ONE POT CHICKEN ROAST WITH GARLICKY VEGETABLES

INGREDIENTS 600 gbutternut squash, peeled, seeded, cut into 4-5cm chunks 2courgettes, cut into 4-5cm chunks 1red onion, cut into thin wedges 8garlic cloves, unpeeled 6 sprigsrosemary, plus some finely chopped leaves to garnish 3 tbspolive oil 4 skinless, bonelesschicken breasts 4 slicesprosciutto, trimmed of excess fat 400 gcannellini beansMETHOD1. Preheat the oven to 200C/180C fan/gas 6. Scatter the squash, courgettes, onion, garlic and 2 of the rosemary sprigs into a large roasting tin. Pour over 2 tablespoons of the oil and toss all together with freshly grated black pepper. Spread out in a single layer and roast for 20 minutes.

2. Meanwhile, rub the top of the chicken breasts with just a little of the remaining oil, season, then lay a sprig of rosemary along each one. Drape a slice of prosciutto over the rosemary and chicken, tucking it in underneath. Sit the chicken breasts on top of the partly-cooked vegetables and drizzle over the rest of the oil.

3. Roast for another 20 minutes, then scatter in the beans, gently stirring them in amongst the vegetables. Roast for a further 5 minutes to heat through and until the chicken is cooked and the proscuitto crisp. Season to taste. Remove the rosemary sprigs and garnish with a scattering of finely chopped fresh rosemary.TIPS AND SUGGESTIONSCut the squash and courgettes into similar sized pieces so they cook evenly.

Use a vegetable peeler to peel the squash.

Serve the whole roasted garlic cloves in their skin and let each person squeeze out the garlic flesh to eat.WARM CHICKEN SALAD

INGREDIENTS 4 tbspolive oil, plus extra for brushing 2red peppers, halved lengthways 300 gcherry tomatoes, halved 4garlic cloves, thinly sliced 250 g finegreen beans, ends trimmed, halved lengthways 1 tbsplemon juice 1 tbsporegano, chopped 5 tinnedanchovies, drained, chopped 4 boneless, skinlesschicken breastsMETHOD1. Preheat the oven to 200C/180C fan/gas 6. Lightly oil a baking sheet and lay the peppers on it, cut-side down. Rub a little of the oil over the pepper skins. Roast them for 35-40 minutes or until the skin is blackened and charred. Tip the peppers into a bowl with any juices and immediately cover with plastic film. This will create steam and make the peppers easier to peel. Set aside to cool.

2. Meanwhile lay the tomatoes on the baking sheet, scatter over the garlic and drizzle over 1 tablespoon of the oil and toss together to coat. Season with salt and pepper. Roast for 6-8 minutes until the tomatoes are starting to soften and burst but still holding their shape. Cook the beans in boiling water for 6-8 minutes until cooked but still bright green, then drain.

3. When the peppers have cooled enough to handle, peel off the skin and rip or slice the flesh into strips, removing the stems, cores and seeds as you go. Reserve the juices in the bowl and mix with the remaining 3 tablespoons of the oil, the lemon juice and oregano and any juices from the roasted tomatoes. Season with salt and pepper. Lay the beans on each serving plate then casually scatter over the pepper strips, tomatoes and garlic and anchovies.

4. Heat a griddle pan. Brush the chicken all over with a little extra oil and season with a little salt and plenty of pepper. Place the chicken on the hot griddle pan, skinned side down, and cook for 10 minutes, turning half way through. Serve on top of the salad.GOATS CHEESE, CHARGRILLED LETTUCE AND SPRING ONION TOASTS

INGREDIENTSFor the toasts 6spring onions, roots discarded and tails trimmed 2 heads gemlettuce, halved lengthways 2 tbspolive oil 2 large slices of tartine orsourdough 100 ggoats' cheese, crumbled 3radishes, thinly slicedFor the dressing 2 tbspolive oil 1lemon, juiced 1 tspsumacMETHOD1. For the toasts:Preheat a griddle pan over a medium-high heat and brush the spring onions and the cut side of gem lettuces generously with olive oil. Place the spring onions onto the griddle pan and grill them for 4-5 minutes on each side, then remove and set aside. Grill the lettuces, cut side down, for 2-3 minutes and set aside.

2. Grill the bread slices on both sides on the griddle for about 6-8 minutes or until chargrilled lines are made and then transfer to a serving plate. Drizzle the bread with a little olive oil, then divide the goats' cheese onto each piece of bread, followed by the radishes, lettuce hearts and spring onions.

