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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/oven+meals?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/oven%20meals"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"4"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-318887715890059164"},"published":{"$t":"2015-10-30T04:00:00.000+00:00"},"updated":{"$t":"2015-10-30T04:00:01.838+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"debbie\u0026andrew's"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven meals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sausages"}],"title":{"type":"text","$t":"Orchard Pan Roast with Sausages"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN38191_zpstqbstvo9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN38191_zpstqbstvo9.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is nothing the Toddster enjoys more than a good British banger. \u0026nbsp; They are not something we eat really often, but when we do we tend to opt for a quality banger . . .\u0026nbsp; something which is meaty and well flavoured . . .\u0026nbsp; without a lot of fillers and ingredients that are questionable, and if they are wheat, gluten and dairy free, so much the better!\u0026nbsp; I like knowing exactly what is in my sausage!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo CPIRbsSWIAE_wL__zpspu5myqbg.png\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground006\/CPIRbsSWIAE_wL__zpspu5myqbg.png\" height=\"200\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\ndebbie\u0026amp;andrew's award winning Perfect Pork and\u0026nbsp; Perfect Cumberland sausages are now being made\u0026nbsp; wheat gluten and dairy free!\u0026nbsp; I was recently sent a package of each and I can tell you from experience that they are delicious.\u0026nbsp; Losing the wheat and the dairy hasn't made a difference in their wonderful flavours!\u0026nbsp; Made with the best cuts of British Pork chosen to creat really succulent, meaty sausages, these sausages are real winners, and for those who are wheat and dairy intolerant, it's nice to know that there are some delicious alternatives out there to choose from, without compromising either quality or flavour!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3819_zpsd45xjhzc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3819_zpsd45xjhzc.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn this delicious one pan dish, both tart and sweet orchard apples provide the idea partner to their spicy Perfect Cumberland sausages and are made even more toothsome with the addition of a maple\/mustard mix!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3820_zpsyqhgkxej.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3820_zpsyqhgkxej.jpg\" height=\"358\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPork sausages, onion wedges and garlic are drizzled with a bit of olive oil and roasted in a hot oven before adding not one but two kinds of apple wedges . . .\u0026nbsp; both eating and a cooking apples . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3821_zpsxwgq0pbv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3821_zpsxwgq0pbv.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA tasty drizzle of whole grain mustard and maple is poured over top\u0026nbsp; . . .\u0026nbsp; and a few sage leaves are scattered, altogether creating a one pan meal which is toothsome, hearty and delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3822_zpsmezsnfkh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3822_zpsmezsnfkh.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also added a few potato wedges, which really came out lovely.\u0026nbsp; You could use another flavour of debbie\u0026amp;andrew's as well . . .\u0026nbsp; try using their latest caramelised red onion pork sausages and adding pears for a really autumnal feel.\u0026nbsp; (Also wheat, gluten and dairy free!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3823_zpsveqeksmb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3823_zpsveqeksmb.jpg\" height=\"379\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis made for a reyally delicious meal!\u0026nbsp; All I needed to add on the side was some mash (For the mashed potato lover in the house) and a green vegetable!\u0026nbsp; This went down a real treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3825_zps6zwqka90.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3825_zps6zwqka90.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Orchard Pan Roast With Sausages*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/orchard-pan-roast-with-sausages\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA\n delicious pan roast of sausages with apples, onions and garlic.\u0026nbsp; All \nyou need to make it a complete meal is to serve some mash and a green \nvegetable on the side.\u0026nbsp; Delicious.\u0026nbsp; From Debbie \u0026amp; Andrew's.