ bunch each mint, flat-leaf parsley and basil leaves
Lemon wedges, to serve
ALMOND DUKKAH
1 tbs each cumin, coriander and fennel seeds, toasted
¼ tsp dried chilli flakes
1 tbs chopped roasted almonds
For the almond dukkah, using a mortar and pestle, pound cumin, coriander and fennel seeds until coarsely ground. Stir through chilli flakes, almonds and ½ tsp salt flakes and set aside.
