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Avocado recipes

Cuban-style pulled pork in baked squash

Butternut recipes

Barbara squash coconut soup with butternut tempura

Spiced Middle Eastern lamb and pumpkin pilaf

Pan-fried sardines with chilli and lemon marinated white beans

35 minutes

Savoury bake

Seared chicken paella

40 minutes

Seared chicken paella

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

4 portions free-range skinless breast portions (400 – 500g)
Olive oil
1 onion, finely chopped
2 crushed garlic cloves
1 cup risotto rice
400 g tinned tomatoes, crushed
1 teaspoon smoked Spanish paprika
Pinch saffron
1 cup hot chicken stock
1/4 cup dry white wine
Handful of green olives
2-3 tablespoons chopped Italian parsley
Salt and milled black pepper

For serving: chopped Italian parsley

Method

Slice the chicken pieces in half, then oil and season. Quickly sear in a suitable heavy or non-stick saucepan until nicely browned. Remove and set aside.
Add 2 tablespoons oil to the pan and stir in the onion. Cook gently until softened but not browned. Stir in the garlic and rice, then the tomatoes and paprika.
Allow to cook gently for about 5 minutes. Stir the saffron into the hot stock. Pour in the stock and wine. Add the olives, parsley and a little seasoning. Bring to a bubble, then reduce the heat and cook gently, covered for 20 minutes.
Add the browned chicken, cover and cook gently for another 10 minutes or until the chicken is just cooked and still moist, the rice soft and swollen. Check seasoning. Sprinkle with more parsley. Serve with a green leaf salad.

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Seared chicken paella

Seared chicken paella

Ingredients

Method