These delicious recipes from Jamie Oliverare quick and easy to make, meaning they’re perfect for those lazy days between Christmas and New Year
Garlic Chicken
Creamy chickpeas, spinach & sumac
Serves: 2
Total time: 18 minutes
4 cloves of garlic
2 x 150g skinless chicken breasts
½ x 700g jar of chickpeas
250g baby spinach
1 heaped teaspoon sumac
1. Peel the garlic cloves and slice lengthways, then place in a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, stirring regularly. Slice each chicken breast lengthways into 3 strips, then toss with a pinch of sea salt and black pepper. Once the garlic is nicely golden, quickly remove from the pan with a slotted spoon, leaving the flavoured oil behind. Go in with the chicken and cook for 5 minutes, or until golden and cooked through, turning regularly.
2. Remove the chicken from the pan and tip in the chickpeas ( juices and all). Add the spinach, along with most of the garlic and 1 tablespoon of red wine vinegar, then toss over the heat until the spinach has wilted and the chickpeas are hot through. Season to perfection with salt and pepper, then return the chicken to the pan and finish with the reserved garlic and a generous dusting of sumac.
Quick Salt Cod
Crispy potatoes, silky eggs, parsley & olive tapenade
Serves: 2
Total time: 30 minutes
2 x 150g cod fillets, skin on, scaled,
pin-boned
500g Maris Piper potatoes
2 large eggs
½ a bunch of flat-leaf parsley (15g)
2 teaspoons black olive tapenade
1. Season the cod very generously all over with sea salt (don’t worry, we’ll rinse it away later) and leave aside. Meanwhile, scrub and chop the potatoes into 1cm cubes, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil and a pinch of salt and black pepper. Cook for 10 minutes, or until slightly golden, tossing occasionally.
2. Rinse the fish and pat dry with kitchen paper (this fast salting will season the fish, but most importantly will make it flakier and juicier). Push the potatoes to one side of the pan, then add the fish and cook for 3½ minutes on each side, or until just cooked, not forgetting to take care of the potatoes.
3. Meanwhile, beat the eggs together in a bowl. Pick half the parsley leaves and put aside, then finely chop the rest (stalks and all) and add to the eggs. Remove the pan from the heat, transfer the fish to a plate, then pour the egg mixture over the crispy potatoes in th