3. For the dressing:Add 2 tablespoons olive oil, the lemon juice and sumac in a bowl and mix well. Season with salt and pepper to taste and drizzle liberally over the open sandwiches and serve.ROASTED RED PEPPER SOUP

INGREDIENTSFor the soup: 2red peppers, quartered and deseeded 2 tbspolive oil 1red onion, halved and cut into thin half moons 3garlic cloves, crushed 1sprig of rosemary, leaves finely chopped lemons, zested 400 g cannedplum tomatoesFor the almonds: 1 tbspolive oil tsp smokedpaprika small handful ofalmonds 10 blackolives, halvedMETHOD1. For the soup:Preheat oven to 200C/180C fan/gas 6. Place the pepper onto a baking tray, lightly drizzle with oil and roast for 30 minutes or until soft and blackened in parts. Remove from the tray and wrap in foil. Once cool enough to touch, peel off the skins and set aside.

2. Heat the olive oil in a heavy-bottomed pan and add the onion and a pinch of salt. Stir to evenly coat the slices, turn down the heat. Fry for 30 minutes or until the onions are sweet and sticky, stirring occasionally. Add the garlic, rosemary and lemon zest to the pan. Fry for a few minutes before adding the tomatoes. Gently break down the tomatoes with a wooden spoon, bring to the boil then allow it all to simmer to create a rich, thick sauce.

3. Stir occasionally, adding more water if it starts to dry out. Add the roasted peppers, along with 400ml water and a pinch of black pepper, bring to the boil and simmer for 20 minutes. With a stick blender, puree to a smooth and thick consistency.

4. For the almonds:Heat the olive oil in a small frying pan and add the smoked paprika. Let the oil infuse for a few seconds before adding the almonds. Make sure the nuts are well coated and fry on a low heat for a few minutes, until golden. Transfer to a piece of kitchen bowl to absorb the excess oil.

5. Serve the soup topped with a scattering of olives and smoky almonds and a sprinkling of parsley.

http://uktv.co.uk/food/recipe/aid/656579CHICKEN EN PAPILLOTE WITH CHERRY TOMATOES AND ROSEMARY

INGREDIENTS 4chicken breast fillets 1 handfulsparsley leaves 1 tbsprosemary, or you could use thyme, oregano or sage 4 clovesgarlic, thinly sliced 2 tbspolive oil 200 gcherry tomatoesMETHOD1. Preheat oven to 180C/160C/gas 4. Cut 4 pieces of baking paper approximately 30cm square. Fold each one in half vertically to produce a centre seam. Reopen the paper.

2. Season the chicken breasts and sprinkle with the parsley. Place one on each sheet of paper to the right of the centre seam.

3. Saut the herbs and garlic over moderate heat in the olive oil until the garlic turns golden. Add the tomatoes and cook until around half of them have popped, shaking the pan from time to time. Spoon a quarter of the tomatoes on top of each chicken breast, then drizzle with the pan juices.

4. Now the origami bit begins. Fold the left side of the paper over the breast and bring it flush to the right-hand side. Take the furthest left end of the paper in your right hand, and put your forefinger next to the top of the breast. Fold the paper towards the right at a 90 angle. Twist and roll the right-hand edge of the package towards the bottom of the breast, to resemble a pasty, in order to seal it. Dont make it too tight as you need to allow some space for the steam to expand. Once the bag is twisted into a package, its a good idea to tuck the final fold under itself to keep it sealed, or secure with a paper clip.

5. Place the packages on a baking tray and cook for 20 minutes. Take from the oven and leave to rest for 5 minutes. Serve the unopened package on the plate and let your guests cut their own open.TIPS AND SUGGESTIONSBaking en papillote means in parchment and its a great way to steam-bake fish, shellfish and poultry, although you could use it to cook anything. The key is to make sure the package is sealed tightly so that no steam, and therefore juices or flavour, escape.SPANISH-STYLE CHICKEN BAKE

INGREDIENTS 1 mediumonion, cut into 8 wedges 1 mediumred onion, cut into 8 wedges 500 gnew potatoes, quartered lengthways 8 wholegarlic cloves, unpeeled 8 mediumtomatoes, quartered 75 gchorizo, preferably picante 8 boneless, skinlesschicken thighs 1/2 tsp sweet, smokedpaprika 1/2 tsp driedoregano 1 greenpepper, deseeded and cut into strips

METHOD1. Preheat the oven to 200C/180C fan/gas 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper.

2. Toss everything together lightly and roast for 20 minutes.

3. While the vegetables are roasting, skin the chorizo and cut the meat into thin 5mm slices.

4. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper.

5. Mix the paprika and oregano together and set aside.

6. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times.

7. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.

8. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken.

9. Tuck the pepper strips loosely around the chicken and vegetables.

10. Turn the oven up to 220C/200C fan/gas 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

11. As you eat, squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh.http://uktv.co.uk/food/recipe/aid/653540HADDOCK WITH FENNEL AND LEMON

INGREDIENTS 1 bulb offennel, finely sliced onions, finely sliced 1garlic clove, finely sliced 2haddock fillets, pin-boned and skinned 1lemon, juiced and finely sliced 50 mlolive oil 50 mlwhite wine 1 tbspparsley, finely choppedMETHOD1. Blanch the fennel in boiling water until softened then dry thoroughly. Gently fry it in olive oil with the onions and garlic.

