Chilli cheese toast

This is a tasty Indian twist on cheese on toast. It makes a great brunch or lunch, or you can cut slices into quarters as canapés.

For 2 slices

2-3 tbsp grated cheese (I like mature cheddar but any hard cheese would work)

1 finely chopped chilli

A small onion finely chopped (preferably red onion, which works well with Indian spices)

Seasoning if required

2 tbsp finely chopped fresh coriander or 1 tsp powdered coriander

2 slices white or wholemeal bread

Preheat oven to 100˚C.

Mix the cheese, chilli, onion, seasoning and coriander.

Lightly toast the bread

Put the toasted bread on a baking tray. Spread the mixture over the toast, patting in place.

Bake for around 5-6 minutes or until cheese has melted.

Leek and potato soup

4 servings

• Glug of olive oil
• 1 onion, sliced
• 225g/8oz potatoes, cubed
• 2 medium leeks, sliced and washed
• 1.2 litres/2 pints vegetable stock
• Glug of milk or Double Cream
• Lots of salt and freshly ground black pepper

Method
• Heat the oil in a large pan and add the onions, potatoes and leeks
• Cook for 3-4 minutes until starting to soften
• Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
• Whizz with a hand blender or in a blender until smooth
• Reheat in a clean pan, stir in the cream milk, heat through and serve
• Serve with crusty bread

Slow-cooked courgettes on toast

From Mark-Mi-Words's blog, with thanks.

Cooked this way they lose most of their moisture and become a thick, fragrant, chunky mass. They can be used as a pasta sauce (just add a little cream) or the base for a lovely soup (blend with a little stock and/or milk). They also make a great toast topping/ bruschetta, which is my favourite.

Serves six.

3 tbsp olive oil
3 garlic cloves, peeled and chopped
1kg courgettes, finely sliced
Salt and freshly ground black pepper

For the toast/bruschetta
6 slices of coarse country bread
1 garlic clove, cut in half
Extra-virgin olive oil, or butter
Parmesan, or other grateable cheese (optional)

Heat the oil in a large saucepan, then add the garlic, courgettes and a little salt. Cook gently, so the courgettes soften without browning. As they release their water, turn up the heat to bubble it off. When they become more concentrated and pulpy, turn it down again. Stir whenever they begin to catch on the pan, and do not allow them to brown more than a shade. Keep cooking until they are rich and oily, but not watery. Check seasoning. Grill the bread, rub each side with garlic, and trickle with olive oil or melted butter. Pile a mound of the hot courgette mixture on top, grate over a little cheese, if you like, and serve.

Jamaican Jerk Chicken

Serves 4

1 pound skinless chicken breasts
1 jalapeno pepper, seeded and diced
3 tablespoons water
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon Dijon style mustard
4 cloves garlic, minced
2 cubes chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme

Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate for between 4 hours to overnight. Preheat grill. Remove chicken from marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining marinade.

Serve with rice - traditionally rice and peas (rice with red kidney beans)

Balsamic Chicken With Roots

A lovely, warming meal for midwinter, and so easy to make!

Serves 4

4 chicken thighs, skinned

4 chicken drumsticks, skinned

3 tablespoons balsamic vinegar

3 tablespoons white wine

Small bunch fresh sage

550g (1lb 2oz) potatoes, scrubbed and cut into wedges

275g (9oz) parsnips, peeled and cut into wedges

275g (9oz) baby carrots, scrubbed and cut in half lengthways

2 small red onions, cut into wedges

4 tablespoons olive oil

Salt and pepper

1.      Slash each chicken piece 2 or 3 times with a small knife then put into a large plastic bag with the balsamic vinegar, wine, sage, and some seasoning. Seal the bag well and chill for 3-4 hours or until required.

2.       Cook the potatoes in a saucepan of boiling water for 4-5 minutes until almost tender, then drain well and tip into a large roasting tin. Add the parsnips, carrots and onion wedges, cover and set aside until required.

3.       When ready to serve, tip the chicken and the marinade into the roasting tin. Drizzle the oil over the ingredients and sprinkle with a little seasoning. Roast in a preheated oven, 200*C (400*F, Gas Mark 6)  for 40-45 minutes, turning the vegetables once or twice until golden and the juices run clear when the chicken is pierced with a small knife. Serve with a mixed leaf salad.