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 pack debbie\u0026amp;andrew’s perfect cumberland sausages (400g or a scant pound)\u003Cbr \/\u003E\n1 large onion, peeled and cut into wedges\u003Cbr \/\u003E\nA drizzle of olive oil\u003Cbr \/\u003E\n1 bulb garlic, unpeeled and halved lengthways\u003Cbr \/\u003E\n1 TBS wholegrain mustard\u003Cbr \/\u003E\n1 TBS maple syrup\u003Cbr \/\u003E\n2 dessert apples, sliced (eating apples)\u003Cbr \/\u003E\n1 cooking apple, sliced\u003Cbr \/\u003E\n6 fresh sage leaves\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3826_zpsdz1pptu9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3826_zpsdz1pptu9.jpg\" height=\"358\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1. Preheat your oven to 200ºC\/400ºF\/Gas Mark 6. Place the sausages in\n a roasting tin along with the onion wedges and garlic bulb halves and \ndrizzle with olive oil. Roast for 20 minutes and remove from the oven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2. Mix together the mustard and maple syrup and pour over the sausage\n mix. Add the apple pieces and sage leaves and return to the oven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3. Roast for a further 20 minutes then divide up the roast garlic and\n serve the whole lot straight from the tin, with mashed potatoes and \nbuttered cabbage.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN38501_zpscyv4hyiz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN38501_zpscyv4hyiz.jpg\" height=\"266\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was also sent a pack of debbie\u0026amp;andrew's perfect pork sausages, which we really enjoyed.\u0026nbsp; I was supposed to make some \u003Ca href=\"http:\/\/www.debbieandandrews.co.uk\/sausage-recipes\/303-sausage-cheddar-pin-wheels\" target=\"_blank\"\u003E\u003Cb\u003ESausage and Cheddar Pin Wheels\u003C\/b\u003E\u003C\/a\u003E with them, for a delicious holiday starter, but I chose to do something completely different with them.\u0026nbsp; You know me\u0026nbsp; . . .\u0026nbsp; a bit of a rebel.\u0026nbsp;\u0026nbsp; The Sausage and Cheddar Pin Wheels looked really tasty . . .\u0026nbsp; but this Sausage Cassoulet looked even better!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3851_zpsqqyuwhuv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3851_zpsqqyuwhuv.jpg\" height=\"400\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do love hearty meals in the autumn when the temperatures begin to drop, and I thought that this tasty casserole would make the perfect supper for Bon Fire Night on November 5th!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3852_zpsk9ixfmvn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3852_zpsk9ixfmvn.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was really easy to make and used things I always have in my larder and cupboards . . .\u0026nbsp; celery, onions, carrots, sweet potatoes, garlic\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3853_zpslb0zkgtu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3853_zpslb0zkgtu.jpg\" height=\"400\" width=\"395\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGood tinned tomatoes, honey and tinned beans.\u0026nbsp; The recipe called for cannellini beans, which I didn't have, but I did have tinned haricot beans, and that is what we would use back home so I went with it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3855_zpsmngljxmp.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3855_zpsmngljxmp.jpg\" height=\"400\" width=\"394\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt also called for half a bottle of red wine, which I didn't have, but I\u0026nbsp; used a combination of chicken stock and some balsamic vinegar which worked very well!\u0026nbsp; With it's toasted crumbs and torn sage on top and flavourful pan juices, this was delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3856_zps0aqstzhu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3856_zps0aqstzhu.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was hearty and filling and made for a nice change!\u0026nbsp; If you aren't worried too much about gluten you could serve a crusty loaf on the side to sop up all the lovely pan juices. \u0026nbsp; A salad also goes nicely with this!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3858_zps6e1grfhh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3858_zps6e1grfhh.jpg\" height=\"374\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Sausage Cassoulet*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sausage-cassoulet\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nA\n delicious casserole that makes good use of store cupboard ingredients.\u0026nbsp;\n It's simple to throw together and really tasty!\u0026nbsp; You will want to crack\n out the crusty bread to enjoy with this one!\u0026nbsp; Recipe adapted from the \nPeople at Debbie \u0026amp; Andrews.