Food & Drink

Spiced chicken, spinach and sweet potato sweet potato stew stew

Come Dine WithMe

Prep: 15 mins Cook: 40 mins Serves: 4

A healthy one-pot with warming spices that’s low fat, low calorie, three of your ve-a-day and also full of bre!

Ingredients

• 3 sweet potatoes, cut into chunks • 190g bag spinach • 1 tbsp sun ower oil • 8 chicken thighs, skinless and boneless • 500ml chicken stock

For the spice paste • 2 onions, chopped • 1 red chilli, chopped • 1 tsp paprika • thumb-sized piece ginger, grated • 400g can tomatoes • 2 preserved lemons, deseeded and chopped

To serve • pumpkin seeds, toasted • 2-3 preserved lemons, deseeded and chopped • 4 naan bread, warmed

Method STEP 1

Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very nely chopped. Set aside until needed.

STEP 2

Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.

STEP 3

Return the saucepan to the heat (no need to wash it rst), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.

STEP 4

Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.

STEP 5

Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

Bakewell tart

Prep: 25 mins Cook: 55 mins Serves: 8

Who doesn’t love a bakewell tart packed with raspberries and almonds? Serve the classic dessert with a dollop of cream or warm custard.

Ingredients

• 250g plain our , plus extra for rolling out • ¼ tsp ne sea salt • 2 tbsp icing sugar • 140g cold butter , cubed • 2 egg yolks , beaten • cream or custard , to serve (optional)

For the lling • 100g salted butter , softened • 100g caster sugar • 50g ground almonds • 1 tsp almond extract • 2 medium eggs , beaten • 3 tbsp raspberry jam • 50g aked almonds • 80g icing sugar

Method STEP 1

Heat the oven to 200C/180C fan/ gas 6. To make the pastry, put the our in a food processor along with the salt and icing sugar. Blitz to combine. Add the butter and pulse in short bursts until it’s the texture of ne breadcrumbs. Mix 4 tbsp cold water with the beaten eggs and drizzle into the mixture, then quickly pulse to combine. Tip out the crumbly mixture onto a work surface, then form into a puck, cover and chill for 30 mins.

STEP 2

Roll the pastry out on a lightly oured surface to around 25cm, and to the thickness of a £1 coin. Line a 20cm uted tart tin with the pastry, leaving the pastry to overhang. Add a large disc of baking parchment big enough to cover the edges, and some baking beans to weigh it down (use dried rice or lentils if you don’t have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for a further 7-10 mins or until the bottom is evenly cooked. Trim o any overhanging pastry with a serrated knife.

STEP 3

For the lling, beat the butter and sugar until combined. Add the ground almonds, almond extract and eggs and beat for a further minute. Spread the jam over the pastry, then top with the almond lling. Scatter over the aked almonds and bake for 25-30 mins until golden and rm. Leave to cool in the tin (or eat warm at this stage and leave out step 4).

STEP 4

Mix together the icing sugar and 1-2 tsp water and drizzle over the tart. Slice and serve with cream or custard, if you like.