Never make a dull dinner again – our favourite home-cooking guru Claire Thomson shares five cracking dishes from her new book, each cooked in just one pan... Brilliant!
PHOTOGRAPHS SAM FOLAN
Chicken with peanuts, chilli and coconut
Serves 4 Hands-on time 20 min, plus at least 1 hour marinating Oven time 35-40 min
• 4 garlic cloves, sliced
• 2 tbsp light brown soft sugar (or use honey)
• 4 tbsp dark soy sauce
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1-2 tsp chilli flakes
• 1 lemongrass stalk, outer layers removed, root trimmed and stem thinly sliced
• 2 tbsp vegetable oil or groundnut oil
• 200ml full-fat coconut milk
• 1kg free-range chicken thighs, legs or drumsticks• 250g roasted peanuts (skin on or off, as you prefer)
• 2 limes
• 2 bunches spring onions, trimmed and cut into 4cm lengths
• 2 red chillies, thinly sliced (deseeded if you want less heat)
• Small bunch coriander, leaves roughly chopped
1 In a food processor or blender, whizz the garlic, half the sugar and half the soy sauce with the ground turmeric and coriander, chilli flakes, lemongrass, oil and half the coconut milk to form a smooth paste.
2 Mix the coconut milk mixture with the chicken, cover and leave to marinate in the fridge for at least 1 hour, although the longer the better. Remove the chicken from the fridge about 20 minutes before you plan to cook it.
3 In the food processor/blender, whizz half the peanuts together with the remaining sugar, soy sauce and coconut milk and the juice of 1 of the limes. Put to one side. Heat the oven to 200°C fan/gas 7. Arrange the chicken and any excess marinade on a baking tray along with the spring onions.
4 Bake for 35-40 minutes until the chicken is golden, beginning to char and cooked through. Remove from the oven and drizzle with the coconut–peanut sauce, then sprinkle with the remaining peanuts (or serve alongside to sprinkle individually), the fresh chilli and chopped coriander. Cut the remaining lime into wedges for squeezing over.
Per serving 942kcals, 73g fat (24g saturated), 47g protein, 22g carbs (16g sugars), 4.1g salt, 5.7g fibre
Chicken dauphinoise with dijon and cream
Serves 4 Hands-on time 15 min Oven time 1 hour Specialist kit Mandoline
KNOW-HOW
As you nestle in the chicken pieces, try to get the potatoes to stand on their sides (not lay flat) so the edges