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nIngredients:\u003Cbr \/\u003E\n1 Pack of debbie\u0026amp;andrew’s perfect pork sausages (400g\/scant pound)\u003C\/div\u003E\n2 (TBS olive oil\u003Cbr \/\u003E\n200g smoked bacon lardons (1\/2 pound)\u003Cbr \/\u003E\n1 brown onion, diced\u003Cbr \/\u003E\n2 carrots, diced\u003Cbr \/\u003E\n2 celery sticks, diced\u003Cbr \/\u003E\n1 sweet potato, cubed\u003Cbr \/\u003E\n2 cloves garlic, minced\u003Cbr \/\u003E\n10 sage leaves - roughly chopped\u003Cbr \/\u003E\n1\/2 bottle of red wine\u003Cbr \/\u003E\n400g can cannellini beans - drained and rinsed (14 ounce)\u003Cbr \/\u003E\n400g can of chopped tomatoes (14 ounce) \u003Cbr \/\u003E\n2 TBS honey\u003Cbr \/\u003E\n50g gluten free breadcrumbs (about 1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3860_zpsljns4luq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3860_zpsljns4luq.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1. Preheat oven to 200*C\/400*C\/gas mark 6.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2. Use a large, stovetop and oven friendly dish. On a medium\/high \nheat, fry off the lardons, onion, carrot, sweet potato, celery and sage \nin the olive oil until golden brown - about 10 minutes. Add the garlic \nand red wine and cook out for 5 minutes until reduced by half.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3. Add your tomatoes, cannellini beans, honey and season with salt and pepper to taste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4. Place the\u0026nbsp; Pork Sausages \ncarefully on top being careful not to fully submerge as you want the \nsausages to get a lovely golden brown colour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n5. Sprinkle with breadcrumbs, drizzle with a little extra olive oil and lay a few extra whole sage leaves on the top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n6. Place in the oven and bake for 40 minutes. Serve hot with crusty gluten free bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3864_zpsimzgbevr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3864_zpsimzgbevr.jpg\" height=\"400\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are \"welly\" good sausages and we really enjoyed both flavours. \u0026nbsp;\u0026nbsp; They have also developed a delicious Christmas selection of sausagey delights that you simply bake and serve which they will be rolling out to the public at the BBC Good Food Show\u0026nbsp; Winter in Birmingham from the 26th to 29th of November.\u0026nbsp;\u0026nbsp; From chipolatas to bacon wrapped cocktail sausages, the team at debbie\u0026amp;andrew's has made Christmas entertaining easy and delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs ever they offer \"A Real Taste of Country\", which means that they use only the most succulent cuts of pork (from British Red Tractor Farms, of course).\u0026nbsp; As an extra bonus and to remove the need to cook a separate meal for people with food intolerances, this range is also wheat gluten and dairy free!\u0026nbsp; It's all about making your life simmple, so that you can serve deliciously meaty treats without a second thought!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo hop along to the BBC Good Food Show Winter to check out their booth and all the goodies!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn the meantime be sure to check out \u003Ca href=\"http:\/\/www.debbieandandrews.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003Etheir website\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; where you can find all of their products and a delicious assortment of \u003Ca href=\"http:\/\/www.debbieandandrews.co.uk\/sausage-recipes\" target=\"_blank\"\u003E\u003Cb\u003Erecipes\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; You can also find their products in ASDA, Morrisons, Sainsbury's, Tesco and Ocado.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/www.facebook.com\/debbieandandrews\" target=\"_blank\"\u003E\u003Cb\u003EFacebook\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/twitter.com\/d_a_sausages\" target=\"_blank\"\u003E\u003Cb\u003ETwitter\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/www.pinterest.com\/dandasausages\/\" target=\"_blank\"\u003E\u003Cb\u003EPinterest\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/instagram.com\/debbieandandrews\" target=\"_blank\"\u003E\u003Cb\u003EInstagram\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN3850_zpsjmjuzaqj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3850_zpsjmjuzaqj.jpg\" height=\"266\" width=\"400\" \/\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to debbies\u0026amp;andrews for sending me these lovely sausages to try.\u0026nbsp; Although I was sent the sausages free of charge, as usual, any and all opinions are my own.\u0026nbsp; I quite simply loved them!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/318887715890059164\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/orchard-pan-roast-with-sausages.