cookery
These creative recipes shake up familiar dishes by layering them in the most inventive ways
Prawn, chicken & chorizo traybake
Serves 6
Ready in 1 hr 25 mins
2tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, diced
2 sweet pointed red peppers,
chopped into bite-size chunks
2 large skinless, boneless chicken
thighs, cut into bite-size chunks
150g chorizo, roughly sliced
2tsp smoked paprika
1 chicken stock cube, dissolved
in 100ml boiling water
400g can chopped tomatoes
200g raw king prawns
3 x 250g pkt microwaveable
brown basmati and wild rice
TO SERVE
Chopped parsley, lemon
wedges, crisp green salad
1 Preheat the oven to 200°C/gas 6. Place the oil in a large frying pan over a medium heat. Add the onion and fry gently for 10 mins or until translucent. Add the garlic and peppers, and cook until the peppers have softened. Add the chicken and cook for 3 mins or until browned all over. Add the chorizo and sprinkle in the paprika. Stir to combine and cook for a further few mins.
2 Pour in the stock and tomatoes. Bring to the boil and then reduce the heat and simmer for 15 mins, stirring occasionally. If the mixture is sticking to the bottom of the pan, add a splash of cold water. Remove the pan from the heat and stir through the prawns.
3 Cover the base of a 25 x 20cm ovenproof dish with one pouch of rice. Top with half of the prawn and chicken mixture. Repeat the layers of rice and prawn and chicken mixture once more. Finish with a third layer of rice.
4 Cover with foil and place in the hot oven for 20 mins or until piping hot throughout. Remove the foil and bake for a further 10 mins. Remove from the oven and allow to cool for 2 mins before scattering over the parsley. Serve with lemon wedges for squeezing over and a crisp green salad on the side.
Full English breakfast lasagne
The ultimate comfort food, this one-dish take on the Full English Breakfast is naughty but so very nice. It’s packed with all your favourite breakfast bites, making it the ideal weekend brunch.
It takes minutes to assemble and you can leave it to cook away while you enjoy a freshly brewed pot of tea.
Serves 4
Ready in 1 hr 10 mins, plus cooling
4 pork sausages
8 potato scones (cakes/farl)
1tbsp vegetable oil
300g mushrooms, roughly sliced
100g black pudding, roughly chopped
2 x 400g can baked beans
4 back bacon rashers
8 hash browns
3 large eggs
75ml double cream
50ml milk
4 thyme sprigs
Black pepper
12 cherry tomatoes
4 back bacon rashers 8 hash browns 3 large eggs 75ml double cream 50ml milk 4 thyme sprigs Black pepper 12 cherry tomatoes
1 Preheat the oven to 200°
