Chicken, Chorizo, Peppers and Lentil One Pot

This is a lovely, warming winter dish that will please all of the family, is economical and aside from a quick fifteen minutes of preparation, will cook nicely in the oven for an hour while you get on with other tasks.

This freezes really well too, so is great for batch cooking, which I'll be turning to a lot more in January in preparation for the arrival of our second little one.

I served with sweet mashed potato here, but it works well with rice, orzo or pasta too.

The below serves 3-4 people.

Chicken, Chorizo, Peppers and Lentil One Pot

Here's how:

• 6-8 chicken thighs or pieces (skin on)
• 1 pack cooking chorizo
• 1 onion
• 2 cloves garlic
• 1 red pepper
• 1 yellow pepper
• 3 tbsp red split lentils
• 2 tbsp tomato puree
• 1 jar passata
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 200ml chicken stock (I use a Knorr Chicken Stock Pot) 
• Black pepper to taste

Firstly place the oven on to pre-heat at around 170-180 degrees. And place a non-stick pan on the hob on a low heat.

Slice the peppers and place into a casserole dish.

Peel and slice the onion and mince the garlic and add to the dish.

Rinse the lentils well in a sieve and place into the casserole dish.

Now slice the chorizo sausages and add to the non-stick pan to sear on both sides. The chorizo will exude a lovely red tinged oil, once seared on both sides remove and add to the casserole dish.

Now cook the chicken thighs, skin-side-down first and completely brown off the skin until it's quite crisp, then turn over to brown the other side for 3-4 minutes.

Add to the casserole dish and add the stock, passata, tomato puree, paprika, cayenne and a good pinch of black pepper. You shouldn't need salt as the stock will have a salty tang, and the chorizo too.

Stir to ensure the chicken is covered and add a little more water if not. Place the lid on and place into the oven for an hour.

Allow to stand for a few minutes when you remove from the oven and serve with your choice of accompaniments. Enjoy!

TIP: If serving to small children or toddlers like Bridget, then shred one piece of chicken on a separate plate as soon as you take out of the oven and allow to stand for five minutes to cool down sufficiently as it will be piping hot.

Baby Bites Steak and Lentil Cottage Pie

This is an absolute family favourite at our house and particularly with our little weaning one.

Whilst she does love her finger food, this is a great chance to encourage her how to use a spoon too - and serving with some vegetable spears such as asparagus and baby corn, mean she can dip them in and still have a selection of fun finger foods too.

I only use 200g lean steak mince and 150g red lentils plus all of the vegetables and this makes enough for two cottage pies plus two small ones so this is a very economical meal too as well as being a bit healthier than a traditional cottage pie.

Also with the gravy - if you have all the time in the world to make one from scratch - perfect. Personally I use Bisto, and find no shame in this.

 

Here's how:

• 200g lean steak mince
• 150g red lentils
• 1 onion
• 1 clove garlic
• 2 carrots
• 3 sticks celery
• 3 tbsp frozen peas
• 500ml gravy - made to your preference
• 200g white potatoes (I use Desiree) 
• Black pepper
• 1 tsp dried thyme
• 30g hard cheese (I use Cheddar)
• 3 tbsp olive oil

Firstly peel and wash the potatoes and put them on to boil and pre-heat the oven to about 180 degrees.

Now finely dice the onion and crush the garlic add to a pan on a low heat with a spritz of cooking spray.

Now peel and chop the carrot and slice the celery and set aside.

Once the onion has begun to soften, add the meat to the pan and move around using a spatula or wooden spoon until it has browned all over.

Once brown, add the carrot, celery and lentils and cook in the juices from the meat for three or four minutes whilst you make up the gravy.

Now pour over half of the gravy and add the frozen peas, dried thyme and a pinch of black pepper at this point too. Try not to be tempted to add salt at this point if possible - the gravy will have a salt content and you and your partner or any other adults sharing the meal can always add salt when eating.

Give a good stir and leave to bubble away for twenty minutes, adding more gravy if it becomes too dry.

Test to see if the potatoes are soft enough to mash with a fork and if so, drain, shake away excess water then return to the pan and place back on the heat for ten seconds giving the pot a good shake to remove any leftover moisture.

Now add the olive oil and mash. Add a pinch of salt here too for seasoning. Once nicely mashed set aside for the moment.

Once the meat has been cooking for twenty minutes, remove from the heat and spoon half into an ovenproof dish. I like to do Bridget's in a separate dish so also use a ramekin for her which is the perfect size and two tablespoons of the meat mixture is sufficient. The remaining meat I put into a plastic dish ready for freezing. (Obviously allow this to completely cool before placing into the freezer to avoid it ruining the rest of the food in the freezer!)

Now spoon on the mashed potato onto both dishes use the back of a spoon to press it down slightly. Once evenly distributed all over, grate over the cheese onto both dishes, and use a fork to crimp to give it that classic look once cooked.

Now leave to stand until you're ready to cook or place into the oven and cook for 35-40 minutes or until nicely golden brown. 

Serve with your choice of vegetables.