Weekend wonders

Serves 6 Takes 35 mins Cost per serve 56p

500g pack puff pastry plain flour, for dusting 1 medium egg, beaten 1 tbsp unsalted butter 450g chestnut mushrooms, finely sliced 2 garlic cloves, finely chopped 100ml whipping cream 10g fresh tarragon, leaves picked and finely chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking sheet with nonstick baking paper. Roll out the pastry on a lightly foured surface to 3mm thick, then stamp out 12 rounds with a 10cm cutter. Stamp the centres out of six of them with a 6cm cutter. Discard the centres (see Use it up tip, right) to leave 6 rounds and 6 rings. 2 Lay the rounds on the prepared baking sheet, leaving about 5cm between each one. Lightly brush with the beaten egg. Place the pastry rings on top of the circles so the edges match up neatly; press down lightly with your fingers to join them. Brush again with the beaten egg. Prick the exposed centre with a fork a few times, then bake in the oven for 20-25 mins or until golden and cooked through. 3 Meanwhile, melt the butter in a large frying pan over a mediumhigh heat and cook the mushrooms for 5 mins until soft and golden. Stir in the garlic and cook for 1 min more. Pour in the cream and add most of the tarragon; season well, then stir gently to coat the mushrooms. 4 Spoon the hot mushroom mixture into the pastry cases; scatter over the remaining tarragon to serve.

Each serving contains

Energy Fat Saturates

Sugars Salt 1231kJ 297kcal 22g 11g 1g 0.4g 15% 31% 56% 1% 6%

Serves 6 freeze chicken parcels only Takes 45 mins Cost per serve £1.61

1 tbsp olive oil, plus extra for greasing 6 chicken breasts 2 x 375g packs ready-rolled light puff pastry 150g reduced-fat Brussels pâté 1 medium egg, lightly beaten 750g new potatoes 320g fine beans gravy, to serve (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Line a large baking tray with nonstick baking paper and lightly grease the paper with oil. 2 Heat 1 tbsp oil in a large nonstick frying pan over a medium-high heat. Fry the chicken for 2-3 mins each side until lightly golden, then set aside to cool for 15 mins. 3 Meanwhile, unroll the pastry and cut into 6 x 20cm squares. Divide the pâté between the cooled chicken breasts, spreading it over the top of each. Place each breast, pâté-side down, in the centre of a pastry square. Season, brush the pastry edges with beaten egg, then fold over to enclose the chicken, pressing down gently with your fingers to seal. Flip over to lie seam-side down on the baking tray. 4 Use a sharp knife to slash the top of each parcel 3 times diagonally, then brush lightly with beaten egg. Bake in the oven for 25 mins until puffed and golden. 5 Meanwhile, cook the potatoes in a pan of boiling water for 20 mins until tender, adding the beans for the last 7 mins. Serve alongside the chicken en croûte, with gravy, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 2838kJ 675kcal 23g 9g 7g 1.2g 34% 33% 47% 7% 20%

of the reference intake. See page 105. Carbohydrate 68g Protein 49g Fibre 6g

P U F F P A S T R Y

Use the leftover puff pastry to make jam tarts: top pastry circles with 1 tsp jam and bake for 20 mins at gas 6, 200°C, fan 180°C.

Sharing food with friends and family can be lots of fun, but cooking several courses for a crowd can get pricey and stressful. Enter the pot-luck dinner, where friends bring a dish, as well as themselves, to the party.

The key to pot-luck dinner party success is communication. Perhaps choose a food theme for the dinner, such as Indian or Italian food, or seasonal ingredients – then it’s time to allocate courses. Starter, sides, dessert; some might need reheating or assembling when guests arrive, so opt for one course that comes complete to help take the pressure off in the kitchen.

Turn over for an indulgent dessert to share