Tandoori chicken with red cabbage and mint slaw recipe
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Tender chicken is marinated in a Greek yogurt and spice mix then cooked until deliciously crispÂ
Credit:
Chris Terry
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Prep time: 30Â minutes, plus marinating
 | Cooking time: 25 minutesÂ
SERVES
150g fat-free Greek yogurt
75g cornflakes
2 carrots, peeled and julienned, or coarsely grated
3 spring onions, trimmed and cut on the diagonal into 1cm slices
Juice of 1 lemon
METHOD
In a large bowl, stir the curry powder and a pinch of salt into the yogurt, then add the chicken and coat it all over in the spiced yogurt. Cover the bowl and allow to marinate for at least 30 minutes.
Roast carrots with walnut gremolata recipe
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Prep time: 10 minutes |
2 tsp extra-virgin olive oil, plus extra for roasting
2 large handfuls flat-leaf parsley leaves, finely chopped
1 large garlic clove, crushed
Finely grated zest and juice of 1 unwaxed lemon
METHOD
Preheat the oven to 190C/170C fan/gas mark 5.
While it is heating up, spread the walnuts out on a baking tray and place in the bottom of the oven. Roast for 8-10 minutes, turning once, until lightly toasted. Leave to cool, then roughly chop.
Toss the carrots in a little olive oil in a large roasting tin and roast for 25-30 minutes, until tender.
Winter slaw with chives and watercress recipe
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Prep time: 10Â minutes
1 heaped tsp Dijon mustard
2 tsp runny honey
For the slaw
150g parsnip, peeled and coarsely grated, or finely julienned
150g carrot, peeled and coarsely grated, or finely julienned
1 or 2 eating apples, cored and cut into thin matchsticks
1 small bunch of chives, cut into matchstick lengths
1 large bunch of watercress
METHOD
In a small bowl, combine the vinegar, mustard, honey and a good pinch of salt and pepper. Add a tablespoon of cold water, mixing to combine.
Assemble all the slaw ingredients in a bowl, apart from the watercress, then mix well with the dressing. Check the seasoning, adding more salt or vinegar if required.