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One pot, plenty of flavour. This Chicken Chasseur is just the thing for a comforting dinner. 😋🍗
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Ingredients:
4 chicken breasts
50 g plain flour, seasoned with salt and black pepper
1 tbsp olive oil
30 g butter
1 large onion, red or white, finely chopped
3 medium carrots, peeled and sliced
3 garlic cloves, crushed
1 tbsp tomato purée
3 sprigs fresh thyme
450 ml chicken stock
1 tsp Worcestershire sauce
Salt and freshly ground black pepper

Method:
Heat the olive oil with half the butter in a large casserole dish over a medium-high heat.
Place the flour in a shallow bowl and season well with salt and black pepper. Coat the chicken breasts in the seasoned flour, shaking off any excess.
Add the chicken to the casserole dish and cook for 4–5 minutes on each side until nicely golden. Remove from the dish and set aside.
Reduce the heat to medium and add the remaining butter. Add the onion and carrots and cook gently for 5–6 minutes, stirring occasionally, until the onion has softened and the carrots are beginning to cook.
Add the garlic and cook for a further minute.
Stir in the tomato purée and cook for 1 minute.
Return the chicken to the casserole dish and add the fresh thyme.
Pour in the chicken stock and Worcestershire sauce. Stir gently, scraping up any flavour from the bottom of the dish, and bring to a gentle simmer.
Cover with a lid, reduce the heat to low and cook for 30–35 minutes, or until the chicken is completely cooked through and the carrots are tender.
Remove the lid for the final 5–10 minutes and allow the sauce to gently reduce and thicken.
Taste and adjust the seasoning with salt and freshly ground black pepper before serving.

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A little slice of autumn heaven with Apple Sticky Toffee Pudding 🍎🤎
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Recipe
Ingredients:

For the apples
6 Royal Gala apples, peeled, cored and cut into small pieces
25 g light brown sugar
15 g butter
1 g ground cinnamon
Pinch of salt

For the sponge
175 g pitted Medjool dates, chopped
180 ml warm milk
200 g light brown sugar
115 g butter, softened
3 large eggs
5 ml vanilla extract
190 g plain flour
8 g baking powder
5 g bicarbonate of soda
Pinch of salt

For the toffee sauce
240 ml double cream
200 g light brown sugar
115 g butter
2 g fine salt

To serve
Vanilla ice cream, optional

Method
Preheat the oven to 190°C / 170°C fan / Gas 5. Lightly grease and line a 23 cm square baking tin with baking paper.
Place the prepared apples in a saucepan with the 25 g brown sugar, 15 g butter, cinnamon and a pinch of salt.
Cook over a medium heat for 8–10 minutes, stirring occasionally, until the apples have softened slightly and look glossy. You still want them to hold their shape rather than become mushy. Remove from the heat and leave to cool.
Place the chopped dates in a bowl and pour over the 180 ml warm coffee. Leave to soak for 10 minutes.
Meanwhile, add the 200 g brown sugar and 115 g softened butter to a large mixing bowl. Beat together for about 4–5 minutes, until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the vanilla and mix again.
Pour in the soaked dates along with any remaining milk and mix gently. Don’t worry if the mixture looks slightly split at this stage.
In a separate bowl, combine the plain flour, baking powder, bicarbonate of soda and a pinch of salt.
Take approximately one-quarter of the cooked apples and set them aside for serving.
Add the remaining cooked apples to the flour mixture and gently toss until coated.
Add the flour and apple mixture to the wet ingredients. Fold everything together gently until just combined, being careful not to overmix.
Spoon the mixture into the prepared tin and smooth the top.
Bake for approximately 30 minutes, or until the pudding is golden and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 5 minutes before carefully turning it out onto a serving plate.
To make the toffee sauce, place the brown sugar, butter and salt in a saucepan and melt until bubbling.
Add the cream, whisk and allow to reduce down a little for a few minutes over a medium-low heat, stirring regularly.
Cook for 8–10 minutes, until the sugar has completely dissolved and the sauce is smooth, glossy and thick enough to lightly coat the back of a spoon.
Pour a little of the warm toffee sauce over the pudding and brush it over the top and sides.
Cut into squares and serve warm with the reserved cinnamon apples, plenty of warm toffee sauce and a scoop of vanilla ice cream, if you fancy.