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/318887715890059164"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/318887715890059164"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/orchard-pan-roast-with-sausages.html","title":"Orchard Pan Roast with Sausages"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1490805109897344789"},"published":{"$t":"2013-12-03T04:00:00.000+00:00"},"updated":{"$t":"2013-12-03T14:08:08.467+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven meals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Chicken, Bacon \u0026 Leek Casserole"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2204_zps5a87f8c5.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2204_zps5a87f8c5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I love food this time of year . . . I know I say that all year round, but this is the time of year that we really start to get stuck into comfort foods . . . winter warmers . . . rich soups, stews, casseroles and bakes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2206_zpsa0de13b8.jpg\" border=\"0\" height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2206_zpsa0de13b8.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFood that, with the exception of a few small prep details, pretty much cooks itself.\u0026nbsp; Simple and wholesome ingredients, but let me tell you . . . more often than not there it nothing simple at all about the flavours!\u0026nbsp; Most pack a very delicious punch!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2208_zps2c9d63d8.jpg\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2208_zps2c9d63d8.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've always been the kind of person that has been able to put things together and come up with something satisfyingly delicious . . . things like this Chicken, Bacon and Leek Casserole I am showing you here today.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2209_zpsf8b84b90.jpg\" border=\"0\" height=\"395\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2209_zpsf8b84b90.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's simple. \u0026nbsp; It uses stuff you most likely have in your fridge, larder and freezer right now.\u0026nbsp; It tastes fabulously delicious, and it basically cooks itself.\u0026nbsp; I like to serve it with some fluffy mash.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2210_zpsc91a1706.jpg\" border=\"0\" height=\"358\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2210_zpsc91a1706.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Toddster is a real mash lover.\u0026nbsp; I like to cook some greens on the side as well, just for some colour and vitamins.\u0026nbsp; Today it was sprout tops.\u0026nbsp; I do hope you will give it a try., and when you do that you'll come back and tell me how much you loved it!\u0026nbsp; It may not look very exciting, but dull this isn't!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2205_zpsbde876b5.jpg\" border=\"0\" height=\"396\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2205_zpsbde876b5.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Chicken, Bacon \u0026amp; Leek Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-bacon-leek-casserole\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThis\n may look a bit like a mess, but it's delicious!\u0026nbsp; It's one of those \nwarming meals that pretty much cooks themselves!\u0026nbsp; I like to serve it \nwith some mash or rice.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n8 boneless, skinless chicken thigh portions, cut into cubes\u003C\/div\u003E\n(Discard any fat)\u003C\/div\u003E\n2 medium leeks, trimmed, washed and thinly sliced\u003C\/div\u003E\n4 rashers of smoked streaky bacon, chopped\u003C\/div\u003E\n1 tsp summer savoury\u003C\/div\u003E\n1 tsp dried thyme leaves\u003C\/div\u003E\n\u003Cdiv\u003E\n2 stalks of celery\u003C\/div\u003E\n1 large carrot, peeled and sliced\u003C\/div\u003E\n1 medium parsnip, peeled and sliced\u003C\/div\u003E\npinch of garlic powder\u003Cbr \/\u003E\nsalt and pepper to taste\u003C\/div\u003E\n125ml of dry white wine\u003C\/div\u003E\n450ml of chicken stock\u003C\/div\u003E\n1 dessertspoon (heaped) of flour, shaken with a bit of water in a jar until smooth\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil over medium heat in a medium sized flame and oven proof \ncasserole dish.\u0026nbsp;\u0026nbsp; Add the bacon and chicken and cook, stirring \noccasionally until golden.\u0026nbsp; Stir in the leeks, carrots, celery and parsnips.\u0026nbsp; \nCook for several minutes, stirring occasionally.\u0026nbsp; Add the summer savoury\n and thyme, along with some salt and pepper to taste.\u0026nbsp;\u0026nbsp;\u0026nbsp; Grind over a \nbit of garlic powder.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd the wine and chicken stock.\u0026nbsp; Bring to the \nboil.\u0026nbsp;\u0026nbsp; Reduce to a simmer and stir in the flour\/water mixture.\u0026nbsp; Cook \nstirring until the mixture begins to thicken.\u0026nbsp; Cover tightly and then \ntransfer the casserole to the oven.\u0026nbsp;\u0026nbsp; Bake, covered, for about 45 \nminutes.\u0026nbsp; Uncover and bake for 15 minutes longer, until the chicken and \nvegetables are very tender.