My version of a brilliant recipe from Elly Pear’s wonderful meat-free book ‘Green’.
Prepare: 10-15 minutes
For the slaw:
1 tbsp pumpkin seeds
2 tsp sesame seeds
2 tbsp unroasted, unsalted peanuts
1/2 small red cabbage, finely shredded
1 carrot, peeled and cut into fine matchsticks
1/2 small red onion, thinly sliced
A handful of mange tout or sugarsnap peas, cut into 1-2cm pieces
For the dressing:
2 tbsp dark soy sauce
2 tbsp sriracha chilli sauce
2 tbsp rice wine vinegar
2 tbsp sesame oil
- Toast the seeds and nuts for the slaw in a dry frying pan over a medium heat, tossing often, until golden.
- Mix the dressing ingredients together in a large bowl. Add all the vegetables for the slaw and toss well.
- Sprinkle over the seeds and nuts just before serving.
A variation on one of my most-cooked recipe’s from the amazing Diana Henry. In her version, Diana stuff’s the chicken with a feta and tomato mixture – it’s delicious, but I didn’t have time or the ingredients to do that this time.
Prepare: 5 minutes
Cook: 80 minutes
1.8kg whole chicken
1 tbsp olive oil
1 tsp za’atar (optional)
225g orzo pasta
500ml hot chicken stock
1 tbsp chopped fresh parsley or oregano
1 Preheat the oven to 190°C, gas mark 5. Put the chicken into a 30cm cast iron ovenproof dish or roasting tin.
2 Drizzle the chicken with the olive oil and season well with salt, pepper and za’atar, if you have it.
3 Roast in the oven for 50 minutes. Remove from the oven. Sprinkle the orzo around the chicken and pour the stock over the orzo. Put the tray back into the oven to cook for 20 minutes more. Check during this time to make sure the orzo isn’t drying – there should be enough stock, but top it up with a little boiling water if needed.
4 Once the 20 minutes are up the chicken should be cooked – check that the juices run clear, with no trace of pink meat – and the orzo should be tender. The stock should also have been absorbed. Stir the fresh herbs into the orzo. Serve the chicken straight from the pan. A dressed green salad is all you need on the side.