2. Preheat the oven to 220C/200C fan/gas 6. Lay 2 pieces of parchment paper or foil out on a work-surface large enough to take the fish. Lay a line of the fennel and onion mixture down the middle of each sheet crossways and lay the fish on top, if the fish is too long fold the tail under the loin to make a thicker piece. Lay a few slices of lemon on the fish, season then pour over the remaining olive oil.

3. Fold the top edge over the bottom and fold in the sides like crimping a pasty, when you get to the last fold add a splash of wine to each parcel, use about the same quantity as olive oil. Seal them up then lay on a tray and put the fish in to cook for about 12 minutes.

4. Remove from the oven, place the parcels on a plate and open them up, trim the edges so you can serve the fish on the paper then sprinkle with parsley and lemon juice.http://uktv.co.uk/food/recipe/aid/655075FISH EN PAPILLOTE - SALMON WITH TOMATO AND BASIL

INGREDIENTS 4-6 thin slices oftomatoes 2 pinches of granulated orcaster sugar 3-4basil leaves 6 thin slicescucumber 125 gsalmon fillets, skin removed 10 gbutterMETHOD1. Preheat the oven to 220C/200C fan/gas 7.

2. Place the tomatoes on the square of baking parchment (see Cooks Tips), season with salt, pepper and a pinch of sugar, then add the basil leaves followed by the cucumber. Next, place the salmon fillet on top, followed by the butter.

3. Season again with salt and pepper and sugar and fold the baking parchment to form a parcel as above. Place on a baking sheet and cook in the oven for 1214 minutes or until the salmon is just opaque all the way through.TIPS AND SUGGESTIONSMaking a papillote:For each serving cut out a piece of baking parchment or foil measuring about 30cm square.

Add your fish and other ingredients to the parchment square, placing them to one side of the centre of the piece of paper.

Fold the square in half to enclose the filling and then fold in the edges to seal and form a parcel. The finished parcel should be semi-circular in shape, looking rather like a Cornish pasty.http://uktv.co.uk/food/recipe/aid/648424ROASTED VEGETABLE LASAGNE

INGREDIENTS 1butternut squash, peeled, seeded, cut in 2.5cm chunks 1 largecarrot, cut into 1cm dice 1 largeonion, halved lengthways, sliced in very thin wedges 3 plump clovesgarlic 2 tbspolive oil 250 gcherry tomatoes, halved 175 g freshspinach 410 g can greenlentils, drained 2 tbsp coarsely chopped Italianparsley 6 wide sheets no-cooklasagne sheets 250 gricotta cheese 1egg, beaten 3 tbsp shreddedbasil, leaves, plus extra whole small leaves to garnish 1/4 tsp groundnutmeg 200 mlpassata 125 gmozzarella, (1 ball), torn into small pieces 25 gparmesan, gratedMETHOD1. Preheat the oven to 200C/fan 180C/gas 6. Scatter the squash, carrot, onion and garlic into a large roasting tin, pour over the oil and toss them all together then season with some salt and pepper.

2. Roast for 30-35 minutes or until all the vegetables are tender and tinged brown. Scatter over two thirds of the cherry tomatoes and return to the oven for 5 more minutes to soften.

3. Remove, scatter the spinach over, splash over 1 tablespoon of water, then put in the oven for 2 minutes to wilt the spinach. Remove again, stir, then tip the lentils and parsley on top and mix together. Set aside.

4. Lay the lasagne sheets in a single layer, so they dont stick together, in 1 or 2 large, wide dishes. Pour over enough boiling water to cover them, then leave for 5 minutes to soak and soften slightly. Meanwhile, mix the ricotta into the beaten egg, stir in the basil then season with salt, pepper and the nutmeg. Drain the lasagne well.

5. Spread a couple of big spoonfuls of the roasted vegetable mixture in the bottom of an ovenproof dish about 20x26x7.5cm. Lay 2 of the lasagne sheets over the vegetables, spread over a third of the passata, then spread over a third of the remaining vegetables. Spread all the ricotta mixture over this, then cover with 2 more lasagne sheets, a third more passata and roasted vegetables then the remaining lasagne, passata and vegetables.

6. Scatter both the cheeses over the top to cover the veg as much as possible, then the reserved cherry tomatoes and a grinding of pepper. Place the dish on a baking sheet and cover with a loose tent of foil.

7. Bake for 30 minutes then remove the foil and return to the oven for another 5 minutes to lightly colour the top. Leave to stand for 5 minutes, scatter over the extra basil leaves, then slice and serve.TIPS AND SUGGESTIONSAlthough some lasagne sheets do not require pre-cooking, it can help their texture to soak them briefly in boiling water before using.http://uktv.co.uk/food/recipe/aid/641585