simple.
Crumbed fish burgers with cabbage slaw
PHOTOGRAPHS: DORA KAZMIERAK. FOOD STYLING: LIZZIE HARRIS AND HANNA MILLER
“A juicy fish fillet surrounded by crispy crumb (using panko breadcrumbs makes a difference), then a layer of crunchy fresh slaw and zesty mayo. Sounds like heaven!”
Chicken cacciatore
“There are some nights, when I can’t bear the idea of washing up more than one pan, so I love a casserole where I can cook it all in one pot”
Moroccan spiced lamb
“Lamb chops or cutlets are a brilliant quick-fi x supper as they only take about 8 minutes to cook. I love spicing them up with this yogurt marinade as it packs in flavour and tenderises the meat”
Chicken cacciatore
Serves 4
Hands-on
time 15 min
Simmering
time 15-20 min
DON’T WASTE IT
Leftovers will keep in the fridge for 1-2 days. Reheat in a low oven until piping hot. Or cool, shred the chicken, then portion into freezer bags and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
• 2 tbsp olive oil
• 8 skinless, boneless chicken thighs
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 250ml red wine (chianti is good)
• 1 tsp chilli flakes
• 100ml good chicken stock