Wow-factor food for dinner parties, date nights and other celebrations, minus the steep calorie count.
Roast chicken with figs and shallots
SERVES 4 GF DF
HANDS-ON TIME 40 MINS (IF JOINTING THE CHICKEN)
TOTAL TIME 1 HR 25 MINS, PLUS AT LEAST 3 HRS’ MARINATING
This impressive dish couldn’t be easier to make. All you need to do is marinate the chicken overnight, pop all the ingredients in a tin, and just stick it in the oven before adding the finishing touches.
1 x 1.9kg whole chicken, jointed into 8 pieces (or use 8 bone-in chicken thighs)
1 x 30g pack basil
1 lemon (use the one that’s zested for the marinade, right), cut into 8 wedges
12 small shallots, peeled and halved
8 fresh figs, halved
2 tbsp olive oil
1 tsp sea salt flakes rice, to serve (optional)
zest of 1 lemon
1 tbsp dried oregano
1 tsp fennel seeds, ground
3 garlic cloves, crushed
1 tbsp sea salt flakes
2 tbsp olive oil
2 tbsp clear honey
1 Mix all the marinade ingredients together and season well with black pepper. Rub into the chicken pieces, cover and marinate in the fridge for at least 3 hours, preferably overnight.
2 Preheat the oven to 220°C, fan 200°C, gas 7. Take a large roasting tin and scatter the bunch of basil over the base (reserve a few small leaves to garnish). Top with the lemon wedges and shallot halves. Drizzle with 2 tablespoons of oil, gently toss to coat, and sprinkle with the salt flakes. Add the chicken pieces, skin-side up. Pour over any remaining marinade and roast for 25-30 minutes until the chicken skin is deep golden brown.
3 Remove from the oven, add 125ml of water to the roasting pan, as well as the fig halves. Baste the chicken with the juices then return to the oven for a final 10-15 minutes. Baste again before serving, and scatter with the basil leaves. Serve with rice.
■ Without rice: 450cals; 20g fat (4g sat fat); 48g protein; 3g fibre; 17g carbs; 17g total sugars; 2.8g salt
Orange-glazed salmon with almond pilaf
SERVES 2 GF DF
HANDS-ON TIME 20 MINS
TOTAL TIME 30 MINS
Orange, honey and soy make an easy but flavoursome glaze for salmon – ideal for a romantic midweek meal for two, or you could easily double up the recipe for a relaxed dinner party at the weekend.
zest of 1 orange, plus 3 tbsp juice
1 tbsp clear honey
1 tbsp dark soy sauce* or tamari
½ tbsp olive oil
1 medium onion, thinly sliced
250ml vegetable stock* (made using ½ stock cube)
100g basmati rice
1 x 240g pack of 2 salmon fillets, skin removed
½ x 30g pack coriander, chopped
