CHICKEN WITH SAFFRON MASH

Put the potatoes, garlic and saffron in a large, heavy-based saucepan, add the stock and bring to the boil. Reduce the heat, cover and simmer for 20 minutes, or until tender. Meanwhile, brush the chicken breasts all over with half the oil and lemon juice. Sprinkle with the chopped thyme, fresh coriander and crushed coriander seeds. Heat a griddle pan over a medium – high heat, add the chicken and cook for 5 minutes each side, or until the juices run clear when a skewer is inserted into the thickest part of the meat. Alternatively, cook the chicken breasts under a preheated hot grill for 5 minutes on each side, or until cooked through.

Drain the potatoes and return the contents of the sieve to the saucepan. Add the remaining oil and the milk, season to taste with salt and pepper and mash until smooth.

Divide the saffron mash between 4 large, warmed serving plates, top with a cooked chicken breast and garnish with a few thyme sprigs. Serve immediately.

SERVES 4

550g / 1lb 4oz floury potatoes cut into chunks

1 garlic clove, peeled and sliced

1 teaspoon of saffron threads, crushed

1.2 litres / 2 pints chicken or vegetable stock

4 skinless, boneless chicken breast, about 115g / 4 oz each, trimmed of all visible fat

2 tablespoon of olive oil

1 tablespoon of lemon juice

1 tablespoon chopped fresh thyme, plus extra sprigs to garnish

1 tablespoon chopped fresh coriander

1 tablespoon coriander seeds, crushed

100 ml / 3.5 fl oz hot skimmed milk

Salt and pepper

SPAGHETTI AND MEATBALLS

Put the bread in a small bowl, add the milk and leave to soak. Meanwhile, put the mince in a large bowl and add half the parsley, the egg and the cayenne pepper. Season to taste with salt and pepper. Squeeze the excess moisture out of the bread and crumble it over the meat mixture. Mix together until smooth.

Shape small pieces of the mixture into balls between the palms of your hands and put on a baking sheet or chopped board. Cover and chill for 30 minutes.

Heat the oil in a heavy-based frying pan. Add the meatballs, in batches, and cook, turning frequently, until browned all over. Return all the meatballs to the frying pan, add the passata, tomatoes with their juice, stock and sugar and season to taste with salt and pepper. Bring to boil, stirring , then reduce the heat, cover and leave to simmer for 20 – 30 minutes until the sauce is thickened and the meatballs are tender and cooked through.

Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8 – 10 minutes, or according to the packet instructions, until tender but still firm to bite. Drain and transfer to a warmed serving dish. Pour over the sauce and toss lightly. Sprinkle with the remaining parsley and serve.

SERVES 6

25g / 1oz white bread, crusts removed, torn into pieces

2 tablespoons milk

450g / 1lb fresh beef mince

4 tablespoons chopped fresh flat leaf parsley

1 egg

Pinch of cayenne pepper

2 tablespoons of olive oil

150 ml / 5 fl oz passata

200g / 7 oz canned chopped tomatoes in juice

400 ml / 14 fl oz vegetable stock

Pinch of sugar

450g / 1 lb dried spaghetti

Salt and pepper

  'OR' Try Calnan's Tex Mex Meatballs