Our delicious Banana Chocolate Smoothie Bowl contains the perfect amount of sweetness and will definitely leave you wanting more #DelMonteFreshProducehttps://bit.ly/3LQXicg
Happy World Vegetarian Day! Why not drop the meat from tonight’s dinner and try this deliciously rich creamy mushroom stroganoff instead! For this recipe and more click https://bit.ly/3AM9QvG
bordbia Already thinking about your first St Stephen’s Day sandwich 🤔
Turkey, ham, stuffing and even the last spoonful of gravy – there are lots of options to use up your leftovers. Tell us your favourite sandwich fillings below ⬇️
Do you like your chocolate chip cookies soft and gooey, crisp and crunchy, chunky or chewy? Everyone has their favourite! So here’s how to change the texture of your cookie by just making a simple change to your cookie recipe… pic.twitter.com/zmwD3Gu6Ft
Give your porridge a foodie twist this Monday and ease yourself into the week with this delicious Honey Roasted Pears with Balsamic Porridge recipe – Tag us if you try it! #FlahavansOats#FlahavansRecipes
Serves 4|Takes 25 minutes
Ingredients:
160g Flahavan’s Progress Oatlets 1 litre Whole Milk 2 pears, slightly under-ripe 10g butter 2 tablespoons of balsamic vinegar 2 tablespoons of Boyne Valley Honey
Method:
Honey & Balsamic Pears Method:
Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.
Porridge Method:
Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan. Bring to the boil on the hob and simmer for 5 minutes stirring continuously. Pour creamy porridge into 4 serving bowls.
Serves 4|Takes 25 minutes
Ingredients:
160g Flahavan’s Progress Oatlets 1 litre Whole Milk 2 pears, slightly under-ripe 10g butter 2 tablespoons of balsamic vinegar 2 tablespoons of Boyne Valley Honey
Method:
Honey & Balsamic Pears Method:
Heat the oven to 200 degrees Celsius. Halve the pears but do not peel them. In a small oven proof pan, heat the butter and fry the pears cut side down for 4-5 minutes. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. Remove the pears from the oven and drizzle over the honey. Allow to cool a little and serve with your porridge.
Porridge Method:
Stir 160g Flahavan’s Progress Oatlets into 1 litre of whole milk in a pan. Bring to the boil on the hob and simmer for 5 minutes stirring continuously. Pour creamy porridge
Try pairing your roast chicken with something new! Roast chicken with lemon, herb and #Parmesan sauce
Details
Cuisine: British
Recipe Type: Chicken
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 60 mins
Serves: 4
Ingredients
Metric Cups Imperial
1 free-range chicken, approx 1.8–2kg (4–4.4lbs)
1 shallot, finely chopped
100 ml dry white wine
150 ml double cream
125 g unsalted butter, cubed and chilled
50 g Parmigiano Reggiano, grated
10 g flat-leaf parsley, large stalks removed and finely chopped
1 sprig of tarragon, leaves removed and chopped
1 tbsp lemon juice
2 pinches lemon zest
1 pinch each of salt and pepper
Step-by-step
For the chicken
Roast your chicken in your usual way or…
Spatchcock chicken by cutting out the backbone and flattening the bird. Season generously.
Place backbone, wing tips and any giblets (except the liver) that came with the bird into a baking tray with a good slug of water. Then place the chicken on a wire rack over the top of the roasting tray.
Roast at 230°C/446°F/gas mark 8 for 30 to 45 minutes (depending on the size of your chicken) until golden brown, and the leg meat easily pulls away when pinched with your fingers.
Remove the chicken and roasting tray from the oven and leave to rest for at least 15 minutes. Strain the chicken juices from the tray in to a small jug, spooning any fat off that rises to the top.
For the sauce:
Place the shallots and white wine into a saucepan, bring to the boil and reduce wine by three-quarters.
Add double cream, chicken juices and gently simmer for 5 minutes.
Strain hot cream into a jug, add butter and blend with a hand blender until smooth.
Add Parmigiano Reggiano, herbs, lemon juice and zest. Season with salt and pepper. Adjust seasoning if needed with more salt, pepper, or lemon juice to taste
To serve:
Carve the chicken and serve with seasonal vegetable and the Parmigiano sauce.
This recipe was developed by Tastehead; photographed and styled at Steve Lee Studios; and courtesy of Parmigiano Reggiano.
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