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe hot with some mashed potatoes and crusty rolls."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1490805109897344789\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/chicken-bacon-leek-casserole.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1490805109897344789"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1490805109897344789"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/chicken-bacon-leek-casserole.html","title":"Chicken, Bacon \u0026 Leek Casserole"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2145461749097193892"},"published":{"$t":"2013-10-13T04:00:00.001+01:00"},"updated":{"$t":"2013-10-14T06:32:44.347+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven meals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Creamy Chicken and Peppers"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1124_zps11978c73.jpg\" border=\"0\" height=\"359\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1124_zps11978c73.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\nWe are off to Liverpool tomorrow to meet up with our good friends Jo and Colin.\u0026nbsp; We haven't been to Liverpool since my lads were over here in 2001, pre 9\/11.\u0026nbsp; We took them up there for the day and did the whole docks thing.\u0026nbsp; A lot of walking.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1136_zps47f25d48.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1136_zps47f25d48.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWe saw the Beatles Yellow Submarine, ate some GREAT chips and just had a nice day together.\u0026nbsp;\u0026nbsp; This time we are traveling up on the train and I am hoping to visit the Cavern where the Fab Four started out and a few other things, eat some great food, but most important of all . . . do it all with Jo and Colin.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1127_zpsd2bdde8d.jpg\" border=\"0\" height=\"364\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1127_zpsd2bdde8d.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nI saw this recipe I am sharing today on Pinterest and it caught my eye.\u0026nbsp; It was called Creamy Chicken Picasso.\u0026nbsp; You can see the original on \u003Ca href=\"http:\/\/www.kayotic.nl\/blog\/creamy-chicken-picasso\"\u003E\u003Cb\u003EKayotic Kitchen.\u003C\/b\u003E\u003C\/a\u003E \u0026nbsp; She shows step by step photos for her version and you may want to try her take on it instead of mine.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1129_zps46fcdc59.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1129_zps46fcdc59.jpg\" width=\"376\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nLike everything I had to change things a bit to suit what I wanted and to use up what I had.\u0026nbsp; I didn't add the water to the sauce, and I am glad I didn't because the sauce would have been far too watery if I had.\u0026nbsp; (I wouldn't add \u003Ci\u003Eany\u003C\/i\u003E water to it, just saying is all.)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1133_zps3879a37e.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1133_zps3879a37e.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI also added oregano, basil and parsley instead of mixed Italian herbs.\u0026nbsp; I like to control that sort of thing and I added a couple of tablespoons of black pepper boursin cheese, for some added creaminess and flavour.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1134_zpscffdabc6.jpg\" border=\"0\" height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1134_zpscffdabc6.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI also add balsamic vinegar to the sauce, and a bit of sugar to cut back on the acidity of the tomatoes.\u0026nbsp; Plus I cut the peppers and onions into half moons.\u0026nbsp; I didn't want whole circles.\u0026nbsp; I think half moons serve nicer.\u0026nbsp; But that's just me.\u0026nbsp; I also added some Parmesan to the cheese.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1137_zps7a5d02b9.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1137_zps7a5d02b9.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI also pounded my chicken breasts to an even thickness so they'd cook evenly.\u0026nbsp; All in all we quite enjoyed\u0026nbsp; this, and I think you will too.\u0026nbsp; I'm bringing my camera with me to Liverpool today so expect some pics!\u0026nbsp; Enjoy your Mondays!\u0026nbsp; (This isn't a dish that photographs well.)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1128_zps7a11f9a0.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1128_zps7a11f9a0.jpg\" width=\"386\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Creamy Chicken and Peppers*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-chicken-and-peppers\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nTender chicken layered with garlic, sweet peppers and sliced onion and then baked in a creamy tomato sauce.\u0026nbsp; Delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 medium chicken breasts, pounded to\u003Cbr \/\u003E\nan even thickness\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS olive oil\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS butter\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n3 sweet bell peppers\u003C\/div\u003E\n(I like to use one green, one red and one orange or yellow)\u003C\/div\u003E\n\u003Cdiv\u003E\n(Trim, seed, cut in half and then thinly slice into half moons)\u003C\/div\u003E\n2 fat cloves of garlic peeled and crushed.\u003C\/div\u003E\n1 large onion, peeled, halved and cut into half moons\u003C\/div\u003E\n1 400g tin of chopped tomatoes in tomato juice\u003C\/div\u003E\n1 vegetable stock cube or pot\u003C\/div\u003E\n1\/2 tsp dried basil\u003C\/div\u003E\n1\/2 tsp dried oregano\u003C\/div\u003E\n1\/2 tsp dried parsley\u003C\/div\u003E\n125ml of cream (1\/2 cup)\u003C\/div\u003E\n1 TBS balsamic vinegar\u003C\/div\u003E\n1 TBS light muscovado sugar\u003C\/div\u003E\nfine grating of nutmeg\u003C\/div\u003E\n3 TBS boursin cheese (I like the black pepper)\u003C\/div\u003E\na couple handfuls of grated mozzarella cheese\u003C\/div\u003E\n2 TBS finely grated Parmesan cheese\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the\u0026nbsp; oven to 200*C\/400*F\/ gas mark 5.\u0026nbsp; Have ready a large shallow casserole dish. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\u0026nbsp;\n the oil and butter in a large skillet until the butter begins to foam.\u0026nbsp;\n Season the chicken breasts on both sides with some salt and black \npepper.\u0026nbsp; Brown the chicken lightly on both sides and then place it into \nthe prepared baking dish.\u0026nbsp; Add the onions and peppers to the skillet.\u0026nbsp; \nCook, stirring until they begin to wilt.\u0026nbsp; Scoop out and layer them in \nthe casserole with the chicken, placing half beneath the chicken breasts\n and half over top.\u0026nbsp; Add the garlic to the skillet and cook for about 30\n seconds.\u0026nbsp; Dump in the tin of tomatoes.\u0026nbsp; Add the herbs, stock cube,\u0026nbsp; balsamic \nvinegar, sugar, nutmeg and cream.\u0026nbsp;\u0026nbsp; Heat to the boil, then whisk in the \nboursin cheese.\u0026nbsp; Season to taste with salt and pepper.\u0026nbsp; Cook for about 5\n minutes on low heat and then pour this mixture over the chicken and \npeppers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCover tightly with foil and then bake in the oven for 30 \nminutes. At the end of the 30 minutes, mix together the mozzarella and \nParmesan cheeses.\u0026nbsp; Sprinkle this over top of the casserole and return to\n the oven, baking for an additional 15 minutes.\u0026nbsp;\u0026nbsp; Serve hot with rice or\n pasta, and crusty bread for mopping up the sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - There are some of you who have requested a \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/10\/october-newsletter.html\"\u003E\u003Cb\u003Enewsletter,\u003C\/b\u003E\u003C\/a\u003E but haven't given me an e-mail address to send it to you.\u0026nbsp; If you have asked for one but not received it, that would be why! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2145461749097193892\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/creamy-chicken-and-peppers.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2145461749097193892"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2145461749097193892"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/creamy-chicken-and-peppers.html","title":"Creamy Chicken and Peppers"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1865443687194617535"},"published":{"$t":"2009-08-15T16:14:00.004+01:00"},"updated":{"$t":"2009-08-16T05:34:56.753+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven meals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Spiced Lamb Chops with Roasted Roots"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 345px; height: 259px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/parsnip-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have to confess . . . I didn't eat a lot of lamb before I moved over here to the UK.  My sole experience of eating lamb had been when I was a teen.  My mother purchased some lamb chops at the local IGA and cooked them for us. Sadly, they smelled like she was burning a woolen mitten when they were cooking, and none of us would eat them.\u003Cbr \/\u003E\u003Cbr \/\u003ESince my arrival over here though, I have come to realize that good lamb doesn't smell like burning mittens, and that it tastes luxiously rich and delicious when cooked properly.  I love it so much so that Todd and I had lamb for our wedding celebration dinner, and I cook it fairly often.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 201px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/lambcut.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMost often I cook my lamb cutlets only slightly, so that they are still meltingly pink  and succulent on the insides . . . a brief searing heat on both sides of no more than 2 minutes, simply seasoned with some sea salt and cracked black pepper.  Not everyone's choice I know, but I do so love it that way myself . . . with a bit of mint sauce on the side . . . and some lightly steamed baby new potatoes and fresh veg.  My idea of heaven . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 370px; height: 333px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/lambandmuffins004.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOnce in a while though, it's nice to break free from the norm and try something completely new and different.  When I received these lovely lamb cutlets last week from the nice folks at \u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/www.abelandcole.co.uk\/\"\u003EAbel \u0026amp; Cole\u003C\/a\u003E I knew just the recipe I wanted to use for them . . .  my adaption of one from Sophie Grigson's cookery book, \"Country Kitchen.\" \u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/www.abelandcole.co.uk\/lamb-cutlets-300g-pack-of-4\"\u003E Abel \u0026amp; Cole organic lamb\u003C\/a\u003E is very special, raised from slow growing traditional breeds, and grazed on lush green grass and wild herbs.  Special lamb deserves top treatment, and I knew any recipe of Sophie's would be pretty wonderful.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 364px; height: 380px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/lambandmuffins021.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf you like roasted root vegetables, roasted so that they are sweetly caramelized on the outsides and meltingly tender on the insides . . . combined with eastern spice . . . and topped off with lucious lamb cutlets, then this recipe is for you.\u003Cbr \/\u003E\u003Cbr \/\u003EIt's fabulous.  So fabulous that, although it was supposed to serve four . . . in this house, it only served two . . . *smack*\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 334px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/lamb001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Spiced Lamb Chops with Roasted  Roots*\u003C\/span\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/spiced-roast-lamb-chops-with-roasted-roots\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a very tasty, and mildly spiced dish of lamb and vegetables, all cooked together in one roasting pan.  It looks like a lot of ingredients, but they go together very simply and with everything being banged together into one roasting tin, there's not a lot to clean up afterwards!\u003Cbr \/\u003E\u003Cbr \/\u003E2 heaped TBS of tamarind paste\u003Cbr \/\u003E7 fluid ounces of boiling water\u003Cbr \/\u003E4 TBS sunflower oil\u003Cbr \/\u003E12 small new potatoes\u003Cbr \/\u003E6 carrots\u003Cbr \/\u003E3 large parsnips\u003Cbr \/\u003E3 red onions, peeled and quartered\u003Cbr \/\u003E6 cloves of garlic, whole and unpeeled\u003Cbr \/\u003E1\/2 tsp ground tumeric\u003Cbr \/\u003E2 tsp cumin seeds\u003Cbr \/\u003E1 tsp black onion seeds (called kalonji or nigella seeds as well)\u003Cbr \/\u003E4 meaty lamb cutlets or chops\u003Cbr \/\u003Ecoarse sea salt, freshly ground black pepper\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 366px; height: 427px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/lamb002.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 220*C\/425*F.  Place the tamarind paste in a bowl along with the hot water and sunflower oil, whisking it together well. Whisk in the tumeric, cumin seeds and Kalongi.  Mix together well.  Peel the carrots in cut them half lengthwise.  Peel the parsnips and quarter them.  Remove the tough inner core.  Peel the new potatoes if desired.  Place all the vegetables in a large roasting tin along with the onion quarters and garlic cloves.    Pour the tamarind mixture over top and disperse amongst the vegetables using your hands.  Cover tightly with tinfoil and then bang the pan into the oven and roast them, covered, for half an hour.  Remove from the oven and discard the foil.  Give the vegetables a good stir and then bury the lamb cutlets down into them, making sure they are coated in the juices.  Return to the oven and roast, uncovered, for an additional 40 to 50 minutes, until the chops are cooked and the vegetables are all very tender and gorgeously caramelized on the edges.  (Check once in a while and add a bit more water if need be.)  When done, serve immediately with some crusty bread."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1865443687194617535\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/08\/spiced-lamb-chops-with-roasted-roots.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1865443687194617535"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1865443687194617535"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/08\/spiced-lamb-chops-with-roasted-roots.html","title":"Spiced Lamb Chops with Roasted Roots"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}}]}});