Food & Drink

Prep: 45 mins Cook: 40 mins plus at least 3 hrs marinating Serves: 4

Marinate the chicken for these Greek-style spiced kebabs as long as possible to soak up all the avour and make it really tender. Serve with warm bread, salad and tzatziki.

Ingredients

• 12 boneless, skinless chicken thighs

For the marinade

• 4 tbsp olive oil • 2 tsp dried oregano • 1 tsp dried mint • 1 tsp ground cumin • 1 tsp coriander • 1 tsp sweet paprika • ½ tsp ground cinnamon • zest and juice 1 lemon, plus 1 lemon cut into wedges to serve • 4 garlic cloves, crushed

For the pitta wraps

• 250g strong white bread our • 7g sachet fast-action dried yeast • 1 tsp golden caster sugar • 2 tsp olive oil, plus a little for greasing

For the tzatziki

• ½ cucumber • 200g Greek yogurt • small bunch mint, nely chopped • 1 small garlic clove, crushed • juice ½ lemon

To serve

• 1 butter or round lettuce • 4 large tomatoes, seeds removed, chopped • 1 red onion, halved and thinly sliced

You will need

• 4 long metal skewers

Method STEP 1

Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.

STEP 2

A few hours before you want to eat, make the pitta. In a bowl, mix the our, yeast, sugar and 1/ 2 tsp salt with your ngertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with cling lm. Leave to rise for 1 hr or until nearly doubled in size.

STEP 3

Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling lm and leave to rise for 15-20 mins.

STEP 4

To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.

STEP 5

Heat the grill to its highest setting. Line a roasting tin with foil and nd 4 metal skewers long enough to sit across the top

Chicken souvlaki

with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. read another piece of chicken on top, leaving a slight gap between each piece; you should t 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you nish the pittas.

STEP 6

Heat a large frying pan (or two if you have them) over a mediumhigh heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, ip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.

STEP 7

Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.

STEP 8

Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.

Come Dine WithMe Iced coffee Prep: 5 mins plus cooling, no cook

Serves: 1

Discover how to make iced co ee at home. With this simple recipe, you can get a cooling ca eine x with no fuss. Try it with a shot of maple syrup.

Ingredients

• 200ml strong black co ee • 50ml milk • ice • maple syrup, optional

Method STEP 1

Make a 200ml cup of black co ee following pack instructions, then allow the co ee to go completely cold. Pour into a blender with the milk along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy.

STEP 2

Pour into a chilled tall glass and serve.

Easy iced tea Prep: 5 mins Plus infusing and chilling Serves: 6

Make up a jug of refreshing iced tea to serve on summer days. With a subtle tea avour, oranges, lemons and mint, it’s an excellent alcohol-free party drink.

Ingredients

• 6 tea bags • 2 tbsp golden caster sugar • 1 tbsp runny honey , plus extra to serve • 2 lemons , 1 juiced, 1 sliced • 1 orange , sliced • small bunch mint , leaves picked • ice

Method STEP 1

Put the tea bags, sugar, honey and 1.5 litres water in a large jug. Leave to infuse for 10 mins, then remove and discard the tea bags. Chill until ready to serve.

STEP 2

Stir in the lemon juice, lemon slices, orange slices and mint leaves. Fill the jug with plenty of ice and stir again.

STEP 3

Fill tall glasses with ice and pour over the iced tea, then serve with extra honey to taste.

Apple sour cream cake

Prep: 20 mins Cook: 50 mins - 1 hr Serves: 8 to10

Celebrate seasonal ingredients and bake this easy apple sponge cake. is Polish recipe uses soured cream for a moist sponge and a tot of rum.

Ingredients

•4 apples •1 lemon, juiced •440g caster sugar •4 eggs •480g plain our •7g baking powder •250g soured cream •50ml rum •20g butter, melted, plus extra for the tin •10g icing sugar

Method STEP 1

Peel, deseed and cut the apples into eighths. Pour the lemon juice over the apples and sprinkle with a little caster sugar so that they do not darken. pale, mousse-like mixture. Sift over the our and baking powder, and fold it in followed by the soured cream, rum and butter. the apples on the base. Spoon the batter on top and level it with a spatula. Put the cake in the oven and bake for 50 minutes-1 hour without opening the door. Cool the cake and then turn it out onto a plate, and sprinkle it with icing sugar